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Fall into the season with this pumpkin banana bread recipe! This pairing makes for the best moist texture and cozy flavor.

Pumpkin Banana Bread
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What’s better than pumpkin bread? Pumpkin banana bread. We’re all about simplicity, so adding another ingredient to pumpkin bread is not our usual our style. But! The ripe banana makes this fall bread incredibly moist, with a nuance in sweetness that makes it impossible not to take another bite. It’s got just the right amount of cozy pumpkin spices, and a light crunchy turbinado sugar topping. We’ll never be making plain old pumpkin bread again!

Ingredients in pumpkin banana bread

This pumpkin banana bread recipe was inspired by some blackening bananas on our counter and a half used can of pumpkin in our fridge. If you’re ever in this situation too, it’s the ideal time for this recipe! Why not mash up the fall classic with banana bread? Here are the basic ingredients you’ll need:

  • Very ripe bananas
  • Pumpkin puree (not pie filling)
  • Neutral oil: grapeseed or organic vegetable
  • Light brown sugar
  • Eggs
  • Vanilla
  • Pumpkin pie spice
  • Baking soda and salt
  • All purpose and whole wheat flour

Bake it up in a loaf pan, and it comes out incredibly moist because of the moisture in the bananas! The bananas also add a natural sweetness and richness that’s more nuanced than a straight pumpkin bread. It’s truly our new favorite way to make this seasonal bread.

Pumpkin Banana Bread

Pumpkin pie spice: use purchased or homemade

When fall begins, we grab ourselves a big bottle of pumpkin pie spice at the store. (Because pumpkin muffins, pumpkin pie martini and pumpkin waffles are a must!) But you can also make homemade pumpkin pie spice! It’s a fun DIY project and a great gift. And if you don’t have time to run to the store, you may already have these spices on hand. Here’s what you need for homemade pumpkin pie spice:

  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Variations and add-ins

There are lots of ways to dress up this pumpkin banana bread if you’re a mix-in sort of person. We like making pumpkin bread straight, but it’s even more delicious with some of the following add-ins! You can add them to the batter or sprinkle on top:

  • Dark chocolate chips
  • Chopped walnuts
  • Chopped pecans
  • Pumpkin seeds
  • Streusel topping: combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter (sliced into small pieces). Cut in the butter using a pastry cutter or fork until a crumbly streusel topping forms. Sprinkle on the top of the bread and bake.
  • Maple glaze: Go to this Pumpkin Bread Glaze recipe.
Pumpkin Banana Bread

Storage info for pumpkin banana bread

This pumpkin banana bread holds up well, like the typical quick bread! Here’s what to know about storage over time:

  • Room temperature: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil.
  • Refrigerated: The bread lasts 10 days in the refrigerator.
  • Frozen: Slice the bread into pieces and wrap it in plastic wrap, then a freezer-safe bag or container. It lasts up to 3 months frozen.
Pumpkin Banana Bread

More pumpkin recipes

There are so many great pumpkin recipes to make this season! Here are all the best must-try ideas:

This pumpkin banana bread recipe is…


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Pumpkin Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices 1x


Fall into the season with this pumpkin banana bread recipe! This pairing makes for the best moist texture and cozy flavor.


  • ¾ cup mashed very ripe bananas (2 large very ripe bananas)
  • 1 cup pumpkin puree
  • ⅓ cup neutral oil (organic vegetable, canola or grapeseed)
  • 2/3 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 ½ tablespoons Pumpkin Pie Spice (purchased or homemade)
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • Turbinado sugar, for sprinkling (optional)


  1. Preheat: Preheat the oven to 375 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
  2. Make the batter: Mash the bananas in the bottom of a large bowl and measure them out. Whisk in the pumpkin puree, oil, brown sugar, eggs, and vanilla extract. In a separate bowl, whisk the baking soda, Pumpkin Pie Spice, kosher salt, all-purpose flour, and whole wheat flour. Then stir the dry ingredients into the batter with a spoon.
  3. Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of turbinado sugar (or brown sugar) if desired. Bake 45 minutes, then add foil loosely on the top. Bake another 10 to 15 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
  4. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Category: Baked
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Lynn Park says:

    The texture and flavour of this bread is delicious. Will definitely make this again. I used the recipe for the pumpkin spice as well.

  2. Frances says:

    Can we substitute the egg for flex egg?

    1. Alex Overhiser says:


  3. Anonymous says:

    Love that this does not need loads of sugar like some pumpkin bread recipes! Thank you 😊

  4. Stephanie Vitkus says:

    Also do you have any suggestions for flour variations? Like almond or coconut flour?

  5. Stephanie Vitkus says:

    Can you give other neutral oils? Like how would you rate almond oil, coconut oil?

    1. Sonja Overhiser says:

      We have not worked with almond oil, but you could definitely use melted and cooled coconut oil!

  6. Cindy Mogseth says:

    Delicious, I added mini chocolate chips to half the loaf (my husband is a purist), and my half of the loaf is almost gone. Very tasty, warm out of the oven. I can’t wait to have it toasted for breakfast tomorrow, smothered in butter.

  7. Susan Linn says:

    Touchdown! This pumpkin banana bread is a winner! I didn’t change a thing and it came out perfectly! You two are the bomb! Thank you so much for feeding my pumpkin craving.

    1. Alex Overhiser says:

      So glad you enjoyed it!