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This Pumpkin Banana Bread is soft, moist, and full of warm pumpkin spice flavor. Ripe bananas add natural sweetness while pumpkin puree keeps the loaf tender. It’s an easy fall bread that comes together in about 15 minutes before going into the oven.
I make banana bread pretty often at home, and adding pumpkin is one of my favorite ways to change it up for fall. My kids love this one too, especially with chocolate chips. I usually enjoy a slice with my coffee, and it makes a great after-school snack for the kids.
Looking for other ways to enjoy pumpkin? Don’t miss this creamy no-bake cheesecake, my easy pumpkin cake recipe, or this healthy pumpkin pie.
Recipe Overview
Key Ingredients
The full ingredient list and measurements are found in the recipe card below.
- Ripe bananas: The more spotted the bananas are, the sweeter and more flavorful your bread will be.
- Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added.
- Coconut sugar: Adds sweetness and a slightly caramel-like flavor. Brown sugar or granulated sugar can also be used.
- Coconut oil: Melt it first and let it cool slightly before mixing it with the other ingredients. Avocado oil or another neutral oil will also work.
- Pumpkin pie spice: Gives the bread its warm fall flavor. You can use store-bought or homemade pumpkin pie spice.
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Pin ItTips before you bake
- Don’t overmix the batter. Mix just until you no longer see streaks of flour. Overmixing can make banana bread dense.
- Use very ripe bananas for better flavor and sweetness.
- Measure the flour correctly. Spoon it into the measuring cup and level it rather than packing it into the cup.
- If the top starts getting too dark before the center is finished, loosely cover the loaf with foil.
- Let the bread cool before slicing. It will continue setting as it cools.
- Start checking the bread around 50 minutes since ovens and loaf pans can bake differently.
Easy add-ins
- Chocolate chips: Fold about ½ to ¾ cup into the batter.
- Walnuts or pecans: Add about ½ cup chopped nuts.
- Pumpkin seeds: Sprinkle them over the top before baking for a little crunch.
- Cinnamon: If you like a stronger cinnamon flavor, add an extra ½ teaspoon along with the pumpkin pie spice.
How to make Pumpkin Banana Bread
Step 1: Preheat the oven to 350ºF and line a loaf pan with parchment paper. In a medium bowl, mash the bananas with a fork or a potato masher.
Step 2: Add the pumpkin puree, vanilla, eggs, coconut oil, and sugar. Whisk until smooth.
Step 3: In a second bowl, mix the flour with spices, baking soda, and salt. Transfer the dry mixture over the wet ingredients and whisk until combined.
Step 4: Pour the batter into your lined loaf pan and smooth the top with a spatula. If you’d like, sprinkle some pumpkin seeds over the top. Arrange the banana halves on top.
Common questions
Sometimes quick bread sinks in the middle or doesn’t rise because your baking soda or baking powder is expired. This can also happen if you add too much batter to the pan (the batter should fill the pan no more than 3/4 full).
A 15-ounce can of canned pumpkin puree holds nearly 2 cups, so you will have about 1 cup leftover. Use it to make pumpkin waffles, or healthy pumpkin pancakes. To keep it for later, transfer the leftover pumpkin puree into an airtight container and keep it refrigerated for up to one week.
Yes, as long as your homemade pumpkin puree has a consistency similar to canned pumpkin. If it’s very watery, drain some of the excess moisture first.
You may have overmixed the batter or added too much flour. Once you add the dry ingredients, mix only until everything is combined.
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. If you see wet batter, give it another 5 minutes and check again.
Storage
Once completely cooled, keep the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
For longer storage, slice the loaf first and freeze the individual slices in a freezer-safe container or bag. This makes it easy to thaw only what you need.
More fall recipes
Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Pumpkin Banana Bread
Video
Ingredients
- 2 large spotted bananas
- 1 cup pumpkin puree, Or bake your own from scratch
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup coconut oil
- 1 cup coconut sugar
- 2 1/4 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine kosher salt
Optional for topping:
- 2 tablespoons raw pumpkin seeds or 1 banana, sliced in half lengthwise
Instructions
- Preheat the oven to 350ºF and line a loaf pan with parchment paper.
- In a medium bowl, mash the 2 large spotted bananas with a fork or a potato masher.
- Add 1 cup pumpkin puree, 2 teaspoons vanilla extract, 2 large eggs, 1/2 cup coconut oil, and 1 cup coconut sugar. Whisk until smooth.
- In a second bowl, mix the 2 1/4 cups all-purpose flour with 3 teaspoons pumpkin pie spice, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine kosher salt.
- Transfer the dry mixture over the wet ingredients and whisk until combined.
- Pour the batter into your lined loaf pan and smooth the top with a spatula. If you'd like, top with either 2 tablespoons raw pumpkin seeds or 1 bananaArrange the banana halves on top.
- Bake for around 50 minutes to 1 hour, or until a toothpick comes out clean. If the bread starts to brown too quickly, cover the pan with a piece of aluminum foil toward the end.
- Allow the loaf to completely cool before slicing.
Notes
- Servings: 10 and Serving size: 1 slice
- Use very ripe, spotted bananas for the best flavor and natural sweetness.
- Be sure to use 100% pumpkin puree, not pumpkin pie filling.
- Melt the coconut oil and allow it to cool slightly before adding it to the batter.
- Don’t overmix once you add the flour. Mix just until combined.
- Start checking the loaf around 50 minutes. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the top browns too quickly, loosely cover it with foil for the remainder of the baking time.
- Allow the loaf to cool before slicing so it has time to set.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze individual slices for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I don’t have coconut sugar can I substitute honey? If so how much would you suggest?
I would use 1/2 cup, and if you prefer it a bit sweeter 2/3 cup
Love it 🥰
Since it is not a pumpkin season what would you suggest?
You can get canned pumpkin puree or use cooked sweet potato.
My boys love this bread
Glad!