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–+ servings
Pumpkin bread on a flat surface with two slices sliced off.
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5 from 2 votes

Pumpkin Banana Bread

This easy Pumpkin Banana Bread is soft, moist, and full of warm fall spices. Made with ripe bananas and pumpkin puree, it takes just 15 minutes to prep and makes a delicious breakfast, snack, or fall treat.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 10 slices
Author: Rena Awada

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.
    Mashing bananas with a fork in a white bowl.
  • 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.
    whisking the pumpkin mixture for the pumpkin banana bread.
  • 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.
    Stirring together dry mixture with wet ingredients in a white bowl.
  • 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.
    Pumpkin bread batter in a loaf pan, topped with banana slices.
  • 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.
    Slices of pumpkin banana bread stacked.

Video

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

Serving: 1slice | Calories: 297kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 295mg | Potassium: 197mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3886IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg