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!
- Measuring cups, measuring spoons and a liquid measuring cup
- Flat spatula
- Large bowl
- Loaf pan
- Parchment paper or cooking spray to grease pan
- Aluminum foil
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.
- 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
You can easily make this sprinkle cookie 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 cookies to cool completely. Then, transfer to an airtight container and store at room temperature for up to 5 days.
If you want to freeze this cookie recipe, they will be good frozen for up to 3 months. Take them out one by one and allow to that at room temperature.
Check out these other fun pumpkin recipes for fall!
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.
- 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
- 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!
- 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