Soft and moist pumpkin banana bread full of amazing pumpkin spice flavor. This is the perfect quick bread to make during the fall season! 

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

This pumpkin banana bread recipe is so soft (thanks to the bananas and pumpkin combo) and full of pumpkin spice flavor. It’s the perfect quick bread to make this fall when you find yourself with some brown bananas. I love to mix sour cream into the batter to create an extra moist and soft texture. It makes the perfect breakfast, afternoon snack or late night treat.

How to make pumpkin banana bread

1. MASH. Peel the bananas, then mash them very well using a potato masher. Set the bowl aside.
2. MIX. Beat the butter and sugars together in a large bowl until smooth and creamy. Then mix in the eggs, vanilla, pumpkin and sour cream. In a separate bowl, whisk together the dry ingredients. Slowly add the flour mixture to the butter and sugar mixture and mix until combined. Then fold in the bananas.
3. BAKE. Pour the batter into 2 greased 8×4″ loaf pans and bake at 325°F for 55 minutes, or until the bread is lightly browned and a toothpick comes clean. Remove from oven and let the bread cool slightly. Then remove from the pan and place on a cooling rack.

Baking 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 then add parchment paper for easy removal.
• Add 1/4 cup sour cream for an extra moist loaf.
• Mix in chocolate chips or nuts for a delicious twist. I usually do one loaf with chocolate and one without.
• 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.

Making muffins

This recipe is also great for making muffins. Simply prepare the batter as directed, then pour into greased muffin tins. It should make enough for about 24 regular-sized muffins (you can cut the recipe in half to only make 12 if preferred). Then bake at 325°F for about 20 to 25 minutes, or until the muffin tops are lightly golden and a toothpick comes out clean.

Freezing + thawing

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. Since the recipe makes 2 loaves, we usually enjoy one and then freeze the other. It’s simple to freeze and tastes just as delicious once thawed and reheated!

• Freezer instructions: 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.
• Thawing: Let thaw in the fridge overnight or at room temperature for a few hours (don’t unwrap it so that it stays moist). Then warm in the oven or microwave if desired.

More pumpkin recipes to try:

• Pumpkin cream cheese bread
• Chocolate chip pumpkin bread
• Pumpkin blondies
• The BEST pumpkin bars
• Pumpkin chocolate chip muffins

Pumpkin Banana Bread

Course: bread

Cuisine: American

Keyword: pumpkin banana bread

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 32

Calories: 139

Author: Jamielyn Nye

Soft and moist pumpkin banana bread full of amazing pumpkin spice flavor. This is the perfect quick bread to make during the fall season! 

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Ingredients

• 1/2 cup unsalted butter (slightly softened)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup pumpkin puree
• 1/4 cup sour cream (optional, see note)
• 2 cups all-purpose flour
• 2 teaspoons pumpkin spice
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 cup very ripe bananas (3 bananas with brown spots on them)

Optional: 1 cup chocolate chips or 1/2 cup chopped walnuts or pecans

Instructions

• Preheat oven to 325°F. Grease 2 (8x4") loaf pans and line with parchment paper if desired. Set aside.
• Peel and then mash the brown bananas with a potato masher. You want them to be mashed very well. If they are not ripe enough, they wont have the right consistency. Then set aside.
• In a large bowl, cream butter and sugar until smooth and creamy (about 1 minute). Then mix in eggs, vanilla, pumpkin and sour cream. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Slowly add flour mixture to sugar mixture and stir until combined. Fold in bananas and chocolate chips or nuts (if desired). 
• Pour into 2 (8x4") loaf pans and bake for 55 minutes, or until a toothpick comes clean. If using a 9x5" pan, you can put the batter into one pan, but you will need to cook 10-15 minutes longer. You want the bread to be lightly browned. If it's browning too fast, cover lightly with foil. Remove from oven once a toothpick comes clean.
• Once the bread has slightly cooled, remove from the pan and place on a cooling rack.
• Store any leftovers in a ziptop bag or covered container.

Notes

Note: The sour cream is optional. If you want your bread extra moist and soft, add the sour cream. If you want the texture closer to a traditional banana bread, leave the sour cream out. 

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 to 45 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: 139kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 127mg | Potassium: 62mg | Sugar: 12g | Vitamin A: 165IU | Vitamin C: 0.7mg | Calcium: 25mg | Iron: 0.6mg

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