Pumpkin banana bread is the perfect fusion of two classic comfort flavors: sweet ripe bananas and warm, spiced pumpkin. This soft, moist loaf is ideal for fall mornings, cozy afternoons, or anytime you crave a wholesome homemade treat. Unlike regular banana bread, the addition of pumpkin puree adds depth, moisture, and a subtle earthy sweetness that makes each slice irresistible.
This recipe is simple to prepare, uses pantry-friendly ingredients, and delivers bakery-quality results at home. Whether you enjoy it for breakfast, as a snack, or as a lightly sweet dessert, pumpkin banana bread is a crowd-pleaser that never disappoints.
Ingredients for Pumpkin Banana Bread
- 2 ripe bananas, mashed
- ¾ cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Equipment Needed
- Mixing bowls
- Whisk or spatula
- 9×5-inch loaf pan
- Measuring cups and spoons
- Oven
How to Make Pumpkin Banana Bread
Step 1: Preheat your oven to 175°C (350°F). Prepare a loaf pan by greasing it lightly, or line it with parchment paper.
Step 2: In a large mixing bowl, mash the ripe bananas until they turn into a smooth mixture. Add pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla extract. Whisk until fully combined and creamy.
Step 3: In a separate bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice until combined.
Step 4: Add the dry ingredients to the wet mixture a little at a time. Gently fold until just combined.
Step 5: Carefully pour the batter into your loaf pan, smooth it out, and bake for about 50–60 minutes. Test with a toothpick in the center it should come out clean when the bread is fully baked.
Step 6: Allow the loaf to sit in the pan for 10 minutes, then lift it out and transfer it to a wire rack to finish cooling. Slice and enjoy!
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerator: Keeps fresh for up to 7 days
- Freezer: Wrap slices individually and freeze for up to 2 months
- Reheat: To serve, thaw at room temperature or warm slightly.
Tips for Perfect Bread
- Use Ripe Bananas: Choose very ripe bananas, as they provide natural sweetness and enhance the flavor of your bread.Overripe bananas with brown spots work best.
- Avoid overmixing: Stir the wet and dry ingredients together only until just combined to keep the bread light and tender. Overmixing can make the bread dense and heavy.
- Check Moisture of Pumpkin: Use plain pumpkin puree, not pumpkin pie filling. If your puree is very watery, drain some liquid to prevent a soggy loaf.
- Room Temperature Ingredients: Make sure eggs and butter are at room temperature before mixing to ensure a consistent batter. This helps the batter combine smoothly and bake evenly.
- Customize Flavors: Add a handful of chocolate chips, chopped nuts, or dried fruits for extra texture and taste.
Nutrition (Per Serving)
- Calories: 310 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 40mg
- Carbohydrates: 44g
- Dietary Fiber: 2g
- Sugar: 27g
- Protein: 4g
Nutrition values are approximate and may vary depending on ingredients and portion size.
FAQs
Can I use fresh pumpkin instead of canned?
A: Yes, just ensure it’s well-pureed and excess moisture is removed.
Why is my bread dense?
A: Overmixing the batter or using too much flour can cause density.
Can I make muffins instead?
A: Absolutely. Bake at the same temperature for 18–22 minutes.
Final Thoughts
Pumpkin banana bread is a comforting, flavorful recipe that brings together the best of two beloved ingredients. It’s easy to make, incredibly moist, and perfect for sharing with family or friends. Whether you bake it for a cozy weekend treat or meal-prep for the week, this loaf delivers consistent, delicious results every time.
If you love homemade quick breads with seasonal flavors, this bread recipe deserves a spot in your recipe collection
