Pumpkin Banana Bread {Easy} – Two Peas & Their Pod

I LOVE baking quick breads and two of my all-time favorite recipes are banana bread and pumpkin bread. Well, I decided to bring two of my favorites together to make Pumpkin Banana Bread. You get the best of both worlds in ONE loaf!

This is the perfect recipe to make when you have brown bananas sitting on the counter, but are craving pumpkin. I love making this loaf during the fall months. The bread is super moist, has the perfect amount of spices, and has a sugary, crunchy topping.

Enjoy a thick slice with butter for breakfast or a snack. The only problem? The loaf never lasts long because it’s so delicious. It is definitely a family favorite. My boys love this bread and request it often.

So the next time you are at the grocery store, you might want to pick up extra bananas and an extra can of pumpkin. You are going to want to bake this pumpkin banana bread on a regular basis. It’s a winner!!

Pumpkin Banana Bread Ingredients

The ingredients are simple and the combination of banana, pumpkin, buttermilk, eggs, and brown sugar make this loaf SO moist! And the spices are the perfect blend.

• Flour– I use all-purpose flour.
• Baking soda– to help the bread rise. Make sure it’s fresh!
• Salt– to bring out the best flavors in the bread.
• Spices– cinnamon, nutmeg, ginger, and cloves! Such a good combo!
• Bananas– the browner the better! You want your bananas really brown so they are sweet!
• Pumpkin– use canned pumpkin puree, not pumpkin pie filling. Libby’s is a popular brand.
• Brown sugar– brown sugar to sweeten the bread!
• Oil– you can use vegetable oil, canola oil, or melted coconut oil.
• Buttermilk– make sure it is at room temperature.
• Eggs– use large eggs and make sure they are at room temperature.
• Vanilla extract– I recommend using pure vanilla extract and not imitation. The real stuff is worth the splurge!
• Turbinado sugar– for sprinkling on top of the loaf. It adds a sweet, sugary crunch. Don’t skip it!

How to Make Pumpkin Banana Bread

• Preheat the oven and grease a 9×5-inch loaf pan with nonstick baking spray and set aside.
• In a medium bowl, whisk together the dry ingredients.
• In a large bowl, combine the mashed bananas (I mash them with a fork), pumpkin, brown sugar, oil, buttermilk, eggs, and vanilla extract. Whisk together until smooth.
• Add the dry ingredients to the wet ingredients and stir together with a spatula until just combined. Don’t over mix.
• Pour the batter into the prepared loaf pan. Sprinkle with turbinado sugar.
• Bake for 50 to 65 minutes or until a toothpick inserted into the center of the loaf comes out clean and the bread is golden brown. Check early to be safe, every oven is different.
• Remove from the oven and let cool for 10 minutes in the pan. Loosen the sides with a butter knife and carefully remove the bread from the pan. Let cool on a cooling rack until completely cooled. Slice and enjoy!

Optional Mix-Ins

If you want to jazz up your pumpkin banana bread, you can stir in some mix-ins! I would add up to one cup of the following ingredients.

• Chopped pecans or walnuts
• Chocolate chips or chocolate chunks (chocolate is always a good idea!)
• Butterscotch chips
• Dried cranberries
• Coconut

How to Store

Let the pumpkin banana bread cool completely. Place your cooled loaf on a plate and cover it in plastic wrap, or store it in an airtight container. Store it for up to 4 days on the counter. Don’t store the bread in the refrigerator, the cool air will dry the bread out.

You can also freeze the bread. Let the bread cool and wrap it in plastic wrap or foil. Place in a freezer bag and freeze for up to 3 months. I always label and date so I know what it is, in case it gets pushed to the back of the freezer:)

You can also freeze individual slices of the bread. Wrap each slice individually in plastic wrap or foil then put the wrapped slices in a freezer bag or freezer container. Place in the freezer and remove slices as needed for a ready-made breakfast. You can let them thaw on the counter or pop a slice in the toaster!

Pumpkin Banana Bread FAQ

More Quick Bread Recipes

Quick Breads

Pumpkin Banana Bread

Your favorite quick breads come together to create a VERY delicious loaf! This easy Pumpkin Banana bread is moist, perfectly spiced, and is great for breakfast or a snack!

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 3/4 cup mashed bananas, 2 medium ripe bananas
• 3/4 cup canned pumpkin purée
• 3/4 cup packed brown sugar
• 1/2 cup vegetable oil, canola oil, or melted coconut oil
• 1/4 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 tablespoons turbinado sugar, for sprinkling on top

• Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with nonstick baking spray and set aside.

• In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves. Set aside.

• In a large bowl, combine the mashed bananas, pumpkin, brown sugar, oil, buttermilk, eggs, and vanilla extract. Whisk together until smooth.

• Add the dry ingredients to the wet ingredients and stir together with a spatula until just combined. Don’t over mix.

• Pour the batter into the prepared loaf pan. Sprinkle with turbinado sugar.

• Bake for 50 to 65 minutes or until a toothpick inserted into the center of the loaf comes out clean and the bread is golden brown.

• Remove from the oven and let cool for 10 minutes in the pan. Loosen the sides with a butter knife and carefully remove the bread from the pan. Let cool on a cooling rack until completely cooled. Slice and enjoy!

Calories: 249kcal, Carbohydrates: 37g, Protein: 4g, Fat: 9g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 209mg, Potassium: 143mg, Fiber: 2g, Sugar: 16g, Vitamin A: 2441IU, Vitamin C: 2mg, Calcium: 33mg, Iron: 1mg

Have you tried this recipe?

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