Pumpkin Banana Bread
This homemade pumpkin banana bread is a moist loaf that blends cozy fall flavors of pumpkin spice with the natural sweetness of overripe bananas. Made with simple pantry staples like all-purpose flour, vegetable oil, and pure vanilla extract, this easy pumpkin banana bread recipe comes together quickly in one large mixing bowl. Perfect for the fall season, it bakes into two golden loaves that slice beautifully for breakfast, an afternoon snack, or even dessert. Freeze individual slices wrapped in plastic wrap and aluminum foil for a grab-and-go treat anytime. If you love classic banana bread or pumpkin bread recipes, this quick bread is the best of both in one delicious recipe.
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
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.
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