This moist, flavorful and super easy pumpkin banana bread is perfect for breakfast, brunch or dessert! If you love banana bread this loaf is an irresistible twist on your favorite sweet bread recipe.
I love banana bread and this recipe is a delicious fall twist on a family favorite. It smells like fall and is so comforting to eat! The pumpkin adds another layer of moisture and sweetness that makes it super delicious, and it’s very easy to make.
This is our favorite baked good to enjoy as the evenings get cooler. It also makes for a tasty grab and go breakfast on those busy mornings now that the kids are back at school!
For more delicious pumpkin recipes, be sure to check out my Pumpkin Muffins and Pumpkin Cheesecake Brownie Bites.
Ingredients
This pumpkin loaf is made with simple ingredients, most of which you will have in your cupboards already.
- Flour
- Baking powder and baking soda
- Salt
- Spices: Cinnamon, ground ginger and nutmeg
- Bananas
- Pumpkin puree
- Sugar and honey
- Canola oil
- Eggs
- Chopped walnuts
How to make pumpkin banana bread
- Preheat oven to 350 degrees, and grease and flour two 8 x 4 loaf pans.
- Mash the banana into a mixing bowl using a potato masher or a fork.
- In a separate bowl, sift the flour, baking powder, baking soda, salt and spices.
- Add the pumpkin, sugar, honey, oil and eggs to the mashed banana.
- Stir in the pumpkin and banana mixture to the flour and spices mixture until just combined. Add chopped walnuts. Be careful not to over mix.
- Divide the batter into two loaf pans and sprinkle with additional walnuts over the top.
- Bake for 35- 40 minutes. Let cool for 15 minutes, then invert into a wire rack and let cool completely.
Frequently Asked Questions
Once the loaf has cooled, keep it in an airtight container and the bread will keep well for 3 to 4 days. To extend the shelf life, wrap the bread in foil and place in a container in the fridge and it will keep for up to 7 days.
After this time, the texture will start to change a little but it will still be good to eat.
Yes, this pumpkin banana bread freezes really well. You can freeze either the whole loaf or individual slices. Wrap securely in foil and then place in a freezer bag and it will stay fresh for up to 4 months.
This pumpkin banana bread is pretty perfect as it is, but if you like you can stir in some chocolate chips for an extra treat. You could also add a drizzle of icing once it’s cooled for a touch of extra sweetness.
Recipe Notes and Tips
- Use overripe bananas. They are naturally sweeter and also contain more antioxidants.
- Grease your loaf pan or line it with parchment so that it is easy to remove.
- The bread is cooked when an inserted toothpick comes out clean.
- Let the pumpkin banana bread cool completely before slicing.
More Easy Bread Recipes
- Easy Cornbread Recipe
- Caramel Coffee Bread Pudding
- Bread Pudding with M&M’s® Crispy and Dulce de Leche Sauce
Pumpkin Banana Bread
Author:Ingredients
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp nutmeg
- 2 large bananas
- 1 cup pumpkin puree
- 1/2 cup of sugar
- 1/2 cup of honey
- 1/3 cup of canola oil
- 2 eggs
- 3/4 cup chopped walnuts, plus more for topping
Instructions
- Preheat oven to 350 degrees, and grease and flour two 8 x 4 loaf pans.
- Mash the banana into a mixing bowl using a potato masher or a fork.
- In a separate bowl, sift the flour, baking powder, baking soda, salt and spices.
- Add the pumpkin, sugar, honey, oil and eggs to the mashed banana.
- Stir in the pumpkin and banana mixture to the flour and spices mixture until just combined. Add chopped walnuts. Be careful not to over mix.
- Divide the batter into two loaf pans and sprinkle with additional walnuts over the top.
- Bake for 35- 40 minutes. Let cool for 15 minutes, then invert into a wire rack and let cool completely.
Notes
- Use overripe bananas. They are naturally sweeter and also contain more antioxidants.
- Grease your loaf pan or line it with parchment so that it is easy to remove.
- The bread is cooked when an inserted toothpick comes out clean.
- Let the pumpkin banana bread cool completely before slicing.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
Follow Me on Instagram
Follow Me on Facebook
Melba says
Que delicia Vanessa. He preparado el pan de banana en muchas oportunidades y versiones pero jamás se me hubiera ocurrido combinar la banana con la calabaza. Debe ser húmedo y delicioso. Me guardo tu receta para Halloween
Blanca says
I love this season because there’s a pot of baking! Putting this banana bread on my list
ANDREA says
Pumpkin banana bread, perfect for Halloween season. Que delicioso se ve esta receta
Vanessa says
Es tan rica! And yes, it’s perfect for Halloween season!
Fabiola Acosta says
Thanks for this amazing recipe. I love banana bread.. Now, I’m going to make it.
Enriqueta E Lemoine says
I was looking for pumpkin recipes and Google sent me here Vane. I’m saving it on Pinterest to have it handy!
ALe says
This bread can’t get any better!!! Love it.
Silvia says
Two of my favorite flavors in one delicious bread!
Kate says
Yum!! I have a can of pumpkin in the pantry right now. I’m totally making this this weekend!
Enriqueta E Lemoine says
Love the way you chopped the walnuts on this banana bread!