Banana Pumpkin Bread with Sour Cream
This moist banana pumpkin bread blends ripe bananas, cozy pumpkin spice, and sour cream for a rich, flavorful loaf perfect for fall—and freezer-friendly too!
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- - 1⅔ cups all-purpose flour
- - 1 tbsp cornstarch
- - 2½ tsp pumpkin pie spice
- - 1 tsp baking soda
- - ½ tsp baking powder
- - ½ tsp kosher salt
- - 2 large eggs at room temperature
- - ¾ cup white sugar
- - ¼ cup packed dark brown sugar
- - ½ cup vegetable oil
- - 1 cup canned pumpkin purée
- - 1 cup mashed ripe banana about 2 bananas
- - ¼ cup whole milk
- - ¼ cup sour cream optional, but recommended
- - 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (176°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, cornstarch, pumpkin pie spice, baking soda, baking powder, and salt.
- In a separate bowl, whisk eggs with both sugars until pale and smooth.
- Add oil, pumpkin, banana, milk, sour cream, and vanilla to the egg mixture. Whisk until combined.
- Pour wet ingredients into dry. Gently fold just until incorporated—do not overmix.
- Pour batter into loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For added texture, stir in ½ cup chopped nuts or mini chocolate chips before baking.
- Store wrapped at room temp for up to 5 days or freeze for up to 3 months.
- Store wrapped at room temp for up to 5 days or freeze for up to 3 months.