Pumpkin Banana Bread

There are few things I love more than cozy fall bread recipes when the weather gets cooler. I especially love my Pumpkin Chocolate Chip Bread, Pumpkin Bread with Cream Cheese Frosting, Brown Butter Banana Bread, Starbucks Pumpkin Bread, Apple Banana Bread and Pumpkin Apple Bread recipes. I know you’ll love this pumpkin and spice filled banana bread just as much as I do because: 

• Layers of flavors and textures. From the moist and tender, banana and spice filled pumpkin bread to the sweet maple glaze, this pumpkin banana bread will delight your senses. 
• Easy to make. This quick and easy pumpkin bread with bananas can be made in a couple of bowls and tastes just like the perfect fall banana bread.
• Perfectly cozy and made for colder days. There’s nothing more satisfying than enjoying a slice of spiced pumpkin and banana bread on a cool, crisp morning.

This easy banana pumpkin loaf recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. 

• Dry Ingredients: Gather all purpose flour, baking soda, ground cinnamon, pumpkin spice and salt .
• Wet Ingredients: Gather bananas, a neutral baking oil, light brown sugar, eggs, pumpkin puree and vanilla extract.

This moist pumpkin banana loaf is as easy to make as it is delicious. Here are my recommended substitutions if you need them.

• All purpose flour: To make this banana pumpkin bread recipe gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Make sure to measure the flour by grams (240 g) versus cup for cup for the most accurate substitution. 
• Baking Soda: Make sure the baking soda is fresh. This recipe has not been tested with baking powder only. 
• Ground Cinnamon and Pumpkin Pie Spice: I love a lot of sweet warming spices when I bake with pumpkin. Cinnamon is particularly wonderful so I like to use more of that spice.  If you don’t have ground cinnamon or pumpkin pie spice, you can also use 1 tablespoon  chai spice or apple pie spice blends.
• Mashed Banana: Make sure the bananas are fully ripened with some brown spots. 
• Light Brown Sugar: This pumpkin and banana loaf calls for light brown sugar, but maple sugar would also work well to make this recipe refined sugar free. 
• Oil: Any neutral baking oil will work well in this pumpkin and banana bread recipe. If you prefer a more buttery taste, use ½ cup (118 ml) melted butter. 
• Eggs: This recipe has not been tested without eggs. 
• Canned Pumpkin Puree: You can use the same amount of fresh pumpkin puree if you have some on hand. Do not use pumpkin pie filling. 
• Vanilla Extract: This helps to round out all the other flavors.

Variations

• Mini Pumpkin Banana Bread Loaves: Prepare the recipe as written. Evenly pour the batter into (3) 5¾ x 3 inch loaf pans. Bake for about 22 - 30 minutes. For any smaller sized loaf pans, make sure to fill each of the pans no more than ¾ full. Bake for about 18 - 22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. 
• Banana and Pumpkin Bread with Streusel: Mix ½ cup (60g) all purpose flour with ¼ cup (50 g) light brown sugar, ½ teaspoon ground cinnamon and ½ cup  (75 g) chopped raw or toasted walnuts (optional) until well combined. Using two forks, pastry cutter or your hands, work in 4 tablespoons (57 g) cold, cubed butter until a sand like consistency forms. There should be some larger pieces of streusel mixed in. 
• Maple Glaze: Whisk 1½ cups (180 g) powdered sugar with 3 - 4 tablespoons (45-60 ml) maple syrup, ½ teaspoon vanilla extract and 1 - 2 tablespoons (15 - 30 ml) milk, as needed until smooth. Fully cool the bread before topping with the glaze. 
• Cream Cheese Glaze: Mix 4 oz. (113 g) room temperature cream cheese with 4 tablespoons (57 g) room temperature unsalted butter until smooth. Mix in 1 teaspoon (5 ml) vanilla extract and 1 cup (125 g) powdered sugar to smooth and well combined. If needed, mix in 1 - 3 teaspoons (5 - 15 ml) milk.

Learn how to make pumpkin banana bread in a few easy steps.

1. Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides. In a large bowl, whisk the flour, baking soda, ground cinnamon, pumpkin spice and salt together until well combined. 
2. In another large mixing bowl, mash the bananas until just a few small lumps remain. Whisk in the oil or melted butter, light brown sugar, eggs, pumpkin puree, and vanilla extract until smooth and well combined. Whisk the dry ingredients into the wet until mostly smooth. A few small lumps are fine. If you are adding nuts, stir the nuts in at the same time as the dry ingredients. 
3. Pour the pumpkin banana cake batter into the prepared loaf pan.Bake the moist banana pumpkin bread for 50 - 60 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. The edges of the bread will also pull slightly away from the edges of the pan. Cool the pumpkin banana loaf cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool the bread at room temperature for about an hour before slicing or topping with a glaze or frosting.

Other Pumpkin and Banana Recipes to Try

• Pumpkin Coffee Cake
• Pumpkin Banana Muffins
• Banana Coffee Cake
• Pumpkin Bundt Cake
• Pumpkin Donuts

If you try this Pumpkin Banana Bread recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M