Pumpkin Banana Bread is the best of both worlds! It contains smooth pumpkin and sweet banana in one decadent loaf. If you have never made pumpkin bread with bananas, this is the recipe to try. It’s perfect for sharing or enjoying with your family on a crisp fall day.
Jump to:
This pumpkin and banana bread is incredibly moist and tender, yet not overly sweet. The cinnamon, nutmeg, and cloves complement the banana and pumpkin beautifully, creating an amazing depth of flavor.
If you like easy banana bread recipes, you will love our Glazed Chocolate Chunk Banana Bread, and our favorite Banana Bread recipe ever!
Why You’ll Love This Pumpkin Banana Bread Recipe
- Easy to make: It doesn’t take a lot of effort to whip up a batch of this yummy banana pumpkin bread.
- Great for gifting: Make extra loaves and wrap them in parchment or cellophane, and give them out as gifts during the holidays.
- Customizable recipe: There are endless ideas for mix-ins, so you can change things up to suit your tastes.
Ingredients
Here is everything you need to make the best, moist banana pumpkin bread. They are components you would see in a traditional pumpkin or banana bread recipe, which consists of mostly baking staples.
- Flour: I use all-purpose flour for this recipe to keep things simple. If you are looking to make it gluten-free, feel free to use your favorite 1:1 gluten-free flour blend instead.
- Spices: For this bread, I add cinnamon, nutmeg, and cloves. They add warmth and spice to the bread, pairing wonderfully with both the pumpkin and banana.
- Baking soda and powder: For light and moist banana bread that will rise properly, I use a combination of baking soda and baking powder in this recipe.
- Bananas: Your bananas must be ripe for maximum sweetness. Mash them in a separate bowl before you add them to the other ingredients for the best results.
- Pumpkin: Since you are adding sugar and spices, make sure that you use pure pumpkin and not pumpkin pie filling.
- Sweeteners: I use a combination of molasses and honey for the perfect sweet flavor.
- Olive oil: This is a healthier alternative to vegetable oil, which also adds a beautiful and robust depth of flavor to the recipe.
- Eggs: I add eggs for flavor, structure, and moisture to create the best texture possible. Eggs are so important in baked goods!
- Vanilla: I love to use pure vanilla extra for subtle flavor and to enhance the other ingredients.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Pumpkin banana chocolate chip bread: Fold in semi-sweet or dark chocolate chips for a chocolatey version.
- Cranberry almond: Add dried cranberries and slivered almonds to the batter for texture.
- Banana and pumpkin bread with orange glaze: Make a simple orange glaze from orange juice, powdered sugar, and vanilla extract to drizzle over the baked pumpkin bread.
How to Make Pumpkin Spice Banana Bread
To make this pumpkin banana quick bread, preheat your oven to 350°F and grease two 9x5-inch loaf pans before you start the batter.
Step 1: Combine the dry ingredients. Add the flour, cinnamon, salt, nutmeg, cloves, baking soda, and baking powder to a large bowl. Whisk the ingredients together.
Step 2: Make the pumpkin and banana mixture. Add the pumpkin puree, mashed bananas, brown sugar, oil, and honey to another mixing bowl. Use a stand or hand mixer to mix until well incorporated.
Step 3: Incorporate the eggs and vanilla. Add the eggs and vanilla and mix to combine.
Step 4: Stir in the flour mixture. Gradually mix the flour mixture into the banana mixture. I like to add it in thirds and mix it in between. Once it is fully added, only mix until it is just combined.
Step 5: Transfer and bake. Divide and pour the batter between the two loaf pans. Place them in the oven and bake them for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Cool and serve. Allow the bread to cool for about 20 minutes in the pans. Then, transfer them to a wire rack to finish cooling. Slice and enjoy!
⭐ Hint: This recipe makes two loaves of pumpkin banana bread. Cut all the measurements in half if you want only one.
If you love recipes like this, you may also enjoy this Old Fashioned Pumpkin Bread Recipe or Peanut butter banana brownies.
Storage Directions
- Storing: Store the bread tightly wrapped or in an airtight container at room temperature for up to 4 days. You can also store it in the refrigerator for up to a week.
- Reheating: To reheat, place a slice on a microwave-safe plate and heat it for 10-15 seconds or until warm.
- Freezing: I recommend tightly wrapping the loaf in plastic wrap and then placing it in a freezer-safe bag. You can also freeze it as individual slices. The bread will keep in the freezer for up to 4 months. Be sure to thaw it at room temperature before enjoying it.
Serving Suggestions
- Drizzle some Banana Syrup over the top of the finished bread for extra banana flavor.
- Enjoy a slice with a scoop of Dark Chocolate Ice Cream.
- Start your day with a simple sweet breakfast that consists of a mug of this Caramel Mocha and a slice of this pumpkin and banana bread.
- Serve this as part of a nice Sunday breakfast with Easy Ham and Egg Cups and Air Fryer Breakfast Potatoes.
Recipe Tips
- Don’t overbake the bread: Bake the pumpkin bread until it’s just set. Leaving it in the oven too long can cause it to dry out and crumble.
- Don’t fully mash the bananas: If you want some extra texture, don’t mash the bananas until they are completely smooth. Leaving small chunks will add flavor to the bread when you get a bite with one.
- Don’t overmix the batter: Only mix the batter until all of the ingredients are combined. This will prevent the banana bread from coming out dense and tough after it bakes.
Recipe FAQs
Of course! Scoop the batter into a lined muffin tin and bake the muffins at 350°F for 25-30 minutes.
This may be because the batter was too wet. It can also happen as it cools. Ensure that you transfer the bread to a cooling rack so condensation doesn’t form instead of the loaf pan.
Yes. Use the same amount of melted butter instead of oil. However, I recommend using unsalted butter or omitting the salt from the recipe.
More Delicious Banana Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Banana Pumpkin Bread
Equipment
- 2 9 x 5 loaf pan
- stand mixer with paddle attachment
Ingredients
- 3 cups all-purpose flour
- 1 ½ tablespoons ground cinnamon
- 1 teaspoon sea salt
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ tablespoon baking soda
- ½ tablespoon baking powder
- 4 small ripe bananas mashed
- 1 cup pumpkin puree
- 1 cup brown sugar lightly packed
- ½ cup honey
- ½ cup extra virgin olive oil
- 4 large eggs
- 1 tablespoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees and grease or line two 9x5 loaf pans with parchment paper.
- In a large bowl whisk flour, ground cinnamon, sea salt, ground nutmeg, ground clove, baking soda and baking powder.
- In the bowl of a stand mixer with a paddle attachment add mashed bananas, pumpkin puree, brown sugar, honey, and oil until combined.
- Then add eggs and vanilla and mix again just until blended.
- Carefully add in your dry ingredients and mix well (Note: it is recommended to do this in 3 batches).
- Evenly divide batter into prepared loaf pans and sprinkle and bake for about 50-60 minutes or until a toothpick from the center comes out clean but moist.
- Allow them to cool for about 20 minutes in the pan, then transfer to a wire rack to completely cool.
Notes
- Don’t overbake the bread: Bake the pumpkin bread until it’s just set. Leaving it in the oven too long can cause it to dry out and crumble.
- Don’t fully mash the bananas: If you want some extra texture, don’t mash the bananas until they are completely smooth. Leaving small chunks will add flavor to the bread when you get a bite with one.
- Don’t overmix the batter: Only mix the batter until all of the ingredients are combined. This will prevent the banana bread from coming out dense and tough after it bakes.
Leave a Reply