Description
This pumpkin banana bread is the ultimate fall treat—moist, warmly spiced, and incredibly easy to bake. Perfect for breakfast, dessert, or a cozy afternoon snack.
Ingredients
1 cup mashed ripe bananas (about 2-3)
1 cup canned pumpkin puree
2 large eggs
1/2 cup melted butter (or coconut oil)
3/4 cup brown sugar
1/4 cup maple syrup
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp vanilla extract
Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a loaf pan.
2. In a large bowl, mash bananas. Stir in pumpkin, eggs, butter, brown sugar, maple syrup, and vanilla until smooth.
3. In another bowl, whisk flour, baking soda, baking powder, salt, and spices.
4. Gently fold dry ingredients into wet mixture. Don’t overmix. Stir in optional mix-ins if using.
5. Pour batter into loaf pan and smooth the top.
6. Bake for 55–65 minutes or until a toothpick comes out clean.
7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, top with cinnamon sugar before baking.
Pumpkin banana bread freezes beautifully—slice before freezing for easy grab-and-go breakfasts.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Baking, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg