Pumpkin Banana Bread is that perfect blend of sweet and cozy, where ripe bananas meet the warm, earthy flavors of pumpkin. This bread is soft and moist with just the right amount of spices like cinnamon and nutmeg that make it feel like fall in every bite.
I love making this bread when I have a bunch of ripe bananas and some leftover pumpkin puree in the fridge. It’s such an easy way to turn simple ingredients into a loaf that feels special and homemade. Plus, it fills the house with the nicest aroma that always makes me feel like everything is going to be okay.
My favorite way to enjoy this bread is thickly sliced with a little butter melted on top, or even toasted for breakfast with your morning coffee. It’s also a hit with friends and family, especially when you want to bring a homemade treat to a gathering or just enjoy a cozy afternoon snack.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience or homemade if available. Make sure it’s plain pumpkin, not pumpkin pie filling, which has added sugar and spices.
Bananas: Ripe bananas with brown spots work best. They add natural sweetness and moisture. If bananas aren’t ripe enough, the bread will be less sweet and a bit dry.
Oil or Butter: Both work well but oil keeps the bread extra moist. You can use melted butter for a richer flavor.
Brown Sugar: Adds moisture and caramel notes. You can swap it for coconut sugar or white sugar but expect a slight texture difference.
Spices: Cinnamon and nutmeg are classic, but ginger and cloves add warmth and depth. Feel free to adjust spice amounts based on your taste.
How to Avoid Overmixing the Batter?
Overmixing is a common mistake that can make your bread dense and tough. Here’s how to mix just right:
- Combine wet and dry ingredients gently using a spatula or wooden spoon.
- Stop mixing as soon as you don’t see dry flour patches; some lumps are fine.
- Resist the urge to keep stirring. The batter will look a bit rustic but will bake lighter and softer.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for your bread to rise evenly and bake through.
- Mixing bowls – you’ll need one for wet ingredients and one for dry to keep things organized.
- Wooden spoon or spatula – great for mixing without overworking the batter.
- Measuring cups and spoons – essential for getting the right ingredient amounts.
- Wire cooling rack – lets your bread cool down evenly and keeps the crust crisp.
Flavor Variations & Add-Ins
- Stir in 1/2 cup chopped walnuts or pecans for a nice crunch and nutty flavor.
- Add 1/2 cup chocolate chips for a sweet surprise that pairs well with pumpkin and banana.
- Swap half the flour for whole wheat flour for a heartier bread with extra fiber.
- Mix in 1/2 cup raisins or dried cranberries to add bursts of sweetness and chewiness.
How to Make Pumpkin Banana Bread?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil or melted butter
- 3/4 cup brown sugar
- 2 large eggs
- 1 1/2 cups 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 ginger (optional)
- 1/4 tsp ground cloves (optional)
- 1 tsp vanilla extract
How Much Time Will You Need?
This Pumpkin Banana Bread takes about 15 minutes of preparation and around 60-70 minutes to bake. Allow 10 minutes for cooling before slicing, so overall, plan for around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Getting Ready:
Preheat your oven to 350°F (175°C). Prepare your 9×5 inch loaf pan by greasing it well or lining it with parchment paper to prevent sticking.
2. Mix the Wet Ingredients:
In a big bowl, mix together the pumpkin puree, mashed bananas, oil (or melted butter), brown sugar, eggs, and vanilla until everything is smooth and well combined.
3. Combine the Dry Ingredients:
In another bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves so all the spices and leavening agents are evenly mixed.
4. Bring it All Together:
Slowly add the dry mix into the wet mix, stirring gently with a spatula just until combined. It’s okay if the batter is a little lumpy—don’t overmix!
5. Bake Your Bread:
Pour the batter into your prepared loaf pan, smoothing the surface with your spatula. Bake for about 60–70 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
6. Cool and Serve:
Let your bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice it up, maybe add a pat of butter, and enjoy warm or at room temperature.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to keep the bread from becoming too wet.
Can I Substitute Applesauce for Oil or Butter?
Absolutely! You can replace the oil or butter with an equal amount of applesauce for a lower-fat option. This may make the bread slightly denser but still moist.
How Should I Store Leftover Pumpkin Banana Bread?
Keep it 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 tightly in plastic wrap for up to 3 months.
Can I Add Nuts or Chocolate Chips?
Definitely! Stir in about 1/2 cup of chopped nuts or chocolate chips into the batter before baking for extra flavor and texture.
