Pumpkin Banana Bread

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This Fall pumpkin banana bread is basically my Banana Nut Bread recipe which is a deliciously moist bread and I improvised it with the pumpkin and spices.

This Fall pumpkin banana bread is basically my Banana Nut Bread recipe which is a deliciously moist bread and I improvised it with the pumpkin and spices.Pumpkin Banana Bread

This came out super moist and we had a difficult time waiting for it to cool because it smelled so good! We scoffed up half this bread before I got a chance to photograph it. This was wonderful topped with some Pumpkin Spiced Cream Cheese! I also have a Pumpkin Bread with Pepitas (Seeds) and Pumpkin Nut Muffins.

Baking is truly a science. Remaking cakes and breads to make them healthier is not always as easy as remaking a pot of soup or a casserole. So whenever I am experimenting with baking, my fingers are crossed the whole time.

This Fall pumpkin banana bread is basically my Banana Nut Bread recipe which is a deliciously moist bread and I improvised it with the pumpkin and spices.
Print WW Personal Points
4.88 from 8 votes
Did you make this recipe?

Pumpkin Banana Nut Bread

146.5 Cals 2.7 Protein 33.3 Carbs 2.7 Fats
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Yield: 12 slices
COURSE: Breakfast, Brunch
CUISINE: American
This Fall pumpkin banana bread is basically my Banana Nut Bread recipe which is a deliciously moist bread and I improvised it with the pumpkin and spices.


  • Pam baking spray
  • 3/4 cup unbleached all purpose flour
  • 1/2 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves*
  • 1/2 tsp ground nutmeg*
  • 3 very ripe medium bananas, mashed
  • 1/2 cup pureed pumpkin
  • 2 tbsp butter, softened
  • 1/2 cup light brown sugar, unpacked
  • 1 large egg white
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup chopped pecans, optional, 5 pts+ per slice if using


  • Preheat oven to 325°.
  • Grease a 9x5 inch loaf pan with baking spray.
  • In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.
  • In a large bowl, cream butter and sugar with an electric mixer.
  • Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick.
  • Scrape down sides of the bowl.
  • Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.
  • Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the pan cool at least 20 minutes, bread should be room temperature before slicing.


* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.


Serving: 1slice, Calories: 146.5kcal, Carbohydrates: 33.3g, Protein: 2.7g, Fat: 2.7g, Saturated Fat: 1.5g, Cholesterol: 23mg, Sodium: 131.5mg, Fiber: 1.6g, Sugar: 20g
WW Points Plus: 3
Keywords: banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread

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  1. I would love to know how many slices are in a loaf of bread so I can calculate the calories in a loaf. It turned out delicious!

  2. Just made this and it is great. 

  3. Hi! I can’t find white whole wheat flour :(( how can I sub that?? 

  4. Excellent recipe that I’ve made many times. I usually make it gluten and dairy free and still comes out wonderfully.

  5. Delicious! These are moist and hearty. They’re also sweet without being too sweet thanks to my very ripe bananas. I will say that the pumpkin flavor is very subtle, even with 1 tsp of pumpkin pie spice. I might try this recipe again and increase the canned pumpkin by 1/4 cup. I’m also curious on how the texture would be affected if I were to increase the whole wheat flour.

    I was able to make 9 muffins from this recipe – which was preferable to me because of the single serving size and shorter cooking time. It took about 22 minutes for mine to bake; you can check with a toothpick.

  6. This recipe has become a family favorite- and I always make it gluten and dairy free for my daughter. Have even cut the sugar down and it still is delicious. I add two whole eggs instead of egg whites. Add dairy free chocolate chips. Comes out wonderful every time, no matter how I do it!

  7. Is there supposed to be more than one egg white?

  8. I can’t wait to make this again… love by everyone!

  9. Made this for the first time today and it is delicious!! I made it into 12 muffins, so that it was easier to share and also baked a lot quicker (20 minutes). I also mixed in some mini chocolate chips and sprinkled a few on top before baking, and this added just a bit of sweetness that balanced perfectly with the spices!

  10. I made this recipe for the first time today. The bread was good but it tasted a little to gummy inside. Not sure if that is the way it’s suppose to be.

  11. I made this tonight. Made 4 small loaves, added chocolate chips to 2 and raisins to the other 2. Tasted great!

  12. I made this tonight. It is absolutely delicious! Made 4 small loaves, added chocolate chips in 2 and raisins in 2. Tastes great!

  13. This is excellent bread! I made it this morning with my kids and it is delicious! Will make again soon!

  14. What would be a good way to incorporate zucchini into this recipe? I have been looking for a healthy zucchini pumpkin recipe!

  15. Great recipe!

  16. I only have two bananas left.. 🙁 Could I use more pumpkin puree in place of my missing banana?

  17. So i just cooked this tonight and it did not turn out like it was suppose to. I had to cook this an extra 30 minutes and it still was not cooked all the way through.

  18. Soooo gooood!!!!! Love it!!! Moist and tasty!!!!

  19. What is the difference between pumpkin puree and canned pumpkin.

  20. So good. I just made these last night. The only sub I made was quick oats for the whole wheat flour. The texture was perfect. I made it in muffin form so I can control myself 🙂 Great recipe Gina!!

  21. Awesome recipe! I have a quirky, electric oven so 25 minutes at 325 was plenty of cook time. Also, I didn't have ground cloves, so I doubled up on the nutmeg. Two days later, my kitchen still smells amazing. 🙂

  22. Could I use a combination of white whole wheat and 100% whole wheat pastry flour?

  23. I made these into muffins and they were delicious! I shared it on my blog with credits to you. Thank you for a yummy recipe!


  24. Do you think it would be possible to substitute the butter for applesauce? And if so, how much? I've used this recipe for a few years and it does come out perfect – just curious if I can cut down on the fat.

  25. By far the best skinny version of a banana bread!! I've made this twice now. The first time as a loaf and made the pumpkin cream cheese to go with it. The second time I made 12 muffins instead. I still followed the recipe as is except I cooked them for 30 minutes. That seemed to be just the right amount of time. They still turned out moist and delicious!! Love these for breakfast or dessert!

  26. Made this and it did not rise much and came out "gummy". Could it be because I used whole wheat pastry flour and not whole wheat white flour?

    • The first time I made it the bottom seemed that way a little bit and I used the whole wheat white flour. I think it is just because of all of the "wet" ingredients. I used very, very ripe bananas the first time and that seemed to add to that. The second time when I did muffins and used less ripe bananas, I didn't have that problem.

  27. Hey Gina, I noticed you made points clarifications for with/without nuts but is the nutritional value (calories, fat etc) with or without the nuts? I'm leaving them out.

  28. Made this last night with the Splenda brown sugar blend, the conversion is on the back of the package so no guesswork involved and it came out amazing! I am enjoying a nice slice with a delicious pear that my beautiful friend sent me from Harry and David for my birthday! What a great way to start my day !!!!

  29. Just made these! Yum! I made muffins instead of a loaf because I don't have much self control when it comes to delicious food. Muffins make it easier for me to stop myself! 😉 I only had two very ripe bananas and they still came out delicious.


  30. OMG….lookin good..yum!

  31. I just pulled these out of the oven. I made them into 12 muffins and added 1 tablespoon of chia seeds. Otherwise followed your recipe exactly. Super yummy! Thanks for the healthy recipe. I have a pumpkin bread recipe that I love but it's not so healthy. 🙂 More like cake! Here's the link if you ever want to give it a try. It's great plain or with cream cheese frosting. http://stefanieskitchen.blogspot.com/2008/12/spiced-pumpkin-bread.html I'll use yours when I want healthy though!

  32. Made this recipe last night into 12 muffins. Used all WW flour and no nuts. Super yummy breakfast this morning, and I didn't feel guilty eating 2! Super moist and tasty! 🙂

  33. Made this today and it was SO DELICIOUS!! I only had one (very, very large) ripe banana so I used that and cut the rest of the recipe in half. I also used a donut pan and it made 6 perfect sized donuts! Love all your recipes!

  34. I made this today and it was the BEST banana bread I have ever tried in my life. I used one banana because it was the only thing on hand and I added a few tbsps of skim milk for a bit more moisture.I even threw in some mini chocolate chips for a nice twist. It was AMAZING!!!! I will be making this again soon!!!

    Next time, I will omit the butter and use apple sauce instead. It's worth a try! Thanks so much! xxx

  35. Just made this. Tasted more like banana bread, however, it was delicious. Question – when were we supposed to put cinnamon in?

  36. I just made this. The flavor is wonderful, but the texture is gummy. I followed the recipe exactly. The directions mention "egg whites" (plural), but the ingredients list says "1 egg white." Is it supposed to be gummy? It's nothing like bread–or cake.

  37. I made this just this afternoon and it's delicious! I do want to also try the pumpkin spice cream cheese to go with it. I have a Ladies Meeting at Church on Saturday and I plan on making another loaf along with the cream cheese to take as a snack for the Ladies. Again, Thanks Gina for a fabulous recipe!

  38. Gina, I totally forgot to add the cinnamon… :/ resulting in a dominating flavor of ground cloves and nutmeg. Where do you suggest I add cinnamon next time? In the flour mixture?
    Thanks! Xo

  39. this website makes my husband and coworkers into believers of eating healthy and having the food taste awesome! made one pan last night, but i seriously think that it will not be enough so made another one this morning!

  40. Two loaves are in the oven right now and the house is starting to smell like a Fall Sunday morning… and it's Tuesday night! Can't wait to pul these babies out and sample a skinnytaste of comfort =)

  41. I just made this bread today, using regular flour instead of bleached flour and it came out so moist and perfect. Amazing beginner recipe!

  42. Such a yummy, flexible recipe. The first time I made these I used 2 whole eggs and added chocolate chips and baked in 4 mini cake pans for about 32 minutes… they could've used a few more minutes baking but otherwise were delicious!

    Today I made a double batch, using 4 extra large bananas and all whole eggs. I didn't have cloves so I doubled the nutmeg instead. I also accidentally used baking powder instead of baking soda, so they didn't rise as much but they taste great. With the double batch I made 12 full-sized muffins (baked for 25 minutes) and 4 mini loaves (baked for 35 minutes).

    Thanks Gina!

  43. I've made the bread 3 times this season already and I'm making them as muffins right now, thank you so much for the recipe. Truly one of the best pumpkin breads I've ever tasted, light or not.

  44. Honestly, the BEST Pumpkin Bread I have ever tasted! The bananas make it so moist! I am definitely sharing this! Thanks!

  45. Just pulled these out of the oven and have already eaten 2 (with help from my 4 year old!) These are soooooo moist! A really nice blend of banana and pumpkin flavors!

  46. I made this tonight and it is DIVINE!!! Great recipe! Nice to have with coffee too!

  47. Why the Use of 2 different flours?

  48. I made this last night. The house smelled so good while it was baking. I wasn't sure how moist the bread was going to be with just 2T of butter, even though the pumpkin was added. Let me say, it came out PERFECT. Just the right blend of banana and pumpkin spice. Very moist, lovely loaf. Thanks Gina once again for a wonderful recipe that I will make over and over!

  49. Hi gina i dont have any unbleach flour could i used regular flour, also can i used whole wheat pastry flour?

  50. I made muffins tonight and they are fabulous. I subbed quick cooking oats for 1/2 of the flour (equal substitution) and used a bit more banana and pumpkin to add a bit of extra moisture. Turned out great!

    Thanks for all of the great recipes, Gina. I recently lost over 30 pounds on Weight Watchers and credit much of the success to your site. I love sharing your recipes with others!

  51. I just made this and it is sooo good! Of course, I haven't made one of your recipes yet that wasn't! Be warned though, it is very hard to stop at one slice!!! It was a hit with my husband and kids too.

  52. I just made it and oh my goodness does it have our townhome smelling DELISH!!!!! I substituted egg beaters/egg whites for the real deal and used splenda brown sugar instead the real brown sugar….thinking about making these as "treats" for our wedding guests to welcome them at the B&B where we're getting married in November…excellent recipe!!!!

  53. Made it this afternoon! It was delicious after dinner!

  54. I found this on Pinterest the other day and am so glad I did. I am in love with this bread. It is so moist and delicious. I have to make another loaf this weekend because my first loaf is all gone! Thank you!

  55. Made this the other night and it didn't rise at all. It came out of the pan the same height as it was when I poured it in. Should I add more baking soda or is it supposed to be like this?

  56. This is the best banana bread I have ever made! It was so moist and flavorful. Thanks for another great recipe!

  57. I'm on the hunt for a pumpkin bread recipe that doesn't have bananas. How do you think it would turn out if I upped the pumpkin to 1 cup and used 1/2 cup of applesauce instead of the banana? Or should I go 3/4 c pumpkin and 3/4 c applesauce? I guess I'll give one of them a try; I think I have all the ingredients.

  58. Outstanding! Thanks for another great recipe!

  59. Could I use whole wheat pastry flour in place of the white whole wheat flour?

  60. I used leftover pureed sweet potatoes instead of pumpkin so it wouldn't go to waste, yum! I bet any gourd puree would work great. I wonder about butternut squash…it has such a yummy buttery flavor!!

  61. Can you omit the bananas & make just pumpkin bread?? Looking for a pumpkin bread recipe w/out oil. Maybe increase the pumpkin to 1 cup? Thoughts!!??

  62. OMG This was amazing! And the pumpkin cream cheese was so worth it too! The house smelled glorious when we opened the oven!

  63. All I can say is, "Fabulous!" I used Gluten free AP flour from Bob's Red Mill to make these gluten free and no one could tell. They came out awesome! I also made them into muffins. Soooo yummy and moist! Thanks again, Gina!!!

  64. I skipped some of the comments/reviews but know lots of people have adjusted here and there. I am wondering how to increase fiber and protein. In the kitchen, I have some free samples of Benefiber and flaxseed/wheat germ as well as Fiber One cereal. I also have whey powder in vanilla and chocolate flavors. What do you think? Maybe 1/4-1/2 cup extra of these or some sustitution? Will use muffin pan because I think I would eat too much. I am diabetic but hope this will be acceptable recipe given protein/fiber versus banana and pumpkin.

  65. Another wonderful recipe Gina! Thank you very much. Tami in San Diego 🙂

  66. I am wondering if you can just use AP flour instead of a combination of AP and whole wheat. If so, how much flour would I use? Thanks!

  67. I made this last night for breakfast this morning. My problem was that it still looked undercooked after 60 minutes. I put it in for another 15 and it was still appeared undercooked. I thought maybe it just needed to cool but it was still looked undercooked. Should I raise the temp or cook it longer? I was afraid to burn it. I still tasted it and it was good. I would eat the batter raw if there wasn't eggs in it! Super good!

  68. Moist and delicious!

  69. Sure I think that would work!

  70. I'm not a pumpkin fan…just wondering if you think this could work with sweet potato?

  71. Yum! Made this today & think it's great. Everyone in the house agrees. 🙂

  72. does anyone know how long bananas last in the freezer before they need to be dumped due to freezer taste?

  73. I made this last night but it did not bake up right… it was too wet, almost like a bread pudding. Not sure why… I followed the recipe as written. I was so looking forward to enjoying a slice with some hot tea. I think next time I will cut back on the bananas.


  74. I just made these as muffins. They are WONDERFUL, and the house smells so good!! I just realized that one of these yummy muffins can replace my 3-4 point plus, store-bought snack and is more filling, healthier, and more satisfying!!! Thank you, thank you!!!!!!!!!

  75. I had to make a few substitutions since I didn't have all the called for ingredients, but it still turned out great. I only had fine white sugar so I used 1/4 cup of that and 1/4 cup of applesauce. Then, I only had one egg.

    I served it with a little honey apple butter from Trader Joe's. Delicious!

  76. Is it possible to create my own pumpkin puree, rather than buy it canned?

  77. A The Billions – it says at the bottom of the recipe . * 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.

  78. Hi Gina! I'm making these now, but I see on the instructions it mentions pumpkin spice… I dont see it on the ingredient list? I happened to pick some up, but don't know how much to use? Am I just totally missing this on the list? Help! 🙂 – Kathy

  79. I made these earlier this week, as muffins. SO GOOD! I made them dairy free by just substituting the butter out with dairy free stuff.

    Love these for my post workout snack! Thx!!!

  80. I made these the other night and they came out amazing! Thank you for this great recipe! 🙂

  81. I haven't tried it with zucchini.

  82. Any thoughts on substituting zucchini for the banana?

    • Yes you can, as a fact the two are intertwined as far as the basic recipe for either one, they both use the same ingredients, and if you feel froggy like me, use them both and add the nuts, don't be shy. All of you who are take the real sugar, except brown sugar, well you are doing your body a great injustice. artificial sugars are horrible for your body. drop down and just use brown sugar, seeing it is not as processed as white sugar. NEVER USE ARTIFICIAL SUGARS IN ANYTHING…YOUR BODY CAN NOT DIGEST IT, AND IT CAUSE DAMAGE TO YOUR ORGANS EXPECAILLY YOUR LIVER.

  83. Have you ever measured the mashed banana? 3 mashed bananas can be 1 cup or 2. Not sure how much I need.

  84. I made this as 12 muffins, and they turned out perfect. I cooked them for 23 minutes in a non-stick muffin pan, sprayed with my Misto/canola oil, and did not use muffin liners, as I find that low-fat muffins usually stick to the liners!!! My 2 daughters, ages 5 and 2, LOVED them! I have frozen them, and plan to take them out each night to defrost on the counter, for my girls to eat for breakfast! Thanks for your dedication to healthy cooking and WW members, like myself.

  85. i made this recipe today. I actually didn't put in the bananas – I added an extra 1/2 cup of pumpkin puree to the recipe instead and it turned out great! Thanks Gina – I love all your recipes and my coworkers do too (since I bring them a portion of all my baking). Thank you so much! 🙂

  86. Just made this yesterday – it's now in my recipe binder for good! thanks Gina 🙂

  87. I made this last night and it was delicious! I used pumpkin butter instead and only had one ripe banana left, so I increased the pumpkin butter to 3/4 cup… worked out fine.

    The hubby kept asking me how much butter I used. He didn't believe there was only two pads of butter in the bread because it tasted "too rich to be healthy." This recipe is definitely a keeper.

  88. I plan to make this today using some ripe bananas that are languishing on my counter. *grin* A question for those of you who made muffins instead of bread: what was the cooking time?

    Thanks in advance!

  89. Just made this and it turned out beautifully. In fact, I could only wait 5 minutes to cut the first slice. I've been thinking recently about a banana/pumpkin combo but I wasn't sure if those flavors would complement or compete with each other. But it totally works. Great recipe!

    Amy @ A Little Nosh

  90. I am making it this time with the cake mix. I bought a sugar free yellow cake, added the pumpkin, water, egg and two bananas, then some spices. It was alot easier and I hope it tastes as good. Making a yummy breakfast for dinner tonight and this is on the menu.

  91. I made this and it went down a treat. My parents and I loved it!
    Gina, is the pumpkin for moisture in the bread?

  92. Made this exactly to the recipe today except I substituted Sugar Twin Brown Sugar. Tastes awesome, and now down to 2 points (old points). Another hit! I love every recipe I've tried on here and the list is starting to get pretty long! Oh and I tried the black bean brownies which are also fantastic and don't taste at all like beans. Amazing!

  93. I made this last night, I added a few mini chocolate chips, it is so tasty! Thanks!

  94. Absolutely!

  95. Hi Gina,

    Quick question for you. You can't buy cans of pumpkin here in New Zealand. If I cooked some butternut and pureed it, do you think it would work?

  96. Ok, I like 3 points plus better!! I'll update, sometimes recipe builder is slightly different than using the calculator.

  97. Gina, excellent!! I too came up with 3 Points+ (4 Points+ with nuts), when I put it through the Recipe Builder. To be good, I sliced the loaf in half, and put half straight into the freezer for next month! A great way to use the frozen over-ripe bananas & pumpkin puree from Halloween that is in my freezer all winter!

  98. Yum! I made these without the nuts & they calculated out at 3 pp (4 pp with nuts). These smelled so good while baking that i couldn't wait the full 20 minutes to eat it. I even grabbed a few of my weekly points to have an extra slice! 😉

  99. I didn't have all of the ingredients, so I had to changed the recipe a bit – I ended up using one and one-fourth cup Trader Joe's White Whole Wheat flour, two ripe bananas and a cup of pumpkin to make 12 muffins. So good! I highly recommend adding the pecans. I also top a warm muffin with a little light butter or fat-free cool whip. Thanks to Heather (above) for the time suggestion. 25 minutes was perfect!

  100. I just love this as muffins! So most and delicious! So glad you all liked them too!

  101. I have half a can of pumpkin, 3 over ripe bananas and lots of time home with my 5 yr old tomorrow. We are going to make this bread because it looks so yummy and banana bread is one of my daughter's favorite treats. I will review when we try it.

  102. These were great. And loved that it's about the only muffin I've ever made where the muffin papers peeled off easily!

  103. This bread was delicious! I will definately make it again. It is so moist and tasty.

  104. OMG… so moist and tasty and the whole house smelled amazing! I made 12 muffins (easier portion control for me) and it took about 25 minutes. Thanks for ANOTHER amazing recipe, Gina!!

  105. This is another recalculation of the points plus….i always like to use old bananas so having a light recipe like this would be super handy. thanks gina.

  106. Just made this and it was delicious! I made them in 4 mini loaf pans and it took about 35 mins. It was great!

    FYI I also plugged it into the recipe builder online to calculate the Points plus points, and it's still 3 per slice.

    Thanks for your blog! I just joined weight watchers, just found your blog, and both are great!

  107. For some reason, mine doesn't get as brown as yours. I follow the directions to the tee, except I make muffins instead of bread. And, I had to bake my muffins for the full 60 minute because the inside was kind of doughy. Any thoughts on how to get them to brown??

  108. I made this with regular splenda- I didn't have brown sugar on hand! It was absolutely delicious. Everyone loved it. I was really surprised at how wonderful it was! Extremely moist. Oh, and I used pumpkin filling instead of pumpkin purée, because that's all I could find at the store!

  109. Anna- yes, I have a few versions I like, this actually has been on my mind a lot the past few weeks!! Maybe after the holidays.

  110. P.S. Have you thought about making over chicken pot pie? I LOVE chicken pot pie, and I've had several made-over versions before and been disappointed, but I feel like you could come up with a recipe worth trying!

  111. Yeah, believe me, I wouldn't have, either, if I had realized earlier that I didn't have the right ingredients. And it just today occurred to me that using egg beaters might have made it taste less rich as well. Doesn't matter, though, because even with all the substitutions I had to make, it was still the best light baked good I've EVER had, so thank you! Looking forward to making it by the book next time, and it'll be even better!

  112. It looks like you completely changed the recipe and by using light butter, you took away some of the fat, I would use whole butter, I've already made it light with all the substitutions so I wouldn't use less.

  113. Unfortunately, I had to make a few adjustments based on what I had on hand at the time. I used whole wheat pastry flour instead of white whole wheat flour, didn't have any nuts, used egg beaters instead of real egg, and only had 2 bananas, so I used them and added another 1/2 cup of pumpkin. I also didn't have any full-fat butter, so I used light butter. I made them into muffins, because I didn't have the right loaf pan. I was BLOWN AWAY by how moist these were! Having said that, the flavor was a tad bland. I plugged it into the recipe calculator and per muffin, it's 114 cals, 9 grams of sugar (I only count added sugars), and only ONE gram of fat! I think the blandness was due to the extremely low fat content. I know these are meant to be low fat, but I think we can afford more than 1 gram per serving, and I think the flavor would improve immensely with some added butter. Maybe if I had used regular it wouldn't need anymore, I don't know. But overall, so happy and thank you! Will be trying more of your recipes now!

  114. I haven't done it so I'm not sure if this will effect the baking in any way. If you try it let me know the outcome!

  115. Hi Gina! Can you use the splenda brown sugar in this recipe instead of the light brown sugar?

  116. Like someone else here posted, I also added mini chocolate chips instead of the nuts. Sooo good. I also made them into muffins, which was a good way to help with portion control!!

  117. I have the same disease! lol
    It doesn't always help me when I'm baking though.

  118. I just made this recipe, delicious! I seem to have some sort of disease that doesn't allow me to ever make a recipe exactly….I omited the nuts and used 3/4 c of brown sugar not packed. Kept the butter (I would never trade butter for anything). I made 12 muffins @ 2pt/muffin. They are to die for! My two year old was literally stuffing it in his mouth. Thanks for another fab recipe Gina!

  119. I made a loaf of this on Saturday. It's now Monday and I just made my second loaf. It is so good! I do like a sweeter banana bread. In this loaf I used one teaspoon of Stevia. It added just enough sweetness. Bread, especially a dessert type of bread is my weakness. I love being able to have a nice sized slice that is only 3 points. I also like it in the slice instead of the muffins as it makes it the perfect shape to spread the Pumpkin Cream Cheese on. Perfect recipe!

  120. I made this the other nite…its absolutley delicious!!!

  121. Yes, use the same amount, you may want to use less spices since the pumpkin butter already has some spices.

  122. oh and would it still be 1/2 a cup?

  123. can you use the pumpkin butter from your pumpkin butter recipe for this for the 1/2 cup of Pupmpkin pureee? If so would i have to omit any of the spices?

  124. I just made this yesterday and it was a delicious hit with my whole family!!!! Just yummy!

  125. Vanessa, if you make this without the banana, then you should add a little more pumpkin, the equivalant to a banana, I'm guessing 1/2 cup? I haven't tried it so Iet me know how it comes out.

  126. Curry- great idea! We are doing hand made secret santa gifts this year, and this may be what I'm making!

  127. Loved this bread…thanks!

  128. Can I follow this recipe and omit the bananas? I don't have any on hand and wanted to make some banana bread or muffins this evening. How would that change the points or the remaining ingredients?

    • apple sauce or something like canned pumpkin.. some fruit that is almost or to the exact moisture as the banana's would be.

  129. I also made it last year and I am making it this year to give away in my Christmas baskets. Of course with a copy of the recipe since it is to die for. When I made it last year for my coffee dates all the ladies loved it and would request for me to make it all the time. So definitely have to make it again.

  130. I tried this bread last year and liked it. This year I made muffins and we liked it even better. Easier portion control too. Receipe made a perfect 12 muffins. I baked at same temp for 23 mins.

  131. Sorry, off the top of my head I'm not sure what the point difference without the nuts. It's only 1/4 cup so between 12 slices so it won't be a huge point difference.

    So happy you all enjoyed this, it's so good with the pumpkin cream cheese!!

  132. WOW LOVED LOVED this!!!!! Just made it today with the pumpkin cream cheese- I shared with my grandparents and neighbors- they asked for the recipe! I referred him to your site!!

  133. Made it and LOVED it. Will keep the recipe and make it a lot! I did add 1/4 cup of mini chocolate chips instead of nuts, and I couldn't keep my hands off it (no one else could either). Guess I need to add points for half a loaf? LOL

  134. Any idea what's the points value is without the pecans. Lots of nut allergies in my family so I usually skip them.

  135. Took this one into work for morning tea today – everyone loved it! I love that it was so dense and super moist, delicious!

  136. Sorry, add egg and egg whites. Thanks for noticing that!

  137. Hey Gina… I am making the recipe right now and I am a little confused because the ingredients call for one large egg white and 1 large egg… but in the directions you only say to add the egg whites… should that read "add the eggs? or add the egg white and large egg?" I just don't want to mess it up. Thanks so much.

  138. I tried this recipe today (made it into muffins because the portions will be easier to control) and it was wonderful! Thank you for posting it. I'm amazed that it worked so well, considering it's really mostly bananas and pumpkin.

  139. Thanks for sharing Penny! Yay for 2 point muffins!!

  140. LOVED this!

    I made 12 muffins, used only wheat flour, and "I Can't Believe It's Not Butter, Lite," and halved the pecans (1/8 cup). Ran through Recipe Builder, and it was then 2 PTS. You're right — so delicious, it's hard to stop eating, that's why I needed to make it less points! So moist & filling . . Thanks so much! Love all your recipes!


  141. Would it be a bad idea to use wholegrain pastry flour instead of the white whole wheat flour?

  142. Glad you liked it, I love it! Hard to eat one slice!

  143. The pumpkin banana bread is awesome! I made some today and it is the best banana bread recipe I've ever made. So often, I try a new recipe and it just doesn't come up quite right, but this one is going in my recipe box. I will definitely make again. Thanks!

  144. That was an error, just one pan. Thanks for noticing, and the points did not change. 🙂

  145. I made this last night and it was really good! I just have a question – it only made one loaf and your directions said to spray two loaf pans. I'm hoping that the calorie count didn't change since there was only enough batter for one loaf?

  146. I sent you an e-mail back with my post mail address. Thanks again for the lovely prize. I've never thought to combine banana and pumpkin, but this sounds really delicious and I love that it's only 3 points.

  147. Gina!
    What would the points value be on the cake mix version of the pumpkin cake be?

  148. I will try this recipe Tuesday, and I already know it will be amazing. Thanks!

  149. @ Southern Gal, I love Apple Brown Betty

    @ CaSaundra – It's a great combo. Love this for breakfast! Especially with the cream cheese spread 🙂

    @ Anonoymous
    – 1 box cake mix
    1 15oz. can pumpkin
    1 cup water
    1 egg white

    I've never tried it with banana bread box mix but it works with cake, I'm sure it will work. Let me know.

  150. MMM my two favorite flavors in one bread…I will have to bake this soon.

  151. Hi Gina! This looks great! I have been meaning to inquire about a box version of the breads you do? For the brownies for example, you modify that box recipe – is there anything similar we could do for the bread? Is there maybe a basic bread recipe that you like, that we could use applesauce for to get an easy to do bread? I would love a quick and easy box recipe if you have any ideas

  152. I actually don't think I have tried a banana/pumpkin combo, but it sounds like a match made in heaven–yum! And cream cheese spread on would def make it complete!

  153. OMG….lookin good..yum!

  154. Looks delicious! Will have to make it for Thanksgiving.

  155. Gorgeous photo. You've just made me hungry!!!

  156. Looks wonderful. I'm in the mood to bake something pumpkin today. Apple Brown Betty last night…