Pumpkin Banana Bread – Experience the best of both worlds in this delightful ensemble of pumpkin and bananas together in one amazing baked treat. So easy to make yet super comforting and brimming with warm and cozy holiday flavors and a touch of orange. Extremely soft, moist, and rich banana bread is sure to bring pure happiness with every bite (and it comes with 2 other versions).
Super Easy Pumpkin Banana Bread
It’s the pumpkin season again! That means time to stock on the Pumpkin Spice, too, because I’m pretty sure I’m gonna be busy baking pumpkin treats after my boys finish carving out their Jack O’ Lanterns for Halloween. Of course, I just can’t let that sweet and creamy pumpkin flesh go to waste.
Additionally, you can also make pumpkin puree and freeze them to make pumpkin goodies for Thanksgiving and the coming holidays. 😉
Super Easy Pumpkin Banana Bread
So, I’m craving both Pumpkin Bread and Banana Bread, but I can’t decide which one to bake first… then I said to myself, oh yeah! Why do I need to choose when I can have them both? Then the magic happened. Tadaaaah!
Presenting my moist, tender, and delicious 2-in-1 dessert bread, Pumpkin Banana Bread. Aah! Just perfect! A little bit of pumpkin bread, a little bit of banana bread, and more happiness for my tummy. Triple win!
And, of course, to make it even more special, I added a boatload of chocolate chips and chopped nuts; then, I drizzled it with my special sweet glaze on top. Simply divine. Everything blended harmoniously in my mouth for a fantastic symphony.
The pumpkin spice really hit the spot, and the orangey flavor in the background is fascinating as well. Hmmm-mmm! Wait, let me get my 3rd slice before continuing to write this blog. ✌
Our healthy Pumpkin Banana Bread Recipe is a level-up version of our classic favorite Chocolate Chip Banana Bread because it is infused with pumpkin puree and pumpkin spice. And it’s incredibly easy to make with basic pantry staples.
- Bananas – Not only are bananas naturally delicious, but they are also extremely nutritious. They’re known for being a good source of fiber and potassium.
- Pumpkin Puree – I like using pumpkin puree rather than mashed pumpkin because it is much smoother and easier to incorporate into the batter.
- Sour Cream – The secret to every moist pumpkin banana bread is sour cream. But you can easily replace it with plain yogurt or buttermilk using a 1:1 ratio.
- Eggs – The eggs act as a binder to our healthy pumpkin banana bread recipe, making it incredibly rich and tasty.
- Dark Brown Sugar – Other than sour cream, the molasses flavor from the brown sugar also adds moisture to our pumpkin-infused banana bread.
- Granulated Sugar – I always use a mix of brown and white sugar for most of my baked treats because the brown sugar is for adding moisture, while the white sugar is for sweetening and stabilizing the dessert bread. So, it holds its shape, especially after slicing.
- Vanilla Extract – This gives a flavor boost to any of our baked goodies and desserts. I don’t recommend skipping this, either. Homemade Vanilla Extract is super easy to make and cheaper, too.
- All-Purpose Flour – Any baked treat is nothing without flour. It’s the key ingredient to every baked dessert, such as pastries, cakes, and bread. If you need a gluten-free version, just replace it with your favorite gluten-free all-purpose flour mix.
- Baking Powder and Baking Soda – These two are the leavening agents we need to make our bread dessert light and airy.
- Cinnamon, Nutmeg, Allspice, and Ginger – Our banana bread recipe won’t be as delectable without these spices to add warm and cozy holiday flavors to our classic dessert. You may also use Pumpkin Spice for this recipe.
- Orange Zest – Oh! You don’t want to skip this ingredient. The citrusy flavor gives a nice flavor accent to our pumpkin banana bread recipe. Lemon or lime zest works for this recipe if you don’t have orange.
- Salt – A pinch of salt is enough to bring balance to all the flavors.
- Butter – Not only does the butter adds moisture to our banana bread, but it also adds a nice and rich buttery flavor to it.
- Chocolate Chips – I highly suggest using semi-sweet or dark chocolate chips since our dessert bread is already sweet enough.
- Pecans or Pumpkin Seeds – These add a lovely texture and nutty flavors, too. You can also use any of your favorite nuts, such as walnuts, cashew, or almonds, for this recipe.
- Pumpkin Banana Muffins – Just use the same batter and bake them in muffin tins instead of loaf pans. However, you need to adjust the baking time since muffins are smaller. Or you can try a Banana Bread Muffin recipe.
- Gluten-Free Version – We all love how gluten makes this delectable healthy pumpkin banana bread so soft, tender, and enjoyable. However, if you want to enjoy it gluten-free, just can use gluten-free flour substitutes like Bob’s Red Mill Gluten-Free Baking Flour.
- Sugar-Free Version – The best sugar-free substitutes are monk fruit sweetener, erythritol, stevia, and sucraloses, such as Splenda or Equal. But you’ll need to adjust the measurements according to your preferred sweetness.
- Peanut Butter – Are you a Peanut Butter lover? Sure! Well, you really can’t go wrong with peanut butter. The added flavor will surprise you. 😉
- Cream Cheese – Make our pumpkin banana bread even more fancy and tasty by adding a layer of cream cheese as a filling, topping, or both! Ahh! Truly indulging, indeed! You could even use the cream cheese glaze in my Cinnamon Rolls recipe to ramp up the happiness factor.
- Cocoa Powder or Instant Coffee Granules – Amp up the flavor with a tablespoon or two of cocoa or coffee powder. Whatever suits your palate. 😉
Serving and Storage Instructions
- Let the Pumpkin Banana Bread cool completely before slicing or storing.
- Store – Line a sealable or airtight container with a paper towel and place the Pumpkin Banana Bread on top of it. And then lay another paper towel on top of the banana bread before placing the lid. Do this so that the paper towels absorb the excess moisture and prevent soggy bread.
- Room Temperature – It can stay fresh for up to 4 days covered at room temperature.
- Refrigerate – Wrap the whole bread nicely and tightly with a plastic wrap before placing it inside the fridge. Keeping it in the refrigerator will help it stay fresh for up to 1 week.
- Freeze – To extend its shelf life, store it in the freezer for up to 3 months. Make sure that it is properly wrapped with a plastic wrap or foil, then place it inside a freezer-safe bag, removing all the air inside before sealing.
Reheating Pumpkin Banana Bread
- Thaw – When ready to serve, thaw the pumpkin banana bread in the fridge overnight. Let it come to room temperature before serving. Or-
- Microwave – Reheat on medium power for 10-15 seconds or until warm. Reheating it too long in the microwave will make it tough.
- Oven – Preheat the oven at 350°F. Cover the banana bread with a foil and reheat for 10-15 minutes or until heated through. Or you can use the toaster for toasted pumpkin banana bread.
Note: Do the same when storing and reheating leftover Pumpkin Banana Bread and muffins.
Actually, there are many factors to consider, but here are some of the most common causes.
First, it may be because your ingredients are not measured correctly, and the dry and wet ingredients ratio wasn’t correct.
Second, the baking soda and baking powder may have expired.
Last, opening the oven door too often can make cakes and bread fall. All of these can cause your bread to fail.
Let it cool completely before storing. You can store it at room temperature in an airtight container to keep it moist. Refrigerating your banana bread may dry it up quickly if not stored properly. So, if you intend to store your banana bread in the fridge, make sure to wrap it tightly with a cling wrap.
The number one reason is over-mixing the batter, causing it to develop too much gluten or decreasing the leavening agents’ effectiveness. And as a result, the banana bread comes out hard and rubbery. Another reason is over-baking the banana bread, which results in hard and dry banana bread as well.
What Goes with Pumpkin Banana Bread?
Our Pumpkin Banana Bread makes a great breakfast or snack and doubles as a dessert, too. Pairing it with the hot and cold beverages below completes our holiday comfort food delight.
More Recipes to Try
- Sweet Potato Casserole with Pecans
- Strawberry Banana Bread
- Pumpkin Chocolate Chip Cookies
- Chocolate Zucchini Bread
- Pumpkin Cake
How to Make Pumpkin Banana Bread?
Combine Wet Ingredients
- Preheat Oven to 350℉/177℃.
- Combine Wet Ingredients – In a small bowl, mix the mashed bananas, pumpkin puree, sour cream, and eggs. (Photos 1-2)
Combine Wet and Dry Ingredients
- Add the Flavor – Add the brown sugar, granulated sugar, and vanilla into the wet batter and mix until smooth; set aside. (Photo 3)
- Mix Wet and Dry – Gradually add the dry ingredients to the wet ingredients—flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, orange zest, and salt; mix until fully combined. (Photo 4)
- Add the Butter – Pour in melted butter and continue to stir until the butter has been fully incorporated into the mixture. (Photo 5-6)
- Grease the Bread Pan – Grease an 8×4″ or 9×5″ loaf pan with cooking spray. (Photo 7)
- Pour the Batter – Scrape down the sides, pour batter into the greased pan, and spread evenly. Or divide the batter between two smaller bread pans.
- Add Toppings – Add the desired toppings or leave the bread plain. Mix in chocolate chips if making chocolate pumpkin bread. Or top with chopped nuts. (Photos 8-10)
- Bake – Put the pumpkin banana bread in the oven and bake for 55-60 minutes (If using two bread pans, start checking it at around 30 minutes) or until a cake tester inserted into the center comes out clean. Let the pumpkin banana bread remain in the pan(s) for about 10 minutes before removing it, then turn it out onto a wire rack to cool completely. (Photos 11-12)
- Drizzle with sauce – if desired.
Watch How To Make It
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Pumpkin Banana Bread
- 1 cup banana, mashed (about 2 big bananas)
- 1 cup or 8 ounces/225 grams pumpkin puree
- ¾ cup or 177 milliliters sour cream
- 3 large egg
- 1 cup or 200 grams dark brown sugar
- ½ cup or 100 grams white sugar
- 1 tablespoon or 15 milliliters vanilla extract
- 3 cup or 360 grams all-purpose flour
- 2 teaspoon or 10 grams baking powder
- ¾ teaspoon baking soda
- 2 teaspoon or 5 grams cinnamon
- 1 teaspoon or 2.2 grams nutmeg
- 1 teaspoon or 2.2 grams ginger
- 1 teaspoon or 2.2 grams allspice
- 1 tablespoon orange zest
- 1 teaspoon or 5.7 grams salt
- 12 tablespoons or 6 ounces unsalted butter, melted (optional)
- 1 cup or 170 grams chocolate chips
- ½-1 cup 68 – 125 grams pecans, walnuts, or pumpkin seeds, chopped
- Preheat oven to 350℉/177℃.
- In a small bowl, mix mashed bananas, pumpkin puree, sour cream, and eggs.
- Add the brown sugar, granulated sugar, and vanilla into the wet batter, and mix until smooth; set aside.
- Gradually add the dry ingredients into the wet ingredients – Flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, orange zest, and salt; mix until fully combined.
- Pour in melted butter, and continue to stir until the butter has been fully incorporated into the mixture.
- Grease an 8×4 or 9×5 loaf pan with cooking spray or butter.
- Scrape down the sides and pour the batter into the greased pan and spread evenly. Or divide the batter between two greased bread pans.
- Add the desired toppings or leave the bread plain. Mix in chocolate chips if making chocolate pumpkin bread. Or top with chopped nuts.
- Bake for 55-60 minutes (if you divided the batter between two bread pans, start checking it at 30 minutes) or until a cake tester inserted into the center comes out clean.
- Let the pumpkin banana bread remain in the pan(s) for about 10 minutes before removing, then turn out onto a wire rack to cool completely.
- Drizzle with sauce if desired.
Tips & Notes:
- Choose overripe bananas with brown spots on them.
- Make sure to use fresh pumpkin puree for the best-tasting pumpkin banana bread.
- To prevent sunk center or raw center, refrain from opening the oven door too often. Opening the door lowers the temperature and disrupts the rising process.
- If the banana bread is browning too quickly, cover the pan loosely with foil. And continue to bake until done.
- You can use the same batter and bake them in muffin tins to make pumpkin banana muffins. Bake at 350°F for 20-25 minutes.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.