Pumpkin Banana Bread (Moist, Easy, and Healthy)

Okay, confession time: this pumpkin banana bread came to life on a rainy Tuesday when I had two sad bananas, leftover pumpkin puree, and exactly zero desire to hit the store. What happened next? A loaf so perfectly moist and gently spiced that my kids inhaled it before it even cooled. You’ve been warned.

Why You’ll Love This Pumpkin Banana Bread

This pumpkin banana bread is the breakfast-snack-dessert trifecta you didn’t know you needed. It’s incredibly moist (thanks, bananas and pumpkin!), naturally sweetened, and packs in cozy fall flavors with cinnamon and ginger in every bite. Bonus? It’s super adaptable—dairy-free, gluten-free, and even vegan options are built right in.

Whether you’re meal-prepping for the week, baking for a fall potluck, or just want your house to smell like heaven, this loaf delivers. It’s sweet enough for dessert but still wholesome enough for breakfast. And did I mention it’s freezer-friendly?

Ingredients You’ll Need

Here’s what goes into this pumpkin banana bread magic:

• Mashed banana (1½ cups): Sweet, moist, and banana-forward without being overpowering.
• Pumpkin puree (½ cup): Adds richness, fiber, and fall flavor.
• Flour (2 cups): Spelt, white, oat, or gluten-free all work.
• Liquid sweetener (½ cup): Go with maple syrup, honey, or agave for a natural touch.
• Oil or milk (⅓ cup): Use what you have—almond milk, coconut milk, even water works in a pinch.
• Vanilla extract (2 tsp): Because everything’s better with vanilla.
• Spices: Cinnamon, ginger, and pumpkin pie spice bring it home.
• Leaveners: Baking soda and powder keep things light.
• Salt (¾ tsp): Don’t skip it—it enhances everything.
• Optional chocolate chips (½ cup): Because why not?

Ingredient Swaps & Add-ins

Want to get a little wild? Try these:

• Add-ins: Walnuts, pecans, raisins, shredded coconut, or mini chocolate chips.
• Substitutes: Roasted mashed sweet potato or winter squash can swap in for the pumpkin. No eggs? Flax eggs work great. Gluten-free flour or almond flour are welcome here.
• Vegan? Use dairy-free milk and you’re golden.

Step-by-Step Instructions

This is one of those mix-pour-bake-enjoy deals. No drama, just delicious.

1. Preheat oven to 350°F (175°C). Grease a 9×5” loaf pan and line with parchment if you’re nervous about sticking.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
3. Whisk wet ingredients: In another bowl, combine mashed banana, pumpkin puree, sweetener, oil or milk, and vanilla.
4. Combine: Pour the wet mix into the dry and stir until just combined—don’t overmix.
5. Add chocolate chips or other mix-ins if using. Fold gently.
6. Pour into pan: Smooth the top, sprinkle with nuts or extra chips if desired.
7. Bake for 45 minutes, or until a toothpick comes out mostly clean.
8. Cool completely in the pan. Slice only once fully cooled (hard, I know).

Quick Tips for the Perfect Loaf

• Don’t overmix—this is banana bread, not sourdough.
• Avoid opening the oven door too early—it messes with the rise.
• Let it cool fully before slicing. Really. Texture improves overnight too.

How to Store & Freeze

• Counter: Leave it covered in the pan overnight to deepen flavor.
• Fridge: Store slices in an airtight container for up to 4 days.
• Freezer: Freeze individual slices (with parchment between!) for up to 3 months.

Frequently Asked Questions

Final Thoughts

This pumpkin banana bread is my fall-favorite comfort bake—it’s cozy, forgiving, and 100% family-approved. My kids love it as an after-school snack, and I love that it freezes like a dream. If you love this, you’ll also go nuts for our moist and flavorful pumpkin cake or our easy mix banana bread recipe. Or try it with a cup of coffee alongside our cozy apple coffee cake like grandma used to make.

For more sweet ideas and everyday cooking inspo, check us out on Pinterest and follow along on Facebook.

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