Pumpkin Banana Bread

Name: Pumpkin Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 2 ripe bananas, mashed; 1/2 cup pumpkin puree; 1/2 cup brown sugar; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup chopped nuts (optional); 1/2 cup chocolate chips (optional)

Highlighted under: Oven-Made Sweets

I absolutely love making Pumpkin Banana Bread when the weather starts to cool down. The combination of ripe bananas and creamy pumpkin puree creates a wonderfully moist loaf that fills my kitchen with the most inviting aroma. This recipe is an easy one-bowl wonder, perfect for using up overripe bananas while also adding a hint of autumn flavor to the mix. Whether I enjoy it as a breakfast treat or an afternoon snack, each bite is a comforting reminder of cozy fall days spent baking.

Created by

Ruby Lawson

Last updated on 2026-02-08T00:49:36.863Z

When I made this Pumpkin Banana Bread for the first time, I was blown away by how well the flavors melded together. The sweetness of the ripe bananas balances beautifully with the earthy notes of pumpkin, creating a treat that's hard to resist. I discovered that adding a dash of cinnamon really enhances the flavor, giving it that classic fall taste that everyone loves.

While experimenting with this recipe, I found that using freshly pureed pumpkin makes a significant difference in the overall texture and taste. I often opt for homemade pumpkin puree because it adds a depth of flavor that the canned stuff can't match. Plus, it’s a great way to use up leftover pumpkin from other fall baking projects!

Why You'll Love This Recipe
Moist and tender texture that melts in your mouth
Flavorful combination of warm spices and sweet fruit
Easily adaptable with nuts or chocolate chips for added crunch

The Role of Key Ingredients

In this Pumpkin Banana Bread, ripe bananas are not just a sweetener; they contribute essential moisture and enhance the loaf's tender texture. Their natural sugars caramelize during baking, creating a rich, complex flavor that pairs beautifully with pumpkin. For optimal results, use bananas with plenty of brown spots, as these will yield the best taste and moisture content.

Pumpkin puree not only imparts seasonal flavor but also provides a slight creaminess that balances the sweetness of the bananas. It's important to use pure pumpkin puree rather than pumpkin pie filling, which contains additional spices and sweeteners that can disrupt the balance of the bread. If you want to increase the nutritional value, consider using homemade puree from roasted pumpkins.

Mixing and Baking Tips

When preparing the batter, be cautious not to overmix after adding the dry ingredients. Mixing just until combined will ensure that your bread remains soft and tender rather than tough and dense. You should see a few lumps in the batter; this is perfectly normal and indicates that you've achieved the right consistency for a lovely, moist loaf.

For the perfect bake, make sure your oven is adequately preheated. An oven thermometer can help verify the temperature, as even slight variations can affect baking time and the final texture. Keep an eye on the bread in the last 10 minutes of baking; you want a golden-brown exterior, and a toothpick should come out clean or with just a few moist crumbs attached for the ideal doneness.

Ingredients

Gather these ingredients before you start baking:

Ingredients

2 ripe bananas, mashed
1/2 cup pumpkin puree
1/2 cup brown sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
1/2 cup chocolate chips (optional)

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these simple steps to create your delicious Pumpkin Banana Bread:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Wet Ingredients

In a large mixing bowl, combine the mashed bananas, pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.

Incorporate Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry mix to the wet ingredients and stir until just combined. Fold in nuts or chocolate chips if using.

Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

Serve your Pumpkin Banana Bread warm or at room temperature!

Pro Tips

For an extra touch, spread a little cream cheese or butter on top of each slice. It pairs beautifully with the flavors of the bread.

Storing and Freezing

To keep your Pumpkin Banana Bread fresh, store it in an airtight container at room temperature for up to three days. If you live in a particularly humid climate, refrigerating it can help extend its shelf life, although it may slightly alter the texture. Make sure to wrap the loaf tightly in plastic wrap to retain moisture.

If you're looking to make this bread ahead of time, it freezes wonderfully. Wrap the cooled loaf in plastic wrap and then place it in a freezer-safe bag or container. It can be stored in the freezer for up to three months. When you're ready to enjoy it, simply thaw it in the refrigerator overnight or leave it at room temperature for a few hours.

Variations and Add-ins

Feel free to personalize this recipe with your favorite additions! You can mix in up to 1/2 cup of chopped nuts like walnuts or pecans for added crunch and a nutty flavor. If you're a chocolate lover, chocolate chips make a delightful complement to the sweetness of the bread, enhancing its indulgent appeal.

For a more aromatic experience, consider adjusting the spices. Adding a pinch of nutmeg or ginger can give your bread a unique twist. If you want to make this bread gluten-free, you can swap the all-purpose flour with a 1:1 gluten-free baking blend, ensuring the other ingredients remain the same for a delicious result.

Questions About Recipes

→ Can I use frozen bananas for this recipe?

Absolutely! Make sure to thaw and drain excess moisture before using.

→ Can I substitute almond flour for all-purpose flour?

Yes, but be aware that the texture might be different; you may need to adjust the quantity.

→ How should I store leftover banana bread?

Store it in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

→ Can I add more spices to this recipe?

Definitely! Feel free to experiment with nutmeg or ginger for additional warmth.