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+ servings
Pumpkin banana bread on a wooden chopping board
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5 from 10 votes

Pumpkin Banana Bread

Moist, flavorful and super easy pumpkin banana bread perfect for breakfast, brunch or dessert! If you love banana bread this is an irresistible twist on your favorite sweet bread recipe.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 8 servings
Calories: 464kcal
Author: Vanessa


  • 2 ½ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ½ tsp nutmeg
  • 2 large bananas
  • 1 cup pumpkin puree
  • ½ cup of sugar
  • ½ cup of honey
  • cup of canola oil
  • 2 eggs
  • ¾ cup chopped walnuts, plus more for topping


  • 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.


  • 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.


Calories: 464kcal | Carbohydrates: 71g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 375mg | Potassium: 285mg | Fiber: 4g | Sugar: 35g | Vitamin A: 4844IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 3mg