Pumpkin Banana Bread (quick & easy)
Add a fall twist to your next quick bread by baking a pumpkin banana bread! In just 5 minutes you’ll have this loaf in the oven and baking. It’s tender, moist and filled with cozy spices. You’ll want to make this recipe all season long!
I love a recipe that combines to two timeless favorites. Take your classic banana bread and combine it with an easy pumpkin bread. You’ll end up with unbelievably delicious fall quick bread that has a subtly sweet banana taste complemented by warm pumpkin pie spices. If you need an easy fall recipe, this is it!
Why You’ll Love This Recipe
- Good use of ripe bananas: If you have a couple brown bananas sitting on the counter, add them to this fall-inspired banana bread.
- Warm autumnal flavors: Pumpkin purée and spices add a cozy twist to this quick loaf.
- Quick and easy to make: The batter comes together in just 5 minutes without an electric mixer!
Ingredient Notes
- Bananas: This recipe calls for 1 cup mashed bananas, which is about 2 medium bananas.
- Pumpkin purée: 100% pure pumpkin puree from the can is best (I prefer Libby’s). Do not use pumpkin pie filling.
- Pumpkin pie spice: You can use store-bought or homemade pumpkin pie spice.
- Melted butter: Use unsalted butter that is melted and slightly cooled.
- Baking soda and powder: These leavening agents help the batter rise. Check that they are fresh and not expired.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Add some mix-ins. I suggest chocolate chips, but you could also use chopped nuts, such as walnut or pecans. Dried fruit, such as raisins or dried cranberries, are also a good choice!
Use a different baking pan. This recipe also works in a 9-inch round cake pan or 8 inch square baking pan. Baking time will be shorter, about 30 minutes.
Add a streusel or glaze. Use the streusel recipe from my pumpkin muffins or add a simple maple glaze by whisking together 1 cup confectioners’ sugar, 1 Tablespoon pure maple syrup and 1 Tablespoon milk (I use this on my chai scones and it’s delicious!)
How to Make Pumpkin Banana Bread
- Whisk together the dry ingredients—flour, pumpkin pie spice, cinnamon, baking soda, baking powder and salt. Set aside.
- Mix wet ingredients. Beat melted butter, brown sugar and sugar until well combined. Mix in eggs and vanilla, then the mashed bananas and pumpkin purée.
- Add the dry ingredients to the wet ingredients. Stir just until combined, then stir in the chocolate chips.
- Transfer batter to a parchment-lined 9×5 baking pan. Bake at 350 F for 55 to 65 minutes. Cool completely before slicing and serving.
Expert Tips
Bring ingredients to room temperature. This makes mixing easier and creates a better texture for the bread.
Use ripe bananas that have brown spots on the peel. When bananas are at this stage, the natural sugars are more developed, which makes the bread sweeter and more moist.
Don’t over-mix the wet and dry ingredients. When adding the flour mixture to the wet ingredients, mix just until combined. Over-mixing activates the gluten, which can result in a dense loaf.
Storage Tips
Store pumpkin banana bread in an airtight container at room temperature for up to 5 days. Make sure the loaf is completely cooled before storing.
Freeze for up to 3 months. After the loaf has cooled, wrap it in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer, then defrost in the refrigerator overnight before bringing to room temperature and serving.
Recipe FAQ
Yes, this recipe will yield about 12 to 14 muffins. I suggest baking at 400 F for 18 to 20 minutes.
It’s not suggested. Fresh pumpkin purée has more moisture than canned. If you try it, blot it with a clean towel to remove some of the moisture.
Most likely it wasn’t baked long enough. Ovens can vary so it’s best to use the toothpick test to make sure the center is baked before removing the loaf from the oven.
Related Recipes
Look for more easy recipes? Try these recipes next!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Pumpkin Banana Bread
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ¼ cup (50 g) granulated sugar
- ¾ cup (150 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 medium brown bananas, mashed (about 1 cup)
- 1 cup (212 g) 100% pure pumpkin purée, (not pumpkin pie filling)
- ½ cup (85 g) semisweet chocolate chips, optional
Instructions
- Preheat oven to 350° F. Line a 9-inch by 5-inch loaf pan with parchment paper and set aside.
- In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder and salt. Set aside.
- In a medium bowl, whisk brown sugar, granulated sugar and melted butter together until butter is absorbed. Add eggs and vanilla. Vigorously whisk until combined. Stir in mashed bananas and pumpkin puree.
- Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing). Stir in chocolate chips.
- Transfer batter to prepared pan and spread evenly. Sprinkle pumpkin seeds on top if desired. Bake at 350° F for 55 to 65 minutes until a toothpick inserted in the center comes out with little to no crumbs. Let the loaf cool in the pan for 15 minutes before removing from the pan and transferring to a wire rack to cool completely.
