Pumpkin Banana Bread is a soft, moist quick bread bursting with warm fall flavors. Made with pumpkin puree, ripe bananas, maple syrup, cinnamon, and pumpkin pie spice, this simple recipe yields one delicious 9×5-inch loaf perfect for breakfasts, snacks, or a cozy dessert.
This pumpkin banana bread blends two favorite quick breads into one: the natural sweetness and moisture of ripe bananas combined with the tender, earthy richness of pumpkin. The maple syrup and warming spices give the loaf a comforting autumn aroma and flavor.
Why You’ll Love This Pumpkin Banana Bread
- Uses a full 15-ounce can of pumpkin puree so you won’t have leftover pumpkin to use.
- Produces a single 9×5-inch loaf that slices easily and freezes well.
- Ripe bananas and pumpkin keep the crumb moist and tender.
- Maple syrup, cinnamon, and pumpkin pie spice deliver classic cozy flavors.
- Easy to customize with chocolate chips or chopped nuts.
Pumpkin Banana Bread Ingredients
Simple pantry staples plus bananas and a can of pumpkin are all you need for this easy bread.
Ingredients: 2 ripe bananas, 1/2 cup unsalted butter (softened), 1/2 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1/3 cup pure maple syrup, 1 tablespoon vanilla extract, 1 (15-ounce) can pumpkin puree, 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, 2 teaspoons ground cinnamon.
Optional: 1 cup chocolate chips and/or 1/2 cup chopped pecans or walnuts.
Use pure pumpkin puree, not pumpkin pie filling.
Pure pumpkin puree contains no added sugar or spices; canned pie filling will change the recipe’s sweetness and flavor balance.
Variations & Add-Ins
- Chocolate Chip: Fold in 1 cup chocolate chips for melty pockets of chocolate.
- Nutty: Add 1/2 cup chopped pecans or walnuts for crunch and flavor.
- Chocolate + Nuts: Combine chocolate chips and chopped nuts for an extra-rich loaf.
- Frosted: Top the cooled loaf with cream cheese or maple frosting for a sweeter finish.
How to Make Pumpkin Banana Bread
Prepare the pan: Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper leaving an overhang to lift the loaf out later.
Mash the bananas: In a small bowl, mash the ripe bananas with a fork and set aside.
Cream butter and sugars: In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy. Add the eggs and mix until combined.
Add wet ingredients: Stir in the maple syrup and vanilla. Mix in the mashed bananas, then add the pumpkin puree and blend until evenly combined.
Combine dry ingredients: In a separate bowl whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
Make the batter: Gently fold the dry ingredients into the wet mixture with a spatula or wooden spoon. Stir just until the flour is mostly incorporated—do not overmix. Fold in any optional chocolate chips or nuts.
Bake: Lightly spray the prepared pan, transfer the batter, and smooth the top. Bake at 350°F for about 1 hour 10 minutes, checking at 1 hour. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
Cool: Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to finish cooling before slicing.
Tips for the Best Pumpkin Banana Bread
- Use very ripe bananas for the best flavor and natural sweetness.
- Use softened (not melted) butter so it can be creamed with the sugars for a lighter texture.
- Mix the batter only until the dry ingredients are mostly incorporated; a few streaks are okay.
- Because the loaf is quite moist, ensure the center is fully baked before removing it from the oven.
- Allow the loaf to cool completely before slicing so the crumb sets and slices cleanly.
How to Serve Pumpkin Banana Bread
- Enjoy at room temperature plain or spread with a bit of butter.
- For a cozy treat, warm a slice briefly in the microwave or air fryer.
- Dress up slices with cream cheese frosting, maple frosting, a dusting of powdered sugar, or a sprinkle of cinnamon-sugar.
Storage & Freezing
Store the loaf wrapped tightly or in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate up to 5 days. To freeze, wrap the whole loaf or individual slices well and place in a freezer-safe container or bag for up to 3 months. Thaw slices as needed.
Notes
- Always use 100% pure pumpkin puree—not pumpkin pie filling—to control sweetness and spice.
- Optional add-ins include chocolate chips, pecans, walnuts, or a mix of both.
- Top with frosting or a dusting of powdered sugar for a sweeter presentation.
Nutrition (approximate per slice)
Serving: 1 slice • Calories: ~337 kcal • Carbohydrates: ~57 g • Protein: ~5 g • Fat: ~11 g • Fiber: ~3 g • Sugar: ~32 g • Sodium: ~230 mg