Fluffy and moist Pumpkin Banana Bread with ripe bananas, pumpkin puree, and cozy pumpkin pie spice! This one bowl recipe is perfect for breakfast or a snack.

This tasty bread and pumpkin banana muffins are always on my fall baking list!

Pumpkin banana bread slices on parchment paper.

This easy pumpkin banana bread combines the best of both worlds! It’s sweetened with ripe bananas like banana bread and full of pumpkin spice like pumpkin bread. It is also incredibly soft and moist without tons of vegetable oil.

Warm from the oven, it’s simply the best during pumpkin season!

I decided to experiment baking with all-purpose flour instead of whole wheat flour just to add variety to our snacks. And to be honest, it comes out more fluffy and kids love it more. But don’t worry, whole wheat flour works as well.

Enjoy this banana pumpkin bread recipe on its own for breakfast. Boys here love it at 5 am before their hockey practice, and I love to bake a fresh loaf the night before. It’s such an easy recipe!

Or try spreading it with peanut butter for a snack or dessert. It’s great any way you eat it!

Why You Will Love This Recipe

  • Quick and easy: Only 10 minutes prep and no separate bowl needed means less mess and clean up.
  • Less waste: Pumpkin bread with banana is a great way to use up those ripe bananas on the counter.
  • Flavorful: Full of banana flavor and pumpkin spice latte fans approved. Add it to your seasonal baking rotation, it’s one more reason to love fall bread recipes!
  • Refined sugar free: It uses only bananas and maple syrup or honey for sweetener.
  • Versatile: Enjoy pumpkin spice banana bread for breakfast, snack or dessert, or maybe all three!

Ingredients and Notes

Bananas, pumpkin puree, pecans, egg, oil, pumpkin pie spice, vanilla, salt, baking powder, baking soda, egg, maple syrup, all purpose flour.

Simple ingredients are all that is needed for this healthy pumpkin banana bread recipe. It’s always best to follow a baking recipe as listed, but I have listed a few substitutions that you may find helpful.

  • Bananas: You will need 3 medium overripe bananas which is equivalent to 1 cup mashed. Brown and spotty bananas are best!
  • Pumpkin puree: Canned pumpkin puree, not pumpkin pie filling, read the label carefully.
  • Egg: You will need one egg to bind this moist bread together, room temperature is great but not necessary.
  • Sweetener: I have only tested this with liquid sweeteners such as maple syrup or honey. Do not use granulated cane sugar, brown sugar or coconut sugar. It will upset the balance of liquid to dry ingredients. You could try liquid sugar free sweetener.
  • Oil: I used avocado oil. Melted coconut oil, melted butter or olive oil would work.
  • Pure vanilla extract: Adds classic warm taste!
  • Pumpkin pie spice: I substitute pumpkin pie spice with homemade version but store bought is also fine. You could also use cinnamon with a pinch of nutmeg and ginger.
  • Baking powder and baking soda: Leavening agents that help breads rise.
  • Flour: This recipe has only been tested with all purpose flour and whole wheat flour. Gluten free 1:1 flour would probably work, if you need grain free, try pumpkin almond flour bread.

How to Make Pumpkin Banana Bread

All you need is one large bowl to make this delicious pumpkin and banana bread! To start, line a 9 x 5 loaf pan with unbleached parchment paper and your ready to make the best pumpkin banana bread, IMHO. 🙂

Collage of how to make pumpkin banana loaf step by step.
  1. In a large mixing bowl, mash bananas with a fork or a masher. Add pumpkin puree, egg, maple syrup, oil, vanilla, pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine until no white lumps.
  2. Add flour to wet ingredients and stir gently with rubber spatula just enough to mix. Add pecans if using and give a few more stirs.
  3. Pour batter in prepared loaf pan and bake for 50 – 60 minutes or until a toothpick inserted in center of the loaf comes out clean.
  4. Remove from the oven and let cool for 10 minutes. Then transfer to a wire rack to cool off for another 10 minutes. Cut with serrated knife into 10 slices and enjoy.

Taste and Texture

You may be wondering does pumpkin and banana taste good together? The answer is a resounding yes!

This flavorful bread has a nice light taste of warm pumpkin spice with subtle banana taste. Neither the pumpkin or banana are overpowering. And the result is a nice light bread texture with moist crumbs that is not too dense or dry.

Tips for Best Results

  • To “ripen” bananas faster: Bake yellow bananas with skin on for 20 minutes at 300 degrees F oven. Or place a few ripened bananas or apples with unripened ones in a brown bag, close tightly and wait 1-2 days.
  • Measure carefully: Baking is a science and any change in the ingredients can affect the outcome. I like to scoop flour into a measuring cup and then level with a knife for accuracy.
  • 100% pure pumpkin puree: Whether you use fresh pumpkin puree or store bought canned pumpkin, read the label. Do not use pumpkin pie filling.
  • Don’t overmix the batter: If you overmix the batter, gluten develops resulting in tough bread. 
  • Don’t over bake: Remove bread from the oven as soon as a toothpick inserted near the center comes out clean.

Flavor Variations and Add Ins

Add some variety to this recipe for banana pumpkin bread!

  • Nuts: Chopped pecans or walnuts are a favorite, toast them first for additional flavor.
  • Chocolate chips: Dark chocolate chips, mini chocolate chips or even chopped chocolate would transform this into a pumpkin banana chocolate chip bread, yum!
  • Dried fruit: Raisins or dried cranberries add texture and sweetness.
  • Make a streusel topping: With a little brown sugar, softened butter and cinnamon.
Sliced banana pumpkin loaf in a loaf pan.

Baking Alternatives

Although I have not tested either, it should work to use this batter for muffins or mini loaves. You might also love these pumpkin muffins!

  • Muffins: Divide batter into 12 regular sized muffins or 24 mini muffins! I would start checking at 18 minutes for regular sized pumpkin banana muffins and 12 minutes for mini muffins.
  • Mini loaves: This recipe should make 2-3 smaller sized loaves. Start checking at 25 minutes for a mini pumpkin banana loaf.

How to Serve and Store

After your banana and pumpkin bread cools down, serve with coffee, tea, or even warmed up slightly with ice cream and a drizzle of maple syrup. During cooler weather, it’s great with hot chocolate.

To store, keep your baked bread in a cool dry place in a glass airtight container for up to 4 days.

Wrap tightly and store in freezer safe container up to 3 months.

FAQs

Can I make this into a vegan pumpkin banana bread?

It has not been tested without eggs or any egg replacer. However, I believe you could use flax eggs. As it is only one egg that you need, I think it will work. If you try, let me know in the comments.

How can I make this gluten free?

Although this recipe for pumpkin banana bread has not been tested as gluten free, all purpose gf flour 1:1 should work. You cannot use any other flours, though, like almond flour or coconut flour.

What does this bread taste like?

With both banana and pumpkin this is a logical question! In my opinion it tastes more like a pumpkin bread with a hint of banana. Let me know in the comments what you think!

How to know when your quick bread is done baking?

Visibly the middle of your loaf will have puffed up into a beautiful dome shape. You can also use the toothpick method to check for doneness! Insert a toothpick into the middle of the bread, if it comes out clean, remove from oven. If raw batter is clinging to the toothpick, cook a bit longer.

More Quick Breads You May Like

A slice of quick bread on plate with fork.
Sliced pumpkin banana bread on a parchment paper.

Pumpkin Banana Bread

Moist Pumpkin Banana Bread with ripe bananas, pumpkin puree, and cozy pumpkin pie spice! It's perfect for a fall breakfast, snack, or dessert and so easy to make in one bowl.
5 from 4 votes
Servings 10 servings
Calories 251
Diet Vegetarian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 30 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper.
  • In a large bowl, mash bananas with a fork or a masher. Add pumpkin puree, egg, maple syrup, oil, vanilla, pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine until no white lumps.
  • Add flour and stir gently just enough to mix. Add pecans and give a few more stirs.
  • Pour batter in prepared loaf pan and bake for 50 – 60 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove from the oven and let cool for 10 minutes. Then transfer to a cooling rack to cool off for another 10 minutes. Cut with serrated knife into 10 slices and enjoy.

Notes

  • Store: Keep in a cool dry place in a glass airtight container for up to 4 days.
  • Freeze: Wrap tightly and store in freezer safe container up to 3 months.
  • To “ripen” bananas faster: Bake yellow bananas with skin on for 20 minutes at 300 degrees F oven. Or place a few ripened bananas or apples with unripened ones in a brown bag, close tightly and wait 1-2 days.
  • Don’t overmix the batter: If you overmix the batter, gluten develops resulting in tough bread. 
  • Don’t over bake: Remove bread from the oven as soon as toothpick comes out clean.

Nutrition

Serving: 1slice | Calories: 251kcal | Carbohydrates: 45g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 262mg | Fiber: 3g | Sugar: 19g
Course: Breakfast
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    I made these into muffins and they are delicious! They’re not too sweet and would be perfect for a quick breakfast or afternoon snack. Thank you!

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