Pumpkin Banana Bread

This pumpkin banana bread is the BEST!! It’s super moist, filled with pumpkin spice and bananas and is a delicious, easy fall recipe.

I love all pumpkin recipes! Pumpkin BreadPumpkin Muffin Top, and Pumpkin Bubble Bread help me get my fill. But this Pumpkin Banana Bread is also a must! It is soft, tender & super flavorful!!

Sliced pumpkin banana bread topped with nuts on wax paper.

The Best of Both Worlds!

I don’t know about you, but when fall rolls around, I start to crave everything pumpkin. It’s also the best time to start baking because temperatures have cooled down and I’m always excited to turn my oven back on.

This fall, I kicked off the pumpkin baking with this Pumpkin Banana Bread—it combines the best of both worlds! It’s the most flavorful banana bread, and the moistest & most tender pumpkin bread recipe around.

The banana isn’t too potent in this recipe, but it makes this bread very moist and helps enhance the delicious pumpkin spice flavor that’s perfect for fall.

Ingredients for pumpkin banana bread prepped and measured out in individual serving containers.

How to make pumpkin Banana bread

PREP. Preheat the oven to 350°F. Grease and flour a 9×5 inch loaf pan.

DRY INGREDIENTS. In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder & salt.

WET INGREDIENTS. In a large bowl whisk together the oil, sugars, eggs & vanilla extract until no lumps remain.

COMBINE. Stir in the mashed bananas & pumpkin puree. Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Then stir in the chopped nuts.

BAKE. Pour the batter into the prepared pan and bake for 50-60 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. The loaf shouldn’t wobble if you nudge the pan.

Baking alternatives

Mini loaves. Make 2-3 mini loaves. (5 ¾ x 3 x 2-in. pan) Bake for 25-30 minutes.

Muffins. Bake batter into muffins. Bake 18-20 minutes.

French Toast. Another delicious way to eat this bread is to make it into french toast. Since this bread is quite moist you will want to let it dry out before making the delicious breakfast food. 

Pumpkin banana bread ingredients measured and prepped.

Variations

Want to change it up? Here are a few suggestions:

  • Use pumpkin pie spice if you have it on hand – or check out the notes section of the recipe for a substitute.
  • Add a ½ cup chopped walnuts for a little texture. Skip if nuts aren’t really your thing.
  • Substitute nuts for chocolate chips for an extra decadent pumpkin loaf.
  • Add ½ cup mini chocolate chips.
  • Toss in dried cranberries or chopped dried apricots.
Ingredients for prepping and baking pumpkin banana bread.

Ingredient Info

Room temperature eggs. Eggs at room temperature will mix better into the other ingredients. If you forgot to pull them out of the fridge beforehand you can place them into a bowl of warm water. 

Ripen Bananas Quickly. This method works for any banana that no longer has any green in the peel. Preheat the oven to 300°F. Line a baking sheet with parchment paper and lay out as many bananas as you wish. Bake for 30-40 minutes and until the peel is completely black and soft. Allow them to cool before slicing open the peels and mashing the ripened bananas to be used in the recipe. The bananas should be older and soft with a lot of brown spots. 

Pumpkin Puree. Note that the recipe calls for 1 CUP not 1 can of pumpkin puree. Be sure that you do not accidentally use canned pumpkin. 

Recipe tips

Muffin Method: Quick breads utilize the muffin method, which just means the dry ingredients are mixed together before being added to the wet ingredients. This helps ensure all the ingredients are evenly mixed throughout keeping you from overmixing the batter.

Prevent over browning. The one thing with quick bread recipes like this one is that they need to bake for a long time. To prevent the sides of the loaf from getting too brown, I recommend using a light colored loaf pan.

If you notice that the top of the bread is getting too brown but the middle isn’t baked through yet, you can tent a piece of aluminum foil and place it over top of the loaf while it’s still baking.

Baked pumpkin banana bread topped with nuts and served on wax paper.

Storing + Freezing

STORE at room temperature for a day or two, then wrap it up and FREEZE for up to 3 months!

When you’re ready to have some more, let it thaw and heat it up. Top it off with some butter or cinnamon butter and you’re set!!

This bread is absolutely delicious on its own. Eat it warm, at room temperature, or even chilled from the freezer. Enhance the flavor by spreading  a warm slice with butter, add a layer of peanut butter, or drizzle it with honey. You can toast it as well.

Stacked slices of pumpkin banana bread on a white plate.

For More Quick Breads, try:

Pumpkin Banana Bread Recipe

4.99 from 139 votes
This pumpkin bread is the BEST!! It's super moist, filled with pumpkin spice and bananas and is a delicious, easy fall recipe.
Course Bread, Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 356 kcal
Author Lil’ Luna

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice*
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 medium bananas , mashed
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup chopped walnuts , optional

Instructions
 

  • Preheat the oven to 350F degrees. Grease and flour a 9×5 inch loaf pan.**
  • In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder & salt.
  • In a large bowl whisk together the oil, sugars, eggs & vanilla extract until no lumps remain.
  • Stir in the mashed bananas & pumpkin puree.
  • Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Then stir in the chopped nuts.
  • Pour the batter into the prepared pan and bake for 50-60 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. The loaf shouldn't wobble if you nudge the pan.

Video

Notes

*If you don’t have pumpkin pie spice use 1 ½ teaspoons cinnamon, ½ teaspoon ground ginger & ¼ teaspoon nutmeg.
**Make sure to use a 9×5 inch loaf pan. If you use an 8×4 inch loaf pan the batter may overflow. 
***Store in an airtight container at room temperature for up to 3 days. Loaf and be frozen for up to 2 months and thawed in the fridge. 

Like this recipe?

Pin it now to remember it later! Share it with your Facebook friends (you know they’ll love it). Or tweet it to the world. Maybe even email it to your favorite cousin!

Related Posts

Snickerdoodle Bread

This Snickerdoodle Bread is so delicious and easy (no yeast involved)! It’s filled with cinnamon chips and topped with cinnamon and sugar! I love making bread, especially quick bread like…

45 minutes

4.82 from 59 votes

Lemon Zucchini Bread

This delicious Lemon Zucchini Bread is topped with a homemade glaze making it irresistible! We love a simple no-yeast quick bread recipe! If you love bread (especially quick bread recipes),…

1 hour

4.94 from 243 votes

Homemade Pizza Dough

This Homemade Pizza Dough is easy and delicious. Ditch delivery and have a pizza-making night with this simple and soft pizza dough. Pizza is one of my family’s all-time favorite…

1 hour 5 minutes

5 from 24 votes

Pull Apart Bread

Pull Apart Bread is a favorite appetizer and perfect for sharing. There is cheesy, delicious goodness in every bite! Pull Apart Bread makes such a perfect party-pleasing appetizer. Southwest Egg…

30 minutes

5 from 4 votes

About Fiona

My name's Fiona and I love to bake and blog. I share homemade, from scratch, classic recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.

Join the Conversation

Rate and Comment

Your email address will not be published.

Recipe Rating




Comments:

  1. 5 stars
    This looks so moist and delicious – adding it to my fall baking list! I love the idea of topping it with cinnamon butter. YUM!

  2. 5 stars
    my 7-year-old son really liked the cake and when I looked at this recipe it was still whining for a request

  3. 5 stars
    I wanted a recipe not too pumpkiney and not too bananaey and this is a perfect mix, moist and flavorful ! Thanks !

  4. If using mini loaf pans how much should you fill them and how LOng should you bake them?

    Thank You for sharing your recipe.

    1. Glad to share 🙂 I haven’t tried them as mini loaf pans, but it definitely wouldn’t be as long. Maybe start with half the time & keep an eye on it?

  5. 5 stars
    Super yummy and moist! I did tweak it a bit- used white whole wheat flour (just to use it up) and added mini chocolate chips both to the batter and to the top before baking, along with a sprinkling of raw sugar. I love that this is naturally dairy-free without me having to make substitutions. I will definitely save this recipe, as I’m always stuck with some extra pumpkin and brown bananas. Thanks!

    1. Do you know how long and at what temp I would cook these if I want to make them into muffins?

      1. I would keep the temp the same & it would be less time, though, I have not tried them as muffins, so maybe start checking them like at 18 min?

  6. 5 stars
    This recipe exceeDed my expectatioNs. It was so moist and deLicioUs. I made it with pUmpkin pie filling and only used 1/2 cup of brown sugar. So good i will make it again for my coworkers and housegueSts. Its a keeper!

  7. 5 stars
    Super moist and tasty. Only had one large banana so added extra pumpkin. Subbed 1/2 of flour with whole wheat. Absolutely delicious!

  8. 5 stars
    Will make this latEr! One time i made Pump soup with pumpkin pie filling lol….. i like your little note about not messing that up

  9. 5 stars
    Thank you for such a great recipe! It was very forgiving… I look forward to making as written in the future to compare, but I am so happy with the way it turned out! I doubled for two loaves, and to use the whole can of pumpkin. It was slightly less than two cups, and I had 5 bananas I needed to use. I compensated by adding slightly less oil (1 3/4 cups instead of 2 for the double recipe). Still turned out heavenly! I’ve gotten so many COMPLIMENTS on this. This is definitely a keeper. I stirred in 1 cup of chopped pecans and used coconut oil. one of my favorite variations is to add pepitas (toasted pumpkin seeds) and coconut flakes. along with the coconut oil, it gives it a great flavor! Next time around I will add more spice, just my personal preference. Either way, all around Great recipe! Thanks again!

  10. 5 stars
    DelIcious!! I Only used regular sugar didnt have any bRown.. and made 12 muffins and put the rest in a mini loaf pan. About 20 min for the muffinS and 25 for the mini loaf. My kitchen smElls like oCtobEr! Love it thaNk you!

  11. 3 stars
    Im not sure what i did wrong…but this bread was so dense and heavy. I baked it for 65 minutes and it still DIDN’T seem fully done. I thinK the bananas and a full can of pumpkin wAs too heavy. Going to try TOMORROW with only 1 banana and half a can. The flavor was pretty good.

    1. Darn, I am sorry that happened. I haven’t had that issue, so you will have to let me know how they turn out by changing the amounts.

      1. She mentions using a can of pumpkin, not a cup as per recipe. Maybe she was reading too fast and didn’t notice the correct amount. A can is quite a bit more than a cup so it would have been way too much wet ingredients.

        I made it exactly as written and it turned out fantastic! Great flavour and very moist and tender.

        I did bake 5 minutes longer, but that’s just my basic oven, everything takes 5 minutes longer.

        1. Yes – a using a cup of pumpkin instead of a can should help. Hopefully it will turn out better this time. Let me know if that does the trick!

  12. 5 stars
    This was a great quick bread recipe! I don’t have a 9 x 5 inch loaf pan, so I made the recipe as regular size muffins and had enough batter for 12 muffins and one mini loaf. (The muffins needed 20 minutes and the mini loaf needed 27 minutes in my oven at 350.) They turned out really good! I think next time I’ll try adding some extra nutmeg, ginger, or cloves for an extra bit of spice. Thanks so much! I always enjoy your recipes.

  13. 5 stars
    So delicious even though I had to use some substitutions. Used Gluten Free flour that was 1 to 1 ratio, substituted 1/2 cup of applesauce and 1 tablespoon of coconut oil for the 1/2 cup
    Oil and added some mini chocolate chips. Baked for 50 min and it turned out Perfectly. Our family loved it! Thank you for the recipe.

    1. You’re welcome!! Thanks for sharing what you did. Sounds delicious and I’m glad to hear it was a hit with the family!

  14. 5 stars
    The easiest to make, smells wonderful in the oven. I used a pyex glass bread pan so I could keep an eye on the sides. It took 60 minutes to bake on 350° in my oven. It’s still hot and I can’t wait to taste it!!

  15. 5 stars
    This is really delicious and super tasty! Thanks a lot for this amazing pumpkin banana bread recipe! Will surely have this again! Highly recommended!

  16. 5 stars
    If you like banana bread you will like this one with pumpkin. Two great combinations sure to please everyone.

  17. 5 stars
    Delicious!!! I made a few loafs with my kids to give away to neighbors. Very easy to follow recipe. The loafs came out perfect. Even my daughter who doesn’t like pumpkin love them.

  18. 5 stars
    I made this fabulous banana pumpkin bread as the recipe called for & added the nuts, choc chips & craisins with a sprinkle of coconut on top!
    BEST EVER!!!! I will use this recipe many times – ITS A KEEPER. WOW
    THANK YOU FOR THIS GIFT OF LOVE!!

  19. 5 stars
    This is the best banana/ pumpkin bread i’ve ever made. Moist as it can be. All the family I love it didn’t last but one day.
    I guess I will be making more if I want some.
    Delicious!!!!

  20. I make banana bread every year, different kinds of banana bread, and I get really creative. I don’t like adding another fruit to the bread, as it overpowers the banana taste, and the banana flavoring doesn’t mix right with the bread. What can I use to enhance the banana taste without diminishing the other flavors?
    And it seems the favorites among my friends are bacon banana bread, s’mores banana bread, sour cream banana bread, peppermint banana bread, cheesecake stuffed banana bread, and sweet potato banana bread.

    1. I’d say make sure you are using very ripe bananas! This recipe doesn’t produce a really strong banana flavor… the banana makes it really moist and compliments the pumpkin spice really well. A few other favorite of our banana bread recipes are: Peanut Butter Banana Bread, Cream Cheese Banana Bread and Chocolate Banana Bread. YUMMY! https://lilluna.com/peanut-butter-banana-bread/ https://lilluna.com/cream-cheese-filled-banana-bread/ https://lilluna.com/chocolate-banana-bread/

  21. 5 stars
    This was delectable! I was so surprised to see how moist it was without any sour cream but it didn’t need it at all. I added chocolate chips and it was perfect. Next time I will add more pumpkin spice for even more flavor just because I can’t get enough! Thank you for this recipe!!

  22. 5 stars
    This pumpkin bread was so good, perfectly moist and with the perfect blend of spices. I can’t wait to make it again.

    1. Can I ask a silly question– exactly how much pumpkin is used? My cans are large, 29oz, and I’m pretty sure I shouldn’t use it all! 😅

  23. 5 stars
    Such a delicious combination of banana and pumpkin! Turned out perfectly moist and fluffy; easily, a new fall favorite!

  24. Okay, this is absolutely perfect. I ended up using 4 ripe bananas and it was perfect! I quite possibly think this is one of the best pumpkins banana bread recipes I’ve made

  25. I want to use mini pans and make gifts for my neighbors. Would it be 3 or 4 minis? And what about cook time? Thanks, sounds delicious!

  26. 5 stars
    Tried it for the first time and it was perfect! Just so moist and yummy. The pumpkin and spice really shine, but the banana is a delicious second. Thank you!

    1. I see that it calls for 1CUP NOT 1CAN OF PUMPKIN PUREE – but “not canned pumpkin”. I’m not sure if the is correct? I will be trying 1CUP OF CANNED PUMPKIN PUREE IN 9X5 LOAF PANS. I WILL POST OUT COME. THANKS

  27. I see that it calls for 1CUP NOT 1CAN OF PUMPKIN PUREE – but “not canned pumpkin”. I’m not sure if the is correct? I will be trying 1CUP OF CANNED PUMPKIN PUREE IN 9X5 LOAF PANS. I WILL POST OUT COME. THANKS

  28. 5 stars
    Such a great recipe!! I had 3 very ripe bananas that I want to use up so all 3 went in and lowered the sugar a bit. Actually I used the splenda brown and white instead. Turned out amazing. My new base banana bread recipe. I’m sure if no mods were made it would be just as great. Thanks!

  29. 5 stars
    My husband said this was the best type of banana bread that I have made! I also added in white chocolate chips and cinnamon chips to it!