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Home » Muffins & Bread » Pumpkin Banana Bread

Pumpkin Banana Bread

Published: Oct 11, 2021 · Modified: Oct 11, 2021 by Allison · 3 Comments

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This Pumpkin Banana Bread is flavored with bananas, pumpkin, warm spices, and vanilla. A delicious way to use up some overripe bananas and enjoy fall flavors at the same time.

Loaf of pumpkin banana bread on a white board with bananas in the background.

This Pumpkin Banana Bread is the answer to your question: “What should I do with overripe bananas when banana bread sounds good but what I really want is pumpkin bread?” This mashup of two classic quick breads is packed with the best flavors from both.

 

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  • Recipe overview
  • Recipe tips
  • Serving and storage
  • Related recipes
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Three slices of pumpkin banana bread on a white plate.

Recipe overview

This bread is exactly what it sounds like: part banana bread, part pumpkin bread. It comes together quickly and easily. 

  • In a large bowl whisk the sugar along with all the wet ingredients (pumpkin, mashed banana, eggs, oil, and vanilla).
  • In a separate bowl combine flour, spices, baking soda, and salt.
  • Combine the wet and dry ingredients and pour the batter into a greased loaf pan.
  • Bake for 45-55 minutes.
Collage of how to make pumpkin banana bread. Bread batter in a large bowl with a white rubber spatula.

Recipe tips

  • Use canned pumpkin puree, not pumpkin pie filling (which is already sweetened).
  • Use overripe bananas. They’ll be extra sweet and they’ll mash and blend into the batter easily.
  • Don’t overmix the batter, as this can make the bread tough. Mix just until the dry ingredients and wet ingredients are combined.
  • Tent the loaf loosely with foil if the top begins to get dark.
  • Don’t cut into the bread until it has cooled completely. It will be tempting, but you really should hold off until it is cool.

Serving and storage

Serving: Serve slightly warm, lightly toasted, or at room temperature. Top with salted butter, honey butter, or maple butter for an extra treat.

Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.

Three slices of pumpkin banana bread on a white plate with bananas in the background.

Related recipes

  • Banana Nut Muffins
  • Pumpkin Muffins
  • Apple Bread
  • Chocolate Chip Banana Bread
  • Cinnamon Bread

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Recipe

Loaf of pumpkin banana bread on a white board with bananas in the background.

Pumpkin Banana Bread

This Pumpkin Banana Bread is super moist, flavored with bananas, pumpkin, warm spices, and vanilla. A delicious way to use up some overripe bananas and enjoy fall flavors at the same time.
5 from 3 votes
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Calories: 298kcal
Author: Allison – Celebrating Sweets

Ingredients

  • ½ cup oil, vegetable, canola, or mild olive oil
  • 1 cup granulated sugar
  • 2 large eggs
  • ¾ cup mashed overripe bananas, about 2 medium bananas
  • 1 cup canned pumpkin puree
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups all purpose flour*
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 350°F with a rack in the center of the oven. 
  • In a large bowl, whisk oil, sugar, eggs, mashed banana, pumpkin, and vanilla until well combined.
  • In a separate bowl, combine the flour, baking soda, spices, and salt. Add dry ingredients to the wet ingredients. Using a rubber spatula, lightly stir the batter until no streaks of flour remain. Be careful not to over mix. 
  • Grease a 9×5 loaf pan and pour the batter into the pan. Smooth into an even layer. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean (moist crumbs are OK, just no raw batter). If the top is getting dark you can loosely tent it with foil during the last 5-10 minutes of bake time. Place on a wire rack to cool for 15 minutes, then carefully remove from the pan and place on a wire rack to cool completely. If desired, you can sprinkle the top with some cinnamon sugar while it is still warm (1 teaspoon granulated sugar combined with a couple dashes of cinnamon).

Notes

*To measure flour: fluff the flour several times with your measuring cup, scoop a heaping portion and level it off with the back of a knife. 

Nutrition

Calories: 298kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 184mg | Potassium: 153mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3879IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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Comments

  1. Liz

    October 12, 2021 at 5:53 am

    5 stars
    Ohhh I love this pumpkin + banana combination! Such a fun recipe for the fall. Thanks for sharing!

    Reply
  2. Teri

    October 20, 2021 at 6:05 am

    5 stars
    This pumpkin bread is delicious and so easy to make. I baked the bread for 55 minutes and it was perfectly cooked! We have been enjoying a slice of pumpkin banana bread with our morning coffee!

    Reply
  3. Blair

    July 03, 2022 at 4:25 pm

    5 stars
    This was very good when I did it last fall, I forgot to comment until now, lol.

    Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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