This Pumpkin Banana Bread recipe combines the cozy flavors of autumn with the classic comfort of banana bread. Featuring real pumpkin puree, warm spices, and overripe bananas, this moist, flavorful loaf is perfect for cool-weather baking. Whether you’re craving a fall dessert, a cozy breakfast slice, or a sweet snack, this Pumpkin Banana Bread delivers all the seasonal charm in every bite.
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Why You’ll Love This Pumpkin Banana Bread Recipe
Pumpkin Banana Bread isn’t just another banana bread recipe — it’s a fall-inspired upgrade that’s incredibly easy to make and impossible to resist. The combination of mashed bananas and pumpkin puree results in a super moist texture, while pumpkin pie spice and a hint of cinnamon give it that irresistible autumn flavor. Plus, the maple glaze on top adds a decadent, buttery finish. It’s family-friendly, perfect for freezing, and ideal for entertaining or gifting during the fall season.
What You’ll Need to Make Pumpkin Banana Bread
• Unsalted Butter: Adds richness and creates a tender crumb
• Dark Brown Sugar: Deep molasses flavor that complements pumpkin perfectly
• Eggs: Help bind the batter and provide structure
• Pumpkin Puree: The star fall ingredient for moisture and earthy sweetness
• Overripe Bananas: Naturally sweetens and softens the loaf
• Vanilla Extract: Balances the spices with a warm aroma
• All-Purpose Flour: Provides the base and structure of the bread
• Pumpkin Pie Spice: Delivers that signature fall flavor blend
• Baking Soda: Leavening agent that helps the bread rise
• Salt: Enhances overall flavor
• Cinnamon: Adds a touch of warmth and spice
For the Maple Glaze:
• Salted Butter: Rich, creamy base for the glaze
• Pure Maple Syrup: Natural sweetness with a woodsy finish
• Powdered Sugar: Creates a silky smooth glaze texture
• Vanilla Extract: Adds depth to the glaze
• Pinch of Salt: Balances the sweetness
Ingredient Swaps & Substitutions
• Butter Substitute: Use coconut oil or vegan butter for a dairy-free option
• Flour Alternatives: Swap with gluten-free all-purpose flour if needed
• Sweetener Option: Use coconut sugar or light brown sugar in place of dark brown sugar
• Egg Replacement: Substitute flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) for a vegan-friendly loaf
• Maple Glaze Variation: Swap maple syrup with honey or agave for a different glaze flavor
How to Make Pumpkin Banana Bread from Scratch
- Preheat the Oven: Set your oven to 350°F and prepare a 9×5-inch loaf pan. Grease it with butter and flour or line it with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and packed dark brown sugar until creamy and well combined.
- Add Wet Ingredients: Beat in the eggs, then whisk in the pumpkin puree, mashed bananas, and vanilla extract. The mixture may look slightly curdled—this is completely normal.
- Incorporate Dry Ingredients: Add the flour, pumpkin pie spice, baking soda, salt, and cinnamon. Gently fold the mixture just until combined. The batter will be thick.
- Bake: Pour the batter into your prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Maple Glaze: In a microwave-safe bowl, melt the butter and maple syrup in 30-second intervals. Whisk in the powdered sugar, vanilla extract, and a pinch of salt until smooth.
- Glaze the Bread: Once the bread has fully cooled, pour the glaze over the top. Add a light dusting of sugar and pumpkin pie spice if desired.
- Slice & Serve: Cut into thick slices and enjoy with your morning coffee or as a comforting dessert.
Expert Tips for Perfect Pumpkin Banana Bread
• Use Overripe Bananas: The darker and spottier, the better—they’re sweeter and mash more easily.
• Don’t Overmix: Stir just until the ingredients come together to avoid a dense loaf.
• Check for Doneness: Insert a toothpick into the center — if it comes out clean, it’s ready.
• Cool Completely Before Glazing: This ensures your maple glaze stays on top rather than melting off.
• Store Properly: Keep at room temperature for up to 5 days, or freeze for up to 3 months.
Serving Ideas & Fun Variations
• Add-Ins: Stir in chopped walnuts, pecans, or dark chocolate chips for extra texture and richness.
• Mini Loaves: Divide batter into smaller pans for personal-sized gifts or snacks.
• Make It Muffins: Turn the batter into Pumpkin Banana Muffins — bake at 350°F for 20–25 minutes.
• Spicy Twist: Add a pinch of ground ginger or nutmeg for more depth in spice.
• With Coffee or Tea: This sweet and spiced loaf pairs beautifully with a chai latte or a dark roast.
• Make-Ahead Friendly: Bake, cool, and freeze the bread (unglazed). Glaze just before serving.
Fall-Inspired Baking at Its Best
Pumpkin Banana Bread is more than just a delicious way to use up overripe bananas — it’s a celebration of fall flavors and cozy moments. Perfect for breakfast spreads, lunchbox treats, or holiday brunches, this bread is soft, spiced, and unforgettable. Its warming blend of pumpkin and banana creates a harmony of taste that feels like a hug in every bite.
Whether you’re baking for your family, hosting a seasonal get-together, or stocking the freezer for cozy mornings, this Pumpkin Banana Bread will become your go-to fall treat.
Conclusion
Pumpkin Banana Bread is the perfect union of two comforting classics—banana bread and pumpkin spice. Whether you’re embracing fall baking or simply craving a moist, flavorful loaf, this recipe is sure to impress. The combination of ripe bananas and pumpkin puree gives the bread an unmatched tenderness, while the warm spices and sweet maple glaze take it to the next level. Easy to bake, freezer-friendly, and endlessly adaptable, this Pumpkin Banana Bread deserves a spot in your seasonal rotation. Once you try it, you’ll find yourself baking it again and again — not just in fall, but all year round.
Frequently Asked Questions About Pumpkin Banana Bread
1. Can I make Pumpkin Banana Bread without eggs?
Yes, you can substitute each egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water). Let it sit for a few minutes to thicken before adding to the batter. This makes the bread vegan-friendly while still maintaining its structure and moisture.
2. Why is my Pumpkin Banana Bread too dense or gummy?
This often happens when the batter is overmixed or too much liquid is added. Be sure to gently fold the dry ingredients into the wet mixture just until combined. Also, check that your bananas are not overly large, which can introduce excess moisture.
3. Can I freeze Pumpkin Banana Bread with the glaze on top?
It’s best to freeze the loaf without the glaze. Wrap the cooled bread in plastic wrap and foil, then place in an airtight container or freezer bag. When ready to serve, thaw overnight and add the glaze fresh for the best texture and appearance.
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Pumpkin Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10–12 slices) 1x
- Diet: Vegetarian
Description
This moist and flavorful Pumpkin Banana Bread combines overripe bananas and pumpkin puree with warm fall spices. Topped with a luscious maple glaze, it’s the perfect seasonal treat for breakfast, dessert, or snacking.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 2 large eggs
- 1 cup 100% pumpkin puree
- 3 overripe bananas (~1 cup mashed)
- 1 tsp vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp cinnamon
- For the maple glaze:
- 4 tbsp salted butter
- 1/3 cup pure maple syrup
- 1 1/2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Grease a 9×5 inch loaf pan with butter and lightly flour it, or line it with parchment paper.
- In a mixing bowl, beat the softened butter and dark brown sugar until creamy.
- Add the eggs and beat until fully combined.
- Whisk in the pumpkin puree, mashed bananas, and vanilla extract. The mixture may look slightly curdled—this is normal.
- Fold in the flour, pumpkin pie spice, baking soda, salt, and cinnamon until just combined. The batter will be thick.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, melt the butter and maple syrup together in the microwave. Add powdered sugar, vanilla extract, and a pinch of salt. Whisk until smooth.
- Once the bread is completely cool, pour the glaze over the top. Optionally, sprinkle a little sugar and pumpkin pie spice on top.
- Slice and serve.
Notes
- Use very ripe bananas for best flavor and moisture.
- Do not overmix the batter to avoid a dense texture.
- Allow the bread to cool completely before glazing to prevent melting.
- Freeze unglazed loaf for up to 3 months and glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 327 kcal
- Sugar: 46 g
- Sodium: 495 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
