Name: Pumpkin Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 overripe bananas, mashed; ¾ cup canned pumpkin puree; ½ cup (1 stick) unsalted butter, room temperature; ¾ cup dark brown sugar; 2 large eggs, room temperature; 1 tsp vanilla extract; 1½ cups all-purpose flour; 1 tsp pumpkin pie spice; ½ tsp ground cinnamon; 1 tsp baking soda; ¼ tsp salt

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If banana bread and pumpkin bread had a baby, this would be it—Pumpkin Banana Bread is moist, full of warm spices, and ridiculously easy to make. It’s the kind of loaf that makes your kitchen smell like fall and your tastebuds do a happy dance.

We’re using overripe bananas, canned pumpkin puree, and a cozy blend of spices. Top it with a buttery maple glaze? Game over. You’ve got breakfast, snack, and dessert covered.

Whether you’re baking for brunch, meal prepping, or just want a slice of something sweet and spiced, this one’s a keeper.

Craving more? Try our classic pumpkin bread recipe too!

Why This Pumpkin Banana Bread Recipe Works

Here’s the thing about this pumpkin banana bread recipe—it just works. Every time. No fancy mixers, no weird ingredients, and definitely no dry crumbly loaf. Here’s why you’ll love it:

Front view of moist pumpkin banana bread with maple glaze, sliced and displayed with bananas and cinnamon sticks for a cozy fall recipe look

It’s Foolproof

You don’t need to be a pro baker. One bowl, simple steps, and boom—you’ve got a delicious, soft pumpkin banana loaf in the oven. It’s a go-to for busy mornings, last-minute bakes, or anytime you’ve got overripe bananas sitting on the counter.

Moist and Flavorful

The combo of pumpkin puree and mashed bananas is a moisture powerhouse. Add in a little dark brown sugar, a pat of butter, and warm fall spices? You’re in soft loaf heaven.

Great for Meal Prep

This bread stays fresh for 4 to 5 days, and you can even freeze it (just hold off on the glaze if you do). That means weekday breakfasts = handled.

Totally Giftable

Wrapped up with a bow and a little handwritten tag? Instant homemade holiday magic. It’s one of those holiday quick breads that everyone actually wants.

Versatile as Heck

Serve it for breakfast, slice it up for an afternoon snack, or warm it up with whipped cream or ice cream for dessert. This bread does it all.

Looking for more seasonal ideas? You’ll love our baked pumpkin desserts too.

Ingredient Notes: What Makes This Bread So Good

Before we get mixing, let’s talk about the ingredients. Each one brings something special to this homemade pumpkin banana bread, and trust me—using the right stuff makes all the difference.

Overripe Bananas

You want them spotty, brown, and borderline mushy. They’re sweeter, mash easier, and make the bread ultra soft. This is a great overripe banana recipe, especially when you’re tired of plain banana bread.

Canned Pumpkin Puree

Go for the 100% pure pumpkin, not the pie filling. The puree adds richness and moisture while giving this loaf that classic pumpkin season dessert vibe.

Bonus: Pumpkin is packed with fiber and vitamin A, so it’s basically health food. (Kidding… kinda.)

Unsalted Butter

Room temperature butter beats smoothly into the sugar, giving your loaf a tender crumb. If you only have salted butter, just reduce the added salt a smidge.

Dark Brown Sugar

It adds that deep, almost caramel-y flavor that light brown sugar just can’t match. If you’re in a pinch, you can swap, but dark is where the magic happens.

Eggs (Room Temp!)

Don’t skip this detail—room temp eggs mix more evenly and give you better lift. Two large ones will do the trick.

Vanilla Extract

A teaspoon of vanilla rounds out the flavor and brings a little warmth. It’s subtle, but it matters.

Dry Ingredients

All-purpose flour – classic, reliable, and perfect for quick breads.
Pumpkin pie spice + ground cinnamon – your flavor MVPs. Smells like fall? That’s them.
Baking soda + salt – lifts the loaf and balances the sweetness.

Want to try something different next time? Our moist banana bread is another great use for those brown bananas!

Step-by-Step Directions: Let’s Bake This Thing

This easy pumpkin banana bread comes together in one bowl, no mixer needed. If you’ve got 15 minutes and a loaf pan, you’re good to go.

Step-by-step collage showing how to make pumpkin banana bread: from mixing banana and pumpkin puree, to batter, to loaf pan, to finished baked bread

1. Cream the Butter and Sugar

In a large mixing bowl, beat ½ cup (1 stick) unsalted butter with ¾ cup dark brown sugar until it’s light and fluffy. A hand mixer works great, but a sturdy whisk and some elbow grease do the trick too.

Tip: Soft butter is key here. If yours is cold, microwave it for 10 seconds at a time until just soft—not melted.

2. Add the Wet Ingredients

Crack in 2 large eggs, and mix well. Then stir in:

¾ cup canned pumpkin puree
2 mashed overripe bananas
1 tsp vanilla extract

It might look a little lumpy or weird at this stage—don’t panic. That’s totally normal.

3. Fold in the Dry Ingredients

In a separate bowl, whisk together:

1½ cups all-purpose flour
1 tsp pumpkin pie spice
½ tsp cinnamon
1 tsp baking soda
¼ tsp salt

Gently fold the dry mix into the wet using a spatula. Don’t overmix—stop as soon as the flour disappears. A few streaks are okay.

4. Pour and Bake

Grease a 9×5-inch light-colored loaf pan or line it with parchment. Pour in the batter and smooth the top. Bake at 350°F (175°C) for 55–60 minutes, or until a toothpick comes out clean. If the top browns too fast, tent it with foil halfway through.

5. Cool and Glaze

Let the bread cool in the pan for 15 minutes, then move it to a rack. While it’s still a little warm, drizzle with the maple glaze (see below)—it melts into the loaf like a dream.

Want more single-serve coziness? These fall-inspired pumpkin muffins are perfect for that grab-and-go life.

Expert Tips: Little Tricks That Make a Big Difference

You don’t need to be a pro baker to nail this loaf, but these tips will make your pumpkin banana bread even better:

Don’t Overmix the Batter

Once you add the dry ingredients, mix just until the flour disappears. Overmixing = dense, rubbery bread. We want soft banana pumpkin bread, not a brick.

Mash Bananas Your Way

Some like it chunky, some like it smooth. Use a fork or potato masher and go with your texture preference. Smooth mash gives a more uniform crumb; chunky bits give sweet pockets of banana goodness.

Use the Right Pan

A light-colored metal loaf pan bakes more evenly and prevents over-browning. Avoid glass or dark pans unless you adjust the temp and time.

Want a Taller Loaf?

Try creating a “mound” in the middle of the batter before baking. It helps the loaf rise beautifully instead of spilling out over the sides.

Glaze While It’s Warm

Don’t wait for it to cool completely—the warm loaf helps the maple glaze topping soak in just right. Want a thicker glaze? Let it cool more before drizzling.

Craving more cozy fall flavors? You’ll love our creative fall dessert ideas.

Variations and Substitutions: Make It Your Own

One of the best things about this easy banana pumpkin loaf? It’s super flexible. You can keep it classic or toss in your favorite extras for something totally unique.

Add-Ins to Try

Let’s be honest—sometimes you just want a little something-something in your loaf.

Chopped Nuts – Walnuts or pecans add crunch and balance the sweetness.
Mini Chocolate Chips – A kid favorite. They melt into little gooey pockets of joy.
Dried Fruits – Think chopped dates, cranberries, or apricots for a chewy bite.
Pepitas (Pumpkin Seeds) – Toast them for extra flavor and sprinkle on top before baking.

Ingredient Swaps

Missing an ingredient? No big deal. This bread’s chill.

Light Brown Sugar – Works fine if you’re out of dark brown. It’s a bit milder, but still sweet.
DIY Pumpkin Pie Spice – Just mix cinnamon, nutmeg, ginger, and cloves.
Gluten-Free Option – Use a 1:1 gluten-free all-purpose flour blend for a gluten-free banana bread version.

Muffin or Mini Loaf Version

Turn this into pumpkin banana muffins for a quicker bake (about 20–25 mins), or use mini loaf pans to give as gifts. Just adjust the baking time.

Frosting Alternatives

Not feeling the maple glaze? Try:

Brown butter frosting for a nutty, rich twist
Cream cheese glaze for tangy sweetness
Or keep it simple with a sugar-dusted glaze

Want something a little fancier? You’ve gotta check out our layered pumpkin desserts.

Storage and Freezing: Keep It Fresh

So you baked this cozy loaf and managed not to eat the whole thing in one sitting—first of all, props. Now here’s how to store your moist pumpkin banana bread like a pro:

At Room Temperature

Wrap it tightly in plastic wrap or store in an airtight container. It’ll stay soft and moist for 4–5 days on the counter. No fridge needed (and honestly, refrigeration dries it out).

Freezing for Later

This bread freezes beautifully. Whether you’re prepping ahead for holiday breakfasts or saving leftovers, here’s what to do:

Let the bread cool completely
Skip the glaze if you’re freezing it
Wrap the whole loaf or individual slices in plastic, then foil
Store in a freezer bag or airtight container for up to 3 months

Pro tip: Freeze slices individually so you can grab one whenever a banana-pumpkin craving strikes.

Reheating

To bring your bread back to life:

Microwave slices for 15–20 seconds
Or toast lightly for crispy edges and a warm, soft center

And remember—glaze it after thawing for the best texture.

Want more freezer-friendly treats? Our easy spiced cake recipes are perfect for make-ahead baking too.

For more creative baking inspiration and marketing ideas, explore the Pinterest or connect with us on Facebook.

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