There’s something magical about fall baking—the smell of warm spices filling the kitchen, the cozy feeling of pulling a fresh loaf out of the oven. For me, nothing says “autumn” quite like pumpkin banana bread. It’s the perfect blend of two classic flavors: the earthy sweetness of pumpkin and the creamy richness of banana. As a busy mom, I love how simple it is to whip up, and my kids go crazy for it every time. Trust me, this pumpkin banana bread is the ultimate comfort food—moist, flavorful, and just begging to be sliced warm with a cup of coffee. Let’s get baking!
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Banana Bread
Oh, where do I even start? This pumpkin banana bread is basically a hug in loaf form. Here’s why it’s about to become your new fall obsession:
- Moist like nobody’s business – The pumpkin-banana combo keeps it crazy tender, even days later (if it lasts that long!)
- Easiest baking project ever – One bowl, no fancy techniques – just dump, stir, and bake
- Fall flavors that’ll make your kitchen smell amazing – Cinnamon and nutmeg team up with pumpkin for that cozy vibe
- Kid-approved (and sneaky-nutritious) – My picky eaters gobble it up, never suspecting they’re getting fruit AND veggies
Seriously – this loaf disappears faster than I can make it. You’ve been warned!
Ingredients for Pumpkin Banana Bread
Let’s talk ingredients—because this is where the magic starts! I’ve made this pumpkin banana bread so many times I could probably recite this list in my sleep. Here’s what you’ll need:
- 1 3/4 cups all-purpose flour – Spoon and level it, don’t scoop!
- 1 tsp baking soda – The lift that makes it perfectly fluffy
- 1 tsp cinnamon + 1/2 tsp nutmeg – That warm, cozy spice combo we all love
- 1/2 tsp salt – Balances all those sweet flavors
- 1 cup sugar – I use regular granulated, but brown sugar works too for extra moisture
- 2 large eggs – Room temp if you remember (but don’t stress if not!)
- 1/2 cup oil – Vegetable or canola keeps it nice and moist
- 3/4 cup pumpkin purée – Pack it in that measuring cup like you mean it
- 1/2 cup mashed ripe banana – The spottier the bananas, the sweeter the bread
- 1 tsp vanilla extract – The flavor booster that ties it all together
Pro tip: Those bananas should be practically black for maximum sweetness—just mash ’em with a fork until no big chunks remain. And don’t even think about using that leftover pumpkin pie filling (trust me, learned that one the hard way)!
How to Make Pumpkin Banana Bread
Alright, let’s get to the fun part—baking this beauty! I’ve made this pumpkin banana bread more times than I can count (my kids keep begging for it), and I’ll walk you through every step. Just follow along, and you’ll have the most amazing loaf in about an hour. Here’s how it’s done:
Step-by-Step Instructions
- Preheat that oven! Crank it to 350°F (175°C) and grease your 9×5 loaf pan. I use butter or baking spray—whatever’s handy.
- Whisk the dry team. In a big bowl, mix flour, baking soda, cinnamon, nutmeg, and salt. Give it a good whisk to banish any lumps.
- Wet ingredients unite! In another bowl, beat the eggs, then add sugar, oil, pumpkin, banana, and vanilla. Stir until it looks like a gorgeous orange batter.
- Combine with care. Gradually add dry ingredients to wet, folding gently. Stop when just combined—overmixing makes tough bread. A few flour streaks are fine!
- Into the pan it goes. Pour that beautiful batter into your prepared loaf pan and smooth the top. I sometimes sprinkle coarse sugar for crunch.
- Bake to perfection. Pop it in the oven for 55-65 minutes. Around 50 minutes, start checking with a toothpick—it should come out clean or with just a few moist crumbs.
- Cool (if you can wait!). Let it rest in the pan 10 minutes, then transfer to a rack. I know it’s hard, but let it cool at least 20 minutes before slicing—it keeps its shape better!
Baker’s tip: That toothpick test is crucial! If it comes out wet, give it 5 more minutes. Every oven’s different, and I’ve had loaves need up to 70 minutes sometimes. Just keep an eye on it—your kitchen will smell incredible!
Tips for Perfect Pumpkin Banana Bread
Listen, I’ve made every mistake possible with this pumpkin banana bread—so you don’t have to! Here are my hard-earned secrets:
- Flour measuring matters! Spoon it into your cup and level off—no packing or scooping straight from the bag. Too much flour = dry bread (and nobody wants that).
- Mix like you mean it—but not too much. Stir just until the flour disappears. Overmixing activates gluten and makes it tough instead of tender.
- Spice it your way. Love ginger? Add 1/4 tsp. Prefer cloves? A pinch works wonders. Taste the batter (raw eggs and all—I won’t tell!) and adjust.
- Banana ripeness is key. Those brown spots? Pure gold. The blacker the banana, the sweeter and more flavorful your bread will be.
Follow these, and you’re golden—just like that perfect crust!
Ingredient Substitutions & Notes
Okay, let’s talk swaps and secrets! While I’m pretty loyal to the original pumpkin banana bread recipe (it’s perfect as-is), I know sometimes you gotta improvise. Here’s what works—and what doesn’t:
- Flour: You can swap half the all-purpose flour with whole wheat for extra fiber—just don’t go 100% whole wheat or it gets dense.
- Oil: Melted coconut oil works beautifully (hello, extra flavor!) or even applesauce for less fat (but slightly drier texture).
- Sugar: Brown sugar instead of white gives deeper flavor, or maple syrup reduces the sugar to 3/4 cup (reduce other liquids by 2 tbsp).
- Eggs: These are non-negotiable for structure—no egg substitutes here, sorry!
Absolute must-haves: The pumpkin and banana can’t be skipped—they’re the whole point! And that baking soda? Magic rising powder—don’t you dare leave it out.
Serving Suggestions for Pumpkin Banana Bread
Oh, let me tell you how we devour this pumpkin banana bread in my house! My absolute favorite way? A thick slice warmed up for 10 seconds in the microwave, slathered with cream cheese that gets all melty. Pair it with a steaming mug of chai tea or pumpkin spice coffee—total fall heaven. For breakfast, I’ll toast slices lightly and drizzle with honey. And don’t even get me started on how amazing it is with a scoop of vanilla ice cream for dessert! However you serve it, just promise me one thing—enjoy it while it’s still a little warm.
Storing and Freezing Pumpkin Banana Bread
Here’s the thing about this pumpkin banana bread—it never lasts long in my house! But when it does (miracle of miracles), here’s how to keep it fresh:
- Room temp: Wrap tightly in foil or plastic and it’ll stay moist for 3 days. I usually just leave it on the counter—if it makes it past day one!
- Freezing: Slice it first (trust me!), wrap individual pieces in plastic, then stash in a freezer bag for up to 3 months. Perfect for sudden cravings!
- Reheating: Thaw overnight or pop frozen slices in the toaster oven for 5 minutes at 300°F. That warm, just-baked smell all over again? Yes please!
Pro tip: Label your freezer bag with the date—because future you will thank past you when pumpkin spice season rolls around again!
Pumpkin Banana Bread FAQs
After baking hundreds of loaves (no exaggeration!), I’ve answered every pumpkin banana bread question under the sun. Here are the ones I get most:
- “Can I use frozen bananas?” Absolutely! Thaw them first in a bowl (they’ll get mushy—perfect!). Drain any liquid, mash, and measure. Pro tip: Freeze overripe bananas in their peels—the skins turn black but the fruit inside stays perfect for baking.
- “What if I don’t have pumpkin?” Sorry friend, this is pumpkin banana bread—the purée adds moisture and that signature fall flavor. But in a pinch, extra banana (3/4 cup total) makes a decent banana bread… just not quite as magical.
- “How can I make it less sweet?” Reduce sugar to 3/4 cup—the bananas and pumpkin bring natural sweetness. Or try using 1/2 cup sugar + 1/4 cup maple syrup (reduce oil by 1 tbsp). Taste the batter before baking to adjust!
- “Why did mine sink in the middle?” Usually means underbaking or overmixing. Next time, test with a toothpick until it comes out clean, and fold ingredients just until combined—no power mixing!
- “Can I add nuts or chocolate chips?” Please do! Fold in 1/2 cup of your favorite mix-ins after combining wet and dry ingredients. Walnuts and cinnamon chips? *Chef’s kiss*
Still stumped? Slide into my DMs—I live for pumpkin banana bread troubleshooting! Follow me on Facebook for more tips!
Nutritional Information
Just so you know, the nutritional info for this pumpkin banana bread is based on the exact ingredients I use—yours might vary slightly. Per slice (about 1/10th of the loaf), you’re looking at roughly:
- 220 calories
- 9g fat (mostly from that oil—but it makes it super moist!)
- 32g carbs
- 3g protein
Keep in mind, these are estimates—but hey, with all that pumpkin and banana, it’s practically health food, right? *wink*
Print
Irresistible Pumpkin Banana Bread Recipe
A delicious and moist pumpkin banana bread that combines the flavors of pumpkin and banana for a perfect fall treat.
- Total Time: 75 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup sugar
- 2 eggs
- 1/2 cup oil
- 3/4 cup pumpkin purée
- 1/2 cup mashed ripe banana
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Mix dry ingredients.
- Mix sugar, eggs, oil, banana, pumpkin, and vanilla.
- Combine wet and dry ingredients, then pour into pan.
- Bake for 55–65 minutes. Cool before serving.
Notes
- Use ripe bananas for the best flavor.
- Check doneness by inserting a toothpick in the center—it should come out clean.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
