Pumpkin Banana Bread is a cozy, moist treat that brings together the sweet flavors of ripe bananas and smooth pumpkin puree in a soft, tender loaf. It’s the kind of bread that’s perfect for those cooler mornings or quiet afternoons when you want something a little sweet with your coffee or tea.
I love how this bread manages to feel both hearty and light at the same time, thanks to the natural sweetness from bananas and the subtle earthiness of pumpkin. It’s a simple recipe that’s easy to throw together, but it always makes my kitchen smell like fall, even if it’s the middle of summer. My favorite part is sneaking a slice warm from the oven before anyone else gets to it.
To make it extra special, I like to spread a little butter or cream cheese on top, turning it into a perfect snack or breakfast. It’s also great to pack in lunches or bring to a friend’s house as a little homemade gift. This pumpkin banana bread is one of those reliable recipes that everyone seems to love, and it always brings a little bit of comfort and happiness with every bite.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pie filling, which has added spices and sugar. You can also roast and mash fresh pumpkin for a natural, fresher taste.
Bananas: The riper, the better! Overripe bananas add sweetness and moisture that keep the bread soft and flavorful.
Flour: All-purpose works best here, but you can swap half with whole wheat for a nuttier flavor and more fiber.
Sweetener: Granulated sugar is in the recipe, but brown sugar or coconut sugar gives a deeper flavor. You can reduce sugar slightly if you prefer less sweet bread.
Oils & Fats: Vegetable oil keeps the bread moist, but melted butter adds a richer taste. You could also try coconut oil for a mild, tropical note.
Nuts: Walnuts or pecans add nice crunch, but they’re optional. If you have nut allergies, you can leave them out or sprinkle in some seeds like pumpkin or sunflower.
How Do I Avoid a Dense or Dry Pumpkin Banana Bread?
Making moist, fluffy bread is all about mixing and baking just right.
- Don’t overmix: Stir the wet and dry ingredients until just combined. Overmixing can cause the bread to be tough and dense.
- Use ripe bananas: They add natural moisture and sweetness, helping the bread stay soft.
- Measure flour carefully: Too much flour can dry out the bread. Spoon it into your measuring cup and level it off instead of scooping directly.
- Bake fully but not too long: Check with a toothpick at 60 minutes. Overbaking dries the bread out, so take it out as soon as it comes out clean or with a few crumbs.
- Cool properly: Let the bread cool in the pan briefly to set, then remove it to a wire rack to cool completely, preventing sogginess.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for the bread to rise and bake evenly.
- Mixing bowls – one for dry ingredients and one for wet makes mixing easy and organized.
- Whisk or fork – handy for combining wet ingredients smoothly.
- Wooden spoon or spatula – great for folding the batter gently without overmixing.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Toothpick or cake tester – essential for checking when the bread is fully baked.
- Wire cooling rack – helps your bread cool evenly and prevents soggy bottoms.
Flavor Variations & Add-Ins
- Add chocolate chips for a sweet surprise that melts slightly in the warm bread.
- Swap walnuts with chopped pecans or toasted pumpkin seeds for a different crunch and flavor.
- Mix in a teaspoon of ground cloves or cardamom for a warm, spicy twist.
- Stir in dried cranberries or raisins for bursts of tartness that complement the sweetness.
How to Make Pumpkin Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Wet Ingredients:
- ⅓ cup vegetable oil (or melted butter)
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
Optional:
- ½ cup chopped walnuts or pecans
How Much Time Will You Need?
Overall, this recipe takes about 15 minutes to prepare and 60-70 minutes to bake. Include 10-15 minutes cooling time before slicing. So, plan for roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Set your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the spices and rising agents are evenly spread.
3. Combine Wet Ingredients:
In a large bowl, whisk the sugar and oil until mixed. Add in the eggs one at a time, beating well after each addition. Then stir in the pumpkin puree, mashed bananas, and vanilla extract until smooth.
4. Bring It All Together:
Gradually add the dry ingredients to the wet, stirring gently until just combined. Avoid overmixing to keep the bread tender. If you like, fold in the chopped nuts now.
5. Bake and Cool:
Pour your batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy your moist and delicious pumpkin banana bread! It’s a wonderful treat for breakfast, snack time, or sharing with friends and family.
Can I Use Frozen Pumpkin Puree?
Yes! Just be sure to thaw it completely and drain any excess liquid before using so your bread doesn’t turn out too wet.
What Can I Substitute for All-Purpose Flour?
You can replace half of the all-purpose flour with whole wheat flour for a heartier texture. Just note the bread may be a bit denser.
How Should I Store Leftover Pumpkin Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices wrapped well for up to 3 months.
Can I Add Other Mix-Ins?
Absolutely! Chocolate chips, dried cranberries, or seeds like pumpkin or sunflower can add fun flavors and textures. Just fold them in with the nuts or instead of nuts.