Looking for a tasty twist on traditional banana bread? Try out this delicious pumpkin banana bread recipe that’s perfect for fall. Plus, watch our step-by-step video tutorial to see how it’s made.
Banana bread as a pumpkin bread mashup! Whenever you’ve got that last cup of pumpkin left over and a few overripe bananas, make banana pumpkin bread!

Easy Pumpkin Banana Bread
Also known as, yuuuuuuuuuummy! This banana pumpkin chocolate chip bread recipe isn’t just for a delicious recipe, but I also created it to solve an irritation of mine as well. I could be the only one with this problem — or haunting, whatever you’d like to call it — but I’m rolling with it. I’m sick to death of recipes that call for a certain amount of pumpkin, and then I’m left with a tupperware in the fridge of leftovers (oh shoot, this easy pumpkin bread recipe will create that problem for you!)
Can’t we start making three different can sizes of pumpkin puree, or create recipes that use an entire can? And again, I realize I didn’t think through this as I’m often left with an extra cup after I’ve made this banana pumpkin bread. If you’re just making this moist pumpkin bread on your own you’re now going to have leftover pumpkin puree, so I guess you’ll just have to double this thing up and ding dong ditch the neighbors with a loaf.

Pumpkin Banana Bread Ingredients
Because I didn’t want you to wind up with more leftover ingredients than necessary, I didn’t mess around with any special ingredients in this banana pumpkin bread recipe. Why mess with a good thing, right? For this banana pumpkin chocolate chip bread, you’ll need…
- Wet Ingredients: Eggs, Unsalted Butter, Canola Oil, Sugar and Vanilla
- Dry Ingredients: Flour, Baking Powder, Baking Soda, Salt, Pumpkin Pie Spice
- Pumpkin Puree: make sure you use canned pumpkin puree and NOT pumpkin pie filling
- Bananas: ripe bananas that are a deep yellow with lots of brown spots will provide the strongest natural banana flavor
- Chocolate Chips
The measurements for each ingredient can be found in the recipe card at the end of the post. Keep scrolling for all the details!
How to Make Pumpkin Banana Bread
This is such an easy pumpkin bread recipe! Here’s how to make this quick bread recipe:
- Beat: Add all the wet ingredients to the bowl of a stand mixer and using the paddle attachment, cream together until thoroughly combined.
- Whisk: In a separate bowl, add all the dry ingredients and whisk together.
- Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir: Add the mashed bananas and pumpkin puree and stir until just combined.
- Fold: Gently fold in the chocolate chips.
- Bake: Divide the batter between two greased loaf pans. Bake for 50 minutes then place a piece of foil over the top and bake for another 10 minutes. A toothpick inserted in the center should come out clean.
These instructions can be found in full detail in the recipe card at the end of the post.
Watch How This Recipe is Made…

Can You Freeze This Bread?
Yes, quick breads like this banana pumpkin bread freeze really well. To freeze this moist pumpkin bread, first allow it to cool completely before freezing so it doesn’t create condensation that leads to soggy bread.
Wrap the entire loaf tightly in plastic wrap or foil, then place in the freeze. The bread will stay fresh for two to four months in the freezer. When you’re ready to eat the frozen bread, thaw in its packaging at room temperature or in the refrigerator before serving.
Can I Add Other Mix-Ins?
Absolutely! We love using mini chocolate chips in this pumpkin banana bread recipe, but you could also use regular chocolate chips, chocolate chunks, chopped nuts (walnuts, pecans, almonds, etc), dried fruit, and more! Just keep in mind that you’ll only want to use 3 cups of mix-ins total, otherwise your homemade pumpkin bread may overflow in the oven.

FAQs About Making Pumpkin Banana Bread
So many readers have made this pumpkin banana bread, and we wanted to take some time to address the most commonly asked questions we get about making this quick bread recipe. This is an easy pumpkin bread recipe, but there are a couple issues that you may run into if you don’t follow the instructions to a tee!
What Causes Quick Breads to Fall Flat?
Usually banana pumpkin bread rises well as the bananas in the mixture tend to give the batter some extra lift. There are a variety of reasons why your banana bread may be sinking in the middle as it cools on your counter, but it is most likely that it isn’t quite fully baked.
Banana bread tends to form a firm-ish crust on the outside, so even if it looks baked it may not quite be done, which means that it will sink as it cools. Make sure that you are using the correct amount of banana and pumpkin since too much will increase the moisture and make it difficult for the bread to cook through properly.
Also measure the leavening agents carefully (baking powder and/or bicarbonate of soda/baking soda) using proper measuring spoons. Too much leavening can cause the bread to rise up too much and this will cause it to sink back as it cools. You should also double check that your leavening agents aren’t expired (they do lose their oomph over time!).

What is in Pumpkin Pie Spice?
Pumpkin pie spice is a blend of warm spices typically associated with fall flavors and pumpkin pie. It is a combination of ground cinnamon, ginger, nutmeg, allspice, and cloves. If you want to make your own at home, use The Pioneer Woman’s pumpkin spice recipe. Ree never leads us astray!
How Do I Know When My Bread Is Done?
Begin testing your pumpkin banana bread for doneness about 10 minutes before you expect it to be finished baking. Insert a cake tester or toothpick near the center of the loaf; if the tester comes out clean, the center of the loaf is done.
Can You Make This Recipe in Muffins?
Yes, absolutely! Spray the muffin tin cups or use cupcake liners and fill the cups about 2/3 full. Bake at 350 degrees F for about 25 minutes.

Tips for the Best Pumpkin Banana Bread
- Make sure you’re using pure pumpkin puree and not pumpkin pie filling in this homemade pumpkin bread. They look similar and are often kept on the same shelf in the grocery store, so double check the ingredients list to make sure you’re buying 100% pumpkin puree.
- You’ll also need to measure out the mashed banana in this recipe, as too much banana can add moisture to this pumpkin bread and prevent it from cooking all the way through. You want 1 cup of mashed banana total, which equaled roughly two medium bananas for us.
- Lastly, if the top of your banana pumpkin bread is golden but the inside still appears raw, loosely tent your quick bread with foil to prevent the top from burning. The foil shouldn’t be sealed too tightly, otherwise it’ll create steam and your banana bread will be too moist.
Indulge in the perfect fall treat with this delicious and easy Pumpkin Banana Bread recipe. With a moist and flavorful texture, this bread is sure to be a hit at any gathering.
All our BANANA BREAD RECIPES:
- Best Banana Bread Recipe
- Peanut Butter Banana Bread
- Sour Cream Banana Bread
- Chocolate Chip Zucchini Banana Bread
- Double Chocolate Banana Bread
- Biscoff Banana Bread
- Carrot Cake Banana Bread
- Snickerdoodle Banana Bread
Pumpkin Banana Bread
Description
Equipment
Ingredients
- 4 Large Eggs
- 1/3 Cup Unsalted Butter, softened
- 1/3 Cup Canola Oil, or vegetable oil
- 1⅓ Cup Sugar
- 1/2 teaspoon Vanilla Extract
- 3½ Cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3½ teaspoons Pumpkin Pie Spice
- 1 Cup Pumpkin Puree*
- 1 Cup Bananas, mashed (about 2 medium bananas)
- 3 Cups Chocolate Chips
Instructions
- Heat the oven to 350 degrees F and spray 2 bread pans with nonstick spray.
- In a large mixer, add the eggs, butter, oil, sugar and vanilla, mix until smooth.4 Large Eggs, 1/3 Cup Unsalted Butter, 1/3 Cup Canola Oil, 1⅓ Cup Sugar, 1/2 teaspoon Vanilla Extract
- In another bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.3½ Cups Flour, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt, 3½ teaspoons Pumpkin Pie Spice
- Add to the mixer with the pumpkin and bananas and mix to combine.1 Cup Pumpkin Puree*, 1 Cup Bananas
- Fold in the chocolate chips and divide the batter between the two pans.3 Cups Chocolate Chips
- Bake for 50 minutes then gently open the door and lay a piece of foil over the bread and bake for an additional 10 minutes for a total of 60 minutes.
Notes
Nutrition
Recommended Products

Helen
I solve the partial can issue by NOT making anything that uses partial cans. 🤭 I’ve had a pumpkin bread recipe forever (50+ years!) that uses the whole can. It makes 1 big 9×5 loaf. (I have no idea when 8×4 pans came into being.)
All that said however, I just might make this one because it sounds so good & then find another recipe for the rest of the can. Ha! I’ll post how it turns out. 😁
Sweet Basil
Hi Helen! We would love to hear what you think!! I normally discourage the partial can, but it’s just right for this recipe.
Breanne
Can you make muffins out of this?
Sweet Basil
Hi Breanne! Yes absolutely! Spray the muffin tin cups or use cupcake liners and fill the cups about 2/3 full. Bake at 350 degrees for about 25 minutes. Enjoy!
Kevin
I made it. Added a couple of things it turned out very good
Sweet Basil
Thank you so much Kevin!
Michelle
Love this recipe! My kids (grown people) actually prefer it cooked, but still gooey in the center! I got docked a star when I baked it all the way through.
Sweet Basil
Hi Michelle! That cracks me up! I’m so glad you and your family love this recipe. I appreciate your support so much!
Nutritionist Mira
Wow really nice and awesome recipe with full of nutrients. As a Nutritionist I appreciate this recipe with all healthy ingredients. Many Thanks for posting this recipe, I will must try to home.
Sweet Basil
Thank you! Nutrition is so important to us, and it can taste out-of-this-world delicious! Enjoy this bread!
Erika
My banana breads and all alike never cook fully in the middle. Tips? It seems like the longer I cook it only darkens and dries out the rest of the loaf.
I rented the foil for the first 50 minutes of cooking then the last ten took it off. Is this correct? The last part of your directions in this recipe are not clear.
Sweet Basil
Yes, you place the foil over the bread for the last ten minutes of baking to keep the top from becoming overly browned. A full hour at 350 degrees should give you a completely baked bread, so you may want to check your oven to make sure it is maintaining heat. When you are done baking, try turning off the oven, opening the door and gently sliding the rack out half way. Allow the bread to rest there for 5-10 minutes before placing on the counter and that should help the middle to not sink as well.
Christine
I made this bread last night, and it is seriously the BEST pumpkin bread I’ve ever had–and I’ve had a lot. The hint of banana in it is awesome! Incidently, I had just two medium bananas so I added another 1/3 cup of pumpkin, and I upped the pumpkin pie spice to about 4 1/2 teaspoons {because I always add extra cinnamon to anything I make ;)}.
Delicious!! Thanks for an awesome recipe!
Sweet Basil
I love that you added what you did. Thanks for doing that for future readers. 🙂
Carolyn Ingram
This sounds amazing!
Brianne
I am assuming you add the oil in the mixer with the butter eggs and sugar?
Sweet Basil
Yes, 🙂
Serena
What a gorgeous loaf! I love chocolate and banana.
Sweet Basil
Thank you!
Megan @ Megunprocessed
I’ve got to try this combo!
Jocelyn (Grandbaby Cakes)
Looks moist and yummy!!
Debra C.
I think this looks absolutely perfect, love the addition of the chocolate chips (and you’re not shy with them, even better!) – that’s one of the BEST combinations! I
Sweet Basil
Thanks so much Debra!
Luna
We almost always have pumpkin and banana in our house, and have never thought of combining them in one recipe!
Sweet Basil
Oh it’s so good!
Kara Paulson
I love it! You guys are amazing! Turned out delish!!! Definitely one to take to the neighbors!
…look I follow you now 😆 💜
Sweet Basil
Hi friend!!! Haha, look at you go!
Carolina
It’s in the oven now! Smells delicious already. I added some walnuts to my bread. Hoping it turns out well!
Sweet Basil
How was it??
Del’s cooking twist
Banana + pumpkin together in one single bread recipe? This looks like heaven to me. Can’t wait to try it!
Sweet Basil
Hope you will!
Christy
Hmmm…. now I have a random amount of pumpkin left over since this recipe only took one cup! This was just not enough pumpkin flavor, not enough spice, and not sweet enough for me. The kids will eat it and it’s good, but tastes like banana bread more than pumpkin. Missing that moistness of a pumpkin bread too!
Sweet Basil
Hi Christy,
Thanks for your comment. Unfortunately many pumpkin recipes are like that, not using a whole can which is why we made this recipe, we had pumpkin leftover from something else, haha. Always a cycle right? I’m sorry you didn’t enjoy it. It is banana bread so it should taste like banana bread with a hint of pumpkin, it’s not meant to be entirely pumpkin or we would just make pumpkin bread, but I can see how you would be disappointed if you were expecting pumpkin bread. You can always increase the spices without causing any harm to the bread, but our kiddos don’t love it as spiced as we do so we tend to pull back. Again, sorry you were so disappointed in our banana bread. Hope you find something else you like more.
Running Betty
I’ve been looking at banana pumpkin recipes all morning, and this is my winner. I’m testing it out now. I rarely follow a recipe exactly though… I’ll let you know how it goes!
Sweet Basil
We loooooooove this recipe! I hope you do too!
Ria
It’s baking as we speak! I go for dried fruits over chocolate myself, so I added in cranberries instead. Looks great!
Sweet Basil
Oh I love that idea!!
Pamela R Salveson
What size pans, since it makes 2
Sweet Basil
I use 9x5in pans. Enjoy!
Cami Scott
I finally got around to making this. It was sooo delicious.i didn’t add as much chocolate because we limit the chocolate and sweets. I also added a couple teaspoons of applesauce since I only had 4 medium eggs and it still was really yummy! My family loved it! Thank you for a great recipe!
Sweet Basil
Cami, so glad to know it still turned out well with the applesauce. I have apple butter on hand that needs to be used!
Melissa M
I followed the directions exactly. I was wondering about the small amts of both banana & pumpkin, compared to the amount of flour/batter made. After baking, this bread tasted neither like banana nor pumpkin, but like chocolate chip bread. It was very cake-like & slightly dry but not overcooked. In my (& my family’s) opinion, this recipe needs tweaking.
Sweet Basil
Hi Melissa,
did you tent with foil? With that amount of pumpkin and banana it should be a tender bread and not dry at all. Your oven may cook faster than mine though, so I’d recommend tenting with foil and even pulling it 10 minutes early if it appears done to you. The amount of pumpkin and banana are correct, all of our banana breads only have 1 cup of banana in them. It shouldn’t be heavy in either flavor as it’s a half and half recipe, if you’re looking for heavy banana or pumpkin you’ll want to only use one so you get a stronger flavor. 🙂
Gaby
I’d love a slice or two of this for brunch!
Liz @ Floating Kitchen
This bread looks delicious! And I always hate whenever I have anything leftover from a can: pumpkin, beans, tomato paste. Drives me crazy. I’ve learned to just freeze everything in little containers. Your dream (hopefully a dream?) is giving me the creeps!
Sweet Basil
Right?! Totally crazy dream
Amanda
This looks delicious!
Sweet Basil
xoxo!
Margot
I’m bothered by the shrinking can sizes too. For pumpkin, I was wondering if I could freeze the pumpkin in 1oz cubes to add to my (now) 15 oz cans, (therefore not wasting a can if I choose to use the 16 oz called for in the recipe. I want all that pumpkin taste!
Sweet Basil
ISn’t it the worst?!