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    Home » Recipes » Breads

    Pumpkin Banana Bread

    Published: Nov 6, 2014 · Modified: Aug 24, 2021 by Alyssa · This post may contain affiliate links.

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    A loaf of pumpkin banana bread half cut into slices.

    Enjoy two quick bread favorites in one with this pumpkin banana bread. Bananas and pumpkin puree combine in a tender, warmly-spiced loaf dotted with chocolate chips throughout. Everything comes together in two bowls!

    A loaf of pumpkin banana bread half cut into slices.

    When you already have a go-to banana bread recipe (naturally-sweetened banana bread) and a go-to pumpkin bread recipe (naturally-sweetened pumpkin bread), it’s only a matter of time before they combine.

    Here’s pumpkin banana bread.

    With a few tweaks (most notably a bump in sweetness with brown sugar and chocolate), you get the best of both worlds in a seasonally-spiced and warmly-flavored loaf.

    Why This Recipe Works

    • The combination of mashed banana, pumpkin puree, oil, AND maple syrup all ensures this pumpkin banana bread remains moist and tender until the last slice is eaten.
    • Keeping a few simple tips in mind, you can reliably achieve a nicely-rounded quick bread loaf without worry of it sinking.
    • Chocolate chips! Chocolate and banana is a beautiful pairing, but so is the less-popular pumpkin and chocolate (hello, pumpkin swirl brownies). Chocolate ties this bread together to be an ultra cozy fall treat.

    Recipe Ingredients

    Labeled recipe ingredients in separate containers.
    • Bananas: Very overripe bananas with lots of brown spotting (or are brown entirely) are perfect for baking recipes like this pumpkin banana bread. This is because the banana starches convert to sugar as they ripen, leading to more sweetness. Two large bananas will yield approximately one cup of mashed banana.
    • Pumpkin: Since we’re adding sweeteners, this recipe uses 100% pure pumpkin puree, which is not sweet at all. Take care if buying a can from the store as they look awfully similar to canned pumpkin pie mix (and are next to one another on the shelf), which is already sweetened and seasoned. That would be overkill for this recipe.
    • Maple syrup: I *love* maple flavor and pumpkin together so I always go with pure maple syrup to sweeten quick breads. An equal amount of honey will also work if you prefer.
    • Oil: Your preferred neutral-flavored cooking oil will likely work here, including canola, vegetable, corn, or melted coconut oil/butter (measuring it out after melting).
    • Pumpkin pie spice: I’ve listed out the individual spices in the recipe card below, but do feel free to substitute in pre-made pumpkin pie spice for the amounts listed if that’s more convenient.
    • Chocolate: Semisweet or dark chocolate work well with these flavors, though any kind you like is fine. Chips work or you can chop up your own chocolate for chunks.

    Step-by-Step Instructions

    1. Add the bananas to a medium mixing bowl.
    2. Mash the bananas well, either by hand using a whisk or with an electric mixer. Some lumps will likely remain and that’s okay. Aim for there to be one cup of mashed banana.
    • Overripe bananas cut into pieces in a mixing bowl.
    • Mashed banana in a bowl with a whisk.
    1. Add pumpkin puree, eggs, canola oil (or baking oil of your choice), maple syrup, brown sugar, and vanilla extract to the bowl with the mashed banana.
    2. Whisk well to combine all of the ingredients until they are smooth (or as smooth as possible given the mashed banana). Doing this by hand is just fine.
    • All wet ingredients added to a bowl before mixing.
    • All wet ingredients whisked together smoothly.
    1. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, allspice, and cloves evenly. Pour the combined dry ingredients into the bowl with the wet ingredients.
    2. With a spatula or spoon, stir the wet and dry ingredients together until just combined. Be careful not to over-mix as this can cause the gluten in the flour to overdevelop, leading to tough and not tender baked goods.
    • Dry ingredients added to the bowl of wet ingredients.
    • Batter stirred together with a spatula in a bowl.
    1. Stir chocolate chips into the batter.
    2. Pour out the batter into the prepared 9″ x 5″ loaf pan and level off the top so it’s in an even layer. Optional: Press additional chocolate chips into the top surface for a “prettier” presentation.
    • Chocolate chips stirred into the batter in a mixing bowl.
    • Batter poured into a loaf pan before baking.
    1. Bake at 325°F/163°C for 60-75 minutes, or until a tester inserted into the center comes out clean. Leave the pumpkin banana bread to cool in its loaf pan for 10 minutes, then carefully loosen the sides and transfer it to a wire rack to cool completely before slicing and serving.
    A loaf of pumpkin banana bread in a pan on a trivet.

    Recipe Tips

    • If using chocolate chips, considering very roughly chopping them before folding them into the batter. Getting them into some smaller pieces will help ensure they don’t sink to the bottom of a baked good while it bakes. <– This is a tip I always do now.
    • To help your pumpkin banana bread rise well, grease the bottom and only the first inch or two up from the bottom of the sides. This allows those areas to release cleanly while the batter can get a better grip on the sides of the pan while it bakes and rise tall.
    • To prevent a sunken quick bread center, don’t open the oven door during at least the first two-thirds of the bake time, ideally longer. Cool air entering the oven will disrupt the rising process and can cause the center to lag behind. Use the oven light to check on its progress (or peek through the door window with a flashlight if your oven light is out like mine is!).
    • This recipe was made and tested in a 9″ x 5″ loaf pan. If using an 8″ x 4″ loaf pan, keep an eye on it as it bakes and increase the bake time as needed, as a thicker loaf may require extra time.
    A whole loaf of bread on a wire cooling rack.

    Recipe FAQs

    Why does my pumpkin bread/banana bread sink in the middle?

    There are many factors that play into a sunken quick bread. Be sure you’re measuring your liquid ingredients correctly (too much can lead to a heavy batter that can’t rise), only greasing the bottom inch or two of your loaf pan, not opening the oven door while it bakes, and allowing it sufficient time to cook completely. Also make sure that your baking powder and/or baking soda aren’t expired!

    How to store pumpkin banana bread?

    Let this bread cool completely before cutting into slices and storing at room temperature. If it’s still warm when it’s stored, the heat will cause condensation to build up in its package, leading to mushiness. Line an air-tight container with a layer of paper towels, place the quick bread on top, then lay another layer of paper towels pressed against the top surface. These will absorb excess moisture that develops (change out as needed).

    How to freeze pumpkin banana bread?

    Let it cool fully, then wrap the loaf snugly and completely in plastic wrap. Place the wrapped bread in an air-tight bag or container, pressing out all the excess air if using a bag. Freeze for up to several months for optimum freshness.

    A loaf of pumpkin banana bread half cut into slices.

    Related Recipes

    • Baked Pumpkin Donuts with Maple Vanilla Glaze
    • Pumpkin Baked Oatmeal
    • Whole Wheat Healthy Pumpkin Muffins
    • Pumpkin Spice Butter

    If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!

    A loaf of pumpkin banana bread half cut into slices.

    Pumpkin Banana Bread

    Enjoy two quick bread favorites in one with this pumpkin banana bread. Bananas and pumpkin puree combine in a tender, warmly-spiced loaf dotted with chocolate chips throughout. Everything comes together in two bowls!
    No ratings yet
    Print Pin Rate
    Course: Breads
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 30 minutes
    Servings: 12 slices
    Calories: 264kcal
    Author: Alyssa

    Ingredients

    • 2 large overripe bananas (about 1 cup mashed)
    • 1 cup pumpkin puree
    • 2 large eggs
    • ⅓ cup canola oil or other neutral cooking oil (see note)
    • ⅓ cup pure maple syrup
    • ⅓ cup packed brown sugar
    • 1 teaspoon vanilla extract
    • 2 cups (250g) all-purpose flour
    • 1 ½ teaspoons ground cinnamon
    • 1 ¼ teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground allspice
    • ⅛ teaspoon ground cloves
    • ⅔ cup roughly chopped chocolate chips or chunks
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 325°F. Grease just the bottom and first 1-2 inches up from the bottom of the sides of a 9" x 5" loaf pan and set aside.
    • Add banana to a medium mixing bowl and mash well using a whisk or an electric mixer.
    • Add the pumpkin, eggs, oil, maple syrup, brown sugar, and vanilla extract and whisk very well to combine, until smooth.
    • In a separate mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, allspice, and cloves.
    • Add the mixed dry ingredients into the bowl with the wet ingredients and stir by hand until just combined. Fold in the chocolate chips.
    • Pour out batter into the prepared loaf pan, leveling off the top with a spatula or spoon into an evenly layer. Lightly press a few extra chocolate chips into the surface of the bread (optional).
    • Bake for 60-75 minutes, or until the center has risen and set, the edges are golden-brown, and a long, thin tester inserted into the middle of the bread comes out clean.
    • Let the pumpkin banana bread cool in the pan for 10 minutes, then carefully loosen the edges using a paring knife or thin spatula and transfer to a wire rack to cool completely before slicing and serving.

    Notes

    Ingredient Notes
    Bananas: As bananas are different sizes, aim to use as many as necessary to result in one cup of mashed banana.
    Pumpkin: Be sure to use 100% pumpkin puree and not canned pumpkin pie mix. They are next to one another on the supermarket shelves and look very similar! The pie mix is pre-sweetened and pre-spiced and would be too much to use in a recipe like this.
    Oil: Any relatively neutral-flavored cooking oil can work here, including canola, vegetable, corn, melted coconut oil, or melted butter. If using either of the last two, measure them out while in liquid form and let them cool off slightly before adding to the recipe as to not cook the egg.
    Maple syrup: If desired you can substitute in an equal amount of honey for the maple syrup.
    Spices: For convenience you can substitute in pumpkin pie spice for the individual ones in the recipe.
    Chocolate: Semisweet or dark chocolate work very well with these flavors. Roughly chopping the chips breaks them into smaller pieces and helps prevent them from sinking in the batter.
    Recipe Tips
    • Resist the urge to open the oven door while this bread is cooking as this can hinder the rise process, instead using your oven light to peek through the oven door window to check on its progress.
    • If the bread is at risk of over-browning before it’s done baking, loosely tent a sheet of aluminum foil over top of the loaf and continue baking until done.
    • If using a slightly smaller loaf pan (such as 8 1/2″ x 4″), the taller loaf may require a bit of extra bake time.
     
    Storage Instructions: Once the bread has cooled, line an air-tight container or bag with a paper towel, then place the loaf on top. Gently lay another paper towel along the top surface of the loaf (these absorb moisture) and seal and store at room temperature for 3-4 days. Replace the paper towels as needed.
    Freezing Instructions: Wrap cooled loaf in plastic wrap and place in an air-tight container or bag, pressing out all the excess air if using a bag. Freeze for up to several months for optimal freshness.
     

    Nutrition

    Serving: 1slice | Calories: 264kcal | Carbohydrates: 29g | Protein: 4.3g | Fat: 9.8g | Saturated Fat: 2.7g | Cholesterol: 29mg | Sodium: 223mg | Potassium: 272mg | Fiber: 2.2g | Sugar: 19.4g | Calcium: 67mg | Iron: 2mg
    Tried this Recipe?Tag @mysequinedlife – I love to see what you’re making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer

    This recipe and blog post text has been updated in August 2021 from its initial publish date in November 2014.

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    Comments

    1. Alyssa says

      November 10, 2014 at 10:53 pm

      Too much of a good thing…is more of a good thing in this case! Combining the flavors definitely worked here. Glad you think so too!! 🙂

      Reply
    2. Alyssa says

      November 10, 2014 at 10:51 pm

      Banana bread + chocolate (obviously) + pumpkin = yesss! So glad you agree! 🙂

      Reply
    3. Alyssa says

      November 10, 2014 at 10:50 pm

      Thanks Pamela!

      Reply
    4. Alyssa says

      November 09, 2014 at 11:11 pm

      I agree, Louisa! And there really wasn’t any discernible coconut flavor in this bread from the coconut milk, though it definitely helped in making it moist. I bet regular milk or milk substitutes would play the same role. It was just fun to see how many lost-now-found cabinet items I could incorporate. 🙂

      Reply
    5. Francesca @ Love.Bake.Read says

      November 09, 2014 at 6:16 pm

      Sounds incredible! Love all the melty chocolate spots. Mmm!

      Reply
      • Alyssa says

        November 09, 2014 at 11:11 pm

        Thanks Francesca! The chocolate was one of my favorite parts. 🙂

        Reply
    6. Alyssa says

      November 08, 2014 at 10:47 pm

      That totally did the trick, Helen! It’s amazing what gets lost in the shuffle once it’s out of sight in the cabinets. Thankfully it wasn’t anything that could spoil, or else it would have been a bad surprise!

      Reply
    7. Alyssa says

      November 08, 2014 at 10:43 pm

      Thanks Annie! It was certainly enough inspiration I needed for the day! The freezer is next on my list. 🙂

      Reply
    8. Alyssa says

      November 08, 2014 at 10:42 pm

      Haha! It’s amazing what things you can find! Thankfully nothing I found was perishable.:)

      Reply
    9. Alyssa says

      November 08, 2014 at 10:42 pm

      Thanks Chris! There are few things that chocolate doesn’t make better in my opinion. 🙂

      Reply
    10. Alyssa says

      November 08, 2014 at 10:39 pm

      Haha!! I had that particular problem recently, too. The last few times I went to the store, I thought we were out of honey and all-purpose flour. Glad to know I won’t be needing those things any time soon! 🙂 And what a find on that truffle salt (…now THAT sounds like something I need to try ASAP).

      Reply
    11. Alyssa says

      November 08, 2014 at 10:33 pm

      That’s a great idea, Marcie. Today I pulled down some winter cookbooks and it’s getting the wheels turning again. Whew! 🙂

      Reply
    12. Alyssa says

      November 08, 2014 at 10:31 pm

      This bread + coffee = YES!

      Reply
    13. Alyssa says

      November 08, 2014 at 6:58 pm

      Thanks Laura! I think your Thanksgiving breakfast idea sounds DELICIOUS, right down to the tea! A treat for sure. 🙂

      Reply

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    Hi! I’m Alyssa and welcome to my food blog. Here you can find a variety of food and drink recipes, running the gamut from better-for-you main dishes to holiday fare, and from lighter bites to some serious desserts. All with the occasional cocktail recipe thrown in for good measure, too. ♥ Learn more →

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