Pumpkin Banana Bread with Streusel Topping

This Pumpkin Banana Bread with Streusel Topping is the best of both fall baking worlds, with ripe mashed banana and pumpkin puree baked into one incredibly moist loaf, topped with a buttery pecan streusel and finished with a simple cinnamon glaze. Something about browned butter and pumpkin pie spice baking together in the oven makes a house smell like autumn, and I love slicing into this loaf while it's still a little warm. It's cozy enough for a slow weekend morning but easy enough to whip up any day you have a couple of overripe bananas sitting on the counter.

Fall is by far my favorite time of year. Maybe because, right around my birthday in October, we finally get a break from the heat! So of course I have to have all of the pumpkin treats and some of my favorites are these Soft Pumpkin Cookies and Pumpkin Coffee Cake.

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Why You’ll Love This Pumpkin Banana Bread!

I love a good quick bread because it doesn't require any yeast or waiting around for a rise, and fills the kitchen with the best smell while it bakes. This pumpkin banana bread has become one of my go-to fall bakes because it uses up ripe bananas AND that can of pumpkin puree sitting in the pantry, all in one delicious loaf.

This is the kind of easy banana pumpkin bread recipe I make on repeat once the weather cools down. It's moist, it's perfectly spiced, and that streusel topping makes it feel like a special weekend treat, even though it's simple enough to bake any day of the week.

• Two favorite flavors in one loaf: You get all the cozy, spiced flavor of pumpkin bread and the sweet, homey flavor of banana bread in a single recipe.
• Browned butter makes all the difference: Browning the butter before mixing it into the batter adds a rich, nutty flavor that takes this bread from good to unforgettable. It only takes a few extra minutes, and it is so worth it!
• That pecan streusel topping: A buttery, cinnamon streusel bakes into the top of the loaf, adding the perfect crunch to every slice.

Equipment Needed

• 9x5 inch loaf pan
• Parchment paper
• Large mixing bowl
• Medium mixing bowl, for the dry ingredients
• Small mixing bowl, for the streusel
• Small skillet or saucepan, for browning the butter
• Whisk, wire cooling rack

Key Ingredients

Streusel Topping

Butter, flour, brown sugar, and pecans: Stir this simple mixture together into clumps and scatter it over the batter before baking, so it toasts on top of the bread for a crunchy, cinnamon-spiced topping.

Pumpkin Banana Bread

Unsalted butter, browned: Browning the butter adds a warm, nutty flavor to the bread that you just don't get from melted or softened butter. Make sure to scrape all of the browned bits into the batter for the best flavor!

Mashed bananas and pumpkin puree: The combination makes this loaf so moist and gives it that cozy fall flavor. Use ripe, spotty bananas for the best natural sweetness.

Brown sugar and granulated sugar: Mixing both sugars adds sweetness and helps keep the crumb soft and tender.

Egg and vanilla bean paste: These help bind the batter together and round out the flavor with warm vanilla notes. Vanilla bean paste gives you those pretty little flecks, but extract works just as well.

All-purpose flour, baking powder, baking soda, and salt: The base of the batter, giving the loaf its structure and rise.

Pumpkin pie spice and cinnamon: This blend of warm spices is what makes the loaf taste like fall in every bite. I mix up a batch of my own homemade pumpkin pie spice blend every fall.

Cinnamon Glaze

Unsalted butter and powdered sugar: These create that classic sweet glaze base.

Cinnamon: Adds a little extra warmth to the glaze that pairs perfectly with the streusel topping.

Milk: Add a tablespoon at a time until the glaze reaches your desired drizzling consistency.

Step-By-Step Instructions

Make the Streusel Topping

In a small bowl, use a fork to mix the melted butter, flour, brown sugar, pecans, cinnamon, and salt until it forms a clumpy mixture. Refrigerate until ready to use.

Make the Bread Batter

Brown the butter for the banana bread in a small skillet or saucepan, then set it aside to cool.

Preheat your oven to 350°F. Grease a loaf pan with butter and line it with parchment paper, leaving the sides longer so you can easily lift the bread out after baking.

Add the mashed banana, pumpkin puree, brown sugar, granulated sugar, egg, and vanilla to a mixing bowl. Stir until thoroughly combined. Once the browned butter has cooled to room temperature (so you don't accidentally scramble the egg), stir it into the pumpkin mixture, scraping in all those browned bits for the best flavor.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Stir this into the pumpkin mixture just until no white streaks of flour remain.

Pour the batter into the prepared loaf pan. Scatter the streusel topping over the batter, using your fingers to break up any large clumps as you go.

Bake for 60 minutes, or until a toothpick inserted in the center comes out clean, or the internal temperature reads about 195-200°F.

Let the bread cool in the pan for a few minutes, then use the parchment paper as a handle to gently lift it out and transfer it to a wire rack. Cool completely before adding the glaze.

Make the Glaze

Mix together the melted butter, cinnamon, and powdered sugar. Add the milk a little at a time until the glaze reaches your desired drizzling consistency.

Drizzle the glaze over the cooled loaf, slice, and serve.

Storage

Store this bread at room temperature in an airtight container for 1-2 days, or in the refrigerator for up to 5 days.

To freeze the whole loaf:
Allow the pumpkin banana bread to cool completely. Wrap the loaf tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving. It works best if you drizzle the glaze after it thaws for a prettier presentation.

To freeze individual slices:
Cool the bread completely, then slice. Wrap each slice tightly in plastic wrap and place the wrapped slices in a freezer-safe bag or container. Freeze for up to 3 months. Thaw individual slices at room temperature.

Expert Tips

This has become one of my favorite fall quick breads to bake, and these tips will help it turn out perfectly every time.

• Don't skip browning the butter. Keep whisking it over medium heat until it turns a golden amber color and smells nutty, then remove it from the heat right away so it doesn't burn.
• Let the browned butter cool to room temperature before mixing it in so you don't scramble the egg.
• Don't overmix the batter once you add the flour. Mix just until the streaks disappear so the loaf stays tender.
• Let the bread cool completely before adding the glaze so it sets nicely instead of melting into the loaf.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!