Whole Wheat Pumpkin Banana Loaf
A dense, moist loaf that brings together the flavors of pumpkin and banana in a 100% whole wheat batter.
- Prep10 min
- Cook1h 5m
- Total1h 20m
- DifficultyEasy
- Servings16
This loaf is the perfect way to use up ripe bananas and a can of pumpkin purée. The combination of whole wheat flour, warm cinnamon, and a hint of orange makes it a cozy treat for any time of day.
Letting the batter rest for 15 minutes before baking helps the whole wheat flour absorb moisture, resulting in a tender crumb. A sprinkle of coarse sugar on top adds a delightful crunch.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Lightly grease an 8½ x 4½-inch loaf pan.
- In a large bowl, beat the softened butter with the brown sugar for 2–3 minutes, until combined. Add the honey and stir until smooth.
- Add the eggs one at a time, mixing well after each. Then add the pumpkin purée, mashed bananas, orange juice (or water), and vanilla extract. Mix until thoroughly combined.
- Add the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Stir just until the dry ingredients are incorporated.
- Fold in the toasted, diced pecans.
- Spoon the batter into the prepared pan. Sprinkle the top evenly with the coarse sparkling sugar. Let the batter rest uncovered for 15 minutes.
- Bake for 55 to 70 minutes, until a cake tester or toothpick inserted in the center comes out clean, and a tester inserted about ½ inch into the top of the loaf meets no unbaked batter.
- Remove from the oven and cool on a rack. Once completely cool, wrap tightly in plastic wrap and let it rest overnight before slicing and serving.
💡 Tips
- For best flavor and texture, let the loaf rest overnight before slicing.
- You can substitute the orange juice with water if you prefer.
- Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
Inspired by a recipe from King Arthur Baking