Pumpkin Banana Bread

October 14, 2026

This pumpkin banana bread is so moist and warm spiced, finished with a crunchy sugar topping. It’s so cozy and tender, it’s actually my favorite pumpkin bread recipe!

What’s better than pumpkin bread? Pumpkin banana bread. I’m all about simplicity, so adding another ingredient to pumpkin bread is not our usual our style. But the ripe banana makes this fall bread incredibly moist, with a nuance in sweetness that makes it impossible not to take another bite.

It’s got just the right amount of cozy pumpkin spices, and a light crunchy turbinado sugar topping. It’s actually a spin on my Healthy Banana Bread and uses much less sugar than a classic banana bread, olive oil, and a little whole wheat flour too. To me, that’s a huge win!

Why You’ll Love This Recipe

It’s super moist and delicious. Adding bananas to pumpkin bread makes it super moist from the moisture in the bananas! The bananas also add a natural sweetness and richness that’s more nuanced than a straight pumpkin bread.
It’s easy. All you need is two bowls, a whisk, and one pan.
It’s lighter than most. It uses half the sugar of my standard pumpkin bread and includes olive il and a little whole wheat flour.

5 Star Reader Review

“The texture and flavour of this bread is delicious. Will definitely make this again. I used the recipe for the pumpkin spice as well.” -Lynn

Ingredients In Pumpkin Banana Bread

This pumpkin banana bread recipe was inspired by some blackening bananas on my counter and a half used can of pumpkin in our fridge. If you’re ever in this situation too, it’s the ideal time for this recipe! Why not mash up the fall classic with banana bread? Here are the basic ingredients you’ll need:

Very ripe bananas: The browner, the better here! I always use spotty, nearly black bananas because they add the best sweet flavor and moisture.
Pumpkin puree: Use canned 100% pumpkin, not pumpkin pie filling. You can always use up leftovers in my pumpkin waffles or pumpkin smoothie!
Olive oil: I bake with olive oil because it keeps the crumb tender and fits the way I love to eat (the Mediterranean diet). I did this successfully in my Healthy Banana Bread and I love it!
Light brown sugar: I like how this melds with the bananas and spices.
All-purpose and whole wheat flour: Adding just a bit of whole wheat flour adds nutty depth. You can use 100% all-purpose if that’s all you have.
Pumpkin pie spice: This blend makes the best cozy spiced flavor!
Eggs, vanilla, baking soda, and kosher salt: The remaining baking characters to complete the loaf.

How to Make Pumpkin Banana Bread

Here’s the overview of how to make it (or jump to the recipe for exact amounts):

Mash and measure. Mash the bananas in a large bowl, then measure out ¾ cup.
Whisk the wet ingredients. Add the pumpkin puree, oil, brown sugar, eggs, and vanilla and whisk until smooth.
Mix the dry ingredients. In a separate bowl, whisk the flour, pumpkin pie spice, baking soda, and salt. Stir them into the wet ingredients with a spatula.
Bake. Pour the batter into an oiled loaf pan, sprinkle with turbinado sugar, and bake at 375°F for about 45 minutes.

For the Pumpkin Pie Spice

When fall begins, we grab ourselves a big bottle of pumpkin pie spice at the store. (Because pumpkin muffins, pumpkin pie martini and pumpkin waffles are a must!)

But you can also make homemade pumpkin pie spice! It’s a fun DIY project and a great gift. If you don’t have time to run to the store, you may already have the spices on hand.

Variations and Add-ins For Pumpkin Banana Bread

There are lots of ways to dress up this pumpkin banana bread if you’re a mix-in sort of person. I like making pumpkin bread straight, but it’s even more delicious with some of the following add-ins! You can add them to the batter or sprinkle on top:

Dark chocolate chips: Everyone loves pumpkin bread with a little chocolate.
Chopped walnuts or pecans: Add ½ cup chopped pecans and fold it into the dough.
Pumpkin seeds: I like sprinkling some pepitas over the top.
Streusel topping: Combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter (sliced into small pieces). Cut in the butter using a pastry cutter or fork until a crumbly streusel topping forms. Sprinkle on the top of the bread and bake.
Maple glaze: Go to this Pumpkin Bread Glaze recipe.
Muffins: Bake it up in a muffin tin with our Pumpkin Banana Muffins recipe!

Storage and Freezing

This pumpkin banana bread holds up well, like the typical quick bread! Here’s what to know about storage over time:

Room temperature: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil.
Refrigerated: The bread lasts 10 days in the refrigerator.
Frozen: Slice the bread into pieces and wrap it in plastic wrap, then a freezer-safe bag or container. It lasts up to 3 months frozen.

Dietary Notes

This pumpkin banana bread recipe is vegetarian.