Print

Best Pumpkin Banana Bread with Walnut Streusel (Easy)

pumpkin banana bread - featured image
Print Recipe

This incredibly moist pumpkin banana bread combines the sweetness of ripe bananas with the earthy richness of pumpkin, topped with a buttery walnut streusel. It’s the perfect crowd-pleasing treat for fall gatherings, brunches, or cozy mornings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (about 2 large) mashed ripe bananas
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • ¼ cup (60g) cold unsalted butter, cubed (for streusel)
  • ½ cup (60g) chopped walnuts (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans and line with parchment paper, leaving overhang on the long sides.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized butter pieces. Stir in chopped walnuts. Refrigerate while preparing batter.
  3. In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. In a separate bowl, mash ripe bananas with a fork until mostly smooth with a few small lumps. Measure 1 cup.
  5. In a medium bowl, whisk together granulated sugar, ½ cup brown sugar, vegetable oil, and eggs until smooth. Whisk in pumpkin puree, mashed bananas, and vanilla extract.
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (12-15 strokes). Do not overmix; a few lumps are fine.
  7. Divide batter evenly between prepared pans. Smooth tops. Sprinkle cold streusel generously over each loaf, pressing gently into batter.
  8. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent with foil at 40 minutes.
  9. Cool in pans for 15 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely.
  10. Slice and serve warm or at room temperature. For extra indulgence, spread with salted butter.

Notes

For best results, use overripe bananas (brown and spotty). Toast walnuts lightly before chopping for deeper flavor. Room temperature eggs incorporate better. Do not overmix batter to avoid tough bread. Cool completely before slicing to prevent crumbling. Bread tastes even better the next day as flavors meld.

Nutrition

Keywords: pumpkin banana bread, walnut streusel, easy banana bread, fall baking, quick bread, pumpkin bread

Find it online: https://platebelle.com/best-pumpkin-banana-bread-with-walnut-streusel-easy/