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Pumpkin Banana Bread

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This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.

Pumpkin Banana Bread
Pumpkin Banana Bread

If you love Pumpkin Bread and Banana Bread, you’ll love this combo, the best of both worlds! It’s super moist and a wonderful fall breakfast or snack! We scoffed up half this bread before it got a chance to cool, so good. This would be great topped with some Pumpkin Spiced Cream Cheese! I also have these popular Pumpkin Chocolate Chip Muffins, and Pumpkin Nut Muffins.

Pumpkin Banana Bread

Baking is truly a science. Remaking cakes and breads to make them healthier is not always as easy as remaking soups or casseroles. So, whenever I am experimenting with baking, my fingers are crossed the whole time. This moist pumpkin banana bread recipe turned out delicious. I’ve been sending my daughter to school with some in her lunchbox every day, and it’s been a big hit!

Pumpkin Banana Bread Ingredients

  • Flour: I use all purpose and white whole wheat flour to keep the texture light but with more nutrition. If you don’t have white whole wheat flour, you can swap it with all purpose flour.
  • Baking soda improves the texture and helps the bread rise.
  • Salt balance out the sweetness.
  • Spices: The mix of cinnamon and pumpkin pie spice screams “fall.”
  • Bananas: You want really ripe bananas. They should be more black than yellow – the riper, the better!
  • Pumpkin: Use canned or homemade pumpkin puree.
  • Butter: Two tablespoons add a little fat while keeping the nutrition info in check. You can also use vegan butter.
  • Sugar: I use light brown sugar, but dark would work too.
  • Eggs: One egg white and one whole egg, to cut back on fat.
  • Vanilla Extract for extra flavor
  • Pecans: Swap them with walnuts, or for nut-free pumpkin bread, omit them or sub chocolate chips.

How To Make Pumpkin Banana Bread

  1. Preheat your oven to 325°F and grease a 9” × 5” loaf pan.
  2. In a medium bowl, whisk the flour, baking soda, pumpkin spice, and salt and set aside.
  3. In a large bowl, cream the butter and sugar with an electric mixer.
  4. Add the egg white, egg, bananas, pumpkin, and vanilla, and beat at medium speed until thick. Scrape down the sides of the bowl.
  5. Add the dry ingredients and nuts (if using), and blend at low speed until combined. Do not overmix.
  6. Pour the batter into the loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the pan cool for at least 20 minutes before slicing. The pumpkin bread should be at room temperature so it doesn’t fall apart when cut.

How to Freeze Pumpkin Banana Bread

Store the banana bread in the fridge for up to five days or freeze it for up to three months. Wrap slices in foil or plastic wrap and put them in a freezer-safe container or bag. To thaw, transfer to the refrigerator or microwave straight from frozen.

Frequently Asked Questions:

Why is my pumpkin bread tough?

If your pumpkin bread turns out tough, the problem is often caused by overmixing the dry and wet ingredients. Stir them just enough so there are no dry spots in the batter.

Can you substitute pumpkin for banana in baking?

Usually, you can substitute pumpkin for banana when baking. However, ripe bananas are sweeter than pumpkin, so your baked goods may turn out less sweet.

How do you know when a pumpkin loaf is done?

It takes about an hour to bake pumpkin bread. Insert a toothpick into the middle of the loaf to check for doneness. When the toothpick comes out clean, the bread is ready.

Can I make pumpkin banana muffins instead of a loaf?

Yes, you can use the batter to make muffins instead of bread. Pour the batter into a lined muffin tin and bake for about 25 minutes at 325°F until a toothpick comes out clean.

Pumpkin Banana Bread batterPumpkin Banana Bread

More Pumpkin Recipes

Your comments are helpful!! If you’ve tried this healthy Pumpkin Banana Bread recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! And if you took some photos of it, share it with me on Instagram so I can re-share on my stories!

Pumpkin Banana Bread

4.88 from 24 votes
4
Cals:146.5
Protein:2.7
Carbs:33.3
Fat:2.7
This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.
Course: Breakfast, Brunch, Snack
Cuisine: American
Pumpkin Banana Bread
Prep: 25 mins
Cook: 1 hr
Total: 1 hr 25 mins
Yield: 12 slices
Serving Size: 1 slice

Ingredients

  • 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 1/2 tsp pumpkin spice
  • 3 medium 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

Instructions

  • Preheat oven to 325F. Grease a 9x5 inch loaf pan with baking spray.
  • In a medium bowl, combine flour, baking soda, cinnamon, 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.
    Pumpkin Banana Bread batter
  • 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 55 to 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.

Last Step:

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Nutrition

Serving: 1 slice, Calories: 146.5 kcal, Carbohydrates: 33.3 g, Protein: 2.7 g, Fat: 2.7 g, Saturated Fat: 1.5 g, Cholesterol: 23 mg, Sodium: 131.5 mg, Fiber: 1.6 g, Sugar: 20 g

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192 comments on “Pumpkin Banana Bread”

  1. I made this a couple of night ago, and my family LOVED it! It was gone in two days. I was craving it again, but I only had one ripe banana. I decided to use 1/4 a cup of unsweetened applesauce, 1 ripe banana, and a cup of pumpkin purée. I doubled the cinnamon, added a little more pumpkin pie spice, added 3/4 Swerve brown sugar, and a little pure maple syrup to sweeten it, and then I said a prayer hoping it would turn out. After 1 hour of baking, it was delicious! I don’t bake much, so I wasn’t quite sure of the ratio. I was pleasantly surprised at how wonderful it turned out!

  2. These were delicious! I’m back on ww and trying to make some low point foods so I substituted monk fruit sweetener for the brown sugar and made 18 good size muffins. 2 muffins are only 3 ww points! I love all your recipes! Thanks 🙂

  3. so delicious and easy! I always triple my spices because I love cinnamon and pumpkin and it was so good. spread some low fat cream cheese over it when I served it and it was like dessert

  4. Avatar photo
    Paul Guenther

    So finally tried this recipe. Amazing taste and still simple enough. Great take on banana nut bread during the fall.

  5. I really wanted to love this but unfortunately it was a flop. I am a very experienced baker and I have no idea what went wrong.  The texture was extremely gummy and unpleasant.  We couldn’t finish it, even my tween son wouldn’t eat it (and he eats pretty much everything).  

  6. Avatar photo
    Andrea Rosenthal

    Sorry if already asked by someone, but can you make this with frozen bananas that are well-drained, perhaps? I have SO many in my freezer that I put in for smoothies and bananas breads 🙂

    1. I make this bread all the time and sometimes use frozen bananas that are thawed, mashed, and drained. I have used both frozen and fresh ripe bananas, and both work for me. Hope this helps.

  7. Avatar photo
    Terri Marrufo

    I made this out of muffins. I used homemade pumpkin filling . Itwas very good, but the top of the muffin didn’t get crispy. It was wet. Maybe a crumb topping would of been good.

  8. I doubled the recipe and made 4 mini loaves. Glad I did! It’s so delicious. I was short one banana, but used a little extra pumpkin. Absolutely perfect. 

  9. Hubby loved this bread particularly the great combination of pumpkin, banana and pecans. Had to make a second one to share 

  10. FYI, the cinnamon is left out of the instruction part of the recipe, but of course it is easy to figure out.

  11. Avatar photo
    Chrissy Fitzgerald

    Made the recipe into doughnuts, baked beautifully, sprinkled cinnamon sugar on top. My husband loved them. I tasted a bit too much banana, and will have to adjust the pumpkin banana ratio the next time I make this recipe.

  12. I’d love to make this bring I love both pumpkin and banana bread
    But I have celiac disease, how can I make this gf

    1. Look at this recipe- you can take pecans out if needed- https://www.skinnytaste.com/pumpkin-banana-pecan-bread/#recipe

  13. Avatar photo
    Terri Huizing

    Just made this today. Yum We really are enjoying it. I made them in 4 mini loaf pans and baked for 20 min.