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Best Pumpkin Banana Bread with Streusel Topping – Easy Recipe

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This pumpkin banana bread combines moist banana bread and spiced pumpkin bread, topped with a crunchy, buttery streusel. It’s an easy, crowd-pleasing fall bake that comes together in about 15 minutes of prep.

Ingredients

Scale
  • 1 ½ cups 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
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes (for streusel)
  • ½ cup chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. For extra insurance, line the pan with a strip of parchment paper, leaving some overhang on the long sides.
  2. Make the streusel first. In a small bowl, whisk together ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, and ½ teaspoon cinnamon. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it looks like coarse sand with some pea-sized butter pieces remaining. Stir in the chopped pecans if using. Refrigerate while you make the batter.
  3. Whisk the dry ingredients. In a large bowl, whisk together 1 ½ cups flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  4. Cream the butter and sugars. In a medium bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
  5. Add the eggs one at a time. Beat in the first egg until fully incorporated, then add the second.
  6. Mix in the pumpkin, bananas, and vanilla. Add the pumpkin puree, mashed bananas, and vanilla extract. Stir until combined.
  7. Fold in the dry ingredients. Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula after each addition. Do not overmix! Stop as soon as you no longer see streaks of flour.
  8. Pour the batter into the prepared pan. Use your spatula to spread it evenly.
  9. Sprinkle the streusel on top. Take the streusel out of the fridge and sprinkle it evenly over the batter. Press it down very lightly so it sticks to the batter as it bakes.
  10. Bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the streusel is browning too quickly (around the 40-minute mark), tent the pan loosely with aluminum foil.
  11. Cool in the pan for 15 minutes. Then transfer the bread to a wire rack to cool completely before slicing.

Notes

For best texture, use very ripe bananas (almost black). Room temperature ingredients emulsify better. Do not overmix the batter. Let the bread cool completely before slicing for clean slices. The bread tastes even better on the second day.

Nutrition

Keywords: pumpkin banana bread, streusel topping, fall baking, quick bread, easy recipe

Find it online: https://eliplate.com/best-pumpkin-banana-bread-with-streusel-topping-easy-recipe/