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Cozy Pumpkin Banana Bread with Walnut Streusel

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This tender, moist pumpkin banana bread with a crunchy walnut streusel topping is the perfect fall comfort food. It’s quick to make with simple ingredients and is sure to become a seasonal favorite.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup all-purpose flour (for streusel)
  • ⅓ cup packed brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small cubes (for streusel)
  • ½ cup chopped walnuts (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line with parchment paper leaving overhang on the sides.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
  3. Add pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  5. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few small lumps are fine.
  6. In a medium bowl, combine flour, brown sugar, and cinnamon for the streusel. Add cold butter cubes and rub into the flour mixture with your fingertips until coarse crumbs form. Stir in chopped walnuts. Refrigerate while preparing the pan.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle streusel topping generously over the batter, pressing down lightly so it sticks.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift out and cool completely on the rack before slicing.

Notes

For best results, use heavily spotted ripe bananas and room temperature eggs. Do not overmix the batter. Let the bread cool completely before slicing to prevent it from falling apart. The streusel is delicate—press it lightly onto the batter. Store wrapped at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, walnut streusel, fall baking, quick bread, pumpkin recipe, banana bread

Find it online: https://oracooks.com/cozy-pumpkin-banana-bread-with-walnut-streusel/