Pumpkin Banana Bread

That in-between season where you’re still baking with bananas but already craving pumpkin? This Pumpkin Banana Bread is made for it. It brings together the best of both worlds—sweet overripe bananas and earthy canned pumpkin—for a loaf that’s moist, flavorful, and surprisingly healthy. Add chocolate chips to take it to new heights!

this Recipe

Jump to Recipe Add as a Google Trusted Source

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for details.

---

---

This pumpkin banana bread recipe started as a clean-out-the-fridge moment, a few overripe bananas, a leftover can of pumpkin, and a craving for a cozy, yet healthy, quick bread snack. I didn't know what to expect, but the result was a loaf so moist, warmly spiced, and perfectly sweet that we’ve been baking it on repeat ever since.

Consider this bread one that transitions you into the fall baking season; it feels like fall without being too fall, and somehow works just as well for weekday breakfasts as it does for weekend snacks. And once you're into the full-fledged autumnal baking season? It still hits the pumpkin dessert checkboxes: moist, spiced, sweet, tender, and snackable all day.

We’ve sliced it warm with a pat of butter for breakfast, toasted it for post-workout snacks and family bike rides, and even enjoyed a few pieces as a comforting dessert. Whether you’re easing into fall baking or just looking for a no-fuss, family-friendly loaf, this one hits the mark.

For more pumpkin baking recipes, check out my Pumpkin Blondies, Banana Pumpkin Muffins, Gluten-Free Pumpkin Muffins, Pumpkin Oatmeal Muffins, and Pumpkin Oatmeal Cookies.

Why You'll Love This Recipe

• Season-spanning flavor. Warm pumpkin pie spice, cinnamon, and banana come together in a loaf that works in early fall, late summer—or whenever the banana bowl’s overflowing.
• Versatile and satisfying. Slice it up for breakfast, snacks, or lunchboxes. It’s also a great option for fueling long workdays or training blocks.
• One-bowl simplicity. This easy pumpkin banana bread is low-effort and totally beginner-friendly. Just grab a large mixing bowl and a whisk!

Ingredients and Substitutions

This banana and pumpkin bread keeps things simple with a mix of pantry staples and a few fridge favorites:

• Avocado Oil – I like using it for its neutral flavor and healthy fats, but vegetable oil, canola, or melted butter work well too.
• Organic Cane Sugar – Sweetens the bread while keeping it refined sugar-free. No cane sugar? Use ½ cup packed light brown sugar + ¼ cup white sugar instead.
• Eggs – To bind the bread and give the loaf structure.
• Greek Yogurt - For moisture and a bit of tang. Full-fat sour cream works if that's what you have on hand.
• Pumpkin Purée – Use 100% canned pumpkin (not pumpkin pie mix, which has added sugar and spices).
• Mashed Bananas – From soft, overripe bananas with plenty of brown speckles—these bring natural sweetness and extra moisture.
• Vanilla Extract – A splash of pure vanilla rounds out the warm flavors.
• Whole Wheat Pastry or All-Purpose Flour – Both work well. If you want the benefit of whole grains but don’t have pastry flour, try half whole wheat and half all-purpose.
• Baking Soda and Baking Powder – These leavening agents help the loaf rise.
• Salt – Just ¼ teaspoon to enhance the flavors.
• Cinnamon and Pumpkin Pie Spice – For that classic fall spice blend. Use store-bought pumpkin pie spice, or make a homemade blend.
• Chocolate Chips – Optional, but welcome! I recommend semi-sweet or mini chocolate chips for the best melty pockets.

How to Make Pumpkin Banana Bread

For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.

Step 1: Preheat the oven to 350° and spray an 8x4 ½ -inch loaf pan with non-stick cooking spray.

Step 2: Add the oil, brown sugar, white sugar, eggs, yogurt, pumpkin puree, mashed bananas, and vanilla extract to a large mixing bowl. Whisk together until well combined.

Step 3: In a small mixing bowl, stir the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together until combined.

Step 4: Add the dry ingredients to the wet ingredients. Stir together until just combined.

Step 5: If using, fold in ¾ cup of chocolate chips.

Step 6: Pour the batter into the prepared baking pan. If using chocolate chips, sprinkle the remaining ¼ cup on the batter. Bake the bread for 55-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Recipe Pro-Tips

• Use the ripest bananas you can. They mash more easily and offer deeper sweetness and flavor.
• Don’t overmix. Stir until just combined to keep the loaf tender with a soft, cake-like texture.
• Check for doneness. Baking time may vary slightly because of the moisture from the pumpkin and banana. Start checking the loaf around 55 minutes with a clean toothpick.
• Let it cool fully. It’s tempting, but slicing too early can affect the crumb—cool it completely for best results.

Recipe Variations & Add-Ins

• Mix in nuts or seeds. Add texture and crunch with chopped walnuts, pecans, or even pumpkin seeds.
• Boost the spice. Add a pinch of nutmeg, cloves, or ginger for deeper fall vibes.
• Make muffins. Divide the batter between 12 muffin cups and bake at 350°F for 18-22 minutes for a healthy handheld snack.

High Altitude Adaptations

Baking at 3,500 feet or higher? A few simple tweaks will help your loaf bake up light and fluffy, even at elevation:

• Reduce the leavening. Use ½ teaspoon each of baking soda and baking powder to prevent over-rising.
• Add a bit more flour. Use 2¼ cups (280g) of flour instead of 2 cups to help with structure.
• Raise the oven temperature. Bake at 365°F for a better rise and quicker set.

Serving Suggestions

Slice it thick for breakfast with nut butter or a pat of salted butter, pack it in lunchboxes alongside cottage cheese egg bites and fruit. I’ve even had it as a post-run refuel with a tall glass of protein coffee and as a late-night snack with a mug of herbal tea. However you enjoy it, it's hard to go wrong with this banana pumpkin bread recipe.

Storage Directions

• Storing: This loaf keeps well for 2–3 days at room temperature, or up to 5 days in the fridge.
• Freezing: For longer storage, slice and freeze in a zip-top freezer bag with parchment between the slices. To thaw, pop one in the toaster or let it sit on the counter for 30–60 minutes.

Save this Recipe for Later on Pinterest

More Quick Bread Recipes

• Gluten-Free Pumpkin Bread
• Banana Zucchini Bread
• Zucchini Carrot Bread
• Healthy Apple Cinnamon Bread
• Brown Butter Banana Bread

If you liked and made this Easy Pumpkin Banana Bread Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!

Recipe Card