Pumpkin Banana Bread

Combining the subtle sweetness of pumpkin with the fruitiness of banana, this pumpkin banana bread allows both flavors to shine through for a slice of quick bread that is perfect for a fall breakfast or afternoon snack.

October might be over but I don’t slow down on baking pumpkin treats until Thanksgiving. 

Earlier this week I shared my streusel-topped pumpkin bread and today I’m bringing you yet another pumpkin bread variation: pumpkin banana bread. 

I love quick breads for holiday breakfasts. Make a loaf or two of this pumpkin banana bread a day or two before Thanksgiving, then set it out with some fruit and yogurt and coffee and let everyone help themselves.

It’s delicious, saves you the work of cooking breakfast when you’re busy prepping a big dinner, and everyone will love it.

PUMPKIN BANANA BREAD: THE BEST OF BOTH WORLDS

Anyone who knows me knows that my family is obsessed with my pumpkin bread recipe. But they also know that we’re obsessed with banana bread, too. 

So it really only makes sense to combine them for the best of both worlds, right??

All of the recipes here on MBA get tested multiple times, but I tested this recipe a few extra times because I wanted to get it just right. That means I wanted you to be able to taste the earthy nuttiness of the pumpkin and the sweet fruitiness of the banana in every bite.

After a little bit of tweaking, I got it right where I wanted it. You can taste both the pumpkin and the banana, accented with just the right amount of warm spices. 

A sprinkle of coarse sugar on top gives the loaf a crunchy topping – it’s basically the cherry on top.

HOW TO MAKE PUMPKIN BANANA BREAD

The batter for this pumpkin banana bread comes together quickly with a mixer or by hand. Settle in with a good book while it bakes and enjoy the way it makes your house smell absolutely delicious!

Ingredients you’ll need

To make this pumpkin banana bread, you will need:

• 3 overripe bananas, peeled and mashed (about 1 1/2 cups)
• 1 cup pure pumpkin puree 
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• Coarse sugar for topping, optional

Make sure you purchase pure pumpkin puree for this recipe instead of pumpkin pie filling. You will have enough pumpkin left in the can to make a batch of pumpkin snickerdoodles or pumpkin scones.

When measuring the dry ingredients, make sure you know how to measure flour correctly so that this bread turns out perfect every time. 

My favorite coarse sugar for topping recipes like this one and zucchini muffins is the Sugar in the Raw Turbinado Cane Sugar.

Making this recipe

This recipe makes one 9×5-inch loaf of pumpkin banana bread, so grease and flour your favorite 9×5-inch loaf pan.

You could also spray the pan with nonstick spray and line it with parchment paper if you don’t want to grease and flour the pan.

Using a mixer or by hand, combine the mashed bananas, pumpkin, sugar, oil, eggs, and vanilla until well blended.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Slowly add the dry ingredients to the pumpkin/banana mixture, mixing until just combined.

Pour the batter into the prepared loaf pan and sprinkle the top evenly with coarse sugar, then bake for about 70 minutes. The bread is done when a toothpick inserted in the center comes out clean.

I like to let the bread cool in the pan for about 20 minutes before turning it out onto a wire rack to finish cooling.

STORAGE AND FREEZING TIPS

Store this pumpkin banana bread well wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.

You can also freeze the bread. Wrap the whole loaf in a layer of plastic wrap followed by heavy-duty foil, or wrap individual slices in plastic wrap and place them in a zip-top freezer bag. Freeze for up to 3 months.

Let a whole loaf thaw at room temperature for a couple of hours. Unwrap and microwave individual slices for 30-60 seconds to thaw and warm through. 

FAQS

What’s the easiest way to mash bananas?

A lot of people like to simply use a fork to mash their bananas. A pastry blender or a potato masher also work great.

If you have mobility issues that make this method difficult, feel free to use a food processor to break them down. You can also use a potato ricer to make quick work of mashing several bananas.

Can I use fresh pumpkin puree instead of canned?

Yes! You are welcome to use homemade pumpkin puree instead of canned if you like. 

Keep in mind that canned pumpkin is often a mixture of squashes that fall under the pumpkin family, so the color of canned pumpkin puree is typically much more orange than puree from a sugar pumpkin. The flavor will be the same, but the color of your bread might be a bit lighter if you use fresh pumpkin puree.

Can I use pumpkin pie filling in this recipe?

No. Canned pumpkin pie filling has extra ingredients such as sugar and eggs that would mess up the ratio of the other ingredients in this recipe. Be sure to look for pure pumpkin puree instead.

Can I substitute the vegetable oil in this pumpkin banana bread recipe?

If you don’t like baking with vegetable oil, you can use any other neutral oil you like, such as avocado oil.

You could also swap the oil for an equal amount of unsweetened applesauce. 

Can I make the recipe into muffins?

Sure! If you don’t want to make a loaf of pumpkin banana bread, you can always divide the batter into standard muffin cups. A loaf of quick bread usually equals about 18 standard-size muffins, which typically bake for around 18-22 minutes.