This pumpkin spice banana bread is your favorite banana bread made with a pumpkin twist! It’s loaded with pure pumpkin puree, pumpkin spice mix, crunchy walnuts, and sweet banana flavor. Perfect for breakfast or dessert, this pumpkin spice loaf is moist and light and so so good!
Preheat oven to 350 degrees Fahrenheit. Line a 9.5 x 5-inch loaf pan with parchment paper, then set aside.
In a small mixing bowl whisk together all-purpose flour, baking powder, baking soda, pumpkin pie mix, and salt then set aside.
Peel overripe bananas then place in a large bowl. Using a fork or potato masher, mash the bananas until they have small chunks, it will have a liquidy consistency.
Next to the mashed bananas, add cane sugar, vegetable oil or melted butter, vanilla extract, eggs, pumpkin puree, and buttermilk. Whisk until everything is well combined.
Add the dry ingredients to the wet ingredients then stir to combine using a spoon or silicone spatula.
Lastly fold in the chopped walnuts.
Transfer mixture to prepared loaf pan, spreading it out evenly.
Optional: Top the banana-pumpkin mixture with a few more chopped walnuts.
Place in the center of the preheated oven to bake for 50 - 60 minutes or until nicely browned and a toothpick inserted in the middle comes out clean with a few crumbs stuck to it.
Once fully baked, allow the banana bread to cool in the loaf pan for at least 30 minutes, before serving and slicing.
Notes
Store banana bread in the refrigerator in an air-tight container or tightly wrapped in plastic wrap for up to 5 days. Freeze bread tightly wrapped in plastic wrap or inside a freezer-safe container for several months. When ready to enjoy, allow the bread to thaw on the counter or wrap it in parchment paper then gently reheat in the oven at 350 degrees for 5 minutes (if coming from the refrigerator) 10 - 15 minutes (if frozen), or until heated through.