This Pumpkin Banana Bread has the classic flavors of pumpkin bread and banana bread combined, which makes it extra yummy. Bonus: It stores well, too!
I love an easy quick bread recipe, especially one that stores well for easy breakfasts and snacks. This version of my healthy Pumpkin Bread checks all the boxes. It is easy to stir together, makes good use of basic pantry staples, and has the flavors we love from both banana bread and pumpkin bread.
This recipe is a nice option if you have part of a can of pumpkin left and some ripe bananas.
It’s great on its own, or you can top it with butter, nut or seed butter, or cream cheese. Try it as a side dish for a holiday dinner or paired with a cozy soup like Pastina Soup or Creamy Carrot Soup.
Why This Recipe Works
My version of this quick bread is super easy to stir together, making it perfect for busy parents. And it has whole-grain flour, a little less added sugar (about half, as other similar recipes), and all that cozy spiced bread you expect.
(You may also like my Fluffy Pumpkin Cookies, Pumpkin Oatmeal Cookies, Pumpkin Cupcakes with Cream Cheese Frosting, Applesauce Bread, and the rest of my easy pumpkin recipes.)
Table of Contents
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Ingredients You Need
Below is a look at the ingredients you need to make this easy Pumpkin Banana Bread recipe so you know what to have on hand or pick up from the store.
- Pumpkin puree: You can use canned pumpkin puree or Homemade Pumpkin Puree. Both work in this recipe.
- Banana: Plan to use very ripe bananas with brown spots for the best natural sweetness, flavor, and texture in the final product.
- Butter: I use unsalted butter in my baking, and in this recipe, we’ll melt it and let it cool just slightly before incorporating it into the batter.
- Eggs: I use large eggs in my baking and they work here to help the finished bread have the tender crumb you expect.
- Vanilla extract: You can use natural or imitation vanilla extract in this recipe. It adds a nice undertone of flavor.
- Whole wheat flour: I like using whole wheat flour here since there is a ton of moisture from the bananas and the pumpkin puree. And the whole wheat flour absorbs it nicely and bakes through beautifully.
- Sugar: This bread has half the amount of added sugar as other comparable recipes. The amount I use here is the amount we prefer. I find that sugar results in a better texture than honey or maple syrup, but you can use ⅓ cup of either of those if you prefer.
- Baking soda: Fresh, active baking soda is key here, as it ensures the bread bakes through in the middle.
- Cinnamon and pumpkin pie spice: Adding these spices lends extra cozy flavor to the finished loaf of bread.
Featured Review⭐️⭐️⭐️⭐️⭐️
“I found this recipe a few weeks ago and I’ve made it 3 times for my family. I recently added cinnamon chips to the recipe, which was pretty good. This is going to be a staple in our house, no matter the season!” —Deb
Step-by-Step Instructions
Below is an overview of the process of making this Pumpkin Banana Bread recipe so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and the timing.
Step 1. Add the wet ingredients to a large bowl. Stir to combine.
Step 2. Stir in the dry ingredients to make an even, but thick batter.
Step 3. Pour batter into the prepared and greased pan and smooth the top so it’s even.
Step 4. Bake until a cake tester or toothpick comes out clean. Cool completely on a wire rack before slicing.
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Frequently Asked Questions
Yes, you can make my Pumpkin Banana Muffins if you prefer that approach.
You can use honey or maple syrup, though I find the texture of this bread to be best when its made with granulated sugar.
Ripe banana, apple butter, cinnamon, pumpkin spice, and more are cozy complements to the flavors in this bread.
How to Store
Store any leftover Pumpkin Banana Bread, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days. Or, you can store it in the fridge for 5 days, or you can freeze slices, once cooled, and in a zip-top storage bag with as much air removed as possible for up to 6 months in the freezer. Thaw in the fridge or at room temperature.
You can serve this bread chilled or warmed, according to how your family prefers it.
(You may also like my Pumpkin Oatmeal Bread, Thanksgiving Breakfast Ideas, and Pumpkin Cheesecake Bites.)
Best Tips for Success
- Serve chilled or slightly warmed or toasted. (If it’s been a few days and the bread is getting a little dried out, toast it!)
- Add ½ cup chocolate chips, chopped walnuts or pecans, or even white chocolate chips to the batter if desired.
- Use homemade pumpkin puree or canned puree.
- Spread on a thin smear of nut butter, like peanut butter or almond butter, or cream cheese if desired.
- Use very ripe bananas for the best natural sweetness.
- Find more recipes for canned pumpkin if you have some left over.
- Try my Pumpkin Banana Muffins, too.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Pumpkin Banana Bread (Lower Sugar)
Ingredients
- 1 cup pumpkin puree
- 1 cup mashed very ripe banana (about 2 large)
- ½ cup unsalted butter (melted and slightly cooled; 1 stick)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- ½ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick spray. (I use classic Pam.)
- Add the pumpkin, mashed banana, butter, eggs, and vanilla to a large bowl. Stir to combine.
- Stir in the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt.
- Pour batter into the prepared pan and smooth the top with a spatula so it's even. Bake for 50-60 minutes or until a cake tester inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
- Slice and serve.
Equipment
Notes
- Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze slices, once cooled, and freeze in a zip-top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
- Serve chilled or slightly warmed or toasted. (If it’s been a few days and the bread is getting a little dried out, toast it!)
- Add ½ cup chocolate chips to the batter if desired.
- Use homemade pumpkin puree or canned puree.
- Spread on a thin smear of nut butter or cream cheese if desired.
Nutrition
This post was first published November 2023.
I found this recipe a few weeks ago and I’ve made it 3 times for my family. I recently added cinnamon chips to the recipe, which was pretty good. This is going to be a staple in our house, no matter the season!
I used roasted butternut squash (and more of it and only one banana). Because I didn’t use a puree the batter felt dry so added some sour cream. My toddler that refuses to eat any veggies even in pasta sauce came back for more three times. Thanks for the easy, awesome recipe.
Loveee this recipe and so many of the others I’ve tried on here. I’ve made this a few times with some minor adjustments- regular flour, replace sugar with maple syrup, chai spice blend instead of pumpkin spice, add walnuts, and a little maple butter glaze on top this barely lasts a couple days in our house! I did a double batch today with mini muffins – 20mins at 350… dangerousssss. So so good! Thank you so much for all the awesome easy fast recipes!!
You are so welcome!
I used more “pumpkin” (I use roasted butternut squash) and only one banana as one of the other commenters suggested. I think because I don’t use pumpkin puree the batter felt dry so I added a little sour cream. I can finally say my toddler loved butternut squash (bread.. but it counts lol).
If I omit the sugar do I need to adjust any of the other ingredients?
Nope!
I love this recipe! I experimented with using a whole can of pumpkin, just one banana, and kept the rest of the recipe the same – I baked in a mini muffin for 15 minutes and they are SO delicious!
I’ve made this twice so far this month! The sweetness level is perfection. My kiddo loves helping make this too. Thank you for another recipe the whole family loves!
Can I use regular flour if I don’t have whole wheat flour?
Yes, but add another 1/4 cup of flour to ensure that the middle of the bread bakes through properly.
Delicious! Will be making this again.
This is ridiculously delicious. I will be making this over and over again! My 2 year old loves it, too!
Also made muffins . Absolutely delicious!!! 5 mins at 385. 17 mins at 375. Chefs kiss!!
Are these for mini muffins or large muffins? Thanks for the insight!
Standard size 🙂
I made these as muffins- cooked at 375 for maybe 23 mins no muffin liners and they’re perfect! Maybe one minute less but they worked well. Ingredients were the same as in the recipe.
Came here to find these instructions for muffin version of this today – thank you for posting!! Excited to see how these turn out
I made it as mini muffins and with 1/3 cup sugar and was still delicious. With mini chocolate chips added, that sweetness level was good for me. And my toddler really liked them both plain and with chocolate chips.
This was SO good!! We will make it again and again. We have long loved pumpkin loaf but the banana really adds something great!
This was delicious and will become a staple of us this Fall. I cooked for only 65 minutes because I put a toothpick in and it came out clean. While it was fine and fully cooked, it fell apart slightly when cutting, so next time I’ll do the whole baking time. Great recipe and the chocolate chips made a sweet addition.
Hello, what would the temp and bake time be if I made this in an 8×8 or 9×13? Or if I made it as muffins? Looking for a way to make it and freeze it a bit easier so we usually do bars or muffins. Thank you.
Can you sub the sugar for something else?
It would likely work similarly with honey (even a slightly less amount).
Any suggestions for egg substitutes? My go-tos are usually banana or pumpkin and since this recipe already uses both, would that be too much?
For this recipe, I would recommend a store bought egg replacer due to the density of the batter and in order to get it to set correctly in the middle. If you baked the batter in a more shallow pan, like 8×8 inch square (and for less time), it’s possible you could omit the egg, add 1/4 cup milk, and up the baking soda to 1.5 tsp. But I am less confident that would work as a regular loaf bread. Hope that helps!
Wondering if the person tried the egg replacer and how it turned out? Considering making this myself if it turned out ok!
Hello!
If I’m using AP flour, do I use cup for cup measurements?
Thank you!
I haven’t made it with all purpose flour but I would probably use 2.25 cups to ensure it cooks through in the center due to the high moisture level. Enjoy it.
This recipe sounds great! What would be the best way to adjust the temp and bake time for 12 muffins?
Came to the comments section to ask this too.
Soooo yummy!! Definitely a new fam favourite!!
Very moist and delicious! Great flavor and just the right amount of settings) sweetness!
Would the addition of chopped pecans require any modifications?
I don’t think it should, enjoy!
This is SO good. The best of both banana and pumpkin bread. I doubled the recipe and used half the batter to make a loaf and the other half to make a dozen muffins (for an easy preschool snack). My two and four year old devoured this….as did I.
So glad to hear that!
This solved the “I have bananas I need to use, but also it’s fall and I want pumpkin everything” conundrum. So moist and delicious! We are going to love having this as a breakfast option this week
It turned out amazing!! I followed the recipe to the letter (although I did add in 2 tbsp of chia seeds) it’s moist, flavorful, and it is going to be delightful with coffee in the mornings. I am already planning on making it for several family members! I can’t believe I made bread 😄 Thank you Amy!
Hello! My grandson LOVES your recipe for the pumpkin pancakes! Just curious your thoughts on the pumpkin banana bread would do good with a gluten free flour?
I appreciate your insights !
Due to the high moisture content in the batter, I would use a cup for cup gluten free blend like the one from King Arthur and add 2 additional tablespoons. That’s my best guess! Also be extra sure to let it cool fully before slicing. Enjoy!