Go Back
A close-up shot of a slice of pumpkin banana bread, showcasing the incredibly moist crumb and specks of fall spices.

Pumpkin Banana Bread (The Only Recipe You'll Ever Need)

A delicious and moist Pumpkin Banana Bread recipe, packed with warm spices and sweet banana flavor. This easy-to-follow guide guarantees a perfect loaf every time, making it the ultimate fall baking treat for family and friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 cups All-purpose flour Spooned and leveled
  • 0.5 cup Granulated sugar
  • 0.5 cup Light brown sugar Packed
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 1 tsp Ground cinnamon
  • 0.5 tsp Ground nutmeg
  • 0.25 tsp Ground ginger
  • 0.125 tsp Ground cloves
  • 2 Large eggs Room temperature
  • 1 cup Pumpkin puree Not pumpkin pie filling
  • 1 cup Mashed ripe bananas About 2-3 medium bananas
  • 0.5 cup Vegetable oil
  • 1 tsp Vanilla extract

Equipment

  • 1 9x5 inch loaf pan
  • 2 Mixing Bowls
  • 1 Wire cooling rack

Instructions
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate medium bowl, mash the ripe bananas well. Then, stir in the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix; a few lumps are okay.
  5. Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.

Notes

For best results, use very ripe bananas with plenty of brown spots.
Do not overmix the batter, as this can result in a dense, tough bread.
Store in an airtight container at room temperature for up to 4 days.
QR Code linking back to recipe