This pumpkin banana bread is where the autumn flavors meet the classic banana bread! Perfectly moist and fluffy with natural sweetness from banana and the fall spices, this is your new favorite fall breakfast.
Growing up in a tropical country, I never had a sense of fall or pumpkin season, so it was true that I never had a taste of pumpkin bread, until I moved to the US. Living here for years so far, I truly love this season and everything that comes along with it. So, when fall rolls around, I start baking up as many pumpkin recipes as I can.
This banana pumpkin bread is a perfect recipe when you can’t decide between pumpkin bread or banana bread, combining the best of both worlds. It’s moist from pumpkin puree, sweet from ripe bananas and perfectly spiced with fall flavors. It’s also the best way to use up all your leftover pumpkin puree and brown bananas.
It’s a simple recipe that I keep coming back to anytime I’m craving something naturally sweet with warm spies. This banana pumpkin bread does not require a mixer or any special equipment and can come together in minutes.
HOW TO MAKE BANANA PUMPKIN BREAD
First, you need to preheat the oven and prepare the pan. This can help you bake the cake right away once it’s done mixing. Grease and flour the 9×5 inch loaf pan, or you can grease and line the bottom and the sides with parchment paper.
Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
Combine wet ingredients: In a large bowl, mash the bananas until smooth and no more large chunks. Add the sugar and oil and whisk together until they’re well combined. Add in eggs, one at a time and whisk until it’s well combined. Add in the pumpkin puree and whisk until it’s completely smooth.
Mix the wet with the dry ingredients: Carefully add the wet mixture into the flour mixture and fold, using a rubber spatula.
Bake: Pour the batter into the prepared pan and bake for 55-60 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs. The loaf should not be wobbly if you shake the pan. If it is, allow it to bake for another 5-10 minutes.
VARIATIONS:
- This recipe can be made into muffins. Line a muffin pan with muffin liners, then fill the muffins to the top and bake for 18-20 minutes.
- Add more or substitute the spices with 2 teaspoons of your favorite pumpkin pie spice blend
- Add 1/2 cup of chopped nuts like walnuts, pecan or chocolate chips
- Add streusel on top of the batter or glaze when the bread is done.
If you try this Pumpkin Banana Bread recipe, let me know by tagging me on Instagram or tell me all about it in the comments section down below. I’d love to see your creations from your kitchen 
More Pumpkin Recipes:
Pumpkin Banana Bread
Ingredients
- 2 cups (260g) all-purpose flour, spooned and leveled
- 3/4 cup (165g) light brown sugar, lightly packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- 2 large eggs, at room temperature
- 1/2 cup (120ml) canola oil (or vegetable oil)
- 1 cup (220g) mashed banana (2-3 bananas)
- 1 cup (230g) canned pumpkin puree
Instructions
- Preheat the oven 350°F/175°C. Grease and flour the 9x5 inch loaf pan, or you can grease and line the bottom and the sides with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
- In a large bowl, mash the bananas until smooth and no more large chunks. Add the sugar and oil and whisk together until they’re well combined. Add in eggs, one at a time and whisk until it’s well combined. Add in the pumpkin puree and whisk until it's completely smooth.
- Carefully add the wet mixture into the flour mixture and fold, using a rubber spatula.
- Pour the batter into the prepared pan and bake for 55-60 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs. The loaf should not be wobbly if you shake the pan. If it does wobble, allow it to bake for another 5-10 minutes.
- Remove from the oven and let the bread cool for 15 minutes on a wire rack, then turn it out from the pan and allow it to cool completely.
- The bread is best served at room temperature. Keep the bread in the fridge for up to 5 days and frozen for up to 2 months (thaw overnight in the fridge).
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