Pumpkin banana bread is a fusion of two beloved classics: moist banana bread and warmly spiced pumpkin bread. This comforting loaf is the perfect way to transition from summer to fall, combining the sweet richness of ripe bananas with the earthy, cozy taste of pumpkin puree and fall spices.
Whether you’re baking for a holiday breakfast, meal prepping for the week, or just looking for a cozy treat with your coffee, this pumpkin banana bread is easy to make, perfectly moist, and irresistibly flavorful.
Why You Will Love This Recipe
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Best of Both Worlds – It combines the sweetness of ripe bananas with the spiced warmth of pumpkin, making each bite richly flavorful.
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Moist and Tender – The combination of bananas, pumpkin, and oil makes for an incredibly soft and moist crumb.
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Perfect for Any Season – Great for fall, but just as delicious year-round when you’re craving something cozy.
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Freezer-Friendly and Meal Prep Approved – This bread stores and freezes beautifully, making it a great option to bake ahead.
Ingredients List
You’ll need the following ingredients to make one loaf of pumpkin banana bread:
Wet Ingredients:
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1 cup mashed ripe bananas (about 2–3 bananas)
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1 cup pumpkin puree (not pumpkin pie filling)
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2 large eggs
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1/2 cup brown sugar
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1/4 cup granulated sugar
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1/2 cup vegetable oil (or melted butter)
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1 teaspoon vanilla extract
Dry Ingredients:
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1 3/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 1/2 teaspoons ground cinnamon
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1/4 teaspoon ground nutmeg
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1/8 teaspoon ground cloves (optional)
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1/4 teaspoon ground ginger (optional)
Optional Add-Ins:
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1/2 cup chopped walnuts or pecans
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1/2 cup chocolate chips
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Pumpkin seeds or oats for topping
Timing & Servings
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Prep Time: 10 minutes
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Cook Time: 55–65 minutes
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Total Time: 1 hour 15 minutes
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Servings: 10–12 slices
Step-by-Step Instructions for Pumpkin Banana Bread
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mash the Bananas
In a large mixing bowl, mash the bananas until mostly smooth. Small lumps are okay—they add great texture.
Step 3: Combine Wet Ingredients
To the mashed bananas, add the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Step 5: Combine Wet and Dry
Gradually stir the dry ingredients into the wet mixture. Mix until just combined—do not overmix.
Step 6: Fold in Optional Add-Ins
If you’re adding nuts, chocolate chips, or any other mix-ins, fold them in gently at this stage.
Step 7: Pour and Top
Pour the batter into the prepared loaf pan and smooth out the top. If desired, sprinkle pumpkin seeds or oats on top for a decorative finish.
Step 8: Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Check at the 55-minute mark and continue baking if needed.
Step 9: Cool
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing.
Tips for the Best Pumpkin Banana Bread
Use Very Ripe Bananas
The darker the peel, the sweeter and more flavorful the banana. Overripe bananas are essential for the best texture.
Don’t Skip the Spices
Cinnamon, nutmeg, and ginger add the signature warmth and aroma that make this bread so inviting.
Avoid Overmixing
Mix just until the ingredients are combined. Overmixing can lead to a tough texture.
Test for Doneness
Check the center of the loaf with a toothpick or skewer. If it comes out clean or with only a few crumbs, the bread is ready.
Variations You Can Try
Pumpkin Banana Muffins
Spoon the batter into a muffin tin and bake at 350°F for 20–25 minutes to create moist, grab-and-go muffins.
Chocolate Swirl Version
Melt 1/3 cup chocolate chips and swirl them into the batter before baking for a rich twist.
Gluten-Free Pumpkin Banana Bread
Use a gluten-free all-purpose flour blend in place of regular flour. Make sure it’s a 1:1 substitute with xanthan gum included.
Vegan Version
Replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a plant-based oil and sugar.
How to Store
Room Temperature
Wrap the bread tightly in plastic wrap or place in an airtight container. It will stay fresh for up to 3 days at room temperature.
Refrigeration
Store in the refrigerator for up to 5–6 days. Let it come to room temperature before serving or reheat slightly.
Freezer
Freeze the whole loaf or individual slices wrapped tightly in plastic wrap and placed in a freezer bag. Thaw overnight or microwave slices for 30–45 seconds before serving.
Perfect for Breakfast or Dessert
Serve pumpkin banana bread warm with butter, cream cheese, or a drizzle of maple syrup. It also pairs beautifully with coffee or hot tea and makes a wonderful dessert when topped with a scoop of vanilla ice cream.
Pumpkin and Banana: A Flavor Match
Bananas add natural sweetness and moisture, while pumpkin brings depth and a slightly earthy richness. Together, they make this bread not only flavorful but also tender and satisfying without being overly sweet.
Nutritional Benefits
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Bananas: High in potassium, fiber, and vitamin B6.
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Pumpkin: A great source of vitamin A, antioxidants, and fiber.
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Low in Saturated Fat: Especially if using oil instead of butter.
FAQs
Can I use canned pumpkin pie filling?
No. Canned pumpkin pie filling contains added sugar and spices. Use pure pumpkin puree for best results.
Can I substitute applesauce for oil?
Yes, you can replace up to half of the oil with unsweetened applesauce to reduce fat and add extra moisture.
Can I make this recipe into mini loaves?
Definitely! Divide the batter among mini loaf pans and bake for 25–30 minutes. Check early to avoid overbaking.
Is it okay to add both nuts and chocolate chips?
Absolutely! A combination of chopped walnuts and dark chocolate chips adds both crunch and richness.
Conclusion
Pumpkin banana bread is the ultimate comfort food. It’s moist, flavorful, easy to make, and perfect for using up overripe bananas and leftover pumpkin puree. Whether you’re baking for fall festivities, a cozy weekend at home, or simply to enjoy a slice with your morning coffee, this bread never disappoints.