Pumpkin Banana Bread is a cozy twist on two classic flavors that you probably already love. It’s soft and moist, with the natural sweetness of ripe bananas blending perfectly with the warm, earthy pumpkin. You’ll notice the gentle spices like cinnamon and nutmeg giving it that homey vibe that feels just right for chilly days or a simple breakfast treat.
I always enjoy making this bread when I have some overripe bananas and leftover pumpkin puree in the fridge—it’s such a great way to use them up without any waste. I like to add a handful of walnuts or chocolate chips for a little extra texture and fun. Baking this fills the kitchen with the best smells, and I find it hard to wait for it to cool before slicing a piece!
This pumpkin banana bread goes wonderfully with a cup of coffee or tea, and I love to spread a little butter or cream cheese on top. It’s perfect for sharing with friends or keeping all to yourself for snack time. Whenever I make it, it quickly disappears, which tells me everyone else loves it as much as I do.
Key Ingredients & Substitutions
Pumpkin puree: Using canned pumpkin is easy and reliable, but homemade pumpkin puree works beautifully too. If pumpkin isn’t available, canned sweet potato or butternut squash puree can be great substitutes.
Bananas: Ripe, spotted bananas are best for sweetness and moisture. The riper, the better! Overripe bananas mash easily and blend well into the batter.
Butter: Melted unsalted butter adds richness and tenderness. You can swap for coconut oil or a neutral oil for a dairy-free option.
Flour: All-purpose flour creates a nice structure. For a gluten-free version, try a gluten-free flour blend, but watch the texture as it varies.
Spices: Cinnamon and nutmeg add warmth. Ground cloves are optional but add depth. Feel free to adjust spices to your preference or omit cloves if you prefer a simpler flavor.
How Do You Avoid Overmixing the Batter?
Mixing all the ingredients too much can make your bread tough. Here’s how to get a tender, soft texture:
- After combining wet and dry ingredients, stir gently and just until you see no more dry flour.
- A few small lumps are okay—don’t worry about making it perfectly smooth.
- If you fold in nuts, do it carefully to keep the batter light.
Keeping the batter lightly mixed keeps the bread moist and fluffy after baking – it’s one of the secrets for a great texture.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for pumpkin banana bread and ensures even baking.
- Mixing bowls – one large for wet ingredients, one for dry; keeps things organized and easy.
- Whisk or fork – great for blending wet ingredients smoothly without a mixer.
- Spatula – helps fold the dry ingredients gently without overmixing.
- Cooling rack – lets the bread cool evenly and prevents sogginess on the bottom.
Flavor Variations & Add-Ins
- Add 1/2 cup chocolate chips for a sweet, melty surprise that pairs well with pumpkin and banana.
- Swap walnuts for pecans or almonds if you like a different crunch or nutty flavor.
- Stir in 1/4 cup shredded coconut for a subtle tropical twist and extra texture.
- Add 1 tsp pumpkin pie spice instead of separate cinnamon, nutmeg, and cloves for a quick spice blend.
How to Make Pumpkin Banana Bread?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) pumpkin puree (canned or homemade)
- 2 large ripe bananas, mashed
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/2 cup (50g) chopped walnuts or pecans (optional)
- 1 ripe banana, sliced for topping (optional)
How Much Time Will You Need?
This pumpkin banana bread takes about 15 minutes to prepare and about 60-70 minutes to bake. After baking, allow 10 minutes to cool in the pan, then cool completely on a rack before slicing. Overall, expect roughly 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Wet Ingredients:
In a large bowl, whisk together the melted butter and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, then add the pumpkin puree and mashed bananas. Mix until smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional ground cloves.
4. Mix Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet ingredients, mixing gently just until combined. Be careful not to overmix. If using nuts, fold them in gently now.
5. Bake the Bread:
Pour the batter into the prepared loaf pan. Smooth the top and, if you like, press sliced banana on top for decoration. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool and Serve:
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy plain or spread with butter or cream cheese for extra tastiness.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using. This helps keep your bread from becoming too soggy.
What if I Don’t Have Ripe Bananas?
You can speed up ripening by placing bananas in a paper bag at room temperature for a day or two. Alternatively, mash slightly underripe bananas, but the bread may be less sweet and moist.
How Should I Store Leftover Pumpkin Banana Bread?
Store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Make This Recipe Vegan?
Yes! Substitute eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use coconut oil or vegan butter in place of dairy butter. The texture may be slightly different but still delicious.
