Pumpkin Banana Bread

A slice of banana pumpkin bread with cranberries and walnuts on a white plate.

5 from 2 votes

Pumpkin Banana Bread with walnuts and dried cranberries, a delicious no refined sugar added dessert that is moist, incredibly flavourful and super easy to make too. It's a great Autumn treat at this time of the year, and the aroma of freshly-baked spiced cake adds a cosy touch to your kitchen.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: loaf

Calories: 1309kcal

Author: Daniela Apostol

Ingredients

1 cup self-raising flour (125 g)
½ teaspoon bicarbonate of soda
1 teaspoon cinnamon
½ teaspoon mixed spice ( pumpkin pie spice)
½ cup pumpkin puree (125 g)
1 banana (ripe)
¼ cup maple syrup (65 ml)
¼ cup dried cranberries (30 g)
¼ cup walnuts (25 g, chopped)
2 eggs
2 tablespoon vegetable oil
2 tablespoon milk

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit, 160 fan oven).
In a mixing bowl, sift in the flour, bicarbonate of soda, cinnamon and mixed spice.
Mix the ingredients well.
In a jug, crack the eggs, and beat them well until frothy.
Add the milk, oil and maple syrup to them.
Combine the wet ingredients with the dry ingredients, add the mashed banana, pumpkin puree, cranberries and walnuts, and mix well.
Grease and flour a loaf tin, and transfer the batter to it.
Bake for 35 minutes or until a skewer inserted in the middle comes out clean.

Video

Notes

Make sure you use a non-stick loaf tin for this bread, and that you grease it well either with butter or oil before adding the flour, and the cake should be very easy to remove from the tin once it's baked. Additionally, you can use non-stick baking paper too.
Unripe bananas do not work in this recipe, nor in any other recipes that call for bananas instead of refined sugar - it's the ripe sweet bananas that have the right texture and sweetness to make the cake stand out.

Nutrition