Banana bread as a pumpkin bread mashup! Whenever you’ve got that last cup of pumpkin left over and a few overripe bananas, make pumpkin banana bread!

two loaves of chocolate chip pumpkin banana 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 pumpkin banana 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. 

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.

I thought I was dreaming, but Cade says that for the first time ever I actually screamed out loud in my sleep. Oh, man! 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!!!

sliced loaf of pumpkin banana bread next to whole 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 pumpkin banana bread recipe. Why mess with a good thing, right? 

For this banana pumpkin chocolate chip bread, you’ll need eggs, unsalted butter, canola oil, vanilla, granulated sugar, flour, baking powder, baking soda, pumpkin pie spice, salt, pumpkin puree, bananas, and chocolate chips. 

sliced loaf of banana pumpkin chocolate chip bread on cutting board

How to Make Pumpkin Banana Bread

This is such an easy pumpkin bread recipe! Here’s how to make this pumpkin banana bread:

  1. Cream together the wet ingredients. 
  2. Mix together the dry ingredients in a separate bowl, then add to the wet. 
  3. Mix in the mashed bananas and pumpkin puree and stir until just combined. 
  4. Gently fold in the chocolate chips. 
  5. Divide the batter between two greased loaf pans. 
  6. Bake until a toothpick inserted in the center comes out clean. 

slices of banana pumpkin chocolate chip bread on cutting board

Can You Freeze Pumpkin Banana Bread?

Yes, quick breads like this pumpkin banana 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, 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. 

two slices of chocolate chip pumpkin banana bread on plate next to glass of milk

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 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 your pumpkin 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 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 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!). 

 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.

two loaves of chocolate chip pumpkin banana bread on table

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 banana 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 pumpkin banana 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. 


Pumpkin Banana Bread

4.15 from 27 votes
Servings: 20 slices
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 1 hour 10 minutes
Total Time: 2 hours 20 minutes


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


  • 4 Large Eggs
  • 1/3 Cup Unsalted Butter, softened
  • 1/3 Cup Canola Oil
  • 1 1/3 Cup Sugar
  • 1/2 teaspoon Vanilla
  • 3 1/2 Cups Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3 1/2 teaspoons Pumpkin Pie Spice
  • 1 Cup Pumpkin Puree*
  • 1 Cup Bananas, mashed (about 2 medium bananas)
  • 3 Cups Chocolate Chips


  • Heat the oven to 350 degrees 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, 1 1/3 Cup Sugar, 1/2 teaspoon Vanilla
  • In another bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
    3 1/2 Cups Flour, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt, 3 1/2 teaspoons Pumpkin Pie Spice
  • Add to the mixer with the pumpkin and bananas and mix to combine.
    1 Cup Pumpkin Puree*, 1 Cup Bananas
  • Add the chocolate chips and divide 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.


*Make sure you’re using pure pumpkin puree and NOT pumpkin pie filling in this homemade pumpkin bread.
Pumpkin banana bread can be frozen for up to 3 months.


Serving: 1sliceCalories: 422kcalCarbohydrates: 52gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 43mgSodium: 104mgPotassium: 333mgFiber: 4gSugar: 28gVitamin A: 2072IUVitamin C: 1mgCalcium: 55mgIron: 4mg
Author: Sweet Basil
Course: Yeast Bread Recipes and Quick Bread Recipes
Cuisine: American

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A loaf of Banana Pumpkin bread with chocolate chips