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Pumpkin Banana Bread Recipe [+ Video]

26 Reviews

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. 


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

Pumpkin Banana Bread

4.16 from 26 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 1 hour 10 minutes
Total Time: 2 hours 20 minutes
Servings: 20 slices
Soft pumpkin banana bread with mini chocolate chips and it smells like fall the minute you stick it in the oven! ohsweetbasil.com


  • 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


  • 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.
  • In another bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
  • Add to the mixer with the pumpkin and bananas and mix to combine.
  • Add the chocolate chips and divide between the two pans.
  • 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.
Nutrition Facts
Pumpkin Banana Bread
Amount Per Serving (1 slice)
Calories 422 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 43mg14%
Sodium 104mg5%
Potassium 333mg10%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 28g31%
Protein 6g12%
Vitamin A 2072IU41%
Vitamin C 1mg1%
Calcium 55mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

A loaf of Banana Pumpkin bread with chocolate chips

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • Can you make muffins out of this?

    • Reply
    • 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!

      • Reply
  • I made it. Added a couple of things it turned out very good

    • Reply
    • Thank you so much Kevin!

      • Reply
  • 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.

    • Reply
    • Hi Michelle! That cracks me up! I’m so glad you and your family love this recipe. I appreciate your support so much!

      • Reply
  • 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.

    • Reply
    • Thank you! Nutrition is so important to us, and it can taste out-of-this-world delicious! Enjoy this bread!

      • Reply
  • 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.

    • Reply
    • 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.

      • Reply
  • 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!

    • Reply
    • I love that you added what you did. Thanks for doing that for future readers. 🙂

      • Reply
  • This sounds amazing!

    • Reply
  • I am assuming you add the oil in the mixer with the butter eggs and sugar?

    • Reply
    • Yes, 🙂

      • Reply
  • What a gorgeous loaf! I love chocolate and banana.

    • Reply
    • Thank you!

      • Reply
  • I’ve got to try this combo!

    • Reply
  • Looks moist and yummy!!

    • Reply
  • 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 

    • Reply
    • Thanks so much Debra!

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

    • Reply
    • Oh it’s so good!

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

    • Reply
    • Hi friend!!! Haha, look at you go!

      • Reply
      • It’s in the oven now! Smells delicious already. I added some walnuts to my bread. Hoping it turns out well!

      • How was it??

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

    • Reply
    • Hope you will!

      • Reply
  • 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!

    • Reply
    • 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.

      • Reply
  • 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!

    • Reply
    • We loooooooove this recipe! I hope you do too!

      • Reply
      • It’s baking as we speak! I go for dried fruits over chocolate myself, so I added in cranberries instead. Looks great!

      • Oh I love that idea!!

      • What size pans, since it makes 2

      • I use 9x5in pans. Enjoy!

  • 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!

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

      • Reply
    • 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.

      • Reply
      • 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. 🙂

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

    • Reply
  • 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!

    • Reply
    • Right?! Totally crazy dream

      • Reply
  • This looks delicious!

    • Reply
    • xoxo!

      • Reply
  • 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!

    • Reply
    • ISn’t it the worst?!

      • Reply

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