Updated June 2025: This recipe has been retested and rewritten by Chef Cory using fresh, wholesome ingredients. Placeholder images are currently being used and will be replaced with real kitchen photography during our full site refresh.
Pumpkin Banana Bread That’s Insanely Easy & Unbelievably Delicious
This Pumpkin Banana Bread recipe combines the sweet comfort of ripe bananas with the cozy warmth of pumpkin pie spices. Simple to whip up, every bite is soft, moist, and bursting with flavor—guaranteed to become your new favorite quick bread.
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Craving Something Cozy? Meet Your New Best Friend: Pumpkin Banana Bread
Picture this: it’s a crisp fall morning, you pour yourself a steaming cup of coffee, and the heavenly scent of freshly baked pumpkin banana bread wafts through your kitchen.
Sounds like bliss, doesn’t it? Well, friends, bliss is exactly what this banana bread recipe delivers.
As a chef with over 30 years in professional kitchens, I’ve tried countless pumpkin recipes, but this one? It truly stands out.
Imagine combining the moisture and sweetness of classic banana bread with the earthy goodness of pumpkin purée—pure magic in every bite.
Table of Contents
Why You Absolutely Need This Pumpkin Banana Bread Recipe
Not only is this banana bread recipe incredibly simple, but it’s also packed with nutritious ingredients and fantastic flavor.
Whether you’re looking for an impressive holiday brunch item or a tasty after-school snack for your kids, this bread is your secret weapon.
It’s quick to prepare, naturally sweetened, and honestly tastes better than any bakery loaf out there.
Key Ingredients: The Fresh Difference
This bread isn’t just soft, moist, and packed with warm fall flavor—it’s loaded with real ingredients that bring both taste and nutrition.
No preservatives. No refined junk. Just whole, fresh, naturally sweet components that each serve a purpose in building flavor, texture, and better-for-you benefits.
What’s In It & Why It’s Good for You
- 🍌 Ripe Bananas
- Health Perks: Packed with potassium, vitamin B6, and natural sweetness.
- Role in the Recipe: They add moisture, eliminate the need for tons of sugar, and give a sweet, dense texture that helps bind the loaf together.
- 🎃 Pure Pumpkin Purée
- Health Perks: Rich in vitamin A (from beta-carotene), fiber, and antioxidants.
- Role in the Recipe: Adds creaminess and a subtle earthiness that balances the sweetness from bananas and maple syrup. Also helps keep the loaf super moist without needing extra fat.
- 🍁 Pure Maple Syrup
- Health Perks: A natural sweetener with trace minerals like zinc and manganese.
- Role in the Recipe: Offers a mellow sweetness with a slightly caramel-like depth. It’s less processed than refined sugar, and pairs perfectly with fall spices.
- 🥛 Plain Greek Yogurt
- Health Perks: High in protein, calcium, and probiotics (if using a live-culture yogurt).
- Role in the Recipe: Keeps the loaf tender and adds just a hint of tang to balance the flavors. It also helps activate the baking soda for that gentle rise.
- 🌾 White Whole Wheat Flour
- Health Perks: Provides whole grain benefits—fiber, iron, and B vitamins—while being softer and more neutral in flavor than traditional whole wheat.
- Role in the Recipe: Gives structure and heartiness without being too heavy or dense.
- 🥚 Eggs
- Health Perks: A great source of protein and essential fats.
- Role in the Recipe: They bind everything together and help create a light, cohesive crumb.
- 🧴 Avocado Oil (or Coconut Oil)
- Health Perks: Healthy monounsaturated fats that support heart health and help with nutrient absorption.
- Role in the Recipe: Adds richness and keeps the bread moist without overpowering flavor.
- 🍂 Cinnamon, Nutmeg, Cloves, Ginger
- Health Perks: These spices are anti-inflammatory and packed with antioxidants.
- Role in the Recipe: They bring that nostalgic, cozy aroma and warm flavor that defines every great fall baked good.
Easy Substitutions You’ll Love
- Dairy-Free Swap: Replace Greek yogurt with coconut yogurt or almond milk yogurt to keep things creamy.
- Gluten-Free Swap: Substitute regular flour with a 1-to-1 gluten-free baking blend.
- Pantry-Friendly or Kid-Friendly Variation: Toss in chocolate chips or dried cranberries for extra excitement.
- No Avocado Oil? Coconut oil or even melted unsalted butter will work beautifully.
- No Maple Syrup? Honey or coconut sugar is a perfect, pantry-friendly substitute.
What Makes This Recipe Better Than the Others?
- Chef-Approved Flavor: Developed by a professional chef (that’s me!) with decades of experience crafting foolproof, delicious recipes.
- Healthier Ingredients: Unlike traditional recipes loaded with refined sugar, this bread harnesses natural sweeteners and nutrient-rich ingredients.
- Perfectly Moist Every Time: Thanks to the combo of bananas, pumpkin, and Greek yogurt, your loaf will always turn out tender, never dry.
- Kid-Tested & Family-Approved: It’s a universally-loved recipe, satisfying even the pickiest eaters.
- Easy Customization: Flexible ingredients make it adaptable to dietary needs and pantry availability.
Essential Equipment for Your Baking Success
Great recipes deserve great tools. To whip up this Pumpkin Banana Bread effortlessly, here’s what you’ll need:
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Wire cooling rack
- Toothpick (for checking doneness)
Pumpkin Banana Bread Recipe Time!
This recipe is all set and ready for you below—clear, simple, and fail-proof.
We’re talking about that dreamy combo of sweet ripe bananas and velvety pumpkin purée, all hugged by cinnamon and nutmeg like a warm sweater for your soul.
It’s moist, perfectly spiced, and smells so good while baking that even the neighbors will be texting, “what’s in your oven!?”
And the best part? No weird ingredients, no shortcuts—just fresh, real-deal goodness straight from your kitchen. One bowl, one pan, and one perfect slice at a time.
So go grab those bananas that are past their prime and crack open that can of pumpkin—it’s about to get dealicious. Let’s bake this beauty!
The Best Pumpkin Banana Bread Recipe
10
servings10
minutes55
minutes190
kcalThis moist and flavorful Pumpkin Banana Bread blends ripe bananas and pure pumpkin purée for the ultimate cozy bite. Warm spices like cinnamon, nutmeg, and cloves bring that perfect fall aroma, while a touch of maple syrup and Greek yogurt keep it naturally sweet and tender.
Keep the screen of your device on
Ingredients
- 🍌 Ingredients:
1 Cup mashed ripe bananas (about 2 large)
¾ Cup pure pumpkin purée (not pumpkin pie filling)
2 Large eggs
½ Cup pure maple syrup (or honey)
⅓ Cup avocado oil (or melted coconut oil)
¼ Cup plain Greek yogurt (adds moisture and a slight tang)
1 tsp pure vanilla extract
- 🌾 Dry Ingredients:
1 ¾ Cups white whole wheat flour (or all-purpose flour)
1 tsp baking soda
½ tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
½ tsp fine sea salt
- 🥣 Optional Add-ins:
½ Cup chopped walnuts or pecans
½ Cup dark chocolate chips
Sprinkle of pumpkin seeds on top for texture and show-off points
Directions
- Preheat oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, whisk together:
Mashed bananas
Pumpkin purée
Eggs
Maple syrup
Oil
Greek yogurt
Vanilla extract
Until smooth and creamy. - In a separate bowl, whisk the dry ingredients:
Flour
Baking soda and powder
All spices
Salt - Gently fold the dry ingredients into the wet mixture. Do not overmix—just until no dry streaks remain.
- If using nuts or chocolate chips, fold them in now.
- Pour the batter into your prepared loaf pan. Sprinkle pumpkin seeds or a few extra chocolate chips on top if you want bonus curb appeal.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no batter).
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. (Or at least try not to devour it while it’s still hot.)
- If you tried this recipe and loved it, I’d appreciate it if you could give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment below! It really helps more people find the recipe, and I’d love to hear how it turned out for you!
Notes
- -This bread gets even better the next day. Store it covered at room temp for 2–3 days, or refrigerate up to a week.
-Want a bakery-style crust? Brush the top lightly with maple syrup before baking.
-Serve warm with a smear of whipped cinnamon butter or a drizzle of honey.
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Serving Suggestions That’ll Impress
Pumpkin Banana Bread is delicious served warm or at room temperature, but here are a few delightful serving ideas:
- Breakfast Perfection: Toast slices lightly and spread with cinnamon-infused butter or almond butter.
- Afternoon Delight: Pair with a hot cup of chai tea or pumpkin-spiced latte.
- Dessert Indulgence: Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Bonus Tip: Top your loaf with toasted pumpkin seeds or chopped pecans before baking for added texture and visual appeal.
🎃 How To Make Your Own Pumpkin Purée
✅ What You’ll Need:
- 1 or more sugar pumpkins (a.k.a. pie pumpkins – not those big jack-o’-lantern ones)
- Sharp knife
- Spoon
- Baking sheet
- Parchment paper
- Food processor or blender (or mash by hand)
👨🍳 Step-by-Step Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the pumpkin in half lengthwise. Be careful—use a steady hand and a solid cutting board.
- Scoop out the seeds and stringy bits (but save the seeds for roasting later).
- Place the halves cut-side down on a parchment-lined baking sheet.
- Roast for 40–50 minutes, or until a fork slides easily into the flesh.
- Cool slightly, then scoop the roasted flesh into a food processor or blender.
- Blend until smooth and creamy. If it’s too thick, add a tiny splash of water (go slow—you don’t want pumpkin soup).
- Store in an airtight container in the fridge for up to a week, or freeze for up to 3 months.
💡 Pro Tips:
- One medium sugar pumpkin = about 2–3 cups of purée.
- Want a super smooth texture? Push it through a fine mesh sieve after blending.
- Always let it cool fully before storing or using in recipes like your pumpkin banana bread!
Let’s Wrap It Up!
Thanks so much for trying my pumpkin banana bread recipe! It means a lot to share these creations from my kitchen to yours.
If you loved this recipe (which I know you did!), please tag me on Instagram, Facebook, Pinterest, or YouTube @Dealiciousness.
Don’t forget to give it a well-deserved 5-star rating below!
💾 Love this Recipe? Save it for later!
Just click the “Pin Recipe” button right on the recipe card, or use the Pinterest share button at the bottom right of your screen.
One quick click, and it’s saved for next time—easy, right?
Before You Go! More Recipes to Love:
The Best Chicken Pot Pie
Cooks in 70 minutesDifficulty: easy, MediumThis Chicken Pot Pie recipe features tender shredded chicken, hearty vegetables like carrots, peas, and potatoes, all enveloped in a rich, creamy sauce flavored with thyme and rosemary. Topped with a buttery, flaky crust, this savory dish is the ultimate comfort food, combining homestyle flavors with a satisfying crunch in every bite.
The Best Pumpkin Butter Ever
Cooks in 70 minutesDifficulty: EasyThis homemade Pumpkin Butter combines fresh pumpkin, rich maple syrup, warm cinnamon, and a hint of ginger and cloves for a smooth, spiced spread that’s perfect for toast, pancakes, or mixing into your favorite fall treats.
Spiced Apple Chutney Recipe
Cooks in 70 minutesDifficulty: EasyThis apple chutney combines diced apples, onions, ginger, and garlic with warm spices like cinnamon, cloves, and mustard seeds, simmered with apple cider vinegar and brown sugar for a sweet, tangy, and slightly spicy condiment. It’s perfect for pairing with meats and cheeses or spreading on bread for a flavorful twist.
FAQs: Common Questions Answered
Can I freeze pumpkin banana bread?
Absolutely! Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight and enjoy.
What if I don’t have Greek yogurt?
No worries! Regular plain yogurt or sour cream makes an excellent substitute.
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin purée works wonderfully! Just be sure to drain excess moisture after cooking.
Can I use regular sugar instead of maple syrup?
Yes, swap in an equal amount of brown sugar or coconut sugar if you prefer.
Is this recipe kid-friendly?
Definitely! Add chocolate chips or dried fruit for extra kid appeal.
🎃 Why You Shouldn’t Use Pumpkin Pie Filling
Pumpkin pie filling is already pre-sweetened and spiced. It’s loaded with sugar, cinnamon, cloves, and sometimes even added preservatives or thickeners. Great for saving time when making an actual pumpkin pie, but…
When you use it in a recipe like pumpkin banana bread, it throws everything off:
- Too sweet – It’ll overpower the bananas and any natural sweetener you’re using.
- Double-spiced – You’ll end up with spice overload (and not in the good way).
- Texture change – The added thickeners can make your loaf gummy or dense.
✅ What to Use Instead
Always stick with pure pumpkin purée — the only ingredient should be pumpkin. You can use canned (just check the label!) or make your own at home for ultra-fresh flavor.
Need help finding the right can at the store or want a link to my go-to brand? Just ask!
