This Pumpkin Banana Bread is the ultimate fall bread that combines the best of two classic recipes in one. Ripe bananas add sweetness and keep the bread incredibly moist, while pumpkin puree and pumpkin pie spice give it that cozy warm fall flavor you crave all season long.
This simple quick bread comes together in just a few minutes and bakes up into the most flavorful loaf. It is perfect for breakfast, an afternoon snack, or dessert! I love baking it as a housewarming gift for friends and family throughout the fall because there is nothing better than a homemade treat. If you want to make these into muffins, check out this pumpkin banana muffins recipe.
1 hour 20 minutes
easy sweet treat
Quick Look: Pumpkin Banana Bread
- ⏱️ Prep Time: 10 minutes
- 👩🍳 Cook Time: 1 hour 10 minutes
- 🕖 Total Time: 1 hour 20 minutes
- 🍌 Servings: 8 servings of 1 slice per serving
- ⚡️ Calories: 400 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Bake in oven at 350F
- 🛒 Main Ingredients: ripe bananas, pumpkin puree, and pumpkin pie spice
- ⭐️ Difficulty: Extremely easy! Combine wet and dry ingredients and bake.
Kaitlin left this 5 star review ⭐️⭐️⭐️⭐️⭐️
“So yummy! Didn’t last long in our house or my sisters. Perfect fall recipe and love that it has the banana in it.”
Why You’ll Love This Recipe
- Best fall treat – Make this pumpkin banana bread to have the best of both worlds in one loaf. It’s the perfect fall snack.
- Incredibly moist – The combination of mashed bananas and pumpkin puree make the loaf so moist and delicious without feeling too heavy.
- Perfect to bring to a friend – I love making a loaf to bring to family or friends. It’s always a hit and I love that they can store it in the freezer if they don’t finish it.
I love to have a slice of pumpkin banana bread as an afternoon snack with a homemade latte. I really up the fall coziness by using my pumpkin spice latte syrup in my coffee.
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make this pumpkin banana bread. For a full list of ingredients, see the full recipe.
- Ripe bananas – the riper the better for your bananas. The riper they are, the sweeter your bread will be. They will also be easier to mash and mix into the batter.
- Pumpkin Puree – the pumpkin puree adds a lot of texture and moisture to your bread.
- Egg – The eggs help bind all of your ingredients together and add a bit of fluffiness to the bread so it’s not too dense.
- Granulated sugar – a little granulated sugar helps add some additional sweetness beyond the ripe bananas.
- All purpose flour – the flour is the base of your bread. You can also use a gluten free one to one flour to substitute.
- Pumpkin pie spice – while the pumpkin puree adds a little flavor, the true pumpkin flavor will come from this pumpkin pie spice.
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.
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.
For another pumpkin recipe, try these pumpkin pie bars next.
How to make Pumpkin Banana Bread
Step 1: Preheat oven to 350F. Grease a loaf pan or line with parchment paper. Mash bananas with a fork or potato masher in a large bowl. Mix the pumpkin puree, eggs, vegetable oil, and sugar into the bowl.
Step 2: 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.
Step 3: Pour dry ingredients into the bowl with the wet ingredients and fold the flour mixture into wet ingredients with a flat spatula. Pour batter into the prepared loaf pan.
Step 4: Bake 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 or until fully cooked.
Mad’s Expert Tips for the Best Pumpkin Banana Bread 🍌
- Use very ripe bananas – The riper the banana, the sweeter and more flavorful the bread will be. Heavily spotted or fully brown bananas give the best results. Yellow bananas will make the bread less sweet and less moist.
- Do not overmix – As you fold the dry ingredients into the wet, stop as soon as the flour disappears. Overmixing develops gluten and makes the bread tough and dense instead of light and fluffy.
- Tent with foil halfway through baking – After 35 minutes, loosely place a piece of foil over the top of the loaf to stop it from browning too much while the inside finishes baking.
- Cool completely before slicing – This bread is very moist and needs time to set. Slicing too soon will make it fall apart. Let it cool in the pan completely before cutting.
For another sweet bread recipe, make this chocolate chip zucchini bread.
Recipe FAQs
Can I make pumpkin banana bread into muffins?
Yes! Pour the batter into a lined muffin tin and bake at 350F for about 18 minutes or until a toothpick comes out clean. No need to tent with foil.
Can I use fresh pumpkin instead of canned?
Canned pumpkin puree is recommended for the best results. If you are using fresh, roast and puree the pumpkin first and make sure it is completely smooth with no excess moisture.
How do I store pumpkin banana bread?
Wrap tightly and store at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze individual slices for up to 3 months.
Can I add mix-ins to this bread?
Yes! Walnuts, pecans, chocolate chips, or caramel chips are all delicious additions. Fold them in at the very end before pouring the batter into the pan.
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.
Other Pumpkin Recipes
Images by Ella from Alpine Ella.
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!
Email Recipe for Later
Recipe
Pumpkin Banana Bread
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!
Recipe 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
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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