Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
There are few things more comforting than the smell of banana bread baking in the oven. Add pumpkin, cinnamon, and a hint of nutmeg, and suddenly, it feels like autumn wrapped in a warm blanket. That’s exactly what inspired me to create this Pumpkin Banana Bread Recipe—a fusion of two beloved classics that feels nostalgic, flavorful, and totally cozy.
It all started on one of those crisp fall mornings. I had a couple of overripe bananas sitting on the counter (as always), and a can of pumpkin puree leftover from a pie I made the week before. I thought, Why not combine them? The result was pure magic—moist, slightly sweet, spiced just right, and gone by the end of the day.
Since then, it’s become a go-to in my baking rotation—whether I’m making it for a slow Sunday breakfast, gifting it to a neighbor, or sneaking slices for myself with a cup of tea. This bread is forgiving, flexible, and crowd-pleasing—everything a good homemade recipe should be.
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What Is Pumpkin Banana Bread?
Pumpkin Banana Bread is a delicious mashup of two classics: banana bread and pumpkin bread. It combines the moist, dense texture of banana bread with the warm, spiced flavor of pumpkin puree and autumn spices like cinnamon, nutmeg, and cloves.
It’s not quite as sweet as banana bread on its own, and the pumpkin helps to tone down the banana’s overpowering sweetness, creating a perfect balance. The texture? Incredibly moist and tender, thanks to the banana and pumpkin duo.
Think of it as the perfect seasonal update to your traditional banana bread—ideal for fall mornings, holiday brunches, or anytime you’re craving something a little sweet, a little spiced, and a whole lot delicious.
Ingredients: What You’ll Need
This recipe makes one standard 9×5-inch loaf of pumpkin banana bread. You can also double the recipe to make two loaves—one to eat now, one to freeze for later!
Dry Ingredients
- 1¾ cups (220g) 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 cloves (optional)
- ¼ teaspoon ground ginger (optional)
Wet Ingredients
- 1 cup mashed bananas (about 2 large ripe bananas)
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar (light or dark)
- ¼ cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or non-dairy)
Optional Add-ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ cup pumpkin seeds for topping
- 1 tablespoon turbinado sugar for a crunchy top
How to Make Pumpkin Banana Bread (Step-by-Step)
Step 1: Preheat & Prepare Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Cloves
- Ginger
Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl, mash the bananas until mostly smooth. Then add:
- Pumpkin puree
- Brown sugar
- Granulated sugar
- Eggs
- Oil
- Vanilla extract
- Milk
Whisk until smooth and fully combined.
Step 4: Combine Wet & Dry
Add the dry ingredients into the wet ingredients and stir just until combined. Do not overmix—this can lead to dense bread.
Fold in any optional mix-ins like nuts or chocolate chips.
Step 5: Transfer to Pan & Bake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. If desired, sprinkle with pumpkin seeds and turbinado sugar for a crunchy, bakery-style top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, loosely tent with foil around the 40-minute mark.
Step 6: Cool and Slice
Let the bread cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely before slicing. This step helps the bread set and makes it easier to cut clean slices.
How to Serve Pumpkin Banana Bread
Pumpkin banana bread is incredibly versatile and can be served in so many delicious ways:
Simple & Classic
- Serve warm or at room temperature with a pat of butter or a drizzle of honey.
Gourmet Brunch Vibes
- Toast slices and top with cream cheese, nut butter, or Greek yogurt and a sprinkle of cinnamon.
Dessert-Style
- Warm it up and serve with vanilla ice cream or a dollop of whipped cream and a caramel drizzle.
On-the-Go Snack
- Slice and wrap individual pieces in parchment paper or foil for an easy lunchbox or road trip treat.
Variations
Want to switch things up? Here are some flavorful variations to make the recipe your own:
1. Pumpkin Banana Muffins
- Divide the batter into a 12-cup muffin tin and bake for 18–22 minutes at 350°F.
2. Gluten-Free Version
- Substitute all-purpose flour with a 1:1 gluten-free flour blend.
3. Vegan Pumpkin Banana Bread
- Replace eggs with flax eggs (2 tbsp ground flax + 5 tbsp water) and use almond or oat milk.
4. Chocolate Pumpkin Banana Bread
- Add ¾ cup dark chocolate chips to the batter for a rich twist.
5. Streusel Topping
- Mix 2 tbsp flour, 2 tbsp brown sugar, and 2 tbsp butter. Crumble on top before baking.
6. Protein Boost
- Add 1 scoop of vanilla protein powder and reduce flour by ¼ cup.
FAQs
1. Can I use frozen bananas?
Yes! Thaw them first, then drain any excess liquid before mashing. They’re perfect for this recipe.
2. Can I use pumpkin pie filling instead of puree?
No—pumpkin pie filling is pre-sweetened and spiced. Use 100% pure pumpkin to control flavor and sugar content.
3. How do I store Pumpkin Banana Bread?
Wrap tightly in foil or plastic wrap and store at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 3 months.
4. Can I make this into mini loaves?
Absolutely! Divide batter among mini loaf pans and bake for 25–35 minutes, depending on size.
5. Why did my bread sink in the middle?
This could be from:
- Overmixing the batter
- Underbaking
- Using too much banana or pumpkin
Stick to the measurements and check doneness with a toothpick.
6. Is this recipe healthy?
It’s more wholesome than traditional banana bread! You get fiber from pumpkin, natural sweetness from bananas, and can reduce the sugar or use whole wheat flour if you want a healthier version.
Final Thoughts
Pumpkin Banana Bread brings together the very best of fall flavors and year-round comfort food. It’s the ultimate bake for cozy mornings, lazy Sundays, and even holiday brunch tables.
What I love most is how easy and adaptable it is. One bowl, minimal mess, and total reward. And the smell—oh, the smell of cinnamon, nutmeg, and banana wafting through the kitchen—is enough to make it feel like home, even on the busiest days.
So if you’ve got ripe bananas sitting on your counter and a can of pumpkin in the pantry, this is your sign to get baking. One slice and you’ll understand why this recipe has become such a staple in my kitchen—and maybe, soon, in yours too.
Happy baking!