Pumpkin Banana Bread Recipe [+ Video]


Banana bread as a pumpkin bread mashup! Whenever you’ve got that last cup of pumpkin leftover and a few bananas ripening make pumpkin banana bread!

Is Pumpkin Banana Bread Healthy?

The nutrients in pumpkin are actually world class.

Extremely high in fiber and lower in calories, pumpkin packs a good amount of disease-fighting nutrients, including potassium, pantothenic acid, magnesium, and vitamins C and E.

Bananas are high in potassium and contain good levels of protein and dietary fiber.

Bananas are rich in a mineral called potassium.

This mineral is important as it helps maintain fluid levels in the body and regulates the movement of nutrients and waste products in and out of cells.


Banana bread as a pumpkin bread mashup! Whenever you've got that last cup of pumpkin leftover and a few bananas ripening make pumpkin banana bread! ohsweetbasil.com


Also known as, yuuuuuuuuuummy! And this chocolate chip pumpkin banana bread recipe is actually not just for a delicious recipe but 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 (oh shoot, this one will create that problem hahahahaha!) that call for a certain amount of pumpkin and then I’m left with a tupperware in the fridge of leftovers.


Soft pumpkin banana bread with mini chocolate chips and it smells like fall the minute you stick it in the oven! ohsweetbasil.com


Can’t we start making three different can sizes or 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 but if you’re just making this bread on your own you’re now going to have leftovers so I guess double this thing up and ding dong ditch the crazy neighbors, or normal ones if you please.


Banana bread as a pumpkin bread mashup! Whenever you've got that last cup of pumpkin leftover and a few bananas ripening make pumpkin banana bread!


And speaking of hauntings, want to hear a funny story? A little while back I woke up in the middle of the night, or maybe I really was dreaming, but either way it felt real. So I’m laying there and look up towards the ceiling where I see this large, white figure staring down at me. No, I didn’t see a face, but it was clearly looking at me, then it suddenly zoomed down at me and that’s when I apparently screamed out.


Banana bread as a pumpkin bread mashup! Whenever you've got that last cup of pumpkin leftover and a few bananas ripening make pumpkin banana bread!


I thought I was dreaming, but Cade says that for the first time ever I actually screamed out loud in my sleep. Oh, man! LOL! I’m laughing just thinking about it! It was so scary, but then for the rest of the day Cade would call, and make a little scream or suddenly blurt it out at dinner, etc. That stinker! I couldn’t help but laugh at myself as it was quite hilarious, but have you ever had that happen? CREEPY!!!


Soft pumpkin banana bread with mini chocolate chips and it smells like fall the minute you stick it in the oven! ohsweetbasil.com


Let’s all watch the video and get that out of our heads.




My girlfriend says she dreamed her husband (and they happen to be the sweetest, most adorable couple ever) left her for another woman, but one that was quite weird and not attractive. She was sick to her stomach all day about it. HaHAHA! We got such a good laugh about how much dreams can seem like the real deal. So what’s the craziest one you’ve ever had?


Can You Freeze Pumpkin Banana Bread?

Allow fresh-baked Pumpkin banana bread to cool completely before freezing so it doesn’t create condensation that leads to soggy bread.

Wrap tightly in plastic wrap or foil.

… The bread stays fresh for 2 to 4 months in the freezer.

Thaw frozen pumpkin banana bread in its packaging at room temperature or in the refrigerator before serving.


Pumpkin Banana Bread

Banana bread as a pumpkin bread mashup! Whenever you've got that last cup of pumpkin leftover and a few bananas ripening make pumpkin banana bread!


What Causes Pumpkin Banana Bread to Fall or be Flat?

Usually pumpkin banana bread rises well as the bananas in the mixture tend to give the batter some extra “lift”.

There are a variety of reasons why yours may be sinking on cooling but it is most likely that it isn’t quite fully baked.

Banana bread tends to form a firmish 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 as 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.


How do I Know When the Pumpkin Banana 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.


Pumpkin Banana Bread Recipe

Yield: 1 slice

Pumpkin Banana Bread

Pumpkin Banana Bread
Soft pumpkin banana bread with mini chocolate chips and it smells like fall the minute you stick it in the oven! ohsweetbasil.com
Prep Time 10 minutes
Cook Time 1 hour
Additional Time 1 hour 10 minutes
Total Time 2 hours 20 minutes


  • 4 large eggs
  • 1/3 cup unsalted butter, softened
  • 1/3 Cup Canola Oil
  • 1/2 teaspoon vanilla
  • 1 1/3 cup sugar
  • 3 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup bananas, mashed (about 2 medium bananas)
  • 3 cups chocolate chips


  1. Heat the oven to 350 degrees and spray 2 bread pans with nonstick spray.
  2. In a large mixer, add the eggs, butter, oil, sugar and vanilla, mix until smooth.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
  4. Add to the mixer with the pumpkin and bananas and mix to combine.
  5. Add the chocolate chips and divide between the two pans.
  6. Bake, laying foil over the pans after 50 minutes and baking for an additional 10 minutes for a total of 60 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 382 Total Fat: 18g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 50mg Sodium: 169mg Carbohydrates: 56g Fiber: 3g Sugar: 32g Protein: 5g
A loaf of Banana Pumpkin bread with chocolate chips


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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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40 comments on “Pumpkin Banana Bread Recipe [+ Video]”

  1. Pingback: PRO-CRAS-TI-BAK-ING – Line Not Lyn

  2. Pingback: Pro-cras-ti-bak-ing – Line Not Lyn

  3. 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.

  4. 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.

    • 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.

  5. 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!

  6. This sounds amazing!

  7. I am assuming you add the oil in the mixer with the butter eggs and sugar?

  8. What a gorgeous loaf! I love chocolate and banana.

  9. 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 

  10. We almost always have pumpkin and banana in our house, and have never thought of combining them in one recipe!

  11. I love it! You guys are amazing! Turned out delish!!! Definitely one to take to the neighbors!
    …look I follow you now 😆 💜

  12. Banana + pumpkin together in one single bread recipe? This looks like heaven to me. Can’t wait to try it!

  13. 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!

    • 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.

  14. 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!

  15. 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!

    • Cami, so glad to know it still turned out well with the applesauce. I have apple butter on hand that needs to be used!

    • 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.

      • 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. 🙂

  16. I’d love a slice or two of this for brunch!

  17. 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!

  18. 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!