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Easy Kid-Approved Pumpkin Banana Bread with Walnuts

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This moist and flavorful pumpkin banana bread combines the best of fall flavors with the natural sweetness of ripe bananas, topped with crunchy toasted walnuts. It’s a quick and easy recipe that’s perfect for breakfast, school lunches, or a cozy snack.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree
  • 1 cup (about 2 large) mashed ripe bananas
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped walnuts
  • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Grease the pan if not using parchment.
  2. Spread the chopped walnuts on a baking sheet in a single layer. Toast in the preheated oven for 5-7 minutes until fragrant. Let cool.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few lumps. Add pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix; a few lumps are fine.
  6. Reserve about 2 tablespoons of toasted walnuts for the top. Gently fold the remaining walnuts into the batter.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved walnuts and turbinado sugar (if using) on top. Gently press the walnuts into the batter.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil at the 40-minute mark.
  9. Let the bread cool in the pan for 10 minutes. Use the parchment handles to lift it out and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Toast the walnuts for best flavor. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. For a lower sugar version, reduce granulated sugar to 1/3 cup and brown sugar to 2 tablespoons.

Nutrition

Keywords: pumpkin banana bread, kid-approved, easy, walnuts, fall recipe, breakfast bread, snack

Find it online: https://evadinnerideas.com/easy-kid-approved-pumpkin-banana-bread-with-walnuts/