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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A Combination of Two Favorites!
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!
The bread is so soft (thanks to the bananas and pumpkin combo) and full of pumpkin spice flavor. I love to mix sour cream into the batter as well to create an extra moist and soft texture.
This pumpkin banana bread recipe is the perfect quick bread to make this fall when you find yourself with some brown bananas. It makes the perfect breakfast, afternoon snack or late night treat. Make sure you add it to your list of pumpkin recipes to make this season!
Ingredients Needed
Find the full printable recipe below.
- Pumpkin: 100% pure pumpkin puree is needed for this recipe. Make sure not to mistake this for canned pumpkin pie filling, which has added sugar and spices. For the freshest flavor, learn how to make pumpkin puree from scratch.
- 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
- Mix in chocolate chips to make a sweeter banana pumpkin chocolate chip bread. I usually do one loaf with chocolate and one without.
- Add nuts such as pecans or walnuts for a delicious twist and crunch.
- Once the batter is in the pan, top with a simple crumble topping or streusel topping before baking.
- Drizzle with a powdered sugar icing or maple glaze for a sweeter finish.
How to Make Pumpkin Banana Bread
- Mash. Peel the bananas, then mash them very well using a potato masher. Set the bowl aside.
- Mix. Beat the butter and sugars together in a large mixing 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 mashed banana.
- 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 wire rack to cool. Slice and enjoy!
5 star review
Disappears faster than it can cool!
– Holly
Expert 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.
- 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.
Making Muffins
This recipe is also great for making pumpkin muffins. It should make enough for about 24 regular-sized muffins (you can cut the recipe in half to only make 12 if preferred).
Simply prepare the batter as directed, then pour into greased muffin tins. 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.
Recipe FAQs
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.
Yes, you may use pure pumpkin puree in place of mashed bananas as a 1:1 replacement. Bananas are sweeter than pumpkin puree, so it’s a good idea to add a bit more sugar to balance out the sweetness when using as a cooking substitution.
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.
Sure, simply cut the recipe in half to make one 8×4″ loaf of banana pumpkin bread.
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.
Love banana bread? You’ll love my banana bread muffins, chocolate chip banana bread and chocolate banana bread.
More Pumpkin Recipes
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Pumpkin Banana Bread
Ingredients
- 1/2 cup (113 g) unsalted butter , slightly softened
- 1/2 cup (100 g) granulated sugar
- 1/2 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
- 1 cup (225 g) very ripe bananas (3 bananas with brown spots on them)
Optional add in's: 1 cup chocolate chips and/or 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 325°F. Grease a 9×5" loaf pan and line with parchment paper if desired. Set aside.
- Peel and then mash the brown bananas with a potato masher or fork. You want them to be mashed very well, so there are no chunks. Then set aside.
- In a large bowl, cream butter and sugar until smooth and creamy (about 1 minute). Then mix in eggs, vanilla and pumpkin.
- 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 the loaf pan and bake for 55-65 minutes, or until a toothpick comes clean. 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.
- 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 ziptop bag or covered container.
Notes
- 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.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Very yummy…I have also used unsweetened applesauce instead of pumpkin and it’s wonderful.
Thanks for sharing your substitution, Jill! I’m so glad you enjoyed the recipe :)
Disappears faster than it can cool
The same thing happens at our house too :)
What size can of pumpkin does this recipe call for?
Hi Kelly! It doesn’t use a full can, just 1 cup. :)
Yum! A fall twist on my favorite bread!!
Pumpkin is the perfect addition to this banana bread. So good!