Pumpkin Banana Bread is the ultimate cozy mashup of two beloved classics—banana bread and pumpkin loaf. This moist, tender quick bread is infused with warm spices, ripe bananas, and rich pumpkin puree, making it perfect for fall mornings, holiday gatherings, or anytime you crave a comforting slice of sweetness. The bananas lend natural sweetness and softness, while the pumpkin adds depth and seasonal flair. Whether served with a pat of butter, a drizzle of honey, or a dollop of cream cheese, this bread is a crowd-pleaser that’s easy to make and even easier to
Ingredients
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup vegetable oil (or melted butter for richer flavor)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans (optional)
- ½ cup mini chocolate chips (optional for a sweet twist)
Instructions
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. This ensures the spices are evenly distributed throughout the bread. - Combine Wet Ingredients:
In a large mixing bowl, mash the bananas until smooth. Add the pumpkin puree, eggs, oil, sugars, and vanilla extract. Whisk until the mixture is well combined and smooth. - Bring It All Together:
Gradually add the dry ingredients to the wet mixture. Use a rubber spatula or wooden spoon to gently fold the batter until just combined. Be careful not to overmix—this keeps the bread tender. - Add Mix-Ins (Optional):
Fold in chopped nuts or chocolate chips if using. These add texture and extra flavor, but the bread is delicious even without them. - Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent it loosely with foil halfway through baking. - Cool and Serve:
Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. This helps the texture set and makes slicing easier.
🍂 Tips & Variations
- Make it healthier: Substitute half the flour with whole wheat flour and use Greek yogurt instead of oil.
- Make muffins: Divide the batter into a muffin tin and bake for 20–25 minutes.
- Add a swirl: Mix cream cheese with a bit of sugar and vanilla, then swirl it into the batter before baking for a cheesecake-style twist.
- Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully—slice and wrap individually for grab-and-go treats.
This Pumpkin Banana Bread is a warm hug in loaf form—perfect for your festive table or a quiet moment with tea. Want a sugar-free version or a tropical twist next? I’ve got ideas brewing!