Get ready to fall in love with Pumpkin Banana Bread, a cozy and irresistibly moist treat that combines two breakfast classics in one loaf. Imagine the comforting aroma of pumpkin pie spice mingling with caramelized banana and brown sugar, all coming together in a golden-baked slice that’s perfect for chilly mornings, afternoon snacks, or whenever you’re craving something a little special. If you’re searching for the ultimate way to use up ripe bananas and bring pumpkin to the table, this is the recipe you’ll want to bake again and again.
Ingredients You’ll Need
This Pumpkin Banana Bread comes together with a lineup of simple ingredients, each adding its own magic to the flavor and texture. Pay attention to the little things—from the spices to the nuts—that will make your loaf truly memorable.
- Mashed ripe bananas: Overripe bananas give natural sweetness and guarantee a super tender crumb.
- Canned pumpkin purée: Adds moisture and the classic autumnal flavor that pairs beautifully with banana.
- Large eggs: Bind the batter and give structure so your bread slices perfectly.
- Vegetable oil: Keeps the crumb moist and light—swap part for applesauce for a lighter touch.
- Brown sugar: Infuses the bread with rich caramel notes.
- Granulated sugar: Balances the flavor and adds subtle sweetness.
- Vanilla extract: Brings out all the other flavors and gives a warm, baking aroma.
- All-purpose flour: Forms the backbone of the loaf—use the spoon-and-level method for accuracy.
- Baking soda: Helps the bread rise and stay fluffy.
- Baking powder: Adds a little extra lift for a pretty dome.
- Salt: Balances sweetness and makes the flavors shine.
- Ground cinnamon: Essential for that cozy, fall-inspired warmth.
- Ground nutmeg: Adds depth—freshly grated if you have it!
- Ground ginger: Gives a gentle zing and brightness.
- Ground cloves: Adds that traditional, spicy undertone.
- Chopped walnuts or pecans (optional): Stir these in for a little crunch if you like your bread with some texture.
How to Make Pumpkin Banana Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), so it’s nice and hot when your batter is ready. Grease a 9×5-inch loaf pan generously with nonstick spray or line it with parchment paper for easy removal. This step makes all the difference when it comes time to lift out your beautiful Pumpkin Banana Bread.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine your mashed bananas and pumpkin purée. Add the eggs, vegetable oil, both sugars, and vanilla extract. Whisk everything together until the mixture is velvety smooth—no lumps of banana or pockets of dry sugar. This evenly blended base means every slice of bread will be perfectly moist and flavorful.
Step 3: Combine Your Dry Ingredients
Grab another bowl and whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mixing your dry ingredients separately first prevents little surprises of baking soda or spice as you bite into the final loaf. You’re building serious, reliable flavor here!
Step 4: Bring It All Together
Gradually add the dry ingredients into the wet mixture, gently stirring just until everything is incorporated. It’s important not to over-mix here—just a few swift turns with your spatula will do. This is the secret to keeping your Pumpkin Banana Bread delightfully fluffy instead of dense.
Step 5: Add Nuts, If Desired
If you’d like a little crunch, now’s the time to fold in chopped walnuts or pecans. You can also toss in some chocolate chips or dried cranberries for a fun twist. Customizing the add-ins is where you can really make this bread your own.
Step 6: Bake and Cool
Scrape your batter into the prepared loaf pan and use a spatula to smooth the top. Slide the pan into the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for about 10 minutes to set, then transfer it to a wire rack to finish cooling. Try to resist slicing into it right away; the flavor only gets better as it sits!
How to Serve Pumpkin Banana Bread
Garnishes
For a finishing touch, dust the top with powdered sugar or drizzle with a maple glaze. A sprinkle of extra chopped nuts adds a little crunch and looks beautiful for serving at brunch or a fall gathering.
Side Dishes
Pair your Pumpkin Banana Bread with a steaming mug of coffee or a chai latte for the coziest breakfast. It’s also excellent alongside Greek yogurt or fresh fruit if you’re putting together a bigger spread for guests or family.
Creative Ways to Present
Try slicing your loaf into thick pieces, toasting them lightly, and spreading on some whipped butter or cream cheese. For an ultra-special occasion, use it as the base for a bread pudding or French toast, or stack up slices on a pretty platter with labels for a brunch buffet.
Make Ahead and Storage
Storing Leftovers
Once your Pumpkin Banana Bread has cooled completely, wrap it in plastic wrap or store in an airtight container at room temperature. It will stay moist for up to three days, making it easy to enjoy a slice whenever the craving strikes.
Freezing
This bread freezes beautifully! Slice the cooled loaf and lay the slices on a baking sheet. Freeze until solid, then pop the slices in a zip-top bag or freezer-safe container. They’ll stay fresh for up to three months—just grab a slice whenever you want a little comfort.
Reheating
To bring your Pumpkin Banana Bread back to its oven-fresh glory, warm slices in the microwave for 10 to 20 seconds, or toast lightly in a toaster oven. This revives the texture and intensifies the flavors—so satisfying on a chilly day.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just cook and mash your fresh pumpkin flesh until smooth, and use it in place of canned pumpkin purée. Make sure it’s not too watery to keep your bread perfectly moist and not soggy.
Can Pumpkin Banana Bread be made vegan?
You can swap the eggs for flax eggs and use coconut oil or another neutral oil, plus check your sugar for vegan compliance. The bread stays moist and holds together well, even without eggs!
What if I don’t have all those spices?
No worries—if you’re missing one or two spices, you can use a pre-mixed pumpkin pie spice or just use extra cinnamon. The bread will still come out deliciously cozy.
Can I make muffins with this batter?
Yes, this recipe works great as muffins! Simply divide the batter into a lined muffin tin and bake at the same temperature for about 20–25 minutes, or until a tester comes out clean.
How do I know when it’s done baking?
The best way is to insert a toothpick into the center—when it comes out clean or with just a few moist crumbs, your Pumpkin Banana Bread is ready. Be careful not to over-bake, as this can dry out the loaf.
Final Thoughts
Don’t wait for autumn to bake up a loaf of Pumpkin Banana Bread—this is a slice of happiness you’ll want to enjoy all year long. It’s easy, comforting, and flexible enough to make your own. Share a warm slice with friends, toast it for breakfast, or sneak a piece for dessert. Your kitchen (and your taste buds) will thank you!
Print
Pumpkin Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the perfect blend of pumpkin and banana flavors in this moist and delicious Pumpkin Banana Bread. Perfect for a cozy fall morning or as a sweet snack any time of day.
Ingredients
Wet Ingredients:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup canned pumpkin purée
- 2 large eggs
- ½ cup vegetable oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix wet ingredients: In a large bowl, combine bananas, pumpkin, eggs, oil, sugars, and vanilla. Stir until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet and dry: Gradually add dry ingredients to wet, stirring until just combined. Fold in nuts if using.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 55-65 minutes.
- Cool and serve: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a healthier option, substitute half the oil with unsweetened applesauce.
- You can also add chocolate chips or dried cranberries for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
