A slice of this healthy Pumpkin Banana Bread is the best way to celebrate the Fall season! Mashed bananas and pumpkin puree are mixed with pumpkin spice and baked into a moist loaf in this easy recipe. Plus, you can easily make this bread gluten-free and vegan so everyone can enjoy the deliciousness!
Technically Fall weather does not hit Texas until AT LEAST mid-October.
However, that doesn’t stop me from cranking out all things PUMPKIN starting September 1st. And this year?
We’ve been celebrating the change in seasons with this Pumpkin Banana Bread.
Mashed ripe bananas and pumpkin puree are the stars of the show and are what make the loaf so incredibly moist.
And like any good banana nut bread, we couldn’t forget the pecans! They add the perfect crunch to balance out the tender texture of the bread.
Since bananas are already naturally sweet, you also don’t need to use nearly as much sugar – making it a healthy option to eat for breakfast, snacks, or dessert.
Gobble up the whole loaf with the family, or freeze a few slices to enjoy all Fall long. Either way you slice it, I have a feeling you’re about to FALL for the best pumpkin banana nut bread you’ve ever had!
Ingredients
The simple ingredients needed to make this pumpkin banana bread recipes include:
- Pumpkin Puree. Either buy store bought, or make your own Pumpkin Puree from scratch. Just make sure you don’t get pumpkin pie filling, it has added sugar and spices and the cans can look SUPER similar!
- Bananas. Very ripe ones will be the most naturally sweet, about 5-6 days after buying them from the grocery store. Two medium bananas should give you about ¾ cup, but be sure to measure this out because too many bananas will make the bread soggy.
- Sweetener. A combo of pure maple syrup and white sugar are needed. You can substitute coconut sugar instead if you would like to keep it refined sugar free.
- Flour. Both all purpose flour, or a gluten-free 1-to-1 blend may be used.
- Butter. If you are vegan, swap out for coconut or vegetable oil.
- Eggs. Additionally, for a vegan bread mix in flax or chia eggs instead.
- Spices. Pick a store bought or a homemade Pumpkin Pie Spice. Also include a little bit of cinnamon. For a more spicy loaf, skip the cinnamon and do all pumpkin pie spice.
- Nuts. Pecans are preferred, but walnuts taste great as well. Throw them in raw, or go the extra mile and make Toasted Pecans for more flavor.
How to Make Pumpkin Banana Bread
Like any other quick bread recipe, the steps for making this pumpkin bread recipe are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Whisk the Wet
It is very important to mix the wet and dry ingredients separately before combining the two. And a quick trick for mashing bananas: place in a ziploc bag with a little room to spare, and mash the banana with your hands. So easy, right!
In a large bowl, whisk together the bananas, pumpkin, sugar, maple syrup, eggs, butter, and vanilla. Whisk the mixture until it’s well-combined.
Mix the Dry
You want the leavening ingredients to evenly disperse. Use a whisk or a large fork for the best results.
Combine with Nuts
Stir until everything is just incorporated. Be careful not to over mix the batter.
Bake in the Oven
Pour the batter in a loaf pan, don’t forget to coat it with non-stick spray first so it pops out easily! Place in an oven preheated to 350°F for 65-75 minutes.
You can also line the pan with parchment paper, it is optional, but it makes it a breeze to remove the loaf so it can cool more quickly.
Check for Doneness
This bread can be tricky to tell when it’s finished baking. Do NOT undercook it, the interior will be soggy instead of perfectly moist.
Cook for AT LEAST 65 minutes, but closer to 75 minutes. If the top starts to brown too quickly, you can protect it with a piece of foil.
Use a toothpick to check for moist crumbs. You can also use a meat thermometer, check for an internal temperature of 190°-200°F.
Dietary Modifications
The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-Free – Make sure to select a gluten-free 1-to-1 blend for the flour.
- Dairy-Free – Substitute the butter for coconut or vegetable oil.
- Vegan – Swap out the butter for coconut or vegetable oil, and use flax or chia “eggs” instead of eggs.
Meal Prep and Storage
- To Prep-Ahead: Make up the whole loaf in advance and keep until you’re ready to enjoy.
- To Store: Pumpkin bread will stay fresh for 3 days at room temperature, or up to 1 week in the fridge. Seal in an airtight container.
- To Freeze: Cool completely then wrap in plastic wrap, place in a freezer-safe airtight container and freeze for 3 months.
- To Reheat: If you’d like a warm loaf, heat in a 350°F oven for 10 minutes. Or, add individual slices to a 325 degree toaster oven for 1-2 minutes with a bit of butter.
FAQs
You likely used too much liquid and not enough dry ingredients. Make sure to follow the recommended measurements carefully.
There are a number of reasons this can happen. The ratio of wet and dry ingredients may be off, or the leavening agents may be missing or mis-measured. This can also happen when the bread is undercooked, when the pan is overfilled, or when the oven is not hot enough.
Yes, baked pumpkin bread is safe to store at room temperature for up to 3 days when sealed in an airtight container.
Insert a toothpick into the middle of the loaf and look for it to come out clean. The internal temperature should also reach 190°-200°F.
Expert Tips and Tricks
- The riper the better. When bananas are extra ripe they are naturally sweeter.
- Mix separately. Stir together the dry ingredients and wet ingredients before combining the two.
- Get toasty. Roast the nuts in oven before mixing in to add more flavor and texture.
- Line with parchment. By placing parchment paper in your baking pan, it makes it easier to remove the loaf.
- Double-check doneness. You don’t want to undercook it. Use a toothpick or meat thermometer to check.
More Pumpkin Recipes
‘Tis the season for all things pumpkin! If you’re a fan like me, check out these other healthy recipes:
Pumpkin Chocolate Chip Cookies
Love banana bread? You’ll want to check out this Protein Banana Bread, Paleo Banana Bread or these Healthy Banana Nut Muffins next!
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Ingredients
- 1 cup pumpkin puree
- ¾ cup bananas mashed, about 2 medium-sized
- 6 Tbsp. butter melted
- ½ cup white sugar or coconut sugar
- ⅓ cup pure maple syrup
- 2 eggs large
- 1 tsp. vanilla
- 2 cups flour all purpose or gluten-free 1-to-1 blend
- 1 ¼ tsp. pumpkin pie spice
- ½ tsp. cinnamon
- 1 tsp. baking soda
- ¼ tsp. baking powder
- ¼ tsp. salt
- ¾ cup pecans chopped, toasted*
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the bananas, pumpkin, sugar, maple syrup, eggs, butter, and vanilla. Be sure to let the butter cool before adding it in so it doesn’t cook the eggs.
- In a separate large bowl whisk together the flour, pumpkin pie spice, soda, powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined and then mix in the chopped pecans.
- Line a 9×5-inch loaf pan with a piece of parchment paper and spray with non-sticking cooking spray. Pour in the batter and spread it out evenly in the pan.
- Bake bread in preheated oven for 65-75 minutes. Check for doneness by inserting a toothpick into the center of the bread. If any crumbs are visible, return it to the oven and continue cooking it. You can also tell that it’s ready when the internal temperature reaches 190-200 degrees.
- Let the bread cool to room temperature before slicing and serving. Enjoy!
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Notes
Substitute melted coconut oil and a flax or chia egg to make this recipe vegan.
- To Store: Pumpkin bread will stay fresh for 3 days at room temperature, or up to 1 week in the fridge. Seal in an airtight container.
- To Freeze: Cool completely then wrap in plastic wrap, place in a freezer-safe airtight container and freeze for 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When do you add the sugar?
Hi Beth, it gets added into the egg and banana mixture. We’ll clarify this in the instructions. Thanks!
Excellent recipe! I added hazelnuts and dried apricots. Dried cranberries would be great too!
Yay! So happy to hear you enjoyed the recipe, Lisa! That sounds delicious especially for adding some additional crunch. Thanks so much for taking the time to leave a comment and rating!