Banana Pumpkin Bread Recipe

Looking for the perfect breakfast treat that combines the best of fall flavors? This banana pumpkin bread is about to become your new favorite quick bread! Imagine biting into a slice of warm, incredibly moist banana pumpkin bread that brings together sweet ripe bananas and rich pumpkin puree in every delicious bite.

This banana pumpkin bread delivers every single time with its perfectly balanced texture and warm spices like cinnamon and nutmeg. Simple enough for beginners yet impressive enough to wow anyone who tries it!

Background & Why This Banana Pumpkin Bread Stands Out

This isn't just another quick bread recipe. The magic happens when mashed bananas meet pumpkin puree, creating an incredibly moist texture that traditional banana bread simply can't match. The banana pumpkin bread brings together two powerhouse ingredients that keep the loaf tender for days without drying out. Ripe bananas add natural sweetness and moisture, while pumpkin puree contributes a velvety texture and subtle earthiness that makes every slice irresistible.

What makes this banana pumpkin bread truly special is its versatility throughout the seasons. While it's perfect for fall baking and autumn recipes, you can enjoy this homemade bread year-round. The warm spices; cinnamon, nutmeg, and a hint of pumpkin spice; create an aroma that fills your kitchen with comfort. Pair it with your morning coffee, spread some cream cheese frosting on top, or enjoy it plain. This recipe has been tested and perfected to ensure you get that golden-brown crust and tender crumb every single time.

Jump to:

• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• Secret Ingredient Magic: The Sour Cream Trick
• FAQ
• Savor Every Slice
• Related
• Pairing
• Banana Pumpkin Bread

Ingredients

Dry Ingredients

• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• nutmeg
• ground ginger

Wet Ingredients

• ripe bananas, mashed
• pumpkin puree
• brown sugar
• granulated sugar
• eggs
• vegetable oil or melted coconut oil
• vanilla extract

Optional Add-ins

• chocolate chips
• chopped walnuts or pecans

See recipe card for quantities.

Instructions

Step 1: Prepare Your Ingredients and Pan

1. Preheat your oven to 350°F (175°C) and position the rack in the center.
2. Grease a 9x5-inch loaf pan with butter or cooking spray, then line it with parchment paper for easy removal.
3. Mash your ripe bananas in a large bowl until mostly smooth with a few small chunks remaining.
4. Measure out your pumpkin puree and have all ingredients at room temperature for best results.

Step 2: Mix the Wet Ingredients

1. In a large mixing bowl, combine the mashed bananas, pumpkin puree, brown sugar, and granulated sugar.
2. Whisk together until the sugars begin to dissolve and the mixture looks well combined.
3. Add the eggs one at a time, whisking after each addition until fully incorporated.
4. Pour in the oil and vanilla extract, stirring until the mixture is smooth and glossy.

Step 3: Combine Dry Ingredients and Create the Batter

1. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
2. Add the dry ingredients to the wet mixture in two batches, gently folding with a spatula or wooden spoon.
3. Mix just until no dry flour streaks remain; be careful not to overmix, which can make the banana pumpkin bread tough.
4. If using chocolate chips or nuts, fold them in gently at this stage.

Step 4: Bake to Perfection

1. Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
2. Tap the pan gently on the counter a few times to remove any air bubbles.
3. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
4. If the top browns too quickly, tent loosely with aluminum foil during the last 15 minutes of baking.
5. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Expert Cooking Tips

Getting the perfect banana pumpkin bread requires attention to a few key details.

• Choose the Right Bananas Use extremely ripe bananas; brown and spotty, even black. These overripe bananas are sweeter and create better flavor. If your bananas aren't ripe enough, bake them at 300°F for 15 minutes until the skins turn black.
• Don't Overmix the Batter Once you add the dry ingredients, mix just until combined. Overmixing creates a tough, dense loaf. A few lumps are perfectly fine.
• Test for Doneness Properly Use the toothpick test; you want a few moist crumbs attached. The internal temperature should reach about 200°F when fully baked.
• Let It Cool Completely Letting the banana pumpkin bread cool completely allows the structure to set properly. Cutting too early results in a gummy texture.

Recipe Variations & Substitutions

This banana pumpkin bread is wonderfully adaptable to different dietary needs and flavor preferences.

Gluten-Free Version Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for proper structure. The texture will be slightly denser but still delicious. You can also use a combination of almond flour and coconut flour, though this requires adjusting the liquid ratios.

Healthy Banana Pumpkin Bread

• Replace half the sugar with honey or maple syrup
• Use whole wheat flour instead of all-purpose for added fiber
• Substitute Greek yogurt for half of the oil to reduce fat while maintaining moisture
• Add ground flaxseed or chia seeds for extra nutrition

Vegan Adaptation Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes). Use coconut oil instead of butter for greasing, and ensure your sugar is vegan-friendly. The texture will be slightly different but still wonderfully moist.

Chocolate Lover's Version Add ½ cup chocolate chips to the batter, and sprinkle another 2 tablespoons on top before baking. You can also add 2 tablespoons cocoa powder to the dry ingredients for double chocolate banana pumpkin bread with chocolate chips.

Cream Cheese Swirl Beat 4 oz softened cream cheese with ¼ cup sugar and 1 egg. Pour half the bread batter into the pan, add the cream cheese mixture, then top with remaining batter. Swirl with a knife for banana pumpkin bread with cream cheese frosting effect baked right in.

Pumpkin Banana Muffins Use the same batter to make muffins instead. Fill muffin cups ⅔ full and bake at 350°F for 20-25 minutes. This recipe makes about 18 standard muffins, perfect for meal prep.

Equipment Recommendations

Having the right tools makes baking this banana pumpkin bread much easier and ensures consistent results.

• 9x5-inch Loaf Pan ; the standard size for this recipe. A light-colored metal pan distributes heat evenly and prevents over-browning.
• Mixing Bowls ; use at least two, one large for wet ingredients and one medium for dry.
• Whisk and Rubber Spatula ; a whisk blends wet ingredients smoothly, while a spatula gently folds without overmixing.
• Measuring Cups and Spoons ; accurate measurements are crucial for consistent results in baking.
• Potato Masher or Fork ; perfect for mashing those ripe bananas to the right consistency.
• Parchment Paper ; makes removing the bread from the pan effortless and prevents sticking.
• Wire Cooling Rack ; allows air circulation around the bread for even cooling.
• Instant-Read Thermometer ; optional but helpful for checking doneness; look for 200°F internal temperature.

Storage & Meal Prep Tips

Proper storage keeps your banana pumpkin bread fresh and delicious for days.

Room Temperature Storage

Store completely cooled bread wrapped tightly in plastic wrap at room temperature for up to 3 days. Place it in an airtight container for extra protection. The bread actually tastes better on day two!

Refrigerator Storage

Refrigerate the wrapped loaf for up to 7 days. Warm slices briefly in the microwave (15-20 seconds) before serving.

Freezing Instructions

This banana pumpkin bread freezes exceptionally well! Wrap the completely cooled loaf tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. You can also slice before freezing for grab-and-go convenience.

Meal Prep Strategy

Bake two loaves at once and freeze one for later. Mashed bananas and pumpkin puree can be frozen separately in measured portions for future baking sessions.

FAQ

Savor Every Slice

This banana pumpkin bread brings together the comfort of homemade baking with irresistible fall flavors in every moist, tender slice. The combination of ripe bananas and pumpkin puree creates a loaf that stays fresh longer and tastes even better the next day.

Ready to explore more delicious recipes? Try our Banana Bread Chocolate Chip Recipe for a classic twist, or whip up our Vegan Pumpkin French Toast Recipe for another amazing breakfast option! Don't forget to share your banana pumpkin bread creations; your feedback helps us create even better recipes. Happy baking!

Warm hugs and happy baking! 🍂
Adams

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Pairing

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