Our Team to Your Table: Marketing Coordinator Katrina Penley’s Pumpkin Spice Banana Bread Recipe
As the air turns crisp and the leaves begin to fall, I always find myself reaching for cozy, comforting recipes that make the whole house smell like autumn. That’s why I’m excited to share one of my personal favorites in this edition of Our Team to Your Table, a Pumpkin Banana Bread that I make every year as soon as the weather turns.
It’s the perfect balance of sweet banana and spiced pumpkin, with a soft, moist texture that makes it hard to eat just one slice (speaking from experience). Whether you enjoy it with your morning coffee or as an afternoon treat, I hope it brings a little seasonal warmth to your table the way it does to mine.
Let me know if you try it — I’d love to see a photo or hear how it turns out for you!
Happy baking! ~Katrina
Pumpkin Banana Bread Recipe
Prep Time: 15 minutes
Cook Time: 55–60 minutes
Makes: 1 loaf
Ingredients:
-
2–3 ripe bananas, mashed (about 1 cup)
-
¾ cup canned pumpkin puree
-
2 large eggs
-
½ cup brown sugar
-
¼ cup granulated sugar
-
½ cup vegetable oil or melted butter
-
1 tsp vanilla extract
-
1 ½ cups all-purpose flour
-
1 tsp baking soda
-
½ tsp salt
-
1 ½ tsp pumpkin pie spice
-
½ tsp ground cinnamon
-
Optional: ½ cup chopped walnuts or chocolate chips
Directions:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together mashed bananas, pumpkin puree, eggs, sugars, oil (or butter), and vanilla until smooth.
- In a separate bowl, combine flour, baking soda, salt, pumpkin pie spice, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture until just combined — don’t overmix.
- If using, stir in walnuts or chocolate chips.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Our Team to Your Table: Marketing Coordinator Katrina Penley’s Pumpkin Spice Banana Bread Recipe
As the air turns crisp and the leaves begin to fall, I always find myself reaching for cozy, comforting recipes that make the whole house smell like autumn. That’s why I’m excited to share one of my personal favorites in this edition of Our Team to Your Table, a Pumpkin Banana Bread that I make every year as soon as the weather turns.
It’s the perfect balance of sweet banana and spiced pumpkin, with a soft, moist texture that makes it hard to eat just one slice (speaking from experience). Whether you enjoy it with your morning coffee or as an afternoon treat, I hope it brings a little seasonal warmth to your table the way it does to mine.
Let me know if you try it — I’d love to see a photo or hear how it turns out for you!
Happy baking! ~Katrina
Pumpkin Banana Bread Recipe
Prep Time: 15 minutes
Cook Time: 55–60 minutes
Makes: 1 loaf
Ingredients:
-
2–3 ripe bananas, mashed (about 1 cup)
-
¾ cup canned pumpkin puree
-
2 large eggs
-
½ cup brown sugar
-
¼ cup granulated sugar
-
½ cup vegetable oil or melted butter
-
1 tsp vanilla extract
-
1 ½ cups all-purpose flour
-
1 tsp baking soda
-
½ tsp salt
-
1 ½ tsp pumpkin pie spice
-
½ tsp ground cinnamon
-
Optional: ½ cup chopped walnuts or chocolate chips
Directions:
-
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
-
In a large bowl, whisk together mashed bananas, pumpkin puree, eggs, sugars, oil (or butter), and vanilla until smooth.
-
In a separate bowl, combine flour, baking soda, salt, pumpkin pie spice, and cinnamon.
-
Gradually fold the dry ingredients into the wet mixture until just combined — don’t overmix.
-
If using, stir in walnuts or chocolate chips.
-
Pour batter into the prepared loaf pan and smooth the top.
-
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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