Pumpkin Banana Bread with Nutella Swirl

This recipe came to me from my 3 bananas that were turning brown and left over pumpkin.  We buy ours in a bunch from Sam’s Club and it seems that no matter how many the three of us consume in a day, there’s always a few left over to turn brown!  I can’t think of one time that we finished the bunch without some left over, begging me to do something with them and then stuff like this happens.  Pumpkin Banana Bread with a Nutella swirl.  It’s rich, thick, decadent and good warm with some coffee or cold with a glass of milk.

I made this one without my stand mixer (gasp) because I realized that I depend on it too much and I was feeling lazy and didn’t feel like lugging it from the cabinet, up on the counter and stuff.  Please feel free to use your stand mixer, just reverse the order of the directions.  Combine your wet first in the mixer bowl then sift your dry before adding to the mixer bowl.


1 1/2 cups of flour

2 and 1/4 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

4 tablespoons wheat germ

2/3 cups sugar

3 ripe bananas

3/4 cup pumpkin puree

1 teaspoon vanilla extract

2 whisked eggs

2 tablespoons Nutella (optional)

Preheat your oven to 350 and grease a 9 x 5 loaf pan then set aside.

Sift your dry ingredients in a separate bowl and stir to combine before you put your bananas in another mixing bowl and mash.  I used a potato mashed and mashed them until they were nearly liquefied because I didn’t want chunks of bananas in my batter.  Once your bananas are smashed to your desired consistency, add your pumpkin and whisk until well combined.  Once that is done, add eggs and whisk before adding your vanilla.

You will dumb the dry into the wet, a little at a time and stir until your batter is combined before adding your Nutella and swirling into the batter.  Pour into your greased loaf pan.  Bake for 60 minutes or until the center is done then enjoy!

If you didn’t notice, there was no oil used in this recipe.  I knew that the pumpkin and banana would keep the bread moist and combine well without added oil.  I don’t think oil or fat of any kind would add anything to this recipe.

Banana Pumpkin Bread Blog