Go Back
+ servings
Pumpkin Banana Bread with fresh banana and baby pumpkins

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.
Course Breakfast, Dessert/Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 118kcal
Author Imma


  • 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 8x4 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.


  • 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.


Serving: 1 slice | Calories: 118kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Sodium: 94mg | Potassium: 120mg | Fiber: 1.5g | Sugar: 7g