Go Back
A bright, modern white kitchen with clean countertops and soft, natural lighting. On the counter is a freshly baked pumpkin banana bread loaf on a simple white plate. The bread is perfectly golden, with a few slices cut to show the moist, spiced inside. Next to the loaf are minimalistic fall touches, like a small white pumpkin and a light wooden spoon, keeping the scene simple and clean.

Pumpkin Banana Bread

This pumpkin banana bread combines ripe bananas and pumpkin purée for a moist, flavorful loaf with warm spices like cinnamon and nutmeg. It's easy to make for fall and can be enjoyed as a snack, breakfast, or gift.
Print Recipe Pin Recipe
Servings 8 people

Ingredients
  

  • 2 ripe bananas the more overripe, the better
  • 1 cup pumpkin purée not pumpkin pie filling
  • 2 large eggs
  • ½ cup sugar brown or white, whichever you prefer
  • ¼ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a loaf pan.
  • In a large bowl, mash the ripe bananas with a fork until smooth.
  • Add the pumpkin purée, eggs, sugar, oil, and vanilla extract to the mashed bananas. Stir until everything is combined.
  • In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  • Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter.
  • Pour the batter into the greased loaf pan and smooth out the top.
  • Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.