There’s nothing quite like a warm loaf of Pumpkin Banana Bread fresh out of the oven. This delicious recipe combines the cozy fall flavors of pumpkin with the natural sweetness of overripe bananas.
It's easy to make, perfect for an afternoon snack, and since this recipe makes two loaves, it's ideal for sharing with family and friends during the fall season.
If you love quick bread recipes like classic banana bread or classic pumpkin bread, this easy fall recipe is the best of both worlds.
When it's not quite pumpkin season yet, this easy pumpkin banana bread is a great transition between summer and fall.
However, if you are ready to go full-on pumpkin, I have plenty of pumpkin recipes for you to try.
Two of my favorite pumpkin bread recipes are my Pumpkin Bread With Spice Cake Mix or Libby's Classic Pumpkin Bread Recipe.
And if you like those recipes, you could also try my 3-Ingredient Pumpkin Muffins, Baked Pumpkin Spice Donuts, or my Pumpkin Cheesecake Cookies.
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Why You’ll Love This Banana Pumpkin Bread Recipe
- Perfect fall flavors - A cozy blend of pumpkin spice flavor and sweet bananas in one easy recipe. A slice of pumpkin bread makes a quick grab-and-go afternoon snack.
- Moist and tender - Thanks to pumpkin puree and mashed banana, you get a perfectly moist loaf every time. I think it's even better the next day!
- Freezes beautifully - Since this recipe makes two loaves, you can enjoy one now and save the other one for later.
Natalie’s Tips
- Line your pans - A sheet of parchment paper fitted into a prepared loaf pan makes removing the bread a breeze. I use one large piece of 12" x 16" parchment paper and cut it in half. Then I place one half crosswise in the loaf pan so it's like a sling. It makes for super easy removal once the loaf is baked.
- Use bananas with brown spots and pumpkin puree - Overripe bananas add the best natural sweetness. I used three bananas, which was equal to about 1 ½ cups of mashed banana. Mash them BEFORE adding them to the batter to ensure they get mixed in properly. No ripe bananas? Follow my tutorial on using your oven to ripen bananas for baking. Make sure to use pure pumpkin - not pumpkin pie mix, which has sugar and spices already mixed into the pumpkin.
- Don’t overmix - Stir just until combined with a hand mixer, rubber spatula, or wooden spoon to keep your moist loaf soft. Too much mixing can make it tough.
- Frozen bananas work too - Let them thaw, then mash bananas before adding them to the batter. Follow my tutorial on using frozen bananas in your bread.
Substitutions & Variations
One of the best things about quick bread recipes is how flexible they are. Here are some ideas:
- Gluten-Free option - Use your favorite gluten-free flour in place of all-purpose flour. My favorite is King Arthur's Gluten Free Measure for Measure flour.
- Oil swap - Any neutral oil, like avocado or coconut oil will work well as a substitution for the vegetable oil.
- Add-ins - Stir in regular chocolate chips, chopped nuts, or top the loaf with pumpkin seeds for texture.
- Flavor upgrades - Drizzle individual slices with pure maple syrup or sprinkle the top with cinnamon sugar before baking.
Ingredients
*For specific ingredient amounts, please scroll down to the recipe card.
How To Make This Banana Pumpkin Bread
Step 1. Preheat oven and prepare the pans. Set the oven temp to 350°F. Spray two 9x5-inch loaf pans with baking spray and line with parchment paper.
Step 2. Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves. Set aside.
Step 3. Mix wet ingredients. In a large mixing bowl, beat the sugars, eggs, vegetable oil, and pure vanilla extract on medium speed. Add pumpkin puree and mashed banana, mixing until smooth.
Step 4. Combine. Add the dry ingredients to the wet and mix gently with a wooden spoon or rubber spatula until just combined.
Step 5. Bake. Pour batter evenly into the prepared pans. Bake 45–55 minutes, or until a toothpick inserted comes out clean.
Step 6. Cool – Let loaves rest in pans a few minutes before transferring to a wire rack to cool completely.
Storage & Freezing Instructions
Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.
Wrap whole loaves or individual slices in aluminum foil and store in freezer bags. This homemade pumpkin banana bread keeps well frozen for up to 6 months.
FAQs
Yes! Replace the ground cinnamon, nutmeg, and cloves with 2–3 teaspoons of my homemade pumpkin pie spice for convenience.
Pumpkin puree is plain pumpkin, while pumpkin pie filling has added sugar and spices. For this recipe, you need 100% pure pumpkin puree.
Absolutely. Reduce baking time to about 20–25 minutes for pumpkin banana muffins or mini loaves.
Don’t overmix the batter. Measure flour carefully with a measuring cup and use a spoon and level method. Excess flour and cause a dense and dry texture. Cooling fully on a wire rack also helps maintain texture.
Pumpkin Banana Bread
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- ¾ cup granulated sugar
- ⅔ cup light brown sugar packed
- 3 large eggs
- ¾ cup vegetable oil or coconut oil
- 2 teaspoons pure vanilla extract
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1½ cups mashed banana 3 small to medium overripe bananas
Instructions
- Preheat oven to 350°F. Spray two 9x5-inch loaf pans with baking spray and line each prepared pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.3 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground cloves
- In a large mixing bowl, beat sugars, eggs, oil, and vanilla on medium speed until combined. Mix in pumpkin puree and mashed banana.¾ cup granulated sugar, ⅔ cup light brown sugar, 3 large eggs, ¾ cup vegetable oil, 2 teaspoons pure vanilla extract, 1 15-ounce can pumpkin puree (not pumpkin pie filling), 1½ cups mashed banana
- Add flour mixture to wet ingredients. Stir with a rubber spatula until just combined. Do not overmix.
- Pour batter into prepared loaf pans. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool loaves in pans for 10 minutes, then transfer to a wire rack. Slice and serve.
Notes
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