Pumpkin Banana Bread combines the natural sweetness of ripe bananas with the earthy flavor of pumpkin and warm cinnamon, ginger, and nutmeg. The result is a soft, moist quick bread with a tender crumb, a golden-brown crust, and just enough spice to complement both fruits.

This easy recipe uses pumpkin puree and mashed bananas to keep the loaf moist without making it heavy. There is no yeast, mixer, or rising time required. Bake it in a standard 9 × 5-inch loaf pan for a cozy breakfast, afternoon snack, or make-ahead treat.

Recipe at a Glance

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 2 hours 15 minutes
Yield: 1 loaf (10 slices)
Difficulty: Easy

What You Need Before You Start

9 × 5-inch loaf pan
Parchment paper
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Fork or potato masher
Wire cooling rack
Toothpick or wooden skewer

Ingredients and Helpful Swaps

■ 1 cup (225 g) mashed ripe banana, from approximately 2 large bananas
■ ¾ cup (180 g) plain pumpkin puree
■ ½ cup (120 mL) neutral vegetable oil
■ ¾ cup (150 g) packed light brown sugar
■ 2 large eggs (about 100 g without shells), at room temperature
■ 1 teaspoon (5 mL) pure vanilla extract
■ 2 cups (250 g) all-purpose flour, spooned and leveled
■ 1 teaspoon (4 g) baking powder
■ ½ teaspoon (2.5 g) baking soda
■ ½ teaspoon (about 1.5 g) kosher salt
■ 1½ teaspoons (about 4 g) ground cinnamon
■ ½ teaspoon (about 1 g) ground ginger
■ ¼ teaspoon (about 0.5 g) ground nutmeg
■ 2 tablespoons (25 g) coarse turbinado sugar, optional

How to Make Pumpkin Banana Bread

Preheat the oven to 350°F (175°C). Lightly grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some overhang along the long sides for easy removal. Position an oven rack in the center of the oven to encourage even baking.
Peel the ripe bananas and mash them with a fork until mostly smooth. A few small lumps are fine, but avoid leaving large chunks that could create wet pockets in the finished loaf. Measure out exactly 1 cup (225 g) of mashed banana.
In a large mixing bowl, whisk together the mashed banana, pumpkin puree, vegetable oil, and brown sugar. Add the eggs and vanilla extract. Whisk until the mixture looks smooth and evenly blended, with no visible streaks of egg.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, ginger, and nutmeg. Mix thoroughly so the leavening agents and spices are evenly distributed throughout the flour.
Add the dry ingredients to the wet mixture. Fold gently with a rubber spatula until no dry flour remains. The batter should be thick, moist, and easily spreadable rather than pourable. Stop mixing as soon as the ingredients are combined. A few small lumps are preferable to an overmixed batter.
Transfer the batter to the prepared loaf pan and spread it into an even layer. If using the optional turbinado sugar, sprinkle it evenly over the surface. This creates a lightly crunchy, golden topping.
Place the pan on the center oven rack and bake for 55–65 minutes. The loaf should rise into a gently domed shape, develop a deep golden-brown crust, and begin to pull slightly away from the sides of the pan. Insert a toothpick or wooden skewer into the center. It should come out clean or with a few moist crumbs, but no wet batter. If the top is browning too quickly before the center is done, loosely cover it with aluminum foil for the remaining baking time.
Remove the bread from the oven and place the pan on a wire rack. Let it cool in the pan for 15 minutes. This short resting period helps the loaf firm up so it is less likely to break when removed.
Use the parchment overhang to lift the loaf out of the pan. Transfer it directly to the wire rack. Allow it to cool for another 45 minutes before slicing. Cutting the bread while it is very hot can compress the soft crumb and make the center appear gummy.
Once the loaf has cooled, cut it into 10 even slices using a serrated knife. Serve plain, lightly toasted, or with a little butter. The pumpkin and banana flavors become more pronounced as the bread rests.

Liza

Measure the mashed banana accurately to avoid a heavy loaf.
Use thick pumpkin puree to prevent excess moisture in the batter.

Why You Will Love This Recipe

Pumpkin and banana provide moisture, creating a tender crumb without excessive butter or oil.
Brown sugar adds depth, complementing the pumpkin and spices while keeping the loaf soft.
Oil keeps the bread tender, helping slices retain moisture after cooling.
A balanced combination of leaveners provides lift, allowing the dense batter to rise evenly.
Gentle mixing prevents toughness, maintaining a soft, delicate texture.

Storage and Make-Ahead Tips

Once completely cool, wrap the loaf tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days in a cool, dry.
For longer storage, refrigerate the bread in an airtight container for up to 5 days. Allow refrigerated slices to come to room temperature before serving.
Pumpkin Banana Bread freezes well, either as a whole loaf or individual slices. Wrap the cooled bread tightly in plastic wrap, then place it in a freezer-safe bag or container..

Liza's Best Kitchen Tips

Measure the mashed banana. Too much banana can make the loaf heavy or leave the center underbaked.
Use thick pumpkin puree. If homemade puree looks watery, drain it before measuring to avoid excess moisture.
Check the freshness of your leaveners. Old baking powder or baking soda can prevent the dense batter from rising properly.

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling contains added sweeteners and spices that would change the recipe's flavor and sweetness.

Why is my Pumpkin Banana Bread gummy in the middle?

A gummy center usually results from excess banana or pumpkin, underbaking, or slicing the bread before it has cooled. Measure the wet ingredients carefully and check the center with a wooden skewer before removing the loaf from the oven.

Can I add chocolate chips or nuts?

Yes. Fold up to ¾ cup (about 130 g) of chocolate chips or ¾ cup (about 85 g) of chopped walnuts into the batter just before transferring it to the loaf pan.

Can I make this recipe into muffins?

Yes. Divide the batter among approximately 12 lined standard muffin cups, filling each about three-quarters full.

Can I make Pumpkin Banana Bread ahead of time?

Yes. Bake it up to 2 days in advance and store it tightly wrapped at room temperature.