This pumpkin banana bread is incredibly moist, perfectly spiced and bursting with pumpkin flavor. It might seem like a crazy combo, but one bite of this fall-inspired quick bread and you’ll be a believer. I first shared this recipe in 2015, and it’s been a reader favorite ever since!
This was so good! The banana and pumpkin flavors were perfectly balanced. Will definitely make this again.
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Two Classics, One Cozy Loaf
Fall doesn’t officially begin at my house until the first pumpkin recipe hits the oven. But when a darkly speckled bunch of bananas was hanging out by the stove, I couldn’t resist mashing up two of my favorite quick breads into one cozy, fall-inspired loaf: Pumpkin Banana Bread.
This recipe combines the best of both worlds: the rich, earthy flavor of pumpkin purée and warm pumpkin pie spice with the natural sweetness and moisture of overripe bananas. The result is a dense, extra-moist quick bread with a hint of spice, a golden crust and a crackly sugar topping that makes every slice feel bakery-worthy.
Whether you’re enjoying a slice with your morning coffee or sneaking one in as an afternoon snack, this loaf proves that pumpkin and banana are better together.
- Bananas: The riper, the better! Look for bananas with plenty of brown spots or even blackened skins for extra sweetness and moisture. If you only have unripe bananas on hand, try my simple trick for quickly ripening bananas.
- Pumpkin purée: Use 100% pure canned pumpkin, not pumpkin pie filling. I like Libby’s Pumpkin Purée, but any brand will work for this recipe. Homemade purée works too, just be sure to drain it well before using so your loaf stays perfectly moist, not wet or gummy in the center. Leftover purée can be stored in an airtight container for up to 4 days in the fridge (and is great for making pumpkin pancakes!) or frozen for up to 3 months.
- Pumpkin pie spice: Adds that signature warmth. No blend on hand? Whip up a quick batch of my homemade pumpkin pie spice made with just four pantry staples.
- Sugar: I prefer using granulated sugar in this recipe because it helps the bread bake up lighter and balances the natural sweetness from the bananas and pumpkin. For a deeper caramel flavor and a slightly denser crumb, try swapping in part brown sugar.
- Eggs: I like to bring my eggs to room temperature before mixing so they blend more evenly into the batter.
- Buttermilk: I love the subtle tang and tenderness buttermilk adds to this banana pumpkin bread (if you’ve tried my buttermilk banana bread, you know what I’m talking about!). No buttermilk on hand? Try one of my 5 easy buttermilk substitutes.
- Melted butter: Melted butter gives quick breads a rich flavor and a melt-in-your-mouth texture. It creates a softer, slightly more open crumb than oil, which adds moisture but less flavor. Butter’s my go-to here, but coconut oil or a neutral olive oil will work, too.
- Flour: Regular all-purpose flour keeps the crumb soft yet sturdy. I haven’t tested this recipe with other flours, so I can’t confidently recommend substitutions.
- Baking soda: Gives the loaf its rise and light texture. Be sure to use baking soda and not baking powder!
- Pure vanilla extract: For flavor. Homemade vanilla extract works great, too.
- Sanding sugar: Optional, but highly recommended if you love a crunchy, crackly topping as much as I do.
See the recipe card for full information on ingredients and quantities.
- Preheat the oven and prep your bread pan. Preheat your oven to 350°F and line a 9-inch loaf pan with parchment, leaving an overhang for easy lifting. Grease the paper and pan so nothing sticks.
- Combine the dry ingredients. In a large bowl, combine the flour, sugar, baking soda and pumpkin pie spice. Stir with a whisk to combine well.
- Combine the wet ingredients. In a medium bowl, combine the mashed bananas, pumpkin purée, buttermilk, eggs, melted butter and vanilla. Stir with a whisk to combine.
- Add the wet ingredients to the dry ingredients. Gently fold the two together using a wooden spoon or rubber spatula until no flour streaks remain.
- Bake the bread. Pour the batter into the pan, sprinkle with sanding sugar for that crackly top, and bake until golden and set, 50 to 60 minutes. Cool the bread in the pan for 5 minutes, then lift it out by the parchment sling (run a knife along the edge of the loaf on the short sides if it sticks) and let it cool completely on a cooling rack before slicing and serving.
Notes from the Test Kitchen
Here’s my best advice after testing this recipe dozens of times: don’t overmix. It’s tempting to keep stirring, but once the wet and dry ingredients are combined, stop as soon as you no longer see streaks of flour. Overmixing develops gluten, which can make your loaf tough instead of tender.
If the top starts browning too quickly, loosely tent the loaf pan with foil for the last 10 to 15 minutes. That’ll keep the crust golden without drying out the center.
And when it comes to testing for doneness, use the toothpick test. Insert it in the center, and if it comes out mostly clean (a few moist crumbs are fine), your pumpkin banana bread is done.
My Favorite Mix-Ins
If you love a little extra flavor or texture in your quick breads, fold in ½ cup of chopped walnuts, pecans or chocolate chips. A handful of dried cranberries or a sprinkle of pumpkin seeds would be delicious, too.
The batter is super moist, so keep add-ins light. Too many can weigh it down and affect how it rises.
Storage and Freezing
- To store: Let the bread cool completely, then wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
- To freeze: Cool completely (this is key to avoiding condensation and ice crystals), then wrap the whole loaf (or individual slices) in plastic wrap, followed by foil or a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature or warm gently before serving.
Frequently Asked Questions
Yes! I do this a lot when I make banana bread, but it’s really important to thaw them completely and drain off any excess liquid before mashing or you’ll end up with a batter that’s too wet and a loaf that doesn’t bake up right.
This usually happens if the batter was overmixed or the bread was sliced before it cooled completely. Mix the wet and dry ingredients just until combined (no streaks of flour), and give the loaf plenty of time to cool so the crumb can set. Using fresh baking soda also helps ensure a proper rise.
Absolutely! Divide the batter among greased or lined muffin tins, filling each about ¾ full. Bake at 350°F for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Same flavor, faster bake time!
Don’t worry—it happens to the best of us! This usually means the center wasn’t baked through yet or the batter was overmixed. Every oven runs a little differently, so if you notice sinking, try baking an extra 5 to 10 minutes next time and tent the top with foil if it’s browning too fast.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2 very ripe, darkly speckled large bananas, mashed well (about 1 cup)
- 3/4 cup canned pumpkin purée
- 1/4 cup buttermilk
- 2 large eggs, beaten lightly
- 6 Tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons vanilla extract
- Sanding sugar, for topping (optional)
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper so that it hangs over on the two longer sides of the pan, then grease the parchment paper with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking soda and pumpkin pie spice. Set the mixture aside.
- In a separate medium bowl, whisk together the mashed bananas, pumpkin purée, buttermilk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined. Pour the batter into the prepared baking pan then liberally sprinkle the sanding sugar on top (optional).
- Bake the bread for about 55 minutes or until a toothpick inserted comes out clean. Remove the bread from the oven and allow it to cool in the pan for 5 minutes. Using the parchment paper overhang, lift the loaf out of the pan and on to a cooling rack to cool completely. Slice and serve.
Kelly’s Notes
- Melt the butter by putting it into a microwave-safe bowl, loosely covered with an inverted plate, in the microwave. Cook at 30-second increments, stirring in between, until it’s fully melted. Let the butter cool slightly before adding to the rest of the ingredients or it will solidify in chunks.
- Use a wooden toothpick or a skewer to check for doneness. Poke the toothpick into the middle of the loaf, where it’s the thickest. A few crumbs clinging to the pick are fine; if it’s wet with batter, bake it a little longer, checking every 5 minutes.
- If the top is beginning to brown too quickly, loosely tent the pan with foil and continue baking.
- To store: Wrap tightly and keep at room temperature for up to 3 days or refrigerate for up to 5 days.
- To freeze: Cool completely, then wrap the loaf (or individual slices) in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.
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Recipe adapted from Banana Bread with Streusel Topping.
I love banana and I love pumpkin but I’ve never thought of putting them together. This is brilliant! The bread was super moist and had lots of pumpkin flavor with a hint of banana (I may have added extra cinnamon because I love the warmth it brings). Will be adding this to my fall baking list from now on
So glad you enjoyed it, Miranda!