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Best Pumpkin Banana Bread with Crunchy Walnut Streusel

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This moist and tender pumpkin banana bread is packed with cozy fall spices and topped with a crunchy walnut streusel. It’s the perfect one-bowl recipe for using up ripe bananas and canned pumpkin.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 ½ cups)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup chopped walnuts
  • For the streusel:
  • ¼ cup all-purpose flour
  • ¼ cup packed brown sugar
  • ½ teaspoon cinnamon
  • 3 tablespoons cold unsalted butter, cubed
  • ⅓ cup chopped walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends with cooking spray.
  2. Make the streusel: In a small bowl, whisk together ¼ cup flour, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Add cold cubed butter and work it into the flour mixture with your fingers or a pastry cutter until coarse and crumbly. Stir in ⅓ cup chopped walnuts. Refrigerate while making the batter.
  3. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few lumps.
  4. Add pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  5. In a separate small bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt.
  6. Pour dry ingredients into wet mixture. Fold gently with a spatula until just combined (a few streaks of flour are okay). Fold in ½ cup chopped walnuts.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel over the top and gently press it into the batter.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment to lift bread out and transfer to rack to cool completely before slicing.

Notes

For best results, use very ripe bananas (brown speckled). Do not overmix the batter. Toast walnuts for deeper flavor. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, walnut streusel, fall baking, quick bread, moist banana bread

Find it online: https://leilameals.com/best-pumpkin-banana-bread-with-crunchy-walnut-streusel/