Pumpkin Banana Bread is the best way to use ripe bananas! Light and fluffy bread filled with mashed bananas, pumpkin, and cinnamon.
Y’all, I’ve made this pumpkin banana bread 3 times this week. The first time was just for fun. I had no plans of sharing the recipe because I already have Pumpkin Banana Muffins on the site.
We loved it so much that I decided I absolutely had to share the recipe. So I made it again and forgot to tell my children not to touch it and half of it was gone when I went to photograph it.
So now we have the loaf in the photos in the freezer for a rainy day. Which will probably be tomorrow because I have 3 teenage boys and they are always looking for a snack.
It’s so delicious, so light and fluffy. The perfect way to turn classic banana bread into a fun fall treat!
Ingredients
- All-purpose flour
- Cinnamon
- Baking soda
- Baking powder
- Salt
- Vegetable oil – you can use canola oil or coconut oil if you prefer.
- Sugar
- Brown sugar
- Eggs
- Vanilla
- Bananas – make sure they are nice and ripe! Mash them before beginning the recipe.
- Pumpkin – not pumpkin pie filling. The only ingredient should be pumpkin.
How To Make Pumpkin Banana Bread
- Dry ingredients. Whisk together flour, cinnamon, baking soda, baking powder, and salt.
- Wet ingredients. Beat vegetable oil, sugar and brown sugar together. Add eggs, vanilla, mashed bananas, and pumpkin.
- Combine. Add dry ingredients to wet ingredients and beat until combined.
- Transfer. Transfer to a prepared loaf pan.
- Bake. Bake at 350F for 45 – 55 minutes.
- Cool. Cool in the pan for 10 minutes and then cool completely on a wire rack.
Variations
- You could add pecans or walnuts if you want a crunch.
- If you are a chocolate lover, any kind of chocolate chip would be delicious in this bread.
How Long Is It Good For?
Pumpkin Banana Bread is good for up to 4 days. Make sure to store it at room temperature in an airtight container.
If you want to store it in the fridge, it will be good for up to a week. But keep in mind, the fridge will suck some of the moisture out and it will be a drier bread than it was when you pulled it out of the oven.
Can You Freeze It?
Yes! I’ve got a loaf in my freezer right now!
I like to wrap individual slices in plastic wrap so that we can pull them out as needed. Once they’re wrapped, place them in a freezer ziploc bag for extra protection.
When you are ready to serve, let them sit at room temperature for a couple hours.
More Pumpkin Recipes
- Pumpkin Pudding Snickerdoodles
- Pumpkin Apple Muffins
- Pumpkin Crunch Cake
- Pumpkin Chocolate Chip Muffins
- Pumpkin Dessert Lasagna
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Pumpkin Banana Bread
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 ripe bananas, mashed
- 1 cup pumpkin puree
Instructions
- Preheat oven to 350F. Line with parchment or spray with oil a 9x5 inch loaf pan.
- In a mixing bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- In another large mixing bowl, beat together oil, sugar, and brown sugar until light and fluffy. Add eggs, vanilla, mashed bananas, and pumpkin and beat until combined.
- Add flour mixture to the wet mixture and beat until just combined.
- Transfer batter to prepared loaf pan and smooth out the top.
- Bake in preheated oven for 45 - 55 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for about 10 minutes and then cool completely on a wire rack.
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