This pumpkin banana bread is a delicious variation to traditional banana bread with real pumpkin and cozy spices! It’s the perfect fall recipe with a tender crumb and tons of flavor.
Love pumpkin desserts? Make pumpkin streusel muffins or pumpkin cookies next!
Give me all the pumpkin recipes. I love breaking out the pumpkin puree and cinnamon the second we hit September, and making this banana pumpkin bread is always on the list. It’s the perfect combination of pumpkin bread and banana bread.
The Greek yogurt gives it a tender crumb and it’s full of all the fall ingredients like real pumpkin, maple syrup, and pumpkin pie spice. It remind me a lot of the cozy flavors in brown butter banana bread.
Need another pumpkin recipe? Try pumpkin muffins with cake mix, cinnamon swirl pumpkin bread, or paleo pumpkin chunk blondies.
Ingredients You Need
Here are the simple ingredients for this pumpkin banana bread recipe. Skip to the recipe card for exact measurements.
- Bananas: very ripe with many brown spots.
- Eggs: one large egg and one egg yolk. Room temp is best.
- Butter: unsalted and melted or swap for coconut oil.
- Greek yogurt: the acid in the yogurt gives the quick bread a tender crumb.
- Pumpkin puree: not pumpkin pie filling!
- Brown sugar: for sweetness.
- Maple syrup: love the cozy sweetness this adds!
- Vanilla and salt: for flavor.
- Baking soda and baking powder: to help it rise.
- Pumpkin pie spice: I use store bought to make it easy but you can make homemade with a mix of cinnamon, ginger, nutmeg, cloves, and allspice.
- Flour: white flour, whole wheat flour, or gluten-free 1:1 baking flour.
- Chocolate chips: optional, but delicious!
How To Make Pumpkin Banana Bread
Here are the simple steps to make this banana pumpkin bread recipe. Skip to the recipe card for full instructions.
- Mash bananas: mash overripe bananas with a fork.
- Wet ingredients: Add the wet ingredients to the bananas and mix well.
- Dry ingredients: add all of the dry ingredients and mix until it’s just combined.
- Finish batter: stir in chocolate chips if you’re using them then let the batter rest for 15 minutes on the counter.
- Bake: transfer the batter to a parchment lined loaf pan and bake for 55-60 minutes.
- Serve: allow it to cool for 30 minutes then serve warm or remove it to a wire rack to cool completely.
Recipe Variations
Change up this easy quick bread recipe with different mix-ins or flavors!
- Add chopped walnuts for a nutty flavor and crunch.
- Use mini chocolate chips or cinnamon chips.
- Try mixing in dried-fruit like raisins or cranberries.
How to Freeze Pumpkin Banana Bread
To freeze healthy pumpkin banana bread, allow the baked bread to cool completely. Once cooled, wrap it completely in plastic wrap or cut it and place it in an air tight container then place it in the freezer. The bread will last for up to 3 months in the freezer.
When you’re ready to serve, thaw in the refrigerator overnight then warm it in the oven at 300°F for about 20 minutes, or until warm all the way through.
It’s a great snack mid-morning or even on your way to work with some almond butter on top.
More Pumpkin Recipes
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Healthy Pumpkin Banana Bread
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Ingredients
- 2 bananas very ripe
- 1 large egg room temperature
- 1 egg yolk room temperature
- 3 tablespoons coconut oil melted and cooled to room temperature
- ½ cup plain or vanilla greek yogurt
- ½ cup pumpkin pure
- ¼ cup brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1½ cups white whole wheat flour spooned and leveled
- 1 cup dark chocolate chips optional
Instructions
- Position the oven rack in the center and preheat the oven to 350°F. Lightly grease a standard 8×4 inch loaf pan with nonstick spray and set aside.
- In a large bowl, mash the bananas with a fork until almost smooth, but a few lumps are okay. Add the egg and egg yolk and whisk until combined then whisk in the coconut oil, greek yogurt, and pumpkin.
- Once combined, whisk in the brown sugar, maple syrup, and vanilla. Add the baking soda, baking powder, pumpkin pie spice, and salt, and using a wooden spoon or rubber spatula, stir until combined. Slowly stir in the flour, stirring gently between each addition, being careful not to over mix. Add the dark chocolate chips if using them and fold until just combined.
- Pour the batter into the prepared bread pan and bake for 55-60 minutes until a toothpick inserted in the center comes out clean. Check the bread at around the 40 minute mark for browning. The bread is browning too much around the edges cover with foil and place back in the oven to finish baking.
- Remove from the oven and allow to cool on a wire rack for about 20 minutes then remove from pan and allow to cool completely before cutting.
- Bread is stored well in an air tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
SHOP THE RECIPE
Here are a couple of items I used to make today’s recipe:
8 Inch x 4 Inch Loaf Pan
Organic Pumpkin, 15 Ounce
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Looks great, however, is it 1/2 of a small can of pumpkin; approximately a 15 oz can, or the larger can?
15 ounce can! Thanks!
Oh, dear. Did I miss the gluten-free option?
For this novice, what changes do I make?
Thank you. This looks delicious!
Hey! You can sub the whole wheat flour with gluten free baking flour. My favorite is Pilsbury. Or you can check out some of my other gluten free pumpkin recipes!