Pumpkin Banana Bread
This Pumpkin Banana Bread is soft, moist, warmly spiced and packed with cozy fall flavor. The sweetness of overripe bananas meets the earthiness of pumpkin purée for the ultimate moist loaf that's perfect for the season.
Whether you're using up leftover pumpkin puree or just need a new favorite way to bake with bananas, this recipe is a comforting option for an afternoon snack, cozy brunch or morning treat. Since it uses canned pumpkin purée, you can make it any time of year; and once you do, you might not wait for fall again.
Jump to:
- Why You Will Love This Banana Pumpkin Bread
- Ingredients
- Substitutions and Variations
- How to Make Pumpkin Banana Bread
- More Recipes You Will Love
- How to Store Banana Pumpkin Bread
- What to Serve with Pumpkin Banana Bread
- Top Tips
- Frequently Asked Questions About Banana Pumpkin Bread
- More Recipes You Will Love
- Pumpkin Banana Bread
We love a classic banana bread! Putting a spin using fall flavors makes it that much more enjoyable. Here are some other festivities pumpkin recipes you may enjoy: Pumpkin Pie using Sweetened Condensed Milk, Copycat Starbucks Pumpkin Spice Latte, Pumpkin Cold Foam Recipe, Pumpkin Chai Latte or Iced Pumpkin Spice Latte.
Why You Will Love This Banana Pumpkin Bread
- Moist and Flavorful: Pumpkin purée and mashed bananas combine to create a super moist loaf.
- Fall-Inspired: Classic fall spices meet the comforting flavor of classic banana bread.
- Easy to Make: Simple ingredients and one large mixing bowl.
- Freezer-Friendly: Great for baking ahead and freezing individual slices.
- Crowd-Pleaser: Perfect for brunch, lunchboxes or gifting during pumpkin season.
Ingredients
A quick trip to the store and a few pantry staples is all you need!
See the recipe card below for the exact quantities of each ingredient.
- Overripe Bananas: Adds natural sweetness and moisture; overripe bananas for best results.
- Canned Pumpkin Purée: Brings richness and classic fall flavor.
- Granulated Sugar: Helps sweeten and brown the loaf.
- Dark Brown Sugar: Adds deep molasses notes and softness.
- Whole Milk: Adds moisture to the loaf.
- Vegetable Oil: A neutral oil that blends well.
- Large Eggs: Binds everything together and adds extra moisture.
- Vanilla Extract: Adds depth and enhances sweetness.
- Self-Rising Flour: The foundation of the loaf; helping it to rise and balances flavors.
For this easy quick bread recipe, you'll want to have on hand a 9x5 loaf pan, parchment paper, large mixing bowl and a spatula.
Substitutions and Variations
This easy pumpkin banana bread recipe is easy to tweak with what you have on hand.
- No Self-Rising Flour: No problem, you can whip our recipe up quickly with all-purpose, baking powder and salt. Check out the notes on the recipe card for the full quantities.
- Coconut Sugar: Swap for either sugar to reduce refined sugar.
- Sour Cream: Stir in a couple tablespoons for an even softer crumb.
- Whole Wheat Flour: Use for added fiber and whole grain benefits.
- Oil Swap: Try avocado oil or olive oil for a similar neutral flavor.
- Pumpkin Pie Filling: Not recommended for this recipe itself because it is pre-sweetened and spiced. If you try it, I suggest minimizing the amount of sugar and it may change the baking time.
- Chocolate Chips: Fold in mini or dark chocolate chips for a sweet surprise.
How to Make Pumpkin Banana Bread
This loaf comes together easily, with just a large bowl and a silicone spatula.
Preheat oven to 350F degrees and line a 9x5-inch metal pan with parchment paper.
In a large bowl add pumpkin puree, mashed banana, sugars, milk, vegetable oil, eggs and vanilla. Whisk well until everything is combined.
Add self-rising flour into the bowl and until there are no dry streaks.
Pour into prepared 9x5 pan and bake for 60-65 minutes or until a toothpick comes out with moist crumbs from the center.
Leave the pan for 10-15 minutes on a wire rack before removing the loaf and allowing it to cool fully.
Hint: Using room temperature ingredients in quick breads helps everything mix evenly.
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How to Store Banana Pumpkin Bread
Here are some ways to store your leftover pumpkin banana bread.
- Refrigerator: Store in an airtight container or wrapped in plastic wrap for up to 5 days.
- Freezer: Wrap pre-cut slices in wax paper or plastic wrap and store in a freezer-safe bag for up to 3 months.
- Reheating: Enjoy room temperature or warm individual slices in the microwave or toaster oven.
What to Serve with Pumpkin Banana Bread
Enjoy a slice of pumpkin bread with one of these cozy pairings.
- Brunch Favorites: Crispy fluffy pancakes, banana French toast casserole, Crockpot cinnamon bun casserole, sheet pan banana pancakes, eggnog French toast casserole, spinach and bacon quiche, Halloween Crockpot candy.
- Sweet Bakes: Chocolate chip brownie bars, pumpkin pie, Halloween brownies, vanilla cake mix cookies, chocolate cake mix cookies, apple pie, eggnog cheesecake, banana chocolate chip cookies.
- Hot Beverages: Honey whipped coffee, pumpkin chai latte, espresso Irish coffee, caramel mocha, peppermint mocha, Starbucks pumpkin spice latte, Crockpot hot chocolate, Baileys hot chocolate.
Top Tips
Here's how to get the best texture and moist loaf every time.
- Avoid Overmixing: Be sure to stop stirring the batter once there are no dry streaks to keep the crumb soft.
- Check Oven Temp: Use an oven thermometer for the consistent results.
- Let it Cool: Letting the bread cool fully ensures clean slices; but if you can't wait, let it cool for 20 minutes before slicing.
- Use Parchment: Putting parchment paper in your pan first allows for easy removal and cleanup.
Frequently Asked Questions About Banana Pumpkin Bread
Do you have questions about making our banana pumpkin bread?
Yes - this version uses all-purpose flour, plus baking powder and salt.
Use a neutral oil like vegetable oil, avocado oil, or olive oil.
Use a fork or a potato masher for quick, even mashing.
It's naturally sweetened with banana and pumpkin and can be adjusted with less added sugar or whole wheat flour.
More Recipes You Will Love
Check out some more of our recipes you will want to try!
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Pumpkin Banana Bread
Equipment
- 9x5 Metal Loaf Pan
- Parchment Paper
- Mixing Bowl
- Measuring Cups and Spoons
- Spatula
Ingredients
- 1 cup canned pumpkin purée
- 1 cup overripe banana mashed (about 3 small-medium bananas)
- 100 grams granulated white sugar about ½ cup
- 100 grams light brown sugar about ½ cup, packed
- ½ cup whole milk
- ¼ cup vegetable oil
- 2 eggs large
- 1 tablespoon pure vanilla extract
- 272.5 grams self-rising flour about 2 cups plus 1 ½ tbsp
Instructions
- Preheat oven to 350F degrees and line a 9x5-inch metal pan with parchment paper.
- In a large bowl add pumpkin puree, mashed banana, sugars, milk, vegetable oil, eggs and vanilla. Whisk well until everything is combined.
- Add self-rising flour into the bowl and until there are no dry streaks.
- Pour into prepared 9x5 pan and bake for 60-65 minutes or until a toothpick comes out with moist crumbs from the center.
- Leave the pan for 10-15 minutes on a wire rack before removing the loaf and allowing it to cool fully.
Notes
- To make "2 cups" of our self-rising flour for this recipe, whisk together 250 grams all-purpose flour (about 2 cups), 4 teaspoon baking powder and 1 teaspoon salt.
- Using room temperature ingredients in quick breads helps everything mix evenly.
- Be sure to stop stirring the batter once there are no dry steaks to keep the crumb soft.
- Use an oven thermometer for the consistent results.
- Letting the bread cool fully ensures clean slices; but if you can't wait, let it cool for 20 minutes before slicing.
- Putting parchment paper in your pan first allows for easy removal and cleanup.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.
This Banana, pumpkin bread is very easy to make. It is moist and delicious.
Thanks for letting us know you enjoyed it!
I was a little overzealous buying bananas at the store and ending up with several overripe ones so I was so happy to see this recipe! I love pumpkin bread so it was so fun to add banana to the mix. The only change I made was to add some roasted pecans for a little crunch.
That sounds like a great addition, I bet it was fantastic. Thank you for sharing that with us.
What an amazing combination! Banana and pumpkin, I should definately give it a try!
I hope you love it. It is a monthly recipe in our house! Happy baking!
I love banana bread, but I’ve never tried adding pumpkin. Does it change the texture much?
It makes it a little bit softer but still very moist! It is a very subtle flavor profile, it is so good- you need to try it!
We love how moist and fluffy this bread is, and with two classic flavors- it is perfect (any time of year).