Pumpkin Banana Bread

Pumpkin banana bread is a cozy baked treat that combines the sweetness of ripe bananas with the earthy warmth of pumpkin puree. The result is a moist, spiced loaf that tastes like fall in every bite. Perfect for breakfast, snacks, or dessert, it’s a versatile recipe everyone loves.

This bread is simple to prepare and uses pantry staples, making it easy to whip up any time. It balances the natural sweetness of bananas with pumpkin spice flavors, giving a comforting aroma while baking. Whether served plain, with butter, or cream cheese, it feels like a seasonal hug.

Moist, flavorful, and packed with goodness, pumpkin banana bread is also freezer-friendly and makes a thoughtful homemade gift. With its warm spices and rich texture, it’s the perfect recipe for cozy mornings, holidays, and anytime you want comfort food in loaf form.

Ingredients List

– 1 ¾ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– ¼ teaspoon ground ginger
– ½ cup unsalted butter, melted (or neutral oil)
– 1 cup pumpkin puree (not pumpkin pie filling)
– 2 large ripe bananas, mashed
– ¾ cup brown sugar (lightly packed)
– ¼ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup chopped walnuts or pecans (optional)
– ½ cup chocolate chips (optional for sweetness)

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

Step 2: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.

Step 3: In a large mixing bowl, mash the bananas until smooth. Add the pumpkin puree, melted butter, brown sugar, granulated sugar, eggs, and vanilla. Whisk until smooth and well blended.

Step 4: Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined, being careful not to overmix.

Step 5: If using, gently stir in nuts or chocolate chips to add texture and flavor.

Step 6: Pour the batter into the prepared loaf pan and spread evenly with a spatula.

Step 7: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Cook Time

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

Servings

Makes 1 loaf (about 10–12 slices)

Nutritional Information (approx. per slice)

Calories: 230
Carbs: 32g
Protein: 3g
Fat: 10g

Storage Instructions

Refrigerate pumpkin banana bread in an airtight container for up to 5 days.
Freeze slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months.
Thaw at room temperature or reheat in the microwave for 20–30 seconds.

Pairings/Suggestions

Pumpkin banana bread pairs beautifully with cream cheese, nut butters, or a drizzle of honey. It’s excellent alongside a hot cup of coffee, chai tea, or a glass of milk. For dessert, serve warm with vanilla ice cream or a dusting of powdered sugar.

Seasonal Relevance

This recipe shines in the fall and winter when pumpkin flavors are at their peak. It’s perfect for Thanksgiving, Halloween, and cozy holiday gatherings, but it’s equally enjoyable year-round whenever you have ripe bananas to use up.

Health Benefits

Pumpkin banana bread is both delicious and nourishing. Bananas provide potassium, fiber, and natural sweetness, while pumpkin adds vitamin A, beta-carotene, and antioxidants that support vision and immunity. The spices like cinnamon and nutmeg can help regulate blood sugar and improve digestion. By adjusting the sugar or using whole wheat flour, you can make this loaf even healthier. Nuts add heart-healthy fats and protein, while dark chocolate chips bring antioxidants and a touch of indulgence.

Pros and Cons

Pros	Cons
Moist and flavorful with pumpkin and banana	Longer baking time compared to muffins
Great way to use ripe bananas and pumpkin	Can be high in sugar if not adjusted
Freezer-friendly and easy to store	Dense texture if overmixed
Customizable with nuts, chocolate, or spices	Not ideal for those avoiding gluten or sugar

Conclusion

Pumpkin banana bread is the perfect combination of comfort and flavor, bringing together the sweetness of ripe bananas with the rich, spiced goodness of pumpkin. With a moist texture, warm aroma, and versatile flavor, it’s a recipe that’s sure to become a household favorite. Easy to make, customizable, and freezer-friendly, it’s perfect for breakfast, snacking, or sharing with loved ones.

Whether you enjoy it plain, toasted with butter, or dressed up with chocolate and nuts, this pumpkin banana bread will fill your home with warmth and your table with joy. Try it once, and it will likely become part of your seasonal baking tradition.

FAQs

Q1: Can I make pumpkin banana bread gluten-free?
Yes, simply substitute all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will still be soft and flavorful.

Q2: Can I reduce the sugar in this recipe?
Absolutely. You can cut the sugar by up to one-third or replace it with coconut sugar or maple syrup for a healthier alternative.

Q3: Can I make this into muffins instead of a loaf?
Yes, divide the batter into a lined muffin tin and bake at 350°F (175°C) for 20–25 minutes until a toothpick comes out clean.