Pumpkin Banana Bread is a wonderful treat that blends the natural sweetness of ripe bananas with the cozy, earthy flavor of pumpkin. This bread is moist and soft, with just the right amount of spice from cinnamon and nutmeg, making it perfect for fall or any time you want a comforting snack. The subtle pumpkin adds a gentle twist that pairs beautifully with the familiar banana bread taste we all love.
I love making this bread when I have overripe bananas and a bit of leftover pumpkin puree because it feels like a delicious way to use what’s on hand. There’s something really satisfying about watching it bake and fill the house with a warm, inviting aroma. I usually add a sprinkle of walnuts or chocolate chips for a little extra texture, but it’s just as lovely plain—simple and unpretentious.
My favorite way to enjoy this pumpkin banana bread is warm with a pat of butter melting on top, maybe with a cup of tea or a glass of milk. It’s the kind of treat that feels like a small celebration in yourself, whether for breakfast, a coffee break, or an anytime snack. If you share it, be ready for compliments—it’s one of those breads that’s hard not to love!
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not the spiced pumpkin pie filling. You can substitute canned pumpkin or homemade cooked pumpkin. It gives the bread moisture and that lovely fall flavor.
Bananas: Ripe or very ripe bananas work best for natural sweetness and softness. Overripe bananas with spots are perfect, making the bread moist and flavorful.
Oil: Vegetable oil keeps the bread tender. You can swap it with melted coconut oil for a subtle flavor change or use light olive oil.
Sweetener: Maple syrup adds gentle sweetness and moisture, but honey or even brown sugar can work well, just check the amount to keep the right texture.
Chocolate Chunks: Chocolate adds a fun twist! Use dark, semi-sweet, or milk chocolate chips. Nuts like walnuts or pecans can be swapped in to add crunch instead.
How Do You Avoid Overmixing the Batter?
Overmixing can make the bread tough and dense, so here’s how to get it just right:
- After combining dry and wet ingredients, gently fold them together with a spatula or wooden spoon.
- Stop mixing as soon as you see no more dry flour spots. It’s fine if there are small lumps.
- Fold in chocolate or nuts last, spreading them evenly but without stirring too much.
- Be patient and avoid using a mixer for this step—it’s easy to overdo it!
Following these tips helps your bread stay soft with a nice crumb. A tender pumpkin banana bread is worth the patience!
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for baking the bread evenly and gives it that classic shape.
- Mixing bowls – one large for wet ingredients and one for dry makes mixing easy and mess-free.
- Wooden spoon or spatula – ideal for gently folding ingredients without overmixing.
- Measuring cups and spoons – accurate measurements keep the bread moist and balanced.
- Cooling rack – lets the bread cool evenly so it doesn’t get soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for crunch and a nutty flavor that pairs well with pumpkin.
- Swap chocolate chunks for dried cranberries or raisins for a fruitier twist and extra chewiness.
- Stir in a teaspoon of pumpkin pie spice instead of separate cinnamon and nutmeg for a spiced boost.
- Mix in shredded zucchini or carrot to sneak in extra veggies while keeping the bread moist.
How to Make Pumpkin Banana Bread with Chocolate Chunks
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 2 ripe bananas, mashed (about 1 cup)
- 2 large eggs
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1/3 cup (80ml) maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
Add-Ins:
- 1 cup (175g) chocolate chunks or chips
- Optional: 1/2 cup chopped walnuts or pecans for extra texture
Time You’ll Need:
This recipe takes about 15 minutes to prepare and about 60 to 70 minutes to bake. After baking, allow the bread to cool for 10 minutes in the pan and then fully cool on a rack before slicing. All together, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well or line it with parchment paper to prevent sticking.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, mashed bananas, eggs, vegetable oil (or coconut oil), maple syrup (or honey), and vanilla extract. Use a whisk and mix until the mixture is smooth and well blended.
3. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional ground ginger. This ensures even distribution of the spices and leavening agents.
4. Mix Wet and Dry Ingredients:
Slowly add the dry ingredient mixture to the wet ingredients. Use a spatula or wooden spoon to gently fold everything together. Be careful not to overmix — the batter should be just combined with a few small lumps remaining.
5. Add Chocolate and Nuts:
Fold in the chocolate chunks and optional chopped nuts evenly throughout the batter. This adds a delightful texture and bursts of flavor in every bite.
6. Bake Your Bread:
Pour the batter into your prepared loaf pan, smoothing the top evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
7. Cool and Serve:
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Slice and enjoy it warm or at room temperature. A pat of butter on a warm slice is delicious!
Can I Use Frozen Pumpkin Puree for This Bread?
Yes, you can! Just make sure to thaw it completely in the fridge or at room temperature before using. Give it a good stir to remove any excess liquid that might affect the batter consistency.
Can I Substitute the Eggs in This Recipe?
Absolutely! For each egg, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a chia egg made the same way. Let the mixture sit for a few minutes until it gels, then add it to the batter.
How Should I Store Leftover Pumpkin Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap or foil and freeze for up to 3 months. Thaw at room temperature before slicing.
Can I Make This Bread Vegan?
Yes! Swap the eggs with flax or chia eggs and use maple syrup or another plant-based sweetener. Make sure to use dairy-free chocolate chips if you’re adding chocolate chunks.
