Healthy Banana Pumpkin Bread

This pumpkin banana bread is the perfect blend of warm pumpkin spice and sweet ripe bananas. Made with minimal, everyday ingredients, it’s incredibly moist, packed with fall flavor, and requires just one bowl. Whether you’re craving a cozy breakfast, an afternoon snack, or an easy homemade dessert, this banana pumpkin bread is the ultimate fall treat that’s tested to perfection. It’s soft, spiced, and subtly sweet with a hint of coconut for something a little extra.

Table of Contents

• Why You’ll Love This Pumpkin Banana Bread Recipe
• Pumpkin Banana Bread Ingredients (and Tips!)
• Easy Substitutions & Variations
• How to Make Pumpkin Banana Bread
• Storage & Make-Ahead Tips
• Other Cozy Bakes You’ll Love
• Final Thoughts
• Connect with Me!

If you love banana bread and are obsessed with all things fall like I am, then you’re in for something special. This pumpkin banana bread recipe was born out of a little kitchen magic and leftover bananas. I wanted something seasonal, warm, and comforting — something that would fill the house with the scent of cinnamon and nutmeg and make my morning coffee feel a little more special.

The first time I tested this recipe, the texture was already spot-on! It was moist, not dense, and perfectly sliceable. But I kept tweaking, adjusting spices, and balancing moisture levels until it became, dare I say, perfect. The addition of pumpkin puree brings richness and depth, while the bananas add natural sweetness and softness. It’s an elevated version of classic banana bread with a cozy fall twist — not overly sweet, not too heavy, and just right.

As a recipe developer for food brands, I’m always thinking about how to create delicious yet approachable recipes for you! Something simple, but never basic. This banana pumpkin bread is a reflection of that: easy ingredients, elevated flavors, and tested to perfection.

Why You’ll Love This Pumpkin Banana Bread Recipe

I know there are dozens of banana bread recipes and pumpkin bread recipes out there, but this one is different. Here’s why:

• It’s tested and foolproof. I tested this loaf multiple times to make sure it bakes up perfectly every time — moist, soft, and full of flavor.
• Minimal ingredients, maximum flavor. You likely already have everything you need in your pantry.
• Naturally sweetened with ripe bananas. The banana brings both sweetness and structure to the bread.
• No butter, just oil. This keeps the crumb soft and light — and it’s great if you’re baking dairy-free.
• A hidden gem: shredded coconut. A surprising ingredient that adds subtle texture and a whisper of tropical sweetness.

I believe that home cooking should feel joyful and uncomplicated — and this cozy banana pumpkin bread fits that philosophy perfectly.

Pumpkin Banana Bread Ingredients (and Tips!)

Here’s a quick overview of the pantry staples you’ll need to make this moist and flavorful banana pumpkin bread:

• Flour – All-purpose flour keeps the texture soft and tender. For a whole grain version, try half all-purpose, half whole wheat.
• Brown sugar – I use light brown sugar for its mellow molasses flavor. You can use dark brown sugar for deeper flavor, or coconut sugar as a refined sugar-free option.
• Baking powder – This leavening agent gives the bread a nice lift and soft crumb.
• Cinnamon & nutmeg – These classic warm spices give the bread its cozy fall vibe. You can swap for pumpkin pie spice or add ground ginger or cloves for more complexity.
• Vanilla extract – Adds sweetness and depth.
• Canola oil – Keeps the bread moist. Feel free to substitute with melted coconut oil, avocado oil, or vegetable oil.
• Pumpkin puree – Use 100% pure pumpkin (not pumpkin pie filling). It adds richness and fiber.
• Ripe bananas – The riper the better. They bring moisture and natural sweetness to the loaf.
• Shredded coconut – Optional but recommended. Adds texture and a slightly nutty note.

Ingredient Tip

All your wet ingredients should be at room temperature for a smoother batter and more even baking.

Easy Substitutions & Variations

This banana pumpkin loaf is flexible and easy to customize:

• Pumpkin Banana Bread with Chocolate Chips: Fold in ½ cup of semi-sweet or dark chocolate chips before baking.
• Pumpkin Banana Nut Bread: Add ½ cup chopped walnuts or pecans for crunch.
• Vegan Pumpkin Banana Bread: Use a flax egg and plant-based milk; this recipe already uses oil instead of butter.
• Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free flour blend.
• Pumpkin Banana Bread Muffins: Divide batter into a muffin tin and bake for 20–22 minutes at 350°F.
• Make it extra moist: Add ¼ cup Greek yogurt or sour cream to the wet ingredients.

How to Make Pumpkin Banana Bread

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup light brown sugar
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tbsp vanilla extract
• ⅓ cup canola oil
• 1 cup pumpkin puree
• 3 ripe bananas, mashed
• ½ cup shredded coconut (optional)

Instructions

Prep your loaf pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

Mix the dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, and nutmeg.

Combine wet ingredients: In another bowl, mash the bananas. Add pumpkin puree, oil, and vanilla; mix until smooth.

Bring it all together: Gently stir the dry ingredients into the wet mixture. Do not overmix.

Fold in coconut: If using, gently fold in the shredded coconut.

Bake: Pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage & Make-Ahead Tips

Make ahead: Bake the night before or prep your dry and wet ingredients separately and mix the next morning.

Room temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keeps well for up to 1 week. Bring to room temperature before serving.

Freezer: Wrap slices or the whole loaf tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature overnight.

Other Cozy Bakes You’ll Love

• Easy Apple Cake Recipe
• Orange, Rosemary and Chocolate Bundt Cake
• Pear and White Chocolate Banana Bread
• Maple and Bourbon Pecan Pie
• Cinnamon and White Chocolate Blondies

Final Thoughts

This cozy pumpkin banana bread is one of those recipes that feels like a warm hug in loaf form. It’s simple, packed with seasonal flavor, and endlessly adaptable — and it’s become a staple in my home this time of year. Whether you’re using up extra bananas or looking for an easy pumpkin bread recipe with a twist, this loaf is sure to become a favorite in your kitchen, too.

As someone who creates recipes for food brands and lives for that sweet spot between easy and elevated, I can confidently say: this is the banana pumpkin bread recipe you’ll want to save, share, and make again and again.

Happy baking — and don’t forget to tag me on Instagram if you make it!

Connect with Me!

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