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A thick slice of moist pumpkin banana bread showing a dense crumb and streaks of banana on a white plate. (Pumpkin Banana Bread)

Pumpkin Banana Bread: The Ultimate Moist and Caramelized Autumn Loaf

An exceptionally moist Pumpkin Banana Bread featuring a dense, spiced crumb, visible banana streaks, and a deeply caramelized crust topped with roasted green pepitas and coarse sea salt. Perfect for cozy autumn mornings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1/2 cup (115g) Salted Butter Melted and slightly cooled
  • 1 cup (200g) Granulated Sugar
  • 1/4 cup (50g) Brown Sugar Packed
  • 2 large Eggs Room temperature
  • 1 cup (245g) Pure Pumpkin Puree Not pumpkin pie filling
  • 2 medium Overripe Bananas Roughly mashed for streaks
  • 1 tsp (5ml) Vanilla Extract
  • 2 cups (250g) All-Purpose Flour
  • 1 tsp (5g) Baking Soda
  • 1/2 tsp (2g) Baking Powder
  • 1.5 tsp (4g) Ground Cinnamon
  • 1/2 tsp (1g) Ground Nutmeg
  • 1/4 cup (35g) Roasted Green Pepitas For topping
  • 1/2 tsp Coarse Sea Salt For topping

Equipment

  • 1 9x5 inch loaf pan Metal is preferred for better caramelization.
  • 2 Mixing Bowls
  • 1 Silicone spatula For gentle folding.

Instructions
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly with butter or non-stick spray.
Mixing the Batter
  1. In a large bowl, whisk melted salted butter with granulated and brown sugars. Add eggs and vanilla, whisking until well combined and slightly aerated.
  2. Fold in the pumpkin puree and roughly mashed bananas until incorporated, ensuring some banana chunks remain for visible streaks.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and nutmeg. Gently fold the dry mixture into the wet ingredients until just combined.
Baking
  1. Pour batter into the loaf pan. Sprinkle the top with green pepitas and coarse sea salt.
  2. Bake for 55-65 minutes until the top is deeply caramelized and a skewer comes out clean. Cool on a wire rack.

Notes

For the best flavor, use bananas that are completely brown.
If the top browns too quickly, cover loosely with foil after 40 minutes.
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