This pumpkin banana bread is the ultimate cozy fall mashup, blending the warmth of pumpkin spice with the sweet, familiar comfort of bananas.
It’s moist, flavorful, and perfect for those cooler days when you’re craving something homemade and delicious.
I first made this recipe on a crisp fall morning when I couldn’t decide between baking pumpkin bread or banana bread.
Combining the two turned out to be the best decision ever! Now it’s one of my go-to recipes for fall baking, and every bite feels like a hug in bread form.
What’s Inside This Recipe?
My Take on Pumpkin Banana Bread
What I love most about this pumpkin banana bread is how it brings together the best of both worlds.
- The pumpkin puree makes it incredibly moist, and the mashed bananas add just the right amount of natural sweetness. Plus, the spices make your kitchen smell like a cozy autumn dream while it bakes.
- This recipe is also super simple, no fancy equipment required! Whether you’re a seasoned baker or just starting out, you’ll find this bread easy to whip up. Serve it as a quick breakfast, a midday snack, or even as a dessert with a dollop of whipped cream.
Ingredients for Pumpkin Banana Bread
Here’s everything you’ll need to make this cozy fall favorite. Make sure to use canned pumpkin puree, not pumpkin pie filling, for the best results.
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice (store-bought or homemade*)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium bananas, mashed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup chopped walnuts (optional)
*If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and cloves.
How to Make Pumpkin Banana Bread
Making this pumpkin banana bread is as easy as mixing, pouring, and baking. Here’s how to do it step by step:
1. Prepare the pan and oven
Preheat your oven to 350°F. Grease and lightly flour a 9×5-inch loaf pan to prevent sticking.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. This helps evenly distribute the spices and leavening agents.
3. Combine the wet ingredients
In a large bowl, whisk together the vegetable oil, sugar, brown sugar, eggs, and vanilla extract until smooth and well combined. Stir in the mashed bananas and pumpkin puree until everything is mixed.
4. Add the dry ingredients to the wet
Gently stir the dry ingredients into the wet mixture using a rubber spatula or wooden spoon. Be careful not to overmix—stop as soon as you don’t see streaks of flour. If you’re using chopped walnuts, fold them in now.
5. Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should feel firm, and the loaf shouldn’t wobble when you nudge the pan.
6. Cool and enjoy
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
How to Serve Your Pumpkin Banana Bread
- I love serving this bread slightly warm with a smear of butter or cream cheese.
- Pairing it with a hot cup of coffee or tea makes for the perfect fall treat.
- You can also dress it up with a sprinkle of powdered sugar or a drizzle of maple glaze for a dessert-worthy presentation.
Storing and Enjoying Leftovers
- To keep your pumpkin banana bread fresh, store it in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months.
- When you’re ready to enjoy it, thaw it in the fridge or microwave individual slices for a quick treat.
Top Tips for Customizing Your Pumpkin Banana Bread
- Swap the walnuts for chocolate chips if you’re in the mood for a sweeter twist.
- Make it dairy-free by using a neutral oil like coconut oil instead of butter.
- Want to up the fiber? Replace half the all-purpose flour with whole wheat flour.
- Add a handful of dried cranberries or raisins for extra texture and flavor.
Your Questions About Pumpkin Banana Bread Answered
Can I use fresh pumpkin instead of canned?
Yes! Just be sure to cook and puree the pumpkin until smooth. Fresh pumpkin tends to have more moisture, so you may need to reduce the bananas slightly or increase the flour by a tablespoon or two.
What’s the best way to mash bananas?
You can use a fork, potato masher, or even a hand mixer to mash the bananas. Make sure they’re overripe for the best flavor and texture.
Why is my pumpkin banana bread dense?
Overmixing the batter can make the bread dense. Be sure to mix the wet and dry ingredients just until combined.
Is this bread gluten-free?
Not as written, but you can substitute a 1:1 gluten-free baking flour to make it gluten-free.
Can I double the recipe?
Absolutely! This recipe doubles well—just use two loaf pans and bake them side by side.
Your new go-to loaf for fall mornings!
This pumpkin banana bread is the perfect blend of cozy fall flavors and comforting sweetness. Whether you’re baking it for your family, sharing it with friends, or keeping it all to yourself (no judgment here!), it’s sure to be a hit.
I’d love to hear how this recipe turns out for you! Leave a comment below, share your tips, or tag me on social media when you make it. And if you’re in the mood for more fall baking, be sure to check out my other delicious pumpkin recipes.
Happy baking!
Pumpkin Banana Bread
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice store-bought or homemade*
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium bananas mashed
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/2 cup chopped walnuts optional
Instructions
Prepare the pan and oven
- Preheat your oven to 350°F. Grease and lightly flour a 9×5-inch loaf pan to prevent sticking.
Mix the dry ingredients
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. This helps evenly distribute the spices and leavening agents.
Combine the wet ingredients
- In a large bowl, whisk together the vegetable oil, sugar, brown sugar, eggs, and vanilla extract until smooth and well combined. Stir in the mashed bananas and pumpkin puree until everything is mixed.
Add the dry ingredients to the wet
- Gently stir the dry ingredients into the wet mixture using a rubber spatula or wooden spoon. Be careful not to overmix—stop as soon as you don’t see streaks of flour. If you’re using chopped walnuts, fold them in now.
Bake
- Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should feel firm, and the loaf shouldn’t wobble when you nudge the pan.
Cool and enjoy
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
How to Serve Your Pumpkin Banana Bread
- I love serving this bread slightly warm with a smear of butter or cream cheese.
- Pairing it with a hot cup of coffee or tea makes for the perfect fall treat.
- You can also dress it up with a sprinkle of powdered sugar or a drizzle of maple glaze for a dessert-worthy presentation.
Storing and Enjoying Leftovers
- To keep your pumpkin banana bread fresh, store it in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months.
- When you’re ready to enjoy it, thaw it in the fridge or microwave individual slices for a quick treat.
Top Tips for Customizing Your Pumpkin Banana Bread
- Swap the walnuts for chocolate chips if you’re in the mood for a sweeter twist.
- Make it dairy-free by using a neutral oil like coconut oil instead of butter.
- Want to up the fiber? Replace half the all-purpose flour with whole wheat flour.
- Add a handful of dried cranberries or raisins for extra texture and flavor.
