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One of the best ways to make banana bread even tastier for the Fall season is to mix pumpkin and banana together to make the most deliciously moist Pumpkin Banana Bread.
If you’re looking for just a classic Pumpkin Bread recipe, I have the BEST recipe for that too.
If you have visited Kroll’s Korner you may have noticed that I like baking with bananas: from rum banana bread and cinnamon banana bread to banana bread cookies and banana chocolate chip bars, there is something for everyone to love.
But Fall is the perfect time of year to crank up the oven and get creative with pumpkin recipes!
I like using pumpkin puree because it is simply steamed and pureed pumpkin and nothing else. No added sugar and since it is filled with vitamins, minerals and antioxidants pumpkin puree is a healthy addition to my fall recipes.
Once the bread has baked and cooled, it’s finished with a sweet maple glaze. This silky smooth glaze is the perfect blend of salted butter, powdered sugar and pure maple syrup that will take the deliciousness of my Pumpkin Banana Bread to the next level.
Finally, lightly dust the maple glaze with a pinch more of the pumpkin pie spice and sugar, and with one bite of my Pumpkin Banana Bread you are ready for cozy sweaters, snuggly blankets and warm fires.
Why this recipe works
- My Pumpkin Banana Bread is very easy to make.
- Stays moist for days! I will never stop loving this recipe!
- It is the quintessential quick bread; no yeast, no proofing, no rising, no needing required
- Once it cools, it freezes well. You can freeze the whole loaf, or individual slices.
- The best comfort food. The natural sweetness from the overripe bananas mixed with pumpkin puree and warm spices bring all those childhood memories rushing back to comfort you.
- Pumpkin Banana Bread is a great grab-and-go quick breakfast, snack, dessert, or holiday hostess gift.
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Unsalted butter: Leave the butter on the kitchen counter for 30 minutes to an hour. Just remember that the temperature of your kitchen will determine the time it takes to soften your butter.
- Dark brown sugar: Packing brown sugar is all about how exacting we should be when baking, so don’t skip this step. When you pack the brown sugar you press out all of the air pockets ensuring that your measurements are corrent, and that you get the right amount of sweetness in your bread.
- Eggs: Set your eggs on the kitchen counter when you are softening the butter so they will be at room temperature too.
- Pumpkin puree: I like the ease of using 100% canned pumpkin puree. If you want to make your own pumpkin puree, go for it! And unlike pumpkin pie filling, it has no sugar.
- Overripe bananas: For the sweetest flavor, choose bananas that are covered all over in brown spots and smell very fragrant. These are signs that the banana is fully ripe. You can even use the bananas that have turned black with maybe just a few spots. But if the bananas start leaking fluid, or the banana itself is black, toss them out.
- Vanilla extract: Keep Vanilla Extract in a cool, dry place that is away from the oven. When stored properly Vanilla Extract will last up to 5 years after opening.
- All purpose flour: All purpose flour gives the bread structure. Spooning the flour prevents the flour from being packing, and having too much flour in the recipe.
- Pumpkin pie spice: This spice is a combination of your favorite autumn spices: Cinnamon, Allspice, Nutmeg, Ginger and Cloves
- Baking soda: This leavener helps the bread rise.
- Salt: Kosher Salt is my go to since it’s unique texture enhances the wonderful flavors in my Pumpkin Banana Bread.
- Cinnamon: to keep the spices full and flavorful, I like to add just a ¼ teaspoon more of ground cinnamon.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Beat the butter and brown sugar together.
- Add the pumpkin, eggs, mashed bananas, and vanilla.
- Fold in the dry ingredients.
- Pour into prepared loaf pan and bake.
- Cool, the glaze with the maple glaze.
- Don’t over mix the batter. Since we hope to have a moist and tender quick bread mixing the ingredients just until they are all combined is the best way to keep from over mixing. If you over mix the ingredients, more gluten will be produced and you will end up with a tough and dense bread.
- Mashing the bananas: You can mash the bananas with a fork until smooth or leave some chunks of bananas if that’s your thing. Or you can use a mixer to make almost a banana puree for a smoother consistency.
- Loaf Pan 9×5 inch: A darker color metal loaf pan absorbs more heat and may result in a darker and thicker crust. Use a light colored aluminum loaf pan for a lighter more tender crust.
Variations and Substitutions
- Since this is a nut free recipe you can always add chopped nuts or pepitas once you have glazed the Pumpkin Banana Bread. This adds protein and a nice crunch to the bread.
- If you are a chocolate lover, mix a half cup of mini chocolate chips into the batter.
- If you don’t have pumpkin pie spice you can mix up your own. Mix ¾ teaspoon of cinnamon, and ¼ teaspoon each of ginger, nutmeg, allspice and cloves.
- You can substitute light brown sugar for dark brown, but since there is a higher concentration of molasses in the dark brown sugar, your pumpkin banana bread may not be as dark.
- To add more texture and added sweetness to the Pumpkin Banana Bread, try mixing in some dried fruit. Some options include : ½ cup diced dates, ½ cup diced apricots, or ½ cup dried cranberries.
- Use a 1:1 gluten free flour, if needed.
- Use a different glaze or frosting. This brown butter frosting would be delicious!
Can’t get enough Fall flavors?
Then you’re going to love my Fall Series. Featuring cozy and warming meals and delicious Fall-inspired desserts. We’re talking all things apple, pumpkin, maple and more!
Storage and Freezing
- This banana bread will last 4-5 days at room temperature.
- To freeze: If you are baking the Pumpkin Banana Bread in advance, I suggest that you do not glaze it until you are ready to eat it. Cool the bread completely, wrap in plastic wrap or foil, and then store in an air tight freezer bag for up to 3 months. Thaw over night in the refrigerator, and before serving top the bread with the maple glaze.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 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
- 1 tsp. vanilla extract
- pinch of salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat the oven to 350°F. Grease a light colored 9×5 inch baking pan with softened butter and sprinkle an even layer of flour around the pan, shaking out any excess flour. Alternatively, line with parchment paper. Set aside.
- In a mixing bowl, beat the butter and brown sugar together until creamy.1/2 cup unsalted butter, softened, 1 cup dark brown sugar, packed
- Add in the eggs and beat until combined.2 large eggs
- Then whisk in the pumpkin puree, bananas, and vanilla. It will look a little coagulated at this point, it's OK.1 cup 100% pumpkin puree, 3 overripe bananas, ~1 cup mashed, 1 tsp. vanilla extract
- Add the dry ingredients, fold together just until combined. Batter will be thick.2 cups all purpose flour, spooned and leveled, 2 tsp. pumpkin pie spice, 1 tsp. baking soda, 1 tsp. salt, 1/4 tsp. cinnamon
- Pour into the prepared pan.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then turn out the bread onto a wire rack to cool completely.
- For the maple glaze: melt the butter and maple syrup in the microwave in 30 second intervals until melted. Then add the powdered sugar, vanilla and salt. Whisk until smooth. Add more powdered sugar to make a thicker glaze. Pour glaze all over the cooled banana bread.4 tbsp. salted butter, 1/3 cup pure maple syrup, 1 1/2 cups powdered sugar, 1 tsp. vanilla extract, pinch of salt
- Optional: sprinkle a little sugar and pumpkin pie spice on top. Slice and enjoy!
- This banana bread will last 4-5 days at room temperature.
- To freeze: Cool the bread completely, wrap in plastic wrap or foil, and then store in an air tight freezer bag for up to 3 months. Thaw over night in the refrigerator, and before serving top the bread with the maple glaze.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.