Pumpkin Spice Banana Bread (without Pumpkin)

Close-up image of a slice of pumpkin spice banana bread with streusel topping.

5 from 1 vote

Pumpkin Spice Banana Bread (without Pumpkin)

Craving pumpkin banana bread but without any actual pumpkin? This Pumpkin Spice Banana Bread, topped with a buttery streusel, brings all the warm and cozy spices you love while letting sweet, ripe bananas steal the show!

Prep Time10

Cook Time45

Total Time55

Course: Bread, Breakfast, Brunch, Snack

Cuisine: American

Servings: servings

Calories: 232kcal

Author: Cynthia Christensen

Equipment

9 inch loaf pan

Ingredients

Streusel topping

4 tablespoons unsalted butter room temperature
⅓ cup brown sugar light or dark
½ cup all-purpose flour
1 teaspoon pumpkin spice

Dry Ingredients

2 cups all purpose flour
½ cup brown sugar
2 teaspoons pumpkin spice
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

Wet Ingredients

1 cup mashed bananas from 2 medium bananas
2 large eggs room temperature
½ cup Greek yogurt room temperature
4 tablespoon vegetable oil
1 teaspoon vanilla extract or paste

US Customary - Metric

Instructions

Prep

Preheat oven to 350°F. Spray a 9 inch loaf pan with nonstick spray. Line with parchment paper.

Make streusel

In a small bowl whisk brown sugar, flour, and pumpkin spice.
Cut in the butter using your fingers or a pastry blender, until it easily clumps together when pressed in your hand and then breaks apart easily into large and small clumps. Chill in refrigerator until ready to use.

Make batter

In a large bowl combine flour, brown sugar, pumpkin spice, baking powder, baking soda, and kosher salt. Set aside.
In a medium bowl, use a fork to mash your bananas until just a few lumps remain. If you prefer them more smooth, keep going, or use a hand mixer to pulverize them.
Add eggs, Greek yogurt, oil, and vanilla and whisk together.
Add the wet ingredients to the dry ingredients and combine with a rubber spatula until just combined. Let the batter rest for 15 minutes while you preheat the oven and prepare your pan.

Bake

Transfer the batter to the prepared loaf pan and smooth the top with your spatula.
Sprinkle the streusel topping evenly over the batter.
Bake at 350°F for 50 to 55 minutes, or until a clean toothpick inserted into the center comes out clean.

Notes

Note on Greek yogurt: When it comes to the liquid I use in baking, I sometimes make adjustments based on what I have in the fridge at the moment. You can absolutely use regular yogurt, buttermilk, sour cream, or kefir in place of the Greek yogurt, if that’s what you have on hand.

Storage: Leave the bread unsliced if possible and store in an airtight container at room temperature for up to 3 days. For longer storage, slice your bread and individually wrap each slice in plastic wrap. Store them all in a zip top bag for up to 3 months.

Reheating: Because we used vegetable oil in this bread, you don't actually have to reheat it. It is delicious cold. But if warm chocolate chip banana bread warms your heart, just zap it in the microwave for 10 to 15 seconds.

Nutrition