Pumpkin Banana Bread w/ Streusel

Author: Emily Tidwell

My boyfriend, Max, is notorious for buying bananas and letting them go to waste. It happens all too often, and this week was no exception. Those poor bananas bought for smoothies were forgotten and left to pasture, leaving me with 5 overly ripened bananas, just hanging out on our kitchen counter.

Maybe a normal person would eventually get annoyed by this over-abundance of patchy brown and yellow fruit constantly in the corner of their eye but, I’m a waste not person, and a total sucker for a good banana bread.

Inspired by our abundance of damaged bananas and a love of pumpkin pie, this pumpkin banana bread topped with streusel is sure to be a crowd pleaser. A key to its success comes from one small but crucial ingredient, fresh ginger. It’s fresh and spicy flavor brightens up this dense and decadent bread and livens up the traditional notes of pumpkin pie you find. It was a hit at the office and at home, and a perfect treat to go along with your morning coffee. We can’t wait for you to try it.

Pumpkin Banana Bread W/ Streusel


For pumpkin banana bread:

  • 1 cup sugar
  • 1 stick unsalted butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin (NOT pumpkin pie filling)
  • 2 medium ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 tsp fresh grated ginger

For Streusel Topping:

  • 1/4 cup butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tbsp granulated sugar
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • 1/8 tsp clove


Preheat the oven to 350 degrees. Coat an 8-inch loaf pan with non-stick baking spray and set aside. 

For the streusel:

In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.

For the pumpkin banana bread:

  1. Beat the sugar and butter together until light and fluffy. Add the eggs and beat well after each addition.
  2. Add the vanilla, pumpkin and bananas.  Stir until mixed well.
  3. In a small bowl, mix together the dry ingredients (flour through nutmeg). Gradually add the dry ingredients to the wet mixture.  Mix until just combined.
  4. Pour the batter into the prepared loaf pan. Sprinkle streusel evenly over top and bake for 60 minutes.  Test with a cake tester or toothpick inserted into the center.  It should come out clean. If bread is still wet in center, place tin foil over top to prevent over browning and check until test comes out clean. Remove bread from oven and cool in the pan for 15 minutes before removing.  Cool completely on a wire rack. Store bread in an airtight container for up to one week.