Last Updated on August 12, 2025 by Souhail
I have a soft spot for recipes that make my kitchen smell like a hug, and this banana pumpkin bread is at the top of that list. Imagine the sweet aroma of ripe bananas blending with earthy pumpkin puree and warm spices, cinnamon, nutmeg, maybe even a touch of ginger, drifting through your home. It’s like autumn baked right into a loaf.
This bread is perfect when you’ve got a couple of bananas going soft on the counter and a can of pumpkin waiting for its moment to shine. It’s not just for fall either, though it does pair beautifully with a chilly morning and a cup of coffee. The texture is moist and tender, with just enough sweetness to make it feel like a treat but wholesome enough to enjoy for breakfast. Whether you’re baking for family, friends, or just because you want your house to smell incredible, this banana pumpkin bread is your go-to loaf for cozy comfort year-round.
Table of contents
Why This Banana Pumpkin Bread is a Total Game-Changer
This isn’t just another quick bread—it’s the lovechild of two cozy classics: banana bread and pumpkin bread. The result? A moist, flavorful loaf that hits all the right notes.
Here’s why it stands out:
- Perfectly balanced flavor – The sweetness of ripe bananas softens the earthy richness of pumpkin puree, while cinnamon and nutmeg give it that warm, bakery-fresh aroma.
- Moist and tender crumb – Using both banana and pumpkin keeps the bread from drying out, even after a couple of days.
- One-bowl magic – Less cleanup means more time to enjoy your loaf.
- Adaptable for any diet – Easily swap flour, sweetener, or add-ins to make it gluten-free, dairy-free, or even refined sugar-free.
- Freezer-friendly – Bake now, save some for later. It tastes just as good after a quick thaw.
Customizing it your way:
- For a nutty crunch – Fold in chopped walnuts or pecans.
- For a chocolate kick – Add dark chocolate chips for pockets of gooey sweetness.
- For a lighter loaf – Swap half the all-purpose flour for oat flour and use maple syrup instead of sugar.
- For extra spice – A pinch of ground cloves or cardamom makes the flavors pop.
What to Prep Ahead (So You’re Not Rushing Later)
If you want your banana pumpkin bread to come together without a hitch, a little prep goes a long way. I always do these before I start mixing:
- Mash the bananas – You’ll need them smooth and lump-free for an even texture.
- Measure out pumpkin puree – Not pumpkin pie filling—pure pumpkin.
- Soften your butter (or measure your oil) – Room temperature makes blending easier.
- Pre-mix your spices – Cinnamon, nutmeg, and any extras go into a small bowl so you can toss them in all at once.
- Prepare your loaf pan – Grease and line it with parchment for easy removal.
How to Make it
Banana Pumpkin Bread
10
servings15
minutes55
minutes235
kcalA moist and flavorful loaf that combines the best of banana bread and pumpkin bread, spiced with warm cinnamon and nutmeg for the ultimate cozy bake.
Ingredients
1 cup mashed ripe bananas (about 2 large)
1 cup pumpkin puree
0.5 cup unsalted butter, softened (or neutral oil)
1 cup granulated sugar
2 large eggs
1.5 cups all-purpose flour
1 tsp baking soda
0.5 tsp baking powder
0.75 tsp ground cinnamon
0.25 tsp ground nutmeg
0.25 tsp salt
0.5 cup chopped walnuts or pecans (optional)
0.5 cup chocolate chips (optional)
Directions
Preheat your oven to 350°F, making sure the rack is positioned in the center for even baking.
Mash the ripe bananas in a bowl using a fork or potato masher until smooth and creamy, with no large chunks remaining.
In a large mixing bowl, cream the softened butter and granulated sugar together with a hand mixer or stand mixer until the mixture is pale and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, mixing well after each addition to fully incorporate them into the batter.
Stir in the pumpkin puree and mashed bananas until the mixture is smooth and evenly combined.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until the dry ingredients are well blended.
Fold the dry mixture gently into the wet mixture using a spatula, mixing only until no visible streaks of flour remain to avoid overworking the batter.
Add the chopped walnuts or pecans and/or chocolate chips if desired, folding them in evenly so each slice will have a bit of texture and flavor.
Pour the batter into a 9×5-inch loaf pan that has been greased and lined with parchment paper, smoothing the top with a spatula.
Bake in the preheated oven for 50–55 minutes, checking for doneness by inserting a toothpick into the center, it should come out clean or with a few moist crumbs.
Cool the loaf in the pan for 10 minutes to allow it to set, then transfer it carefully to a wire rack to cool completely before slicing.
Notes
- Overripe bananas are key—they bring sweetness and extra moisture.
- Make sure you’re using pumpkin puree, not pumpkin pie filling.
- If using oil instead of butter, choose one with a neutral flavor.
- For a stronger spice flavor, add 1/4 tsp ground cloves.
- This bread freezes beautifully for up to 3 months.
- A metal loaf pan gives you the best rise and crust.
Nutrition Facts
- Total number of serves: 10
- Calories: 235kcal
- Fat: 10g
- Saturated Fat: 4.5g
- Cholesterol: 40mg
- Sodium: 200mg
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 17g
- Protein: 3g
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Pro Tips for Success (Because We’re Not Baking Just Any Bread)
Baking banana pumpkin bread is easy, but getting it perfectly moist and flavorful every time takes a few smart tricks. Honestly, once you nail these, you’ll never have a dry loaf again.
- Use room temperature ingredients – This helps everything blend together smoothly.
- Measure flour correctly – Spoon it into your measuring cup and level it off to avoid a dense loaf.
- Don’t overmix – Stir just until the dry bits disappear; overmixing develops gluten and makes the bread tough.
- Check for doneness early – Ovens vary, so start testing at the 48-minute mark.
- Let it rest before slicing – Cooling helps the crumb set and keeps slices from falling apart.
- Boost flavor with add-ins – Toasted pecans, dried cranberries, or white chocolate chips add fun twists.
- If you love this cozy combo, you might also enjoy making a classic loaf like my homemade pumpkin bread for a pure pumpkin flavor.
Variations to Try (Because One Loaf is Never Enough)
The beauty of banana pumpkin bread is that it’s like a blank canvas for flavor adventures. Here are some ways to change it up:
- Chocolate Swirl Banana Pumpkin Bread – Melt 0.25 cup of chocolate chips and swirl it into half the batter before baking for a marbled look and richer taste. This is also a fun twist if you’ve ever tried something like chocolate zucchini bread.
- Gluten-Free Banana Pumpkin Bread – Swap the all-purpose flour with a good 1:1 gluten-free baking blend. Bake for the same time, checking early for doneness.
- Banana Pumpkin Bread Muffins – Pour batter into a lined muffin tin and bake at 350°F for 20–22 minutes. If you’re a muffin lover, you’ll probably adore my pumpkin muffins too.
- Banana Pumpkin Bread with Cream Cheese Filling – Mix 8 oz softened cream cheese with 0.25 cup sugar and 1 egg. Layer half the batter, then the cream cheese mix, then the rest of the batter before baking.
- Spiced Chai Banana Pumpkin Bread – Add 1 tsp ground ginger, 0.5 tsp cardamom, and a pinch of black pepper for a chai-inspired twist. Pair it with a side of warm fried apples for a full autumn dessert.
- Pumpkin Cookie Loaf – Fold in small chunks of my homemade pumpkin cookies dough for a playful, chewy surprise in each slice.
FAQs About Banana Pumpkin Bread
Absolutely! Thaw them completely first, then drain off any excess liquid before mashing. Frozen bananas tend to release more water, so removing that extra moisture keeps your loaf from becoming soggy.
You want pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices, which can throw off the balance of flavors and sweetness in your bread.
Yes, you can! Replace each egg with 0.25 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes before using). The texture will be slightly denser but still delicious.
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. If the top is browning too quickly before the center is cooked, tent it loosely with foil for the last 10–15 minutes of baking.
Definitely! Try dried cranberries, pumpkin seeds, or even chunks of homemade pumpkin cookies for extra texture and flavor.
The combination of ripe bananas, pumpkin puree, and fat (butter or oil) locks in moisture. Avoid overbaking, and store it tightly wrapped once cooled to keep it soft.
Final Slice: Why You Need to Bake This
There’s something special about a loaf that feels like a warm hug from the inside out. This banana pumpkin bread brings together the natural sweetness of ripe bananas and the earthy comfort of pumpkin, all wrapped up with cozy spices. It’s simple enough for a weekday bake yet impressive enough to share with friends over coffee. So grab those bananas on the counter, crack open that can of pumpkin, and let your oven do the magic. I promise, one slice and you’ll be hooked.