This pumpkin banana bread is soft, moist and full of cozy pumpkin spice flavor! It’s easy to make and combines two favorites, pumpkin and banana, into one quick bread for fall.

Give me all the pumpkin recipes during autumn! Try pumpkin muffins with a cake mix, pumpkin cream cheese bread and pumpkin crumb muffins just to name a few.

Sliced pumpkin banana bred on parchment paper.

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Two Favorite Quick Breads in One

I absolutely love this pumpkin banana bread recipe. It combines my two favorites: a pumpkin bread recipe with my easy banana bread recipe. It is melt in your mouth tender and delicious!

The quick bread is soft (thanks to the bananas and pumpkin combo) and full of pumpkin spice flavor. Add this to your list of pumpkin recipes to make this season, it’s perfect for a fall breakfast or snack!

Ingredients for Pumpkin Banana Bread

Pumpkin banana bread ingredients on marble countertop.

Find the full printable recipe below.

  • Pumpkin: 100% pure pumpkin puree is needed for this recipe, either canned or homemade pumpkin puree. Make sure not to mistake this for canned pumpkin pie filling, which has added sugar and spices.
  • Bananas: Use very ripe bananas with brown spots. The riper the bananas, the sweeter the bread.
  • Flour: A simple all-purpose flour works great in this recipe.
  • Eggs: Fresh are best.
  • Butter: Using unsalted butter is my preference, as I like to have control over the amount of salt included. If using salted butter, simply omit the added salt.
  • Sugar: Both granulated and light brown sugar are added for sweetness and flavor.
  • Sour cream: This is optional, although I highly recommend it! It will make your bread extra moist and soft. I love adding it to all my banana bread recipes!
  • Vanilla: Pure vanilla extract for a boost of vanilla flavor.
  • Spices: Pantry staples like cinnamon, sea salt and pumpkin pie spice help add the perfect amount of flavor in this banana pumpkin bread.

Variations

Make this pumpkin spice banana bread your own by getting creative with these add ins!

How to Make Pumpkin Banana Bread

Mash bananas very well using a potato masher. In a large mixing bowl, cream butter and sugars then mix in the eggs, vanilla and pumpkin. Whisk together dry ingredients then slowly combine wet ingredients with dry ingredients until combined. Fold in mashed bananas.

Mashed bananas on a plate.
Pumpkin quick bread batter with mashed bananas being stirred in.

Whisk together dry ingredients then slowly combine wet ingredients with dry ingredients until combined. Fold in mashed bananas.

Unbaked pumpkin banana bread in a parchment paper lined loaf pan.

Pour pumpkin and banana bread batter into 2 greased 8×4″ loaf pans and bake at 325°F for 55 minutes, or until bread is lightly browned and a toothpick comes clean. Remove from oven and cool slightly before removing from pan and cooling on a wire rack. Enjoy!

Pumpkin banana bread in a loaf pan.

Recipe Tips

  • Make sure to use very ripe brown bananas. It will create a softer and sweeter bread.
  • Spray the loaf pan with nonstick spray and add parchment paper for easy removal.
  • Add 1/4 cup sour cream for an extra moist loaf.
  • If you don’t have pumpkin pie spice on hand, make your own with a mixture of cinnamon, ginger, nutmeg and cloves.
  • Gently place foil over the bread (don’t seal tight) if the top is beginning to brown too fast.
  • This recipes makes 2 loaves of pumpkin banana bread. I love to freeze one for later. If you would prefer only 1 loaf, simply cut the recipe in half.

Baking Alternatives

  • To make pumpkin muffins: Simply prepare banana bread with pumpkin batter as directed, then pour into two greased regular-sized muffin tins. Bake at 325°F for about 20 to 25 minutes, or until a toothpick comes out clean. If making a mini banana muffin start checking at 10 minutes.
  • Mini loaves: For mini loaves, prepare 2-3 mini loaf pans and bake for 25-30 minutes.
Sliced pumpkin banana bread on parchment paper.

Love banana bread? You’ll love my banana bread muffins, chocolate chip banana bread and chocolate banana bread.

More Pumpkin Recipes

Sliced pumpkin banana bread on parchment paper.

Pumpkin Banana Bread

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 14
This pumpkin banana bread is soft, moist and full of cozy pumpkin spice flavor! It's easy to make and combines two favorites, pumpkin and banana, into one quick bread.
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Video

Ingredients 

  • 1 cup (225 g) very ripe bananas (3 bananas with brown spots on them)
  • ½ cup (113 g) unsalted butter , slightly softened
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) light brown sugar , packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240 g) pumpkin puree
  • 2 cups (260 g) all-purpose flour
  • 2 teaspoons pumpkin pie spice , add an extra teaspoon for extra spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt or table salt , use 3/4 teaspoon with salted butter

Optional add in's: 1 cup chocolate chips and/or 1/2 cup chopped walnuts or pecans

Instructions

  • Prep. Preheat oven to 325°F. Grease one 9×5" loaf pan or two 8×4" loaf pans and line with parchment paper if desired. Set aside.
  • Mash bananas. Peel and then mash 3 spotty brown bananas with a potato masher or fork. You want them to be mashed very well, so there are no chunks. You should have 1 cup mashed bananas, set aside.
  • Cream wet ingredients. In a large bowl, cream 1/2 cup butter, 1/2 cup granulated sugar and 1/2 cup brown sugar until smooth and creamy (about 1 minute). Then mix in 2 eggs, 2 teaspoons vanilla and 1 cup pumpkin. 
  • Dry ingredients. In a separate bowl, whisk together 2 cups flour, 2 teaspoons pumpkin spice, 1 teaspoon cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt. Slowly add flour mixture to sugar mixture and stir until combined. Fold in bananas and chocolate chips or nuts (if desired). 
  • Bake. Pour into the loaf pans and bake for 55 minutes, or until a toothpick comes clean. If using one 9×5" pan, you will need to bake 10-15 minutes longer. You want the bread to be lightly browned. If it is browning too fast, cover lightly with foil. Remove from oven once a toothpick comes clean.
  • Cool and store. Once the bread has slightly cooled, remove from the pan and place on a cooling rack. Then slice using a bread knife. Store any leftovers in a ziplock bag or covered container.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variations:
  • Add in a cup of chocolate chips to make it a kid favorite.
  • Add in 1/2-1 cup chopped walnuts.
  • Add in 1/4 cup sour cream to make it extra moist, however it is already pretty soft. 
To make muffins: Pour batter into muffin tins. This recipe makes 24 regular-sized muffins. Bake for about 20 to 25 minutes, until lightly golden and toothpick comes out clean. 
To make small loaves: This mixture will fill 4 small loaf pans. Bake for 35  minutes, until lightly golden brown and toothpick comes out clean.
Freezer instructions: This recipe freezes great. Wrap the loaf with plastic wrap and then place in a zip top bag or freezer container. When ready to eat, allow to thaw for a few hours and then warm slightly in the oven of microwave if desired.

Nutrition

Calories: 281kcal, Carbohydrates: 48g, Protein: 5g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 42mg, Sodium: 259mg, Potassium: 186mg, Fiber: 2g, Sugar: 19g, Vitamin A: 2887IU, Vitamin C: 2mg, Calcium: 39mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

How long does pumpkin banana bread last?

This bread will stay fresh at room temperature for up to 3 days. You may also keep in the refrigerator for up to 1 week. Wrap in plastic wrap or foil or place in an airtight container or bag to store.

Do I have to use the sour cream?

Sour cream is optional, however I always add it to my pumpkin banana bread. It makes the bread super soft and moist.

If you prefer a texture that’s similar to traditional banana bread, then you can leave it out.

Can I make a single loaf instead?

Sure, simply cut the recipe in half to make one 8×4″ loaf of banana pumpkin bread.

How to freeze this pumpkin banana bread recipe?

The great thing about this pumpkin banana bread is that it doesn’t dry out in the freezer because it’s so soft and moist. Let the bread cool completely, then wrap tightly with saran wrap or foil. Place in a freezer bag and store in the freezer for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours (don’t unwrap it so that it stays moist)