Deliciously Moist & Healthy Pumpkin Banana Bread: Your New Favorite Fall Treat
Prepare to fall in love with this incredibly moist and tender pumpkin banana bread! It’s not just a treat; it’s an easy, healthy, and delightfully spiced quick bread recipe that will become a staple in your kitchen. Crafted with wholesome ingredients and bursting with autumnal flavors, this loaf comes together effortlessly with just a whisk and promises to stay moist and delicious for over a week – if it lasts that long!
This isn’t just any quick bread; it’s engineered for ultimate moisture and tenderness. We achieve this irresistible texture by combining a quartet of powerhouse ingredients: rich brown sugar, nourishing coconut oil, creamy pumpkin puree, and naturally sweet ripe bananas. Each component plays a vital role in creating a loaf that’s exceptionally soft, never dry, and always a delight.
Consider this recipe the harmonious culmination of your favorite baked goods. It takes the best elements of my signature moist banana bread recipe, infuses the warm, cozy essence of classic pumpkin bread, and even hints at the spiced crumbly goodness of a pumpkin coffee cake – all beautifully blended into one perfect loaf. It’s truly a healthy pumpkin banana bread that satisfies every craving.
Whether you’re looking for a swift and satisfying breakfast, a wholesome afternoon pick-me-up, or a delightful dessert, this pumpkin banana bread recipe fits the bill. As soon as the leaves start to turn and autumn arrives, you can bet I keep this delightful bread and my scrumptious apple crisp energy bites stocked in my freezer, ready for any occasion. Its versatility makes it a perfect addition to any fall menu, offering comfort and flavor in every slice.
Why You Will Absolutely Love This Pumpkin Banana Bread
- Effortless One-Bowl Preparation: Say goodbye to mountains of dishes! This incredibly easy quick bread recipe is designed to be made by hand in just one bowl, streamlining your baking process. In under 20 minutes, your kitchen will be filled with the intoxicating aroma of fall spices, promising a delightful treat with minimal cleanup. It’s baking made simple and satisfying.
- The Perfect Fusion of Flavors: Can’t decide between using up those perfectly ripe bananas or indulging in a pumpkin-spiced delight? Now you don’t have to! This autumnal quick bread brings the best of both worlds together, offering the sweet, comforting notes of banana perfectly complemented by the warm, earthy flavors of pumpkin and a medley of spices. It’s a match made in heaven for your taste buds.
- Unrivaled Tenderness, Moisture, and Spice: Thanks to the clever combination of mashed bananas, pumpkin puree, and coconut oil, this bread boasts an exquisitely tender and moist crumb without ever feeling greasy. Each bite delivers that quintessential cozy pumpkin pie spice flavor, making it an irresistible treat that embodies the very essence of autumn. It’s perfectly balanced, aromatic, and utterly delicious.
Table of Contents
- Why You Will Love This
- Ingredients & Substitutions
- Variations for Pumpkin Banana Bread
- How to Make Pumpkin Banana Bread
- Chef Lindsey’s Recipe Tip
- Recipe FAQs
- Recommended Quick Bread Recipes
- Pumpkin Banana Bread Recipe
- Before You Go
Key Ingredients & Smart Substitutions for the Best Pumpkin Banana Bread
- All-Purpose Flour: Our go-to for its balanced gluten content, which creates a beautifully light and tender crumb in this pumpkin banana bread. For an added nutritional boost and a distinct flavor profile, you can easily substitute whole wheat flour or buckwheat flour. I often do this in recipes like my vegan chocolate chip banana bread, achieving wonderful results.
- Ground Cinnamon, Ginger, Nutmeg, Allspice, and Clove: This classic medley of spices is carefully chosen to create a perfectly balanced and aromatic quick bread, evoking the warm, comforting essence of autumn. If you prefer, you can substitute this blend with 2 ¾ teaspoons of my homemade pumpkin spice recipe or even a vibrant apple pie spice mix for a slightly different, yet equally delicious, autumnal twist.
- Ripe Bananas: The secret to truly flavorful banana bread lies in the ripeness of your bananas. Ideally, look for bananas that are just beginning to develop brown spots – this indicates peak natural sweetness and flavor, which is essential for both this pumpkin banana bread and delightful treats like my banana brownies. The riper the banana, the richer the taste and moisture it adds to your loaf.
- Pumpkin Puree: For consistent results and the perfect texture, I personally rely on Libby’s pumpkin puree, as it’s the brand I use for developing all my recipes. However, feel free to use any high-quality pure pumpkin puree brand you prefer. Just be sure to grab pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar that would alter the recipe.
- Coconut Oil: I specifically choose organic extra virgin coconut oil for my quick breads because it consistently delivers an incredibly moist and tender crumb, alongside its impressive health benefits. It’s a win-win for flavor and wellness. If coconut oil isn’t available or preferred, you can easily substitute it with canola oil or vegetable oil. While olive oil can also be used, be aware it will impart a distinct flavor; I generally recommend reserving it for recipes where its robust taste is an asset, such as my exquisite pumpkin olive oil cake.
- Brown Sugar: This ingredient is key to the bread’s incredible moisture and rich, caramelized flavor. Brown sugar contains molasses, which not only adds depth but also helps keep the bread soft and tender long after baking.
- Eggs: Large eggs act as a crucial binder, providing structure and contributing to the rich texture of the bread. They help emulsify the batter, leading to a cohesive and satisfying crumb.
- Vanilla Extract: A touch of pure vanilla extract enhances all the other flavors in the bread, adding a subtle warmth and complexity that rounds out the overall taste profile.
Refer to the complete recipe card below for precise measurements and additional details on all ingredients.
Exciting Variations for Your Pumpkin Banana Bread
- Elevate with a Frosting or Streusel Topping. Take your pumpkin banana bread to the next level by adorning it with a luscious frosting. A classic cream cheese buttercream frosting would be divine, or for an extra layer of decadence, try a maple cream cheese frosting crafted with my homemade salted maple caramel sauce. Alternatively, for a delightful textural contrast, a sweet and crunchy cinnamon streusel topping, like the one used in my banana crumb bread, would be absolutely scrumptious.
- Craft a Super Healthy Pumpkin Banana Bread. For a more nutrient-dense version, simply swap the all-purpose flour for 1 ¾ cups (255g) of whole wheat flour or your preferred gluten-free all-purpose flour blend. When using whole wheat flour, remember it absorbs more liquid, so I recommend adding about ½ cup of unsweetened almond milk to the batter along with the wet ingredients to maintain optimal hydration and moisture.
- You can also further enhance the health factor by substituting the brown sugar with ½ cup (85g) of natural date sugar, which provides a lovely caramel-like sweetness with added fiber and minerals.
- Personalize with Your Favorite Mix-ins. This pumpkin banana bread is a fantastic canvas for your favorite additions. For a delightful crunch and nutty flavor, fold in ½ to 1 cup of chopped pecans or walnuts. If you’re craving something truly indulgent, dark or milk chocolate chips are a decadent treat that pairs beautifully with the pumpkin and banana. For a touch of tangy sweetness, dried cranberries or cherries would also be a delightful and colorful addition. Consider white chocolate chips for a sweet, creamy contrast.
- Mini Loaves or Muffins: Instead of one large loaf, divide the batter into mini loaf pans or muffin tins. Adjust baking time accordingly (muffins typically bake for 20-25 minutes, mini loaves for 30-40 minutes) for easy-to-share portions perfect for gifting or quick snacks.
How to Make the Most Delicious Pumpkin Banana Bread: Step-by-Step
Follow these simple instructions to bake a perfectly spiced, moist pumpkin banana bread that will impress everyone. More detailed measurements and full recipe information can be found in the comprehensive recipe card located further below.
Step 1: Prepare Your Oven and Pan. Begin by preheating your oven to 350°F (175°C) using the conventional setting (no fan for best results with quick breads). Lightly spray a standard 1-pound loaf pan (approximately 9×5 inches) with non-stick cooking spray, or for a richer crust, brush it thoroughly with melted butter.
Pro Tip for Easy Removal: For effortless removal and a beautifully shaped loaf, line your prepared pan with a sheet of parchment paper, ensuring there’s an overhang on the longer sides. You can use mini binder clips to hold these flaps in place while baking, preventing them from flopping onto your delicious loaf and ensuring a perfect lift-out once cooled. This little trick makes cleanup a breeze!
Step 2: Combine Dry Ingredients. In a medium-sized mixing bowl, combine all your dry ingredients: the all-purpose flour, baking soda, baking powder, kosher salt, and the full array of spices (ground cinnamon, ginger, nutmeg, allspice, and cloves). Whisk these thoroughly together until they are well combined and evenly distributed. This ensures that the leavening agents and spices are evenly incorporated throughout the pumpkin banana bread batter (refer to photo 1).
Step 3: Mix Wet Ingredients. In a separate, generously sized mixing bowl, whisk together the ripe mashed bananas, pumpkin puree, melted coconut oil, dark brown sugar, large eggs, and vanilla extract. Continue whisking until the mixture is completely smooth and homogenous, with no streaks of egg or unincorporated sugar (refer to photo 2).
Helpful Tip: If your bananas aren’t extremely ripe and soft, take a moment to mash them thoroughly with a fork or potato masher *before* adding the pumpkin and oil. This extra step will help prevent large, unappealing clumps of banana in your finished bread, ensuring a smooth, even texture.
Step 4: Gently Combine Wet and Dry. Add the whisked dry flour mixture directly into the large bowl containing your wet ingredients. Using a rubber or silicone spatula, gently fold the ingredients together. Mix just until the flour streaks disappear and everything is barely combined. Be careful not to overmix, as this can develop the gluten in the flour too much, resulting in a tough, dense quick bread rather than a tender one.
Step 5: Bake to Perfection. Carefully pour the prepared pumpkin banana bread batter into your lined and greased loaf pan. Use your spatula to gently smooth out the top, ensuring an even bake (refer to photo 3). Transfer the pan to your preheated oven and bake for approximately 45 minutes to 1 hour. To check for doneness, insert a cake tester or a clean toothpick into the center of the loaf; it should come out clean (refer to photo 4). If it comes out with wet batter, continue baking for a few more minutes and test again.
Step 6: Cool and Enjoy. Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. This resting period allows the bread to firm up slightly, making it easier to handle. After 10 minutes, carefully invert the loaf onto a wire rack to cool completely. Cooling completely before slicing is crucial for the best texture and to prevent the bread from steaming and becoming gummy inside. Once fully cooled, slice and savor your perfectly moist pumpkin banana bread!
Chef Lindsey’s Expert Recipe Tip: Always Have Ripe Bananas!
Finding perfectly ripe, spotty bananas at the grocery store exactly when you need them can be a challenge. My solution? I always purchase at least two bunches of bananas and let them ripen naturally on my counter or in a brown paper bag for 2-3 days until they develop those desirable brown spots, indicating peak sweetness. Once they’re perfectly ripe, I peel them, break them into smaller pieces, and then freeze them in an airtight container or freezer bag. This way, I always have a stash of perfectly ripe, ready-to-use bananas on hand for my favorite recipes, like Nutella swirled banana bread, smoothies, or this delicious pumpkin banana bread, ensuring I’m always prepared for a baking whim!
Pumpkin Banana Bread Recipe FAQs
Once your baked pumpkin banana bread has completely cooled, store it properly to maintain its moisture and flavor. For up to three days, it will stay perfectly fresh when wrapped tightly in plastic wrap or placed in an airtight container at room temperature. If you wish to extend its shelf life, you can store it in the refrigerator for up to a week. For longer storage, this bread freezes beautifully for up to two months. For maximum convenience, slice the loaf before freezing and wrap individual slices in plastic wrap, then place them in a freezer-safe bag. This allows for easy defrosting and quick, ready-to-eat snacks whenever a craving strikes!
A tough texture in quick bread is most commonly caused by overmixing the batter or overbaking the loaf. To avoid this and ensure a tender crumb, always make sure to mix your wet ingredients thoroughly before adding the dry ingredients. Once the dry ingredients are introduced, fold them in gently with a rubber or silicone spatula until they are just combined, and no streaks of flour remain. Stop mixing as soon as everything is incorporated. Similarly, keep an eye on your baking time; bake until a toothpick inserted into the center comes out clean, and no longer. Overbaking can dry out the bread and make it tough.
Absolutely! Frozen bananas are excellent for banana bread, and often even sweeter once thawed. Just remember to allow them to defrost completely before incorporating them into your batter. As bananas thaw, they release quite a bit of liquid. It’s important to be cognizant of this excess liquid; you may need to drain some of it off, or simply reduce the amount of other wet ingredients slightly, to maintain the perfect batter consistency and prevent your bread from becoming too wet. The mashed texture of thawed frozen bananas is ideal for this recipe.
While this wonderfully moist and spiced pumpkin banana bread is absolutely perfect and satisfying on its own, especially when warm, there are many delightful ways to serve it to enhance the experience. Consider pairing a slice with a drizzle of elegant crème anglaise, a generous spread of homemade pumpkin butter, or a dollop of rich homemade maple butter for an extra layer of flavor. For a lighter, protein-packed option, a smear of creamy Greek yogurt makes a fantastic accompaniment, offering a pleasant tang that complements the sweetness of the bread. A warm cup of coffee or a spiced chai latte also makes for a perfect pairing.
Yes, absolutely! To make this recipe gluten-free, simply substitute the all-purpose flour with an equal amount (2 cups or 250g) of a good quality gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum, or add ½ teaspoon if it doesn’t, to help with structure. You might also find that gluten-free flours absorb more liquid, so be prepared to add an extra tablespoon or two of milk or water if the batter seems too thick. The result will be a delicious gluten-free pumpkin banana bread that everyone can enjoy!
Yes, this recipe is naturally dairy-free as written! It uses coconut oil instead of butter, making it a wonderful option for those with dairy sensitivities or following a dairy-free diet. All other ingredients listed are typically dairy-free. Enjoy this healthy and delicious quick bread worry-free!
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Pumpkin Banana Bread
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Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ⅛ teaspoon cloves
- 1 cup ripe bananas mashed (2 large)
- 1 cup pumpkin puree
- ½ cup coconut oil melted (or vegetable oil)
- ¾ cup dark brown sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F conventional (no fan) and spray a 1-pound loaf pan with non-stick cooking spray or brush with butter.
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In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
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In a separate large mixing bowl, whisk together the bananas, pumpkin, oil, sugar, eggs, and vanilla extract until smooth and homogenous.
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Add the flour mixture to the bowl with the wet ingredients and fold in with a rubber or silicone spatula just to combine.
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Pour into the prepared pan and smooth out the top with your spatula. Bake until a cake tester or toothpick comes out clean. It will take 45 minutes to an hour.
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Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely before slicing.
Notes
Flavor Tips – For the best authentic flavor, always ensure you are using pure pumpkin puree and not pumpkin pie mix, which contains added spices and sugar.
Variations – This versatile batter can also be baked into delightful mini loaves or muffins, which are ideal for grab-and-go snacks, lunchbox treats, or perfect for festive fall gifting to friends and family. Adjust baking times accordingly for smaller formats.
Storage – To keep your pumpkin banana bread at its best, store it well-wrapped at room temperature for up to 3 days, in the refrigerator for up to 1 week, or frozen for up to 2 months.
Nutrition
Before You Go: Explore More Autumnal Delights!
I sincerely hope you savored every bite of this delightful autumnal quick bread recipe. The combination of sweet banana and warm pumpkin spices truly makes it a comforting treat for any season, especially fall. If you’re looking to continue your culinary journey with more delicious pumpkin creations, be sure to explore our other fantastic pumpkin dessert recipes. From the smooth and creamy indulgence of this pumpkin cheesecake to the perfectly spiced and tender texture of these delightful pumpkin cream cheese muffins, there’s a pumpkin recipe to satisfy every craving. Happy baking!
