This post may contain affiliate links. Please read our disclosure policy.
Pumpkin Banana Bread is soft, moist, and full of warm fall flavor, with pumpkin puree, ripe bananas, maple syrup, cinnamon, and pumpkin pie spice. This easy pumpkin bread recipe makes one delicious loaf.
This pumpkin bread with bananas combines two favorite quick breads in one.
The bananas add natural sweetness and moisture, while the pumpkin helps create a tender, flavorful loaf and gives that special Fall flavor.
Best of all, this recipe uses the entire 15-ounce can of pumpkin puree, so there’s no leftover pumpkin to use up.
Table of Contents
Why You’ll Love This Pumpkin Banana Bread
- Uses a whole 15-ounce can of pumpkin puree.
- Makes one 9×5-inch loaf.
- Ripe bananas and pumpkin make the bread wonderfully moist.
- Maple syrup, cinnamon, and pumpkin pie spice give it lots of cozy fall flavor.
- You can leave it plain or add chocolate chips, pecans, or walnuts.
- It freezes well, so you can make it ahead for fall and holiday baking.
Pumpkin Banana Bread Ingredients
You’ll need simple baking ingredients plus bananas and a full can of pumpkin to make this easy pumpkin bread.
Here’s what you will need to make this pumpkin bread recipe: Bananas, Butter, Brown Sugar, Granulated Sugar, Eggs, Pumpkin Puree, Maple Syrup, Vanilla, All-Purpose Flour, Baking Soda, Baking Powder, Salt, Pumpkin Pie Spice, Cinnamon
Optional: Chocolate Chips, Pecans, or Walnuts
Be Sure to Use Pure Pumpkin Puree!
Use 100% pure pumpkin puree, not canned pumpkin pie filling. 🎃 Pumpkin pie filling already contains sugar and spices and will change the flavor and sweetness of the bread.
Variations & Add-Ins
- Chocolate Chip Pumpkin Banana Bread: Fold in 1 cup of Chocolate Chips.
- Pumpkin Banana Nut Bread: Add 1/2 cup chopped Pecans or Walnuts.
- Chocolate Chips + Nuts: Add both for an extra-loaded loaf.
- Frosted Pumpkin Banana Bread: Once completely cool, top with Cream Cheese Frosting or Maple Frosting.
How to Make Pumpkin Banana Bread
Prepare the pan: Heat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving some parchment hanging over the sides to use as handles.
Mash the bananas: Mash the ripe bananas with a fork and set aside.
Cream the butter and sugars: Beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. Mix in the eggs.
Add the wet ingredients: Add the maple syrup and vanilla and mix well. Mix in the mashed bananas, then add the pumpkin puree and mix until combined.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
Make the batter: Add the dry ingredients to the wet ingredients and gently stir by hand. Don’t overmix.
Add any extras: Fold in chocolate chips or chopped nuts, if using.
Bake: Lightly spray lined pan with baking spray. Spread the batter evenly in the prepared loaf pan.
Bake at 350°F for about 1 hour 10 minutes, checking the bread beginning at 1 hour. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top is getting too brown before the center is finished baking, loosely tent the loaf with aluminum foil.
Cool: Let the bread cool in the pan for about 15 minutes. Lift it from the pan using the parchment paper and transfer it to a wire rack to finish cooling.
Tips for the Best Pumpkin Banana Bread
- Use very ripe bananas for the best banana flavor and natural sweetness.
- Use softened butter rather than melted butter so it can be properly creamed with the sugars.
- Don’t overmix the batter after adding the flour. Mix only until you don’t see many dry streaks (a few are fine).
- Because this is a very moist loaf, be sure the center is fully baked before removing it from the oven.
- If the top browns too quickly, loosely tent it with foil for the remaining baking time.
- Let the bread cool before slicing so the crumb has time to set.
How to Serve Pumpkin Banana Bread
- This bread is delicious at room temperature just as it is, or spread with a little butter.
- For a warm slice, microwave it briefly or gently warm it in the air fryer.
- You can also dress it up with cream cheese frosting, maple frosting, powdered sugar, or cinnamon-sugar.
Storage & Freezing
Store Pumpkin Banana Bread tightly wrapped or in an airtight container at room temperature for about 2 to 3 days.
For longer storage: keep it in the refrigerator for up to about 5 days.
To freeze: wrap the whole loaf or individual slices well and place in a freezer-safe container or freezer bag. Freeze for up to 3 months. Individual slices are especially convenient because you can thaw only what you need.
More Fall Bread Recipes
Chocolate Pumpkin Bread
Cinnamon Pull-Apart Monkey Bread
Maple Chocolate Chip Pumpkin Bread
Instant Pot Banana Bread
Nana’s Easy Cinnamon Bread
More Fall Dessert Recipes
Pecan Slab Pie
Easy Pumpkin Trifle
Crockpot Apple Crisp
Mini Pumpkin Cheesecakes
Easy Apple Galette
If you make this delicious Banana Pumpkin Bread recipe, please let me know by leaving a comment with a star rating below! 😊
Pumpkin Banana Bread
Equipment
Ingredients
- 2 Ripe Bananas
- ½ cup Unsalted Butter room temperature
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 2 large Eggs
- â…“ cup Pure Maple Syrup
- 1 Tablespoon Vanilla Extract
- 1 15-ounce can Pumpkin Puree
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 ½ teaspoons Pumpkin Pie Spice
- 2 teaspoons Ground Cinnamon
Optional
- 1 cup Chocolate Chips
- ½ cup Chopped Pecans or Walnuts
Instructions
Prep
- Preheat the oven to 350°F.
- Line a 9×5-inch loaf pan with parchment paper, leaving some parchment hanging over the sides to use as handles.
- Mash the bananas with a fork and set aside.
Make the Batter
- In a large mixing bowl, use a hand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and mix until combined.
- Add the maple syrup and vanilla and mix well.
- Add the mashed bananas and mix until combined.
- Add the pumpkin puree and mix until incorporated.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Add the dry ingredients to the wet ingredients. Use a wooden spoon or spatula to gently mix just until combined. Do not overmix.
- If using chocolate chips or chopped nuts, gently fold them into the batter.
- Lightly spray the lined pan with baking spray., Then transfer the batter to the prepared loaf pan and spread the top evenly with a spatula.
Bake
- Bake at 350°F for 1 hour 10 minutes, checking the bread at 1 hour. If the top is browning too quickly, loosely tent it with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool
- Remove the loaf from the oven and let it cool in the pan for 15 minutes.
- Use the parchment paper to lift the bread out of the pan and transfer it to a wire cooling rack to finish cooling.
Serve
- Slice and serve plain or with butter.
- For a warm slice, gently heat it in the microwave or air fryer before serving.
Notes
- Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter after adding the flour. Mix only until the dry ingredients are incorporated.
- You can add chocolate chips, pecans, walnuts, or a combination.
- For a sweeter finish, top the cooled loaf with cream cheese frosting, maple frosting, powdered sugar, or cinnamon-sugar.
- If the top of the loaf begins to brown too quickly during baking, loosely tent it with aluminum foil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
