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Picture of a pumpkin banana bread loaf cut into slices.

Pumpkin Banana Loaf with Cinnamon Streusel

Audrey
Pumpkin Banana Bread with Cinnamon Streusel is a soft, warmly spiced loaf that combines the best of fall flavors. A buttery cinnamon crumble topping makes each slice extra cozy and satisfying.
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Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 389 kcal

Equipment

  • Kitchen Scale
  • 1 lb loaf pan
  • Parchment Paper
  • Mixing bowl or stand mixer

Ingredients
  

For the pumpkin banana loaf:

  • 180 g all-purpose flour 1 ½ cups
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoon pumpkin pie spice
  • 240 g pumpkin purée 1 cup
  • 125 g mashed ripe banana ½ cup, about 1–2 medium bananas
  • 85 g unsalted butter melted (6 tbsp)
  • 135 g brown sugar packed (⅔ cup)
  • 1 large egg room temperature (50g without shell)
  • 1 teaspoon vanilla extract
  • 30 ml milk 2 tbsp

For the cinnamon streusel:

  • 100 g granulated sugar ½ cup
  • 60 g all-purpose flour ½ cup
  • ½ teaspoon cinnamon
  • 57 g unsalted butter melted (4 tbsp)

Instructions
 

  • Prep the pan: Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
  • Make the streusel: In a small bowl, mix sugar, flour, and cinnamon. Stir in melted butter until the mixture forms coarse crumbs. Set aside.
  • Make the batter: In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. In a large bowl, whisk pumpkin purée, mashed banana, melted butter, brown sugar, egg, vanilla, and milk until smooth. Gently fold the dry ingredients into the wet until just combined.
  • Assemble & bake: Pour batter into the loaf pan and spread evenly. Sprinkle streusel over the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool & serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Audrey’s Tip: If your bananas aren’t quite ripe enough, pop them (with the peel on) in a 300°F oven for 10–15 minutes until blackened and soft. Let them cool, then peel and mash. Ripe bananas = extra flavor!

Nutrition

Calories: 389kcalCarbohydrates: 55gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgSodium: 346mgPotassium: 69mgFiber: 1gSugar: 30gVitamin A: 451IUVitamin C: 0.1mgCalcium: 61mgIron: 2mg
Keyword banana
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