Pumpkin Banana Bread
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This Pumpkin Banana Bread recipe combines two of my favorite desserts to make the ultimate fall treat. The sweetness from the bananas is perfectly balanced by the spice of the pumpkin pie spice.
This quick bread is truly the ultimate Fall treat
I love a slice of pumpkin bread in the fall, but I need it to be moist and loaded with that pumpkin spice flavor. Adding mashed bananas to a classic pumpkin bread recipe is the perfect way to keep the bread moist and balance the spicy and sweet flavors.
It is so easy to make this pumpkin banana bread. Just mash ripe bananas and then mix them in with all of the standard pumpkin loaf ingredients.I find that I can use a bit less sugar than normal thanks to the natural sweetness from the bananas.
This pumpkin banana bread is the ultimate fall treat. Serve it on its on for breakfast, dessert or as an afternoon snack. Or add toppings to make it even better!
Kitchen tools
- Measuring cups, measuring spoons and a liquid measuring cup
- Whisk
- Flat spatula
- Large bowl
- Loaf pan
- Parchment paper or cooking spray to grease pan
- Aluminum foil
Serving Suggestions
This pumpkin banana bread is the ultimate fall snack. I love to have a slice as an afternoon snack with a homemade latte. I really up the fall coziness by using my pumpkin spice latte syrup in my coffee.
It is delicious on its own, but you can adding toppings to really up the flavor of this banana pumpkin bread. Add some extra protein by adding a scoop of Greek yogurt on top almost like icing.
Make this snack even more decadent by warming it in a skillet with some butter. Then, top with a little bit of honey and cinnamon and dig in with a fork.
You could even make a simple cream cheese frosting to spread on top of the bread. I personally like to mix two parts whipped cream cheese with one part powdered sugar and a dash of vanilla extract.
Looking for a banana bread recipe you can enjoy all year long? Try these banana chocolate chip bars. They are a delicious banana bread cake topped with a rich chocolate ganache. Use this brown butter banana bread recipe to make a classic banana bread with a little flair.
Ingredients
- Ripe bananas
- Pumpkin puree – check the label, the only ingredient should be pumpkin
- Large eggs
- Vegetable oil – any neutral tasting vegetable oil will work, I usually use avocado
- Granulated sugar
- Pumpkin pie spice
- Baking soda
- Kosher salt
Ingredient substitutions
You can easily make this pumpkin bread recipe gluten free by replacing the all purpose flour with a cup for cup gluten free flour blend.
If you do not have a pre-mixed pumpkin pie spice, you can make your own using cinnamon, ginger, nutmeg, allspice and ground cloves. You will want 2 tsp cinnamon, 1.5 tsp ginger, 1/2 tsp nutmeg, 1/8 tsp allspice and 1/8 tsp cloves.
Be sure to use ripe bananas for this recipe. Bananas are sweeter when ripened. You can use brown sugar or coconut sugar in place of the granulated sugar.
To add even more flavor and texture to this quick bread you can mix in some nuts. I prefer walnuts or pecans, but you can choose whatever you think tastes best with pumpkin.
How to make pumpkin Banana bread
Step 1: Preheat oven and mix wet ingredients
To begin, preheat oven to 350F. Grease a loaf pan or line with parchment paper.
Then, mash bananas with a fork or potato masher in a large mixing bowl. Pour the pumpkin puree, eggs, vegetable oil, and sugar into the bowl. Mix with a whisk until smooth.
Step 2: Fold dry ingredients into wet and bake loaf
In a separate bowl stir together all purpose flour, pumpkin pie spice, baking soda and salt. Pour dry ingredients into the bowl with the wet ingredients and fold the flour mixture into wet ingredients with a flat spatula.
Then, pour batter into the prepared loaf pan. Bake at 350F for 70 minutes total.
After 35 minutes of baking, loosely place a piece of tinfoil over the loaf to prevent the top from browning too much and continue cooking for another 35 minutes.
Step 3: Cool loaf and cut into slices
Finally, check to make sure the loaf is fully cooked though. Insert a toothpick into the middle. If it comes out clean, the loaf is fully cooked.
Then, remove from the loaf from the oven. Allow to cool completely in the loaf pan before slicing then slice into 8 slices and enjoy!
Storage, reheating, and freezing
To store, allow the loaf to cool completely. Wrap tightly and store either at room temperature for up to 3 days or up to a week in the fridge
Reheat one slice at a time either in a toaster oven, air fryer or on the stovetop in a little butter.
If you want to freeze this banana pumpkin loaf, allow it to cool completely. Then, cut into slices and wrap tightly in freezer friendly materials.
Freeze for up to 3 months. You can thaw all together or one slice at a time.
Check out these other fun pumpkin recipes for fall!
- Pumpkin Whoopie Pies
- Pumpkin Spice Chocolate Chip Cookies
- Healthy Pumpkin Chocolate Chip Muffins
- Chocolate Chip Pumpkin Scones
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Images by Ella from Alpine Ella.
Pumpkin Banana Bread
Mix pumpkin pie and banana bread in this simple recipe that is SO delicious.
Ingredients
- 2 large ripe bananas
- 1 cup pumpkin puree
- 2 eggs (room temperature)
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 and ¼ cups all purpose flour
- 3 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp kosher salt
Instructions
- Preheat oven to 350F and grease a loaf pan or line with parchment paper
- Mash bananas with a fork or potato masher in a large mixing bowl. Pour the pumpkin puree, eggs, vegetable oil, and sugar into the bowl. Mix with a whisk until smooth.
- In a separate bowl mix together all purpose flour, pumpkin pie spice, baking soda and salt. Pour dry ingredients into the bowl with the wet ingredients and fold together with a flat spatula.
- Pour batter into the prepared loaf pan. Bake at 350F for 70 minutes total. After 35 minutes of baking, loosely place a piece of tinfoil over the loaf to prevent the top from browning too much and continue cooking for another 35 minutes.
- Remove from the oven and allow to cool completely before slicing then slice into 8 slices and enjoy!
Notes
- You can make these into muffins! Just pour into muffin cups and bake at 350F for about 18 minutes
- Make this recipe gluten free by swapping the standard all purpose for a gluten free flour blend
- Be sure to use ripe bananas for this recipe
Caitlin Thompson says
So yummy!
I think I’m going to double the recipe and try it in my new pumpkin Bundt pan.
Madeline says
Nice! Good idea. I am glad you like it. 🙂
Kiersten Lopez says
So delicious! Nice and moist and not an overpowering spice flavor. I subbed 1-1 GF flour and it worked perfectly. A new fall fav!
Madeline says
Yay!! So glad. Thanks, Kiersten!
Mary says
This is delicious! Next time I’ll remember to add some nuts to try it that way too! Just a note about the recipe editing, looks like there are some sprinkle cookie instructions that maybe didn’t get edited out or something?? Otherwise, easy to make, yummy bread to welcome fall
Madeline says
Oh my gosh thank you for pointing that out! Thats what happens when im trying to multi task haha. Just fixed it thanks!
Mary Katherine says
Delicious and simple recipe!
Madeline says
Thanks, Mary Katherine!
Jenna says
First real fall recipe of the season and this did not disappoint! Shared with my dad who is normally picky with recipes and he just said “your bread is delicious” 🙂 will be saving this as a top mad about food recipe !!
Madeline says
Awww, so glad to hear it, Jenna! Thank you!
Hillary says
LOVED this bread. It was so simple to make and also very easy to make it gluten-free. It came out absolutely perfect – the right amount of banana taste vs pumpkin and the banana definitely helps keep the bread moist. I will definitely be making this again!
Madeline says
So glad to hear it! Thank you!
Ariane Guardarramas says
I wanted to make banana bread but only had one banana leftover, then I remembered this recipe. I was able to half it easily and it came out delicious! I add caramel chips to mine and OMG! Next time I’ll add chocolate chips. I’m planning on making a whole batch and not sharing any!
Madeline says
YAY! Yes, it is so hard to share this one!
Katrina says
Love it & so do my kids! Best consistency!
Madeline says
Aww, yay! Glad it is a hit for the whole fam. Thanks, Katrina!
Cindy says
The pumpkin banana bread is yummy! Easy recipe, will definitely make this one again!
Madeline says
Yay, thanks Cindy! So glad you like it.