Nothing tastes better than making a loaf of homemade pumpkin banana bread! One of the best fall bread recipes you will make, every bite is extremely moist, soft, and delicious!
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If you love a moist and soft homemade loaf of banana bread, then you are going to devour this pumpkin banana bread! When banana is paired with pumpkin puree and mixed together to make a bread loaf, the results are amazing! You're getting the best of both worlds with this pumpkin banana bread recipe. When the pumpkin and banana is combined, the flavor combination is not overbearing and provides the perfect balance flavorwise with the cinnamon and nutmeg.
I've created some of the best pumpkin recipes you'll ever taste, like these extremely moist pumpkin chocolate chip muffins and these soft pumpkin chocolate chip cookies. I've even have a recipe for pumpkin gelato that you can make at home! But this was my grandmother's pumpkin banana bread recipe and while it's tried and true, I've made some adjustments to perfect the recipe over the years making it a super-soft loaf that contains just the right amount of fall flavors everyone enjoys.
🛒 Ingredients You'll Need
Use all-purpose flour in this recipe, not self-rising flour. The baking soda and eggs are all that's needed for the perfect rise and will all contribute to the overall texture. The fat in the eggs combined with the sweetness in the sugar, pumpkin puree, and banana will help obtain the perfect moisture level. Using 4 eggs in this recipe not only helps with the texture in the bread, but it's key to making the bread soft, fluffy, and super moist. Water is also slowly added in during the mixing process to ensure the moisture level is maintained.
A small amount of salt helps cut the sweetness. After making multiple batches of this pumpkin banana bread and testing out a variety of ingredients, I've had the best results when I used canola oil. Canola oil works extremely well when baking breads, cookies, and pastries and it also has a very neutral flavor. Ground cinnamon and nutmeg add that wonderful pumpkin spice flavor that pumpkin bread is well known for.
🍳 Step-By-Step Recipe Instructions
Start by preheating the oven to 350°F. Heavily grease the bottoms and sides of a 9x5 loaf pan with butter. Set aside.
If using a standing mixer, attach the wire whisk attachment. In the large mixing bowl of a standing mixer, add the sugar and canola oil. Mix on low for 1 minute until combined.
From there, add in all 4 eggs. Continue to mix on medium-low until well combined, about 2 minutes. Set aside. Go ahead and remove the wire whisk attachment and put on the paddle attachment.
In a separate large bowl, add in the all-purpose flour, salt, baking soda, cinnamon, and nutmeg. Using a large spoon or hand whisk, mix to combine.
In batches, slowly add in all the dry ingredients to the large mixing bowl of wet ingredients and mix on low until combined. As the batter starts to thicken, slowly add in the water.
Put the banana in a small bowl and smash with a fork. The consistency should be smooth with no chunks.
While the mixer is still running, slowly add in the pumpkin puree and mashed banana.
Mix until well combined, about 2-3 minutes. Use a spatula to push any dry ingredients that are hanging on the side of the mixing bowl down and into the batter.
Pour the batter into the prepared loaf pan, a little over half-way full.
Bake for 1 hour and 8 minutes. When done, remove the loaf pan from the oven and allow to completely cool, about 30-45 minutes. After it has cooled, slowly and gently remove it from the loaf pan.
Using a perforated bread knife, slice, and serve! Baked to perfection and perfectly spiced, this homemade pumpkin banana bread is great for breakfast, as a snack, or even as a dessert!
📋 Variations
To add a slight crunch, try adding chopped pecans or walnuts. Adding raisins and other dried fruits like dates or cranberries also provide great flavor! Another popular option is to add in chocolate chips! Simply fold in ⅓ cup of your favorite chocolate chip morsels to the batter before adding it to the loaf pan. This bread loaf recipe can easily be turned into pumpkin banana bread muffins! Simply fill a muffin tin lined with cups a little over half-way full and bake until done.
👩🍳 Baking Alternatives
There are several substitutions that can be made to this pumpkin banana bread recipe that won't jeopardize the flavor.
- Gluten free flour works well as a substitute for all-purpose flour. It's a 1:1 ratio so you'll use the same amount as you would if you were using all-purpose flour.
- Don't use self-rising flour.
- Vegetable oil can be used instead of canola oil.
- I often make my own homemade vegetable puree recipes, so if you don't want to use canned pumpkin puree, you can roast a pumpkin, puree it in a food processor, and use it to this recipe. It won't be as sweet as the pumpkin puree and will remove quite a bit of sweetness. But it's still delicious making this pumpkin banana bread more of a savory and slightly sweet loaf.
- Pumpkin pie spice mix can be substituted for the cinnamon and nutmeg.
🙋 Frequently Asked Questions
Using a standing mixer makes baking a lot easier and more convenient, but if you don't have one you can use an electric handheld mixer. One of the main advantages to using a standing mixer is the ability to switch out the attachments. The wire whisk attachment does a great job of combining the sugar, oil, and eggs. When adding in the dry ingredients, the paddle attachment is stronger and works well when mixing heavy and thicker ingredients.
Yes! The goal is to ensure the banana is completely smashed before adding it to the bread batter. To smash a ripe banana, cut it into small pieces and add 1-2 Tablespoons of water. Using a fork, smash the banana and continuously stir until the mixture is smooth there are no chunks.
Every oven is different and depending on the elevation where you live, 1 hour and 8 minutes may not be enough time to get this pumpkin banana bread completely done in the center. I always use a toothpick to test for doneness. At the 1 hour mark, insert a toothpick into the center of the bread loaf. If it comes out with any trace of batter, the bread needs more time to cook. Check in 5 minute intervals until done.
💭 Expert Tips
- Don't overmix the batter. Overmixing will cause the bread to be dry.
- For best results, use a slightly overripe banana. If the banana is too ripe, you will taste a slightly rotten flavor in the bread.
- When filling the loaf pan with batter, don't fill it to the top. It will overflow when baking and cause a big mess. Fill the loaf pan a little over halfway full since this bread recipe rises well.
- Using a non-stick loaf pan will yield best results when making this bread recipe. While greasing the loaf pan works great, non-stick pans work better. Silicon flexipans also work well.
- Use a 9x5 loaf pan for this recipe.
- I don't recommend baking these 2 loaves of bread in the oven at the same time because it will take longer for them to evenly bake.
- Wrap any leftover bread in plastic wraps and store on the counter for 3-4 days. It will last 4-5 days in the refrigerator.
🍞 More Baked Bread Recipes You'll Enjoy!
Baking bread can be difficult, but these quick bread recipes are easy to make and turn out heavenly every time! This lemon blueberry bread recipe is one of my favorites! It's super moist (kinda like cake) and is loaded with fresh blueberries. It can also be topped with a light lemon glaze for more of a dessert-like flavor! If you like a good homemade zucchini bread, try making this version! I use an apple to add even more moisture along with shredded carrots. It's lightly drizzled with a cream cheese frosting that adds extra flavor. Looking for more variations of banana bread? Then try my quinoa banana bread! Not only is it way healthier than the classic version, it's packed with flavor, natural plant-based protein, and tastes amazing right out of the oven!
For more of my homemade baked goods, check out my bread recipes! You'll find muffins, cinnamon rolls, pancakes, and so much more!
Homemade Pumpkin Banana Bread
Equipment
- mixer
- mixing bowls
- 9x5 loaf pan
Ingredients
- 4 eggs
- 3 cups sugar
- 1 cup canola oil
- 1 banana, mashed
- ⅔ cups water
- 15 ounce can pumpkin puree
- 3½ cup all-purpose flour
- 1½ teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
Instructions
- Before you start, it's important to note that this recipe makes 2 loaves of bread. Preheat the oven to 350°F
- Grease the bottoms and sides of a 9x5 loaf pan with butter. EXPERT TIP: Do not add flour. The butter is all that's needed to ensures no sticking on the side of the loaf pan.
- If using a standing mixer, attach the wire whisk attachment.
- In the large mixing bowl of a standing mixer, add the sugar and canola oil. Mix on low for 1 minute until just combined.
- Add in all 4 eggs. Mix on medium-low until well combined, about 2 minutes. Set aside.
- Remove the wire whisk attachment and put on the paddle attachment.
- In a separate large bowl, add in the flour, salt, baking soda, cinnamon, and nutmeg. Stir until combined.
- In batches, slowly add in all the dry ingredients to the large mixing bowl of wet ingredients and mix on low until combined. As the batter starts to thicken, slowly add in the water.
- While still mixing, slowly add in the pumpkin puree and mashed banana.
- Mix until well combined, about 2-3 minutes.
- Pour the batter into the prepared loaf pan, a little over half-way full.
- Bake for 1 hour and 8 minutes.
- When done, remove the loaf pan from the oven and allow to completely cool, about 30-45 minutes.
- Slice and serve.
Notes
- This recipe makes 2 loaves of bread.
- Don't overmix the batter. Overmixing will cause the bread to be dry.
- For best results, use a slightly overripe banana. If the banana is too ripe, you will taste a slightly rotten flavor in the bread.
- When filling the loaf pan with batter, don't fill it to the top. It will overflow when baking and cause a big mess. Fill the loaf pan over a little halfway full since this bread recipe does a great job rising.
- Using a non-stick loaf pan will yield best results. While greasing the loaf pan works well, non-stick pans work better. Silicon flexipans also work well.
- Use a 9x5 loaf pan for this recipe.
- I don't recommend baking these 2 loaves of bread in the oven at the same time because it will take longer for them to evenly bake.
- Use a toothpick to test for doneness. At the 1 hour mark, insert a toothpick into the center of the bread loaf. If it comes out with any trace of batter, the bread needs more time to cook. Check in 5 minute intervals until done.
- Wrap any leftover bread in plastic wraps and store on the counter for 3-4 days. It will last 4-5 days in the refrigerator.
Lori | The Kitchen Whisperer
Such a great fall bread! It was perfect this morning with a cup of tea and then later for brunch. So flavorful!
Amanda Mason
I'm so glad you enjoyed it to much!! It's good with tea. coffee, and milk!
LaKita
Love the combination of pumpkin and banana in this bread! It's so delicious, flavorful, and simple to make.
Amanda Mason
I'm so glad you all enjoyed it! It is really easy to make!