Pumpkin Banana Bread Recipe [+ Video]

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:

1. Beat: Add all the wet ingredients to the bowl of a stand mixer and using the paddle attachment, cream together until thoroughly combined.
2. Whisk: In a separate bowl, add all the dry ingredients and whisk together.
3. Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
4. Stir: Add the mashed bananas and pumpkin puree and stir until just combined. 
5. Fold: Gently fold in the chocolate chips. 
6. 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

1. 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. 
2. 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. 
3. 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.

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