Pumpkin Banana Bread
Published Nov 29, 2025
This homemade Pumpkin Banana Bread combines the classic flavors of pumpkin and banana bread with warm fall spices. The perfect cozy fall loaf!
Banana bread is a classic year round. But in the fall? This pumpkin banana bread is simply heavenly to bake!
It combines the classic flavors of banana bread with the warm fall spices of pumpkin bread for an irresistibly moist and delicious bread your family will love.
This pumpkin banana bread is delicious warm or cold with butter on top for the perfect bite! All you need is just 10 minutes to prep it for the oven.
Pumpkin Banana Bread Ingredients
The full recipe and instructions how to make it can be found in the recipe card at the bottom of this post. Here is a quick overview of the ingredients you will need to make it.
- Bananas: the riper the better! Brown spotted bananas have a sweeter flavor and bake up beautifully.
- Canned pumpkin: not pumpkin pie filling.
- Olive oil: or vegetable oil. Adding oil to this recipe instead of butter makes for a moister loaf.
- Eggs
- Vanilla extract
- Sugar and Brown Sugar
- All-purpose flour
- Leavening agents: baking powder and baking soda
- Spices: salt, cinnamon, and pumpkin pie spice
How to make Pumpkin Banana Bread
Step 1: Whisk together the dry ingredients in a mixing bowl: flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
Step 2: In a separate bowl, whisk together the wet ingredients: mashed bananas, pumpkin, oil, eggs, vanilla extract, brown sugar and sugar.
Step 3: Add the dry ingredients to the wet and mix until just combined.
Recipe Tip
Be careful not to over mix the batter as it can make it dense. I like using a rubber spatula for this step.
Step 4: Grease a 9 by 5 loaf pan with cooking spray. Spread the batter out evenly into the dish.
Step 5: Bake the pumpkin banana bread at 350 degrees for 55-65 minutes, or until a toothpick inserted comes out clean.
Joy’s Tip
If your loaf is browning too quickly on top but raw in the middle, cover it with foil loosely over the top for the remainder of cook time. I typically check on mine around 35-45 minutes and cover it if necessary until it is finished baking.
This cozy fall loaf is the perfect blend of flavors and makes your kitchen smell heavenly!
Storing
Leftover pumpkin banana bread can be stored in an airtight container in the refrigerator for 4-5 days.
Baking Alternatives
To make pumpkin banana muffins, fill muffin tins 3/4 of the way full with batter. You will get 14 muffins. Bake the muffins at 350 degrees for 23-25 minutes, or until a toothpick inserted comes out clean.
More Pumpkin Recipes
Pumpkin Banana Bread
Ingredients
- 1 cup ripe mashed bananas
- 2/3 cup canned pumpkin
- ¼ cup olive oil, or vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- Whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together the mashed banana, pumpkin, oil, eggs, vanilla extract, brown sugar and sugar.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula. Do not over mix the batter.
- Grease a 9 by 5 loaf pan with cooking spray. Spread the batter out evenly.
- Bake the pumpkin banana bread at 350 degrees for 55-65 minutes, or until a toothpick inserted comes out clean. Tent the top loosely with foil if it browns too quickly and the center is not finished cooking.
