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Pumpkin banana bread with powdered sugar sprinkled on top and a cup of coffee sitting next to it.
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5 from 5 votes

Pumpkin Banana Bread

Moist, sweet, and spiced — Pumpkin Banana Bread is the ultimate fall treat! It’s filled with bananas, pumpkin purée, and a hint of chocolate.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Bread
Cuisine: American
Servings: 10 Servings
Calories: 381kcal
Author: Aimee Mars

Equipment

  • 9x5 Loaf Pan
  • Mixing Bowls

Ingredients

  • 2 medium Bananas mashed
  • 1⅓ cups Pumpkin Puree
  • 1/2 cup Maple Syrup
  • 1/2 cup Brown Sugar
  • 1/3 cup Oil
  • 2 large Eggs
  • cups Flour
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3/4 cup Chocolate Chips plus more for top (both optional)

Instructions

  • Preheat your oven to 350°F and grease a 9x5 loaf pan so that your pumpkin banana bread doesn’t stick.
  • Place the bananas, pumpkin purée, maple syrup, brown sugar, oil, and eggs in a large bowl and mix to combine.
  • Using a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  • Slowly add the dry ingredients to the wet ingredients and mix until just combined — be careful not to overmix.
  • Gently fold the chocolate chips into the batter and pour it into the baking dish. Here, you may also sprinkle a little extra chocolate on top if you’d like.
  • Place your baking dish in the oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let your banana pumpkin bread cool for at least 10 minutes before removing it from the pan. Slice and enjoy!

Notes

  • Use the same recipe for muffins. You can absolutely use this recipe to create pumpkin banana muffins instead of bread. Simply use a muffin tin instead of a loaf pan. Bake at 400°F for 15-20 minutes.
  • A great way to use ripe bananas. This recipe is a great way to combat food waste. Instead of throwing away overly ripe bananas, use them in this banana pumpkin bread recipe.
  • Double the recipe and freeze for later. While you’re in the kitchen, why not make two loaves so that you always have one on hand? This is an especially good idea if you have a whole bunch of ripe bananas laying around.
 

Storage and or Freezing Instructions

  • Make-ahead instructions: While I recommend eating this fresh out of the oven, you can make it up to 1-2 days in advance. Once it has cooled, remove the bread from the loaf pan and wrap it tightly in plastic wrap. Store it on your countertop.
  • Freezing instructions: You can store fully cooled pumpkin banana bread in the freezer for up to 3 months. Again, remove it from the baking dish and wrap it tightly in plastic wrap. Then, wrap it again in aluminum foil. To reheat, allow it to defrost in the fridge overnight. You can reheat it slice by slice in the microwave, or as a whole in your oven.
  • Storage instructions: Store your banana pumpkin bread in an airtight container or wrapped in plastic wrap. It will keep for 1-2 days at room temperature and 5 days when you keep it in the fridge.

Nutrition

Serving: 1slice | Calories: 381kcal | Carbohydrates: 63g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 257mg | Potassium: 293mg | Fiber: 3g | Sugar: 33g | Vitamin A: 5184IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 3mg