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An overhead shot of a sliced loaf of pumpkin banana bread.

Pumpkin Banana Bread

Chelsea Plummer | Mae's Menu
This pumpkin banana bread is cozy, tender, and just the right amount of sweet—like fall in loaf form. It’s easy to mix up in one bowl and makes a great breakfast, snack, or lunchbox treat. We love it plain, but a handful of chocolate chips never hurts!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American
Servings 12 slices (1 loaf)
Calories 229 kcal

Ingredients
  

  • ½ cup avocado oil or other neutral oil (canola or melted coconut)
  • ¾ cup organic cane sugar or ½ cup light/dark brown sugar + ¼ cup white sugar
  • 2 large eggs
  • ¼ cup plain Greek yogurt (2% or 4%) or full-fatsour cream
  • 1 cup pure canned pumpkin puree
  • 1 cup mashed overripe bananas from about 2 large bananas
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) whole wheat pastry or all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 cup chocolate chips or mini chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F and spray an 8x4 ½ -inch loaf pan with non-stick cooking spray.
  • Add the oil, cane sugar, white sugar, eggs, yogurt, pumpkin puree, mashed bananas, and vanilla extract to a large mixing bowl. Whisk together until well combined.
  • In a small mixing bowl, stir the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together until combined.
  • Add the dry ingredients to the wet ingredients. Stir together until just combined.
  • If using, fold in ¾ cup of chocolate chips.
  • 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. Cool on a wire rack for 10 minutes, then carefully turn out the loaf to cool completely on the rack.

Notes

Storage:
Store leftovers in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days. For longer storage, slice and freeze in a freezer-safe bag with parchment between layers. Thaw at room temp or gently warm in the toaster.
Pro Tips:
  • Use very ripe bananas for the best flavor and natural sweetness.
  • Don’t overmix—stir just until the flour disappears for a tender crumb.
  • A toothpick inserted in the center should come out clean or with a few moist crumbs when it’s done.
  • Optional but delicious: top with extra chocolate chips or chopped nuts before baking.
High Altitude (3500+ ft):
  • Use ½ teaspoon each baking soda and baking powder
  • Increase flour to 2¼ cups (280g)
  • Bake at 365°F

Nutrition

Serving: 1slice of bread (1/12 of the loaf), made with whole wheat pastry flour, cane sugar, and no chocolate chipsCalories: 229kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 27mgSodium: 189mgPotassium: 205mgFiber: 3gSugar: 16gVitamin A: 3232IUVitamin C: 3mgCalcium: 45mgIron: 1mg
Keyword banana pumpkin bread, pumpkin banana bread, pumpkin banana bread recipe
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