Pumpkin Banana Bread

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

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 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! 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 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.

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.

More pumpkin recipes

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

Bake up Pumpkin Oatmeal Cookies or Healthy Pumpkin Bread
Start the day with Pumpkin Baked Oatmeal, Pumpkin Pancakes or Pumpkin Waffles
Try Pumpkin Cream Cheese Muffins
Go savory with Penne with Pumpkin Pasta Sauce or Easy Pumpkin Soup
Blend up a Pumpkin Smoothie or Easy Pumpkin Hummus
End your meal with Mini Pumpkin Pies or Incredible Vegan Pumpkin Pie
Add booze with a Pumpkin Martini or Pumpkin Old Fashioned

This pumpkin banana bread recipe is…

Vegetarian.