This Pumpkin Banana Bread recipe combines two of our favorite quick breads into one moist, cozy loaf. It’s an easy way to use up ripe bananas and leftover canned pumpkin, and it costs just $0.31 a slice to make.
Have you ever tried pumpkin banana bread before? If not, you are in for a real treat! This recipe combines two of our favorite quick breads into one soft, moist loaf made with basic pantry staples. It’s a budget-friendly recipe too, costing about $0.31 a slice, so it’s an easy one to make again and again.
I have made a lot of different types of banana bread, from our moist classic banana bread recipe to our healthy banana bread recipe but we love this pumpkin twist. The bananas add natural sweetness and moisture, while the pumpkin brings that cozy, spiced flavor everyone loves this time of year.
Why You’ll Love This Pumpkin Banana Bread
- Best of both worlds – You get the moist sweetness of banana bread and the cozy spice of pumpkin bread in a single loaf.
- Budget-friendly – This loaf costs about $3.71 total, or just $0.31 a slice, using ingredients you likely already have on hand.
- Great way to use up extras – Perfect for ripe bananas going brown on the counter and the extra pumpkin puree left in the can after another recipe.
- Freezer-friendly – Make a double batch and freeze one loaf for a quick breakfast or after-school snack later.”
Ingredients
- Ripe Bananas – Look for bananas that are mostly brown and speckled with just a little yellow left. The riper and spottier they are, the sweeter and more flavorful your bread will be.
- Brown Sugar – See The Best Brown Sugar Substitutes
- Sugar – We used white sugar
- Large Eggs – Use the whole eggs
- Vegetable Oil – You can substitute with avocado oil
- Canned Pumpkin – Use pure pumpkin puree
- All Purpose Flour – You can substitute with wheat flour
- Baking Powder and Baking Soda – Leavening agent
- Spices – Kosher Salt, Pumpkin Spice, Cinnamon
How to Make Pumpkin Banana Bread
Step 1 – Preheat oven to 350°F. Grease a 9×5 inch loaf pan (or line with parchment paper for easy removal). Mix together the mashed bananas and sugars in a large bowl.
Step 2 – Add the eggs and beat with the mixer until the eggs are combined with the bananas and sugar.
Step 3 – Stir in the oil and cups of pumpkin puree.
Step 4 – Whisk flour mixture which includes – baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
Step 5 – Slowly add these dry ingredients to the wet ingredients. Mix until all the ingredients are well combined.
Step 6 – Finally pour the batter into the prepared pan with parchment paper and bake.
Recipe Tips
- Room Temperature Ingredients – Plan ahead and set your eggs out before mixing the ingredients together. They mix better with the other ingredients when they are at room temperature.
- Bananas – They best time to make this bread is when you have ripe bananas. They are more flavorful and mash easily.
- Pumpkin – When combining the ingredients, you will only use about a cup of the pumpkin and not the whole can.
- Baking Bread – Check the bread after being in the oven for about an hour. Use a toothpick inserted to check to see if the center is cooked. If the top of the bread is getting to brown, feel free to top with a piece of foil. This way the center can finish cooking.
- Cooling Bread – Once you have baked the bread, allow the bread to cool on a wire rack. Then the bread is ready to slice and serve topped with butter.
Variation Ideas
- Chopped Nuts – Feel free to add in chopped nuts if you prefer. We recommend chopped walnuts or chopped pecans for texture and flavor.
- Chocolate Chips – We love the combination of chocolate, banana and pumpkin. Add in mini chocolate chips for a delicious bread recipe. You may like this Pumpkin Chocolate Chip Bread.
- Dried Fruit – Dried fruit is always a delicious option in this bread recipe. Dried cranberries or dried apricots are a great addition.
- Prepare Bread – This recipe will also work if you want to mini loaf pans or muffin pans. Cooking time will change but it is a great alternative than a regular loaf pan.
- Muffins – This recipe also works great as muffins. Fill lined muffin cups about ⅔ full and bake at 350°F for 20-25 minutes, until a toothpick comes out clean.”
- Gluten-Free Flour – Feel free to use almond flour to make this recipe for a gluten free option.
- Warm Flavors – Feel free to add in other spices or extract for added flavor. Add in a tsp of ginger, nutmeg or vanilla extract.
What This Pumpkin Banana Bread Really Costs
This loaf costs about $3.71 to make from start to finish, or roughly $0.31 a slice — a fraction of what you’d pay for a similar loaf at a bakery or coffee shop. (Carrie: please confirm this figure still reflects your current grocery prices before publishing.)
A few ways to stretch it even further:
- Use bananas that are about to go brown — grocery stores often mark these down, and they make the best-tasting bread anyway.
- Only need part of a can of pumpkin? Freeze the rest in a labeled freezer bag or ice cube tray so it’s ready for your next batch instead of going to waste.
- Double the recipe and bake two loaves at once — you’ll use the oven a single time, and you can freeze the second loaf for later.
Make It Ahead for Busy Mornings
This bread is a great one to make on a Sunday and have ready all week. Slice the whole loaf once it’s cooled, then wrap slices individually and freeze. Grab a slice straight from the freezer and let it thaw at room temperature for about 20 minutes, or warm it in the microwave for 20-30 seconds — an easy grab-and-go breakfast or lunchbox addition on your busiest mornings.
Pumpkin Banana Bread
Ingredients
- 2 ripe bananas
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- ⅓ cup oil
- 1 cup pure pumpkin (about ½ can – You can also easily make homemade canned pumpkin too.)
- 2 ½ cup flour
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
See how we calculate recipe costs.
Instructions
- Preheat oven to 350 F. Grease your loaf pan.
- In a large mixing bowl or stand mixer, combine ripe bananas, brown sugar, and granulated sugar. Mix until the bananas are mashed and the mixture is well combined.
- Add eggs, one at a time, mixing well after each addition.
- Mix in oil and pumpkin puree until smooth.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined. Do not overmix.
- Pour batter into prepared loaf pan. Bake at 350 F for 70 to 80 minutes. Bread is done when a knife inserted comes out clean.
Nutrition Facts
Why Add Pumpkin to Banana Bread?
I am not sure what made me want to try pumpkin to begin with. Whatever the reason, this easy banana pumpkin bread recipe was born and I have to tell you, this is delicious.
It is just the right amount of sweet and moist. I was pleasantly surprised with how this turned out.
I hope you’ll enjoy this recipe as much as we did. If you loved our easy pumpkin bread recipe then I think you will love this one too.
Frequently Asked Questions
Store cooled bread at room temperature wrapped for up to 3 days in an airtight container. You can also place in the refrigerator for it to last up to a week. We love to enjoy it sliced topped with butter.
When making this pumpkin banana bread you want to use canned pure pumpkin puree. Do not use pumpkin pie filling as it does not work in this recipe.
The best way to check for doneness is to insert toothpick and comes out clean or use a knife. The top of the banana bread will be golden brown when done. If it gets to brown, then you can cover the top with foil.
Yes, this bread recipe freezes great. If you decide to freeze this bread, after it has cooled completely wrap individual slices tightly in cling wrap and then in foil as well. I label the foil with the date and store in the freezer for 3-6 months.
When you’re ready to enjoy this bread. Allow it to thaw on the counter and then you’re ready to enjoy it again.
This usually happens when the bread is underbaked, so the center hasn’t fully set. Too much mashed banana or pumpkin can also add extra moisture and cause sinking. Stick to the amounts listed, and always test with a toothpick in the very center before removing the bread from the oven — it should come out clean, not wet.
More Quick Bread Recipes
If you make this Pumpkin Banana Bread Recipe, make sure to leave a comment and a rating. We love hearing from you.
This could end up being DANGEROUS for me… I LOVE anything pumpkin, and I’m a sucker for a good banana bread!
This sounds amazing! Definitely will be on my baking list.
Never would have thought to combine pumpkin AND banana. Love this!
Pumpkin and banana are so good together! The banana adds sweetness and the pumpkin keeps the bread so moist. I’m glad you love it!
This looks yummy, but I think I’ll add pecans or walnuts.
That sounds delicious, Nancy! Pecans or walnuts would both be a great addition to this bread. Let me know how it turns out!
Two of my favorite ingredients in one? Yes, please!!!
Carol – Let me know now it turns out! Have a great day.
Sounds delicious. Great way to use leftovers.
Yes! It’s such a delicious way to use up ripe bananas, and the pumpkin makes the bread so moist. I hope you enjoy it!
I wish I had read my emails a little earlier. I just finished baking banana bread.
Aww, that’s ok! Another reason to make more!
Sounds intriguing ? Going to have to give it a try
Hope you enjoy!
Once again pumpkin and anything…”forget about it”??????????
We love pumpkin too! Hope you enjoy!
This pumpkin bread was absolutely delicious! Thank you for sharing!
Karen – You’re so welcome! I’m thrilled you enjoyed it.
Everything about this recipe says Moist, Flavorful, Fun to make. This is going to be made to be included in next weekends breakfast company. I love your clear instructions with pictures, daily enthusiasm, and diverse collection of everything you ever want to know about creating amazing meals for friends and family. Thank you!
Thank you SO much for this kind comment! It means a lot. Hope you have a great day.
We love banana bread, but I have never thought to add pumpkin. Can’t wait to try.
Sarah – Hope you enjoy! Thanks for leaving a comment.
Love banana bread. Pumpkin is a plus.
Thanks for the recipe. Have to save bananas for it
Banana bread is a favorite in my house. I can’t wait to make this!
Can this recipe be used as muffins? cutting down the cook time?
Yes, Diana! This recipe can definitely be made as muffins. I would bake them at 350°F and start checking them around 18–20 minutes. They’re done when a toothpick inserted in the center comes out clean. Enjoy!
looking forward to trying
Hope you love it!
Looking forward to trying
This sounds amazing! I can’t wait to try out the recipe!!
Mary – Thank you! I hope you enjoy!
I am saving this recipe for the next time I have bananas I need to use up. Recipe sounds so good!!
i added nuts and it was delicious.
I’m so glad you enjoyed it! Adding nuts sounds delicious!
Have made this,delicious! I add nuts and more nuts lol!
I love it! You can never go wrong with extra nuts. So glad you love the recipe!
that looks very yummy.
Thank you! I hope you give it a try!
Yummy
Can’t wait to try this
I hope you love it! It’s such a delicious combination!
Can’t wait to try this! We are big banana bread family but what a great way to change it up!
I hope your family loves it! It’s such a fun fall twist on classic banana bread!
My 2 favorite flavors. I will try this this weekend
They’re so good together! I hope you love it!
LOVE this recipe! It was delicious and made the house smell soooo good!
I’m so glad you loved it! And yes, the smell while it’s baking is one of the best parts!
The best ever!
Thank you so much! I’m so glad you loved it!
What a great twist to a favorite in my house! Can’t wait to try it!
I hope you love it! It’s such a fun way to change up banana bread!
Wait…my 2 favorite breads combined?!?! Definitely giving this a try!
Yes! You get the best of both in one loaf. I hope you love it!
I cannot imagine anything better than pumpkin and banana! Perfect autumn dish! I cannot wait to try them as muffins and add nutmeg to them.
That sounds delicious! I love the idea of making them into muffins and adding a little nutmeg. I hope you love them!
I just made banana bread today and then saw this recipe, so I’m saving it to make next time
Perfect timing! I hope you give this version a try next time and love it!
Very similar to my recipe
That’s great! I hope you give this version a try too!
This will be an AMAZING addition to my Fall recipes & look forward to making it!!!
I hope you love it! It’s such a delicious recipe to add to your fall baking!
I am gonna try this and gonna try 1 with chopped walnuts and 1 with dried cranberries.
Pumpkin Banana Bread, who knew? We love banana bread and pumpkin, so combining both is going to be amazing.
Yes! They’re so delicious together. I hope it becomes a new favorite!
Well I know what I’m doing with my brown bananas today
I am going to try this Banana Pumpkin bread
What a great combination! Pumpkin and Banana are two of my favorites!
Mine too! They make such a delicious combination in this bread!
It is better then my grandma’s banana bread ?
I am going to try this! It sounds delicious, but I already know I am going to add pecans or walnuts, because I just love nuts in quick breads!!
Pecans or walnuts would be delicious in this! I hope you love it!
I tried a similar recipe like this. One, and it was really good. So I can’t wait to try this one too
I hope you love this version too! I’d love to hear what you think!
This looks yummy, I added it to two of my Plan To Eat menus to make when it cools down and I turn on the oven.
I love that! It will be such a delicious treat when the cooler weather arrives!
My son loves banana bread and I love pumpkin. Have made this before and it is delicious, especially with some chocolate chips added.
Yum! Banana and pumpkin bread sounds so good! I can’t wait to make it when I get enough pumpkin and bananas!
Cannot wait to try!
not sure about the banana? I do love the pumpkin ADD raisins yummy
Delicious and easy!! I absolutely love Eating on a Dime!! I’d been afraid of cooking until I found this blog and realized I actually can cook if I have the right recipe!
Thank you so much! I’m so glad you loved the pumpkin banana bread and that the recipes have helped you feel more confident in the kitchen!
Hey there…
Loving the recipes..for this one what size pan are we using..9×5 or 8×4 .. browsed several times .. not seeing sizes..Thank you
Either one of those will work great.
Can I cut the sugar by a quarter cup of both its for my young kids
Yes you can.
So yummy!
Hey Carrie,this looks delicious.what kind of flour? Cant wait to try.
Thank you – I used all purpose flour.