Banana Pumpkin Bread with Streusel Topping
Banana Pumpkin Bread with Streusel Topping is one of those recipes that feels like a warm hug on a chilly day. If you’ve ever found yourself staring at a bunch of overripe bananas and a can of pumpkin puree wondering what to do, this bread will solve your snack-time dilemmas. It’s moist, packed with flavor, and the streusel topping adds just the right amount of crunch.
Ingredients You’ll Need
the Bread:
- 3 ripe bananas (the browner, the better)
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional, but adds a nice touch)
the Streusel Topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup cold butter, cubed
- 1/2 teaspoon ground cinnamon
How to Make Banana Pumpkin Bread with Streusel Topping
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Mix the wet ingredients: In a large bowl, mash the bananas until smooth. Add pumpkin puree, eggs, oil, and vanilla extract. Whisk everything together until fully combined.
- Combine dry ingredients: In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Fold dry into wet: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing will make the bread tough, so keep it light.
- Prepare the streusel topping: In a small bowl, mix brown sugar, flour, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
- Pour batter into pan and sprinkle the streusel topping evenly over the batter.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the topping browns too quickly, tent with foil halfway through baking.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Variations and Substitutions
Feel free to switch things up depending on what’s in your pantry or your taste buds’ mood.
- Swap all-purpose flour for whole wheat flour for a nuttier flavor and extra fiber.
- Add chopped walnuts or pecans to the batter for crunch inside the bread.
- Toss in chocolate chips if you want to make this a dessert-worthy treat.
- Use coconut oil instead of vegetable oil for a subtle tropical hint.
- For a dairy-free version, replace butter in the streusel with coconut oil or vegan butter.
Pro Tips for Banana Pumpkin Bread
I’ve baked this bread more times than I can count, and here are some nuggets of wisdom to make sure yours turns out perfect.
- Use super ripe bananas. The browner they are, the sweeter and more flavorful your bread will be.
- Don’t overmix the batter. It’s tempting to stir until perfectly smooth, but a few lumps are okay.
- Let the bread cool completely before slicing. It helps the flavors settle and prevents it from falling apart.
- If you want a moister loaf, add a tablespoon or two of sour cream or Greek yogurt to the wet ingredients.
- For an extra touch, sprinkle some chopped nuts on top of the streusel before baking.
Leftovers
Wondering how to keep your banana pumpkin bread fresh? Wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It stays good for about 3 days. If you want to keep it longer, pop it in the fridge for up to a week or freeze slices for up to 3 months. Just toast frozen slices lightly, and you’re good to go.
Common Mistakes to Avoid
Even the best bakers slip up sometimes. Here’s what to watch out for:
- Using unripe bananas. Your bread will lack sweetness and moisture.
- Overmixing the batter, which leads to dense, tough bread.
- Forgetting to grease the pan or line it properly, causing your bread to stick.
- Baking at too high a temperature, which can burn the streusel topping before the bread is cooked through.
- Cutting into the bread too soon, making it crumbly and hard to slice.
Nutrition Information
Here’s a quick look at what you’re getting with a slice of this Banana Pumpkin Bread with Streusel Topping:
- Calories: 360 kcal
- Carbohydrates: 58 g
- Protein: 5 g
- Fat: 12 g
- Fiber: 4 g
- Sugar: 28 g
Banana Pumpkin Bread with Streusel Topping
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in mashed bananas, pumpkin puree, and vanilla extract.
- Gradually blend in the dry ingredients until just combined.
- To prepare the streusel topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour the batter into the prepared loaf pan and sprinkle the streusel topping evenly over the batter.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
