Pumpkin Banana Bread is a cozy, soft loaf that’s packed with the warm flavors of pumpkin and ripe bananas. It’s got just the right balance of sweetness and spice, making every slice feel like an autumn hug.
I love this bread because it’s super easy to make and always fills the house with that amazing smell of cinnamon, nutmeg, and baked bananas. Plus, the pumpkin keeps it nice and moist, so it never feels dry or heavy.
My favorite way to enjoy it is warm, straight from the oven, maybe with a little smear of butter or cream cheese. It’s perfect for breakfast with a cup of coffee or as a simple snack any time of day. This bread always brings a smile, and I find myself reaching for just one more slice every time.
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin puree is super convenient, but you can swap with homemade pumpkin or even sweet potato for a slight twist. Just avoid pumpkin pie filling, as it’s sweetened and spiced.
Bananas: Ripe bananas are best for sweetness and moisture. The browner, the better! If fresh bananas aren’t on hand, thawed frozen bananas work well too.
Flour: I use all-purpose flour for a tender crumb. For a gluten-free option, try a gluten-free flour blend designed for baking, but expect a different texture.
Spices: Cinnamon, nutmeg, and cloves give this bread its cozy flavor. Feel free to adjust spices to taste or add ginger for a little extra warmth.
Fats & Liquids: Butter adds richness, but can be swapped with coconut oil or vegetable oil if you prefer. Buttermilk makes the bread tender; if you don’t have it, a mix of regular milk with vinegar or lemon juice is a handy substitute.
Nuts: Walnuts add a nice crunch, but pecans, almonds, or even pumpkin seeds work well. You can skip the nuts if allergies are a concern.
How Do You Make Sure Your Pumpkin Banana Bread Stays Moist and Tender?
The key to moist pumpkin banana bread is balancing wet and dry ingredients without overmixing.
- Mash Bananas Well: Use very ripe, squishy bananas so they blend smoothly into the batter.
- Mix Gently: Once you add flour, mix just until you don’t see dry spots to avoid a tough loaf.
- Use Buttermilk or Acidulated Milk: This adds tenderness and helps activate baking soda, giving your bread a light texture.
- Don’t Skip Resting Time: Let the baked loaf cool completely before slicing to set the texture and keep moisture inside.
- Check Oven Temperature: Baking at 350°F ensures even baking; avoid opening the oven too often to keep the heat steady.
Following these tips will help you get a soft, flavorful bread that feels just right every time.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for even baking and shaping your bread just right.
- Mixing bowls – a large one for wet ingredients and a medium one for dry keeps things organized.
- Whisk – great for quickly mixing dry ingredients without lumps.
- Hand mixer or wooden spoon – makes creaming butter and sugar smooth and easy.
- Measuring cups and spoons – accurate measurements help your bread turn out perfect every time.
- Cooling rack – essential for letting your bread cool evenly and preventing sogginess.
Flavor Variations & Add-Ins
- Add chocolate chips or chunks for a sweet, melty surprise that pairs well with pumpkin and banana.
- Mix in dried cranberries or raisins to add a chewy texture and touch of tartness.
- Swap nuts for toasted pecans or hazelnuts to change up the crunch and bring different nutty notes.
- Stir in a teaspoon of espresso powder to deepen the spice flavors and add subtle richness.
How to Make Pumpkin Banana Bread
Ingredients You’ll Need:
For the Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (canned or homemade)
- 1 cup ripe mashed bananas (about 2-3 medium bananas)
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (plus extra for topping)
- ⅓ cup buttermilk (or milk with 1 teaspoon vinegar or lemon juice)
For the Frosting (Optional):
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Time Needed:
Prepare the batter in about 20 minutes. Bake the bread for 60 to 70 minutes, then allow it to cool for at least 30 minutes before frosting and serving.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
3. Cream Butter and Sugars:
In a large bowl, beat the softened butter with granulated and brown sugars until the mixture is light and fluffy.
4. Add Eggs and Wet Ingredients:
Beat in eggs one at a time, then stir in the pumpkin puree, mashed bananas, and vanilla extract until smooth.
5. Combine Dry and Wet Mixtures:
Gradually add dry ingredients to the wet mixture, alternating with the buttermilk. Start and finish with dry ingredients. Mix just until combined — don’t overmix!
6. Add Nuts:
Fold in the chopped walnuts or pecans gently.
7. Bake:
Pour the batter into your prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast, tent with foil after 45 minutes.
8. Cool the Bread:
Remove the bread from the oven and let it sit in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
9. Make the Frosting (Optional):
While the bread cools, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
10. Finish and Serve:
Spread the frosting over the cooled bread and sprinkle with additional nuts if desired. Slice and enjoy your moist, spiced pumpkin banana bread with a warm drink!
Can I Use Frozen Bananas for This Pumpkin Banana Bread?
Yes! Just make sure to fully thaw and drain any excess liquid from frozen bananas before mashing to avoid adding too much moisture to the batter.
How Should I Store Leftover Pumpkin Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, slice and freeze the bread, then thaw slices as needed.
Can I Make This Bread Dairy-Free?
Absolutely! Swap the butter for coconut oil or a dairy-free margarine and use a plant-based milk mixed with vinegar instead of buttermilk to keep the texture tender.
What’s the Best Way to Avoid Overbaking?
Start checking for doneness around 60 minutes by inserting a toothpick in the center. If it comes out with just a few moist crumbs, the bread is ready. Cover with foil if the top browns too quickly before the inside is cooked.
