Pumpkin Banana Bread

When it comes to baking in our house, we are firm believers that simple is better. We’re not big on creamy centers, glazes, or toppings and this is especially true with pumpkin bread! For the longest time, Jared was convinced that he hated pumpkin, and so I went on a mission to change his mind. I made pumpkin bread with cream cheese fillings, with chocolate chips, maple glazes, etc etc etc and he didn’t like any of them! Finally I made a simple pumpkin bread and he actually loved it!

We have a go to recipe that we’ve used for years but I wanted to try something different today. We had some bananas that were really ripe so I thought I’d throw them in and see what happened and let me tell you, it is SO GOOD.

The banana tones down the pumpkin spice so this is a great recipe for those who don’t necessarily love the rich flavors of most pumpkin breads (that being said, if you do love those flavors, just add more spices!) and it bakes perfectly into a moist treat with a slightly crunchy crust. Oh my gosh delicious!

If you follow me on Instagram you know I’ve been ranting about how hot it is here in Texas and how I am SO ready for it to cool down (even to like…the 80’s??). So in my never-ending attempt to bring on Fall I cranked up the oven and let the pumpkin aroma make the inside of our place feel seasonal (forget the A/C thats on blast and the fans cranked up in every room).

Regardless of what it feels like outside, this bread is sure to make you want to cozy up, wear sweaters, and crunch in the color changing leaves.

Pumpkin Banana Bread 


1/2 cup butter

3/4 cup brown sugar

2 large eggs

1 cup pumpkin puree

2-3 very ripe bananas

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp pumpkin pie spice

1/4 tsp ginger



  1. Preheat oven to 350 degrees. Spray a loaf pan and set aside.
  1. Using paddle attachment on a mixer, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating after each one and scraping the sides of the bowl. Add the pumpkin puree, vanilla, and mashed bananas.
  1. In a separate bowl, mix the flour, baking soda, salt, baking powder, and spices. Add slowly to the pumpkin mixture until just combined.
  1. Pour batter into pan and bake for 60-70 minutes or until inserted toothpick comes out clean. Let cool for 10 minutes before removing from pan and allowing to cool on a rack.

There is nothing that feels more like fall than the smell of pumpkin bread in the oven, so get baking everyone!

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