This pumpkin banana bread is incredibly moist with a warm pumpkin spice flavor and the perfect banana bread texture. Combining pumpkin puree and mashed bananas yields a loaf that’s tender and flavorful—it’s the cozy spice and pumpkin that make this fall treat irresistible! 
Pumpkin bread and banana bread are beloved classics, and this pumpkin banana bread blends the best of both. Pumpkin puree, brown sugar, vanilla, and warm spices give it a true pumpkin-spice character, while mashed bananas add extra moisture and tenderness. The banana flavor is subtle; pumpkin leads the profile, and the result is a deliciously balanced loaf.
Ingredients You’ll Need
For this recipe, you’ll need the following:
Dry Ingredients:
- 1 2/3 cups all-purpose flour (208 g). Measure by spooning into the cup and leveling or use a scale. Too much flour yields a dry loaf.
- 1 teaspoon baking soda and 3/4 teaspoon baking powder for the best rise.
- 1/4 teaspoon salt (omit if using salted butter).
- Spices: 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves. Or substitute 1/2 teaspoon cinnamon + 1 1/2 teaspoons pumpkin pie spice.
Wet Ingredients:
- 1/2 cup unsalted butter, melted (112 g). Melted butter gives the best flavor here—pumpkin and banana provide enough moisture that oil isn’t necessary.
- 1/2 cup brown sugar and 1/2 cup granulated sugar. Reduce granulated sugar by 1/4 cup if you prefer it less sweet.
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed bananas (about 2–3 very ripe bananas). Measure after mashing.
- 1 cup pumpkin puree (240 ml). Use pure pumpkin, not pumpkin pie filling.
Optional:
- 1/2 cup chopped walnuts
- or 1 cup chocolate chips
Making the Pumpkin Banana Bread
This recipe uses the simple muffin method: whisk dry ingredients in one bowl, whisk wet ingredients in another, then gently combine. No electric mixer required.
- Preheat the oven to 350°F (180°C; 170°C convection). Line the bottom of a 9×5-inch (23×13 cm) loaf pan with parchment and grease the sides for easy release.
- In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
- In a separate bowl, whisk the melted butter, brown sugar, granulated sugar, eggs, and vanilla until sugar lumps are smoothed. Stir in the pumpkin puree and mashed bananas.
- Make a well in the dry ingredients and pour the wet mixture into it.
- Gently fold with a rubber spatula or wooden spoon until the batter is about 80% combined. Overmixing makes the loaf tough.
- If using walnuts or chocolate chips, fold them in when the batter is mostly combined.
- Spoon the batter into the prepared pan and smooth the top.
- Bake about 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Ovens vary; check around 45 minutes. If the top browns too quickly before the center is done, tent with foil and continue baking.
Doneness tips: The toothpick should be clean or with a few crumbs. The top should feel firm or slightly springy when gently touched. Cool in the pan for at least 25 minutes before transferring to a wire rack. 
Freezing Notes
This loaf freezes very well. Cool completely before freezing.
- Whole loaf: Wrap tightly in plastic wrap (two layers), then foil or a freezer bag. Thaw in the refrigerator.
- Slices: Wrap each slice in plastic, place in a freezer bag, and thaw slices in the refrigerator while still wrapped.
Moist, spiced, and tender—this pumpkin banana bread is perfect for fall breakfasts, coffee breaks, or afternoon tea.
Pumpkin Banana Bread
Prep: 20 mins • Bake: 1 hr • Total: 1 hr 20 mins • Servings: 10 slices
Equipment
- 9×5 inch (23×13 cm) loaf pan — do not use an 8×4 inch pan; it’s too small for this recipe.
Ingredients
- 1 2/3 cup all-purpose flour (208 g)
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional: use slightly less if you prefer)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted (112 g)
- 1/2 cup brown sugar (100 g)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup pumpkin puree (240 ml) — NOT pumpkin pie filling
- 1 cup mashed bananas (240 ml), about 2–3 large ripe bananas
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (180°C; 170°C convection). Line the bottom of a 9×5-inch loaf pan with parchment and lightly grease the sides.
- Whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt in a large bowl.
- In another large bowl, whisk melted butter, brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in mashed bananas and pumpkin puree. Some lumps from the banana are fine.
- Make a well in the dry ingredients and pour in the wet mixture. Gently fold until just combined.
- If using walnuts, fold them in when the batter is about 70–80% mixed. Do not overmix.
- Spoon batter into the prepared pan, smooth the top, and bake on the middle or lower rack for 55–65 minutes. Check at 45 minutes. If the top browns too quickly, tent with foil and finish baking.
- Cool in the pan for at least 25 minutes before transferring to a wire rack to finish cooling.
Notes
- Spices: Replace the individual spices with 1/2 tsp cinnamon + 1 1/2 tsp pumpkin pie spice if desired.
- Bananas: Use very ripe, brown bananas for best flavor and moisture.
- Pumpkin: Use plain pumpkin puree, not pumpkin pie filling. Measure 1 cup pumpkin.
- Bake time can vary by 15–20% depending on the oven; it may take longer than 65 minutes in some ovens.
- Storage: Keep airtight at room temperature up to 3 days or fridge up to 5 days. Freeze wrapped tightly; thaw in the fridge.
Nutrition (per slice, estimate)
Calories: 322 kcal • Carbohydrates: 45 g • Protein: 5 g • Fat: 14 g • Sugar: 25 g