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Easy Pumpkin Banana Bread with Walnut Streusel

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This moist and tender pumpkin banana bread is topped with a buttery walnut streusel, combining the best of both flavors in one irresistible loaf. It’s quick to make with simple ingredients and perfect for fall mornings or cozy evenings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 cup (240g) pumpkin puree
  • 1 cup (about 2 medium) mashed ripe bananas
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon pumpkin pie spice (for streusel)
  • ¼ cup (55g) cold unsalted butter
  • ½ cup (60g) chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed ends with butter or cooking spray.
  2. Make the streusel first. In a small bowl, combine ½ cup flour, ½ cup packed brown sugar, and 1 teaspoon pumpkin pie spice. Add the ¼ cup cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the dry mixture until it resembles coarse sand with some pea-sized butter pieces remaining. Stir in the ½ cup chopped walnuts. Pop this bowl in the fridge while you make the bread batter.
  3. Whisk the dry ingredients. In a large bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 ½ teaspoons pumpkin pie spice, and ½ teaspoon salt.
  4. Mix the wet ingredients. In a medium bowl, whisk together 1 cup granulated sugar and ½ cup vegetable oil until smooth and combined. Add the 2 large eggs, one at a time, whisking well after each addition. Stir in the 1 cup pumpkin puree, 1 cup mashed bananas, and 1 teaspoon vanilla extract. Whisk until smooth.
  5. Combine wet and dry. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently. Stir just until you no longer see streaks of flour. A few small lumps are fine.
  6. Transfer to the pan. Pour the batter into your prepared loaf pan. Use the spatula to spread it evenly into the corners. Give the pan a gentle tap on the counter to release any air bubbles.
  7. Add the streusel topping. Take the streusel out of the fridge. Sprinkle it evenly over the batter, pressing it down very lightly so it adheres.
  8. Bake the bread. Place the pan in the preheated oven. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the streusel is browning too quickly after about 40 minutes, tent the pan loosely with aluminum foil.
  9. Cool properly. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment sling, lift the bread out and transfer it to the rack to cool completely.

Notes

Don’t overmix the batter. Use really ripe bananas. Toast walnuts for extra flavor. Check that you’re using 100% pure pumpkin puree, not pumpkin pie filling. Room temperature ingredients help with emulsification.

Nutrition

Keywords: pumpkin banana bread, walnut streusel, easy quick bread, fall recipe, moist banana bread

Find it online: https://bakebelle.com/easy-pumpkin-banana-bread-with-walnut-streusel/