Moist Pumpkin Banana Bread (Easy One-Bowl Recipe)

This Pumpkin Banana Bread is incredibly moist and tender, made with ripe bananas, pumpkin puree, melted butter, and a touch of warm pumpkin pie spice. I love how the sweetness of the bananas complements the pumpkin without either flavor overpowering the other. The batter comes together in one bowl, making this an easy quick bread to whip up for breakfast, an afternoon snack, or a little something sweet after dinner.

If you love pumpkin bread or banana bread then you're going to love this combination. When developing this Pumpkin Banana Bread, I wanted a fairly even balance of banana and pumpkin. Neither has an overpowering flavor on its own, but together they add so much moisture to the bread. I actually tested this recipe with a full tablespoon of pumpkin pie spice, but found it made the loaf too pumpkin-forward. I reduced the spice because I wanted the banana flavor to shine through, too! I also prefer melted butter in my banana bread recipes for its delicious buttery flavor. With all the moisture from the bananas and pumpkin puree, there's no need to rely on oil to keep this bread soft and tender.

The Ingredients Behind This Cozy Loaf

• Ripe Bananas: Use ripe bananas for their natural sweetness and moisture. I love how they complement the pumpkin without completely taking over the flavor.
• Pumpkin Puree: The pumpkin adds another layer of moisture and a subtle pumpkin flavor. Combined with the bananas, it helps create that beautifully tender crumb.
• Melted Butter: I prefer melted butter in banana bread for the rich flavor it adds. With so much moisture already coming from the bananas and pumpkin, I don't feel the need to use oil.
• Pumpkin Pie Spice: I originally tested this bread with a full tablespoon of pumpkin pie spice, but it made the loaf too pumpkin-forward. I settled on 2 teaspoons so the warm spices complement both the banana and pumpkin flavors.
• Brown and Granulated Sugar: These sweeten the loaf, with brown sugar contributing a little extra depth of flavor.

You could add some chopped pecans or chopped walnuts to the batter or even chocolate chips. I would start with 1 cup of mix-ins.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

One Bowl, Two Fall Favorites

A Little Baking Wisdom Before You Begin

• Use ripe bananas. I recommend bananas with plenty of brown spots. They'll be sweeter and easier to mash into the batter.
• Don't overdo the pumpkin spice. I tested this bread with a full tablespoon of pumpkin pie spice, but preferred 2 teaspoons. You still get those lovely warm spices without overpowering the banana flavor.
• Use pure pumpkin puree. Make sure you're using pumpkin puree rather than pumpkin pie filling, which already contains added sugar and spices.
• Gently fold in the flour. Once you add the dry ingredients, mix just until combined. Overmixing can create a tougher loaf.
• Check the center before removing it from the oven. Bake for 45-55 minutes, until the top springs back gently when touched or a toothpick inserted into the center comes out without wet batter.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Recipe Card

Moist Pumpkin Banana Bread (Easy One-Bowl Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Print Recipe

Pin Recipe

This Pumpkin Banana Bread is incredibly moist and tender, made with ripe bananas, pumpkin puree, melted butter, and a touch of warm pumpkin pie spice. I love how the sweetness of the bananas complements the pumpkin without either flavor overpowering the other. The batter comes together in one bowl, making this an easy quick bread to whip up for breakfast, an afternoon snack, or a little something sweet after dinner.

• Total Time: 1 Hour 5 Minutes
• Yield: 8-10 Slices 1x

Ingredients

Units USM Scale 1x2x3x

• 6oz (¾ Cup) Mashed Ripe Bananas
• 4oz (½ Cup) Butter, melted
• 100 grams (½ Cup) Brown Sugar
• 100 grams (½ Cup) Granulated Sugar
• 2 Teaspoons Vanilla Extract
• 2 Large Eggs, at room temp.
• 8oz (1 Cup) Pumpkin Puree
• 250 grams (2 Cups) All-Purpose Flour
• ½ Teaspoon Baking Soda
• 1 ½ Teaspoon Baking Powder
• ½ Teaspoon Salt
• 2 Teaspoon Pumpkin Pie Spice

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350F/180C and grease a 9" X 5" loaf pan and set aside.
2. In a large bowl mash the banana then add the butter, sugars, vanilla extract, eggs, and pumpkin puree. Mix until fully combined.
3. Place a sieve over the wet ingredients and sift in the dry ingredients; flour, baking powder, baking soda, salt and pumpkin pie spice. Then use a spatula to gently fold to combine. Do not over mix, overmixing creates a tough bread. 
4. Pour batter into the prepared pan and bake for 45-55 minutes or until the bread bounces back when you touch the top gently or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 15 minutes then remove from pan to cool on wire rack completely. Store leftovers in an airtight container for up to 4 days.

Equipment

Loaf Pan

Buy Now →

OXO Kitchen Scale

Buy Now →

Notes

• Freezing: Once baked and fully cooled wrap the whole loaf or wrap slices of bread in plastic wrap, twice, tightly. This helps prevent freezer burn. Store them in a freezer-safe container and freeze for up to three months.
• Thawing: Let the slices of bread thaw on the counter at room temperature or warm in a 300F oven for a few minutes before serving.

• Author: Elizabeth Waterson
• Prep Time: 10 Minutes
• Cook Time: 55 Minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Recipe Card powered by