Pumpkin Banana Bread
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Add as Google Trusted SourceMy pumpkin banana bread combines sweet, ripe bananas with pumpkin and warm fall spices for a soft, moist loaf. Made with maple syrup and your choice of whole wheat pastry or all-purpose flour.
I love a classic banana bread, but once pumpkin season rolls around, those spotty bananas on the counter deserve a little fall makeover. This loaf brings together two of my favorites, healthy banana bread and pumpkin bread, so there’s no choosing between them.
The combination is what makes it special. You get sweetness from the bananas, plenty of moisture from the pumpkin and a generous amount of cinnamon and pumpkin pie spice. I like using whole wheat pastry flour because it keeps the bread tender while adding whole grains, but all-purpose works too. Add walnuts for a little crunch or chocolate chips if that’s more your thing. Either way, that first slice is worth waiting for.
Table of Contents
“Amazing! It tasted just like fall, and it was a big hit!”
Why I Love This Pumpkin Banana Bread
- Two favorites in one loaf. You get the sweetness of banana bread with the pumpkin and spice you’re craving in the fall.
- No mixer needed. Whisk the wet ingredients, stir in the dry and fold in your favorite mix-ins. The batter comes together in about 10 minutes.
- A slice now, more for later. Freeze individual slices to pull out when you want a homemade treat with your pumpkin spice latte.
Ingredients Needed
- whole wheat pastry flour or all-purpose flour – I like whole wheat pastry flour for a tender loaf with whole grains. All-purpose flour works too. Whole wheat pastry flour is finer and lower in protein than regular whole wheat flour, so they aren’t interchangeable without potentially changing the texture.
- pumpkin pie spice and cinnamon – I use both for plenty of warm fall flavor. No pumpkin pie spice? You can make my homemade pumpkin pie spice with spices you may already have.
- baking powder, baking soda and salt – the leaveners help the loaf rise, while salt balances the sweetness.
- eggs – help hold everything together and give the bread structure.
- pumpkin puree – use plain canned pumpkin, not sweetened pumpkin pie filling.
- mashed banana – the browner and spottier, the better! Measure out 1 cup after mashing, since banana sizes vary. Adding extra can leave the loaf too wet in the center.
- maple syrup and coconut sugar – sweeten the loaf and complement the pumpkin and spices. Use pure maple syrup for the best flavor.
- oil – melted coconut oil, avocado oil or olive oil keeps the bread soft and moist. Choose a mild olive oil if you don’t want its flavor to come through.
- vanilla extract – rounds out the banana and warm spice flavors.
- walnuts, pecans or chocolate chips – optional, but such a good addition. Nuts add crunch, while chocolate chips make each slice feel a little more like dessert.
Find the full ingredient list with measurements in the recipe card below.
Substitutions and Variations
- Make it chocolatey: Fold ½ cup chocolate chips into the batter. Use dairy-free chocolate chips if you want to keep the loaf dairy-free.
- Skip the nuts: Leave out the optional nuts or use chocolate chips instead. The bread is delicious plain, too.
- Gluten-free option: One reader reported success with gluten-free flour, but didn’t specify the blend. I haven’t tested that swap myself, so for a tested option, try my almond flour banana bread.
- Vegan option: I haven’t tested this loaf without eggs. My vegan banana bread is a good option if you need an egg-free recipe.
How to Make Pumpkin Banana Bread
Step 1: Preheat your oven to 350°F and grease or line a 9×5-inch loaf pan. Stir the dry ingredients together in one bowl, then whisk the wet ingredients together in a separate, larger bowl.
Step 2: Add the dry ingredients to the wet ingredients and stir just until combined. Gently fold in the nuts or chocolate chips, if using.
Step 3: Pour the batter into your prepared pan and smooth the top. Sprinkle with additional nuts or chocolate chips, if desired.
Step 4: Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for the Best Pumpkin Banana Bread
- Leave a few lumps: Stop stirring once you no longer see dry flour. Trying to make the batter perfectly smooth can overwork it and leave you with a tougher loaf.
- Watch the top and center separately: If the top looks browned but your toothpick comes out with wet batter, loosely cover the loaf with foil and continue baking. The foil protects the top while the middle finishes.
- Give it time to set: This loaf has plenty of moisture from the pumpkin and banana. Cooling it on a rack lets steam escape, and waiting until it’s completely cool helps you cut clean slices instead of a gummy-looking center.
How to Store Pumpkin Banana Bread
Storage: Let the bread cool completely, then wrap tightly or place in an airtight container. Store at room temperature for 3–4 days or in the refrigerator for up to 1 week.
Freezing: Wrap individual slices and place in a freezer-safe bag for up to 3 months. You can freeze the whole loaf, too, but I love having slices ready to grab. Thaw overnight in the refrigerator or gently warm a slice in the microwave.
Frequently Asked Questions
One reader made this recipe in a 12-cup silicone muffin tray and reported that 20 minutes worked well. I haven’t tested the muffin version myself, but I’d start checking at 18–20 minutes at 350°F. They’re ready when a toothpick inserted into the center comes out clean. Timing and yield may vary depending on your pan and how full you fill each cup.
Yes! Thaw them completely and drain off any excess liquid, then mash and measure out 1 cup. Frozen bananas can release quite a bit of water, so measuring after thawing helps keep the batter from getting too wet.
I wouldn’t simply leave it out, since it adds a full cup of moisture to the batter. If you’re craving a loaf without pumpkin, try my healthy banana bread instead.
More Pumpkin Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin Banana Bread
Ingredients
- 1 ¾ cups whole wheat pastry flour or all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup mashed banana, about 2 large or 3 medium ripe bananas
- ½ cup maple syrup
- ⅓ cup melted coconut oil, avocado oil or olive oil
- ¼ cup coconut sugar
- 1 teaspoon vanilla
- ½ cup chopped walnuts, pecans, or chocolate chips (optional)
Instructions
- Preheat oven to 350° F and grease a 9″x5″ loaf pan or line with parchment paper.
- In a medium bowl, stir together flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt.1 ¾ cups whole wheat pastry flour or all-purpose flour, 2 teaspoons pumpkin pie spice, 1 ½ teaspoons cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
- In a large bowl, whisk together the eggs, pumpkin, mashed banana, maple syrup, oil, coconut sugar and vanilla.2 large eggs, 1 cup canned pumpkin puree, 1 cup mashed banana, ½ cup maple syrup, ⅓ cup melted coconut oil, ¼ cup coconut sugar, 1 teaspoon vanilla
- Add dry ingredients into the bowl with the wet ingredients and stir together until just combined, making sure to not over-mix!
- Gently stir in chopped nuts or chocolate chips, if using.½ cup chopped walnuts, pecans
- Pour the batter into the prepared loaf pan, smooth the top and top with additional chocolate chips or nuts, if using. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10-15 minutes, then remove and let cool completely on a wire rack before slicing.
Video
Notes
- Storage: Store completely cooled bread in an airtight container at room temperature for 3–4 days or refrigerate for up to 1 week.
- Freezing: Wrap individual slices or the whole loaf and freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This bread is amazing! I am not a pumpkin fan usually but adding the banana takes it to a whole new level! I love a good no added sugar. I subbed out gluten free flour and it’s still the lost delicious and moist fall treat!
Oh yay! This makes me so happy to hear. I’m so glad you loved this recipe. Thanks for making it and for coming back to leave a review. I really appreciate it!
Really enjoyed it. I was going to make your healthy pumpkin bread but due to the extra ripe bananas I had sitting on the counter I made this instead. I forgot to add baking soda and it still turned out ok. Perfect fall treat. Now I need to find more puree pumpkin to make your other pumpkin bread 🙂.
Yay! I’m so glad you enjoyed this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
Amazing! It tasted just like fall, and it was a big hit!
Yay! So glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it!
Thank you for yet another great recipe! I happened to have some mushy bananas and a can of organic pumpkin puree, so this was perfect.
If others find this useful…
I didn’t have baking powder so I added a little extra baking soda. My bread loaf came out gigantic, but still delicious. I don’t know if it was the baking soda or something else.
I also didn’t have pumpkin pie spice (or ginger or nutmeg), so I just used 2 tsp cinnamon.
I used Jovial brand Organic Einkorn All-Purpose Flour, which has a “lower gluten index” and is supposed to be easier on the stomach. Not sure about the science behind it, but my stomach doesn’t hurt. 🙂 This could have also been the reason my bread was gigantic.
So glad this recipe was a hit, Tricia! Einkorn flour sounds like a great option—I may need to give it a try. Thanks for the review and for sharing your helpful notes. I really appreciate it!
Looking forward to making this recipe this afternoon! Can’t imagine it will be bad. What would be your estimate of cooking time if I wanting to make these into muffins (12 or 6 muffin cup size pan. Have both.) vs. a loaf. Thanks in advance!
Hi Ilene – I haven’t tried it, but I would start with 18-20 minutes and add more time as needed. Let me know how they turn out for you!
So sorry for the delayed update. The muffins were awesome! 12 muffin cup silcone tray and I cooked them for 20 minutes. Perfection. I like the muffins a little soft and mushy. So good. I also used low sugar chocolate chips but no nuts.
Can I leave the pumpkin out and use the recipe the same? Looks really good!!
I’m not sure how it would turn out since there’s quite a bit of pumpkin puree in the recipe. I’d probably recommend making my healthy banana bread recipe if you don’t want to use pumpkin but want to make banana bread.
Hate bananas. Got dislike of fruit from my Dad, but I have tried and liked more than he did.
Will try your Pumpkin (only) bread tho.
Hope you love this recipe, Donna!