Pumpkin Banana Bread

I still remember the first time I baked this Pumpkin Banana Bread — it was one of those grey, drizzly autumn afternoons where all you want is something warm in your hands and cinnamon in the air. I had two overripe bananas staring at me from the counter and a lonely can of pumpkin puree in the pantry. And just like that, magic happened.

What came out of my oven was pure comfort: moist, golden, spiced just right. The kind of loaf that makes the house smell like a bakery and has everyone wandering into the kitchen asking, “What’s that incredible smell?” This one has since become a fall tradition in my house — and I think it just might become one in yours too.

Why You’ll Love This Recipe

• So easy: No fancy tools, no mixer, just simple mixing bowls and cozy vibes.
• Fall flavors galore: Pumpkin, banana, cinnamon, nutmeg — it’s like autumn in every bite.
• Perfect texture: Moist and tender with a soft crumb that holds up beautifully.
• Crowd-pleaser: Great for potlucks, brunches, or just keeping on the counter for nibbling.
• Flexible add-ins: Make it yours with nuts, chocolate chips, or dried fruit.

---

Recipe Snapshot

Category	Cuisine	Prep Time	Cook Time	Total Time	Yield	Skill Level
Bread	American	15 mins	60 mins	1 hr 15 mins	1 loaf	Easy

---

Ingredients

• Mashed bananas – The riper, the better. They bring natural sweetness and moisture.
• Pumpkin puree – Not pumpkin pie filling! Just pure pumpkin for that velvety texture.
• Eggs – For structure and tenderness.
• Melted butter or coconut oil – Richness that keeps the bread tender (coconut oil adds a hint of the tropics!).
• Brown sugar – For deep, caramelly sweetness.
• Maple syrup – Adds natural flavor and a little extra moisture.
• All-purpose flour – Your trusty base to hold it all together.
• Baking soda + baking powder – The dynamic duo for a perfect rise.
• Salt – Enhances all the cozy flavors.
• Cinnamon, nutmeg, cloves – This trio brings that warm, spicy fall flavor we crave.
• Vanilla extract – For a fragrant, cozy finish.
• Optional: chopped walnuts or chocolate chips – A little crunch or melty pockets of joy.

Full recipe card is below.

---

How to Make It

1. Preheat the Oven

Set your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. You’ll thank yourself when it comes time to lift that loaf out.

2. Mash + Mix Wet Ingredients

In a large mixing bowl, mash the bananas until smooth. Stir in pumpkin, eggs, melted butter, brown sugar, maple syrup, and vanilla. Give it a whisk — it’s already smelling like something special.

3. Whisk the Dry Stuff

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and all those lovely spices. Deep inhale here — pure fall in a bowl.

4. Fold Gently

Add the dry mix to the wet and fold gently with a spatula until just combined. No overmixing — we’re going for tender, not tough. If you’re adding chocolate chips or walnuts, now’s the time.

5. Pour + Bake

Pour the batter into your prepared loaf pan, smoothing the top. Bake for 55–65 minutes until a toothpick comes out mostly clean (a few moist crumbs are fine!).

6. Cool (Try to Wait!)

Cool in the pan for 10 minutes, then transfer to a wire rack. If you can resist slicing into it while it’s still warm, you’re stronger than me.

---

Pro Tips for Success

• Let your bananas get super ripe — the browner, the sweeter!
• Don’t overmix — a gentle fold keeps the crumb tender.
• Use a metal loaf pan — they conduct heat better than glass or ceramic.
• Tent with foil if needed — if the top is browning too quickly, cover loosely with foil around the 40-minute mark.
• Test for doneness — every oven varies. A skewer or long toothpick should come out with moist crumbs, not wet batter.

---

Flavor Variations

• Choco-Pumpkin Delight: Add dark chocolate chips for a dessert twist.
• Maple Nut Crunch: Mix in chopped pecans and an extra drizzle of maple syrup.
• Spiced Cranberry: Fold in dried cranberries and a pinch of ginger.
• Zesty Fall: Add a bit of orange zest to brighten the loaf.

---

Serving Suggestions

Serve it warm with a smear of salted butter or cream cheese. Pairs beautifully with a chai latte, black coffee, or a steaming mug of hot apple cider. For brunch? Toast a slice and serve with Greek yogurt and a drizzle of honey.

---

Make-Ahead & Storage

Make it the night before for a richer flavor by morning. Store it tightly wrapped at room temp for 3 days or in the fridge for up to a week.

---

Leftovers

Turn a slice into pumpkin banana French toast, or cube it for a fall-inspired bread pudding. Leftover slices also toast beautifully with a swipe of almond butter.

---

Freezing

Let the loaf cool completely, then wrap tightly in plastic wrap and foil. Freeze whole or in slices for up to 3 months. Thaw overnight in the fridge or on the counter.

---

Reheating

Microwave slices for 20 seconds or warm in a skillet with a bit of butter. For extra crisp edges, toast in the oven at 300°F for 10 minutes.

---

FAQs

Can I use homemade pumpkin puree?
Yes! Just be sure to drain excess moisture before using.

What if I don’t have maple syrup?
Honey or agave syrup will work in a pinch, though the flavor will be slightly different.

Can I make this gluten-free?
Yes — use a good 1:1 gluten-free flour blend with xanthan gum.

How do I know when it’s fully baked?
Insert a skewer or long toothpick in the center — if it comes out clean or with just a few crumbs, you’re good.

---

Final Thoughts

Pumpkin Banana Bread is more than just a fall treat — it’s a warm memory, baked into a golden loaf. Whether you’re curled up with a book or sharing slices with friends, this cozy recipe brings that soft, spiced comfort we all need this time of year. Happy baking from my kitchen to yours.