There’s something so comforting about Pumpkin Banana Bread, a cozy mix of sweet ripe bananas and smooth pumpkin that makes every slice feel like a little slice of fall. This bread is soft, moist, and filled with warm spices like cinnamon and nutmeg that bring everything together just right.
I love baking this bread when I have too many bananas on hand and want to add a bit of seasonal fun with pumpkin. It’s an easy way to use up ingredients in a tasty way, and the smell that fills the kitchen as it bakes is honestly the best part. I usually sneak a slice before it’s even cooled down!
This bread is perfect for breakfast with a smear of butter or as a quick afternoon snack with a cup of tea or coffee. It’s the kind of treat everyone seems to enjoy, whether you’re sharing it with family or bringing it to a gathering. I always feel like it makes any day just a little bit sweeter and cozier.
Key Ingredients & Substitutions
Bananas: Use ripe bananas with brown spots—they’re sweeter and mash easily. If you don’t have fresh bananas, frozen mashed bananas work well too.
Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling. Canned or homemade pumpkin puree both work great here.
Flour: All-purpose flour keeps the bread tender yet sturdy. For a gluten-free version, try a gluten-free baking blend, but the texture may be a bit different.
Spices: Cinnamon and nutmeg are essential for that warm, cozy flavor. If you’re short on spices, just cinnamon works well alone.
Oils & Fats: Vegetable oil keeps the bread moist. You can swap it for melted butter or coconut oil for a richer taste.
Nuts: Walnuts or pecans add crunch and flavor but are optional. If allergic, just skip them or use seeds like pumpkin or sunflower seeds.
How Do You Avoid Overmixing the Batter for Tender Bread?
Overmixing can make banana bread tough and dense. Here’s how to mix just right:
- Combine wet ingredients first until smooth and well blended.
- When adding dry ingredients, stir gently with a spatula or wooden spoon.
- Stop stirring as soon as you don’t see any more flour—small lumps are okay!
- Fold in nuts gently at the end if using.
This light mixing keeps the bread tender and helps it rise well. Patience is key—resist the urge to keep stirring!
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for this bread and helps it bake evenly.
- Mixing bowls – one for wet ingredients and one for dry to keep things organized.
- Whisk – makes it easy to combine wet ingredients smoothly.
- Wooden spoon or spatula – gentle on the batter so you don’t overmix.
- Measuring cups and spoons – for accurate ingredient amounts.
- Cooling rack – lets the bread cool evenly and keeps the crust crisp.
Flavor Variations & Add-Ins
- Add chopped dark chocolate or chocolate chips for a sweet surprise that pairs well with pumpkin and banana.
- Stir in dried cranberries or raisins to add a chewy, tart contrast in every bite.
- Swap walnuts for toasted pecans or almonds for different crunch and flavor options.
- Mix in 1/4 cup shredded coconut for a subtle tropical twist that adds texture.
How to Make Pumpkin Banana Bread
Ingredients You’ll Need:
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- Butter, for spreading on warm slices (optional)
How Much Time Will You Need?
This pumpkin banana bread takes about 15 minutes to prepare and 60-70 minutes to bake. After baking, allow about 10 minutes for cooling in the pan and additional time on a rack before slicing and serving. It’s an easy recipe that fills your home with a wonderful aroma!
Step-by-Step Instructions:
1. Get Your Oven and Pan Ready
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to keep your bread from sticking.
2. Mix the Wet Ingredients
In a large bowl, whisk together the mashed bananas, pumpkin puree, eggs, oil (or melted butter), vanilla extract, granulated sugar, and brown sugar until everything is smooth and well blended.
3. Combine the Dry Ingredients
In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This ensures your spices and leavening agents are evenly spread.
4. Bring It All Together
Slowly add the dry ingredients to the wet ingredients, stirring gently just until everything is combined. It’s okay if there are small lumps—don’t overmix, or the bread will be tough. If you want, gently fold in the nuts now.
5. Bake and Cool
Pour the batter into your prepared loaf pan and smooth the top. You can even swirl extra bananas or a bit of butter on top for a pretty finish. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Slice and Serve
Slice your pumpkin banana bread and enjoy it plain or spread with a little butter while warm. It’s a perfect cozy treat for any time of day!
Can I Use Frozen Bananas for This Bread?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This keeps your batter from becoming too watery.
Can I Substitute Pumpkin Puree With Sweet Potato?
Absolutely! Mashed cooked sweet potato works well as a pumpkin substitute and adds a naturally sweet, creamy texture.
How Should I Store Leftover Pumpkin Banana Bread?
Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze slices wrapped tightly for up to 3 months.
Can I Make This Bread Vegan?
Yes! Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use oil instead of butter to make it vegan-friendly.
