Go Back

Pumpkin Banana Bread

Pumpkin banana bread with ripe mashed bananas and pumpkin puree bakes into a super moist, tender loaf with warm cinnamon notes. This easy quick-bread method mixes wet and dry separately for a rich, evenly baked crumb.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Flour
  • 1.75 cup flour All-purpose flour, spooned and leveled.
Leaveners and spices
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
Sweetener and fat
  • 1 cup sugar
  • 0.33 cup vegetable oil
Eggs and wet base
  • 2 eggs Large eggs.
  • 1 cup pumpkin puree
  • 1 cup mashed ripe bananas About 2–3 bananas, very ripe and spotty.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan; the pan should be ready before mixing so the batter bakes right away.
  2. Whisk together the flour, baking soda, cinnamon, and salt until the dry ingredients are evenly colored.
Mix the wet ingredients
  1. In a separate bowl, whisk the sugar, vegetable oil, and eggs until smooth and fully combined.
  2. Stir in the pumpkin puree and mashed ripe bananas until the mixture looks uniform with no banana streaks.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients until just combined, then stop as soon as no dry pockets remain.
  2. Pour the batter into the prepared loaf pan and smooth the top so it bakes evenly.
  3. Bake for 55-65 minutes at 350°F until a toothpick inserted in the center comes out clean; look for a golden-brown top.
  4. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Pro tip: Use very ripe, spotty bananas for the best natural sweetness and moisture, and avoid overmixing after the dry ingredients are added to keep the crumb tender. Store tightly wrapped at room temperature for several days; freeze for later use is yes—cool completely, wrap well, and freeze up to 2-3 months. For a dietary swap, substitute a plant-based egg replacement if needed to make it egg-free (follow package swap amounts).