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Easy Maple Pumpkin Banana Bread (Kid-Approved)

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This kid-approved maple pumpkin banana bread is moist, sweet, and packed with cozy fall flavors. Made with simple ingredients, it’s perfect for breakfast, snacks, or dessert, and it’s so forgiving that even overripe bananas work beautifully.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (195 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • ½ cup pumpkin puree (120 grams)
  • ⅓ cup pure maple syrup (80 ml)
  • ⅓ cup brown sugar, packed (70 grams)
  • ⅓ cup vegetable oil (80 ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ¼ cup chocolate chips (optional)
  • 2 tablespoons maple sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving some overhang on the sides.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  3. In a large bowl, mash the bananas well with a fork, leaving a few small chunks for texture.
  4. Add the pumpkin puree, maple syrup, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  6. If using any add-ins (walnuts, chocolate chips, etc.), fold them in gently.
  7. Pour the batter into the prepared loaf pan and spread it into an even layer. If using maple sugar, sprinkle it on top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Let the bread cool in the pan for 10-15 minutes. Then use the parchment paper overhang to lift it out and transfer it to a cooling rack. Let cool completely before slicing.

Notes

Use overripe bananas for best flavor. Do not overmix the batter. Check pumpkin puree for excess moisture and blot if needed. Let eggs come to room temperature before using. For muffins, bake at 350°F for 18-22 minutes. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: maple pumpkin banana bread, kid-approved banana bread, easy banana bread, pumpkin banana bread, fall banana bread

Find it online: https://recipebelle.com/easy-maple-pumpkin-banana-bread-kid-approved/