Pumpkin banana bread

    1 hour 40 min

    Pumpkin puree and mashed bananas join forces to make two deliciously moist loaf cakes spiced with cinnamon, nutmeg, allspice and cloves.

    1 person made this

    Makes: 2 loaf cakes

    • 600g caster sugar
    • 450g pumpkin puree
    • 440g plain flour
    • 3 very ripe bananas, mashed
    • 235ml vegetable oil
    • 4 eggs
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon, or more to taste
    • 1 teaspoon ground allspice
    • 1/2 teaspoon ground cloves
    • 160ml water

    Prep:15min  ›  Cook:1hr15min  ›  Extra time:10min  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 23x13cm loaf tins.
    2. Mix sugar, pumpkin puree, flour, mashed bananas, oil, eggs, bicarbonate of soda, nutmeg, cinnamon, allspice and cloves together in a large bowl. Pour in water slowly, mixing until batter is well blended.
    3. Divide mixture between prepared loaf tins.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 1 hour 15 minutes. Cool in the tins for 10 minutes; turn out onto a wire rack to cool completely.

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    Reviews in English (7)


    This bread baked beautifully! As I began mixing the ingredients, I realized I was out of olive oil so I used coconut oil in it's place. I added milk chocolate chips and cut the recipe in half to make one loaf instead of two. All in all, it's good.  -  23 Oct 2016  (Review from Allrecipes US | Canada)


    I made this recipe today, with a couple changes based on what I had on hand. I used 3 Tbsp Pumpkin Pie Spice, rather than the individual spices, and used 1 cup coconut palm sugar and 1 cup confectioners sugar in place of the 3 cups white sugar. The end result was *perfect*! So moist that it almost fell apart, but not quite. (In the correct loaf pan, I didn’t have 2 of the same loaf pans, so my second was a wider, shallower loaf pan, and that one did fall apart easily.) And with just 2 cups of sugar, it was plenty sweet for us. As a child, I would eat banana bread for breakfast, but with 3 cups of sugar, this would definitely be more of a dessert bread, IMO. I just need to find/develop a healthier version because my family of 5 ate 3/4 of the batch in one day!  -  06 Nov 2017  (Review from Allrecipes US | Canada)


    This was really good! I halved the recipe to make one loaf, and did substitute extra bananas for the oil which made the banana flavour a bit strong. Next time I will make it with the oil to see if the pumpkin flavour comes on stronger. #AllrecipesAllstarsCanada #PumpkinCraze  -  25 Oct 2017  (Review from Allrecipes US | Canada)