Enjoy a moist and delicious twist on a seasonal favorite with Pumpkin Banana Bread. It’s spiced just right and perfect year-round!

This bread costs about $8.73 to make. The recipe makes sixteen servings for approximately $0.54 per serving. 

A close up picture of slices of Pumpkin Banana Bread so you can se small chunks of banana.

Pumpkin Banana Bread

If you want something to bring to a fall brunch, have a delicious morning breakfast, or as a sweet afternoon snack, this Pumpkin Banana Bread is for you! The pumpkin spice and ground cinnamon create a warm taste with a naturally sweet banana flavor. It is a match made in Heaven.

This recipe is easy to make and will make your kitchen smell delicious. The hardest part will be waiting for your Banana Pumpkin Bread to finish baking and cooling before you can slice a piece to enjoy. 

What You’ll Love About Banana Pumpkin Bread

  • Rich Flavor: The fantastic blend of flavors is comforting and satisfying as it encompasses all the Fall vibes.
  • Moist and tender: The mashed bananas and pumpkin puree add moisture to the bread, which creates a soft and tender crumb. 
  • Chocolate chips: Adding chocolate chips provides a beautiful contrast to the spiced sweet bread that will delight all chocolate lovers. 
Three slices of Pumpkin Banana Bread stacked on each other.

Pumpkin Banana Bread Ingredients and Estimated Cost

Per Serving Cost: $0.54

Recipe Cost: $8.73

  • 2 ¾ cups all-purpose flour – $0.30
  • 2 teaspoons pumpkin pie spice – $0.58
  • 2 teaspoons ground cinnamon – $0.08
  • 1 ¼ teaspoons baking powder – $0.06
  • 1 ¼ teaspoons baking soda – $0.02
  • ½ teaspoon sea salt – $0.03
  • 2 cups ripe bananas – $0.84
  • 15 oz canned pumpkin puree – $2.99
  • 3 eggs – $0.69
  • ½ cup honey – $1.44
  • ½ cup granulated sugar – $0.22
  • ½ cup vegetable oil – $0.32
  • 1 cup mini dark chocolate chips – $1.16

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in August 2023.

All of the ingredients needed to make this recipe.

How To Make Pumpkin Banana Bread

***For complete recipe instructions, see the recipe card below.

  1. First, preheat the oven to 350 degrees F and grease two 9×5-inch loaf pans. 
  2. Next, whisk together the flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and sea salt. 
  3. Then, in another bowl mix together the mashed banana, pumpking puree, eggs, honey, sugar, and vegetable oil. 
  4. Pour the dry ingredients into the banana mixture and mix together. 
  5. Fold in the chocolate chips and then divide the batter between the pans. 
  6. Bake for forty-five to fifty minutes.
  7. Finally, cool the loaves in the pans for ten minutes and then remove them from the pans to cool on wire racks for an additional two hours before serving.

A picture collage showing how to make this recipe.

Pumpkin Banana Bread Recipe Variations and Substitutions

  • Nutty Delight: Add 1/2 to 1 cup of chopped nuts such as walnuts, pecans, or almonds to the batter for added texture and flavor.
  • Cream Cheese Swirl: Prepare a cream cheese swirl by mixing 8 oz of softened cream cheese with ¼ cup of sugar and 1 egg. Swirl the cream cheese mixture into the batter before baking for a tangy and creamy addition.
  • Maple Infusion: Replace the honey with maple syrup for a rich, autumn-inspired flavor.
  • Healthier Version: Use whole wheat flour or a combination of whole wheat and all-purpose flour for a heartier bread. Substitute some or all of the sugar with a natural sweetener like coconut sugar or pureed dates.
  • Pumpkin Seeds Crunch: Incorporate a crunchy element by mixing in ½ cup of toasted pumpkin seeds (pepitas) into the batter.
  • Vegan Adaptation: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan version. Swap the honey with agave syrup or another vegan sweetener.
  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version. Ensure all other ingredients, such as baking powder and chocolate chips, are gluten-free.

Serving and Storage Tips

SERVE: Enjoy slices plain, with butter, or a smear of cream cheese. Bake two loaves, share one with a friend, and enjoy one with family.

Store: Keep covered at room temperature for up to 5 days.

Freeze: Cool, wrap, seal, label, and freeze for up to 3 months.

THAW: Unwrap, defrost at room temperature, eat as is or gently warm in the oven.

Banana Pumpkin Bread Recipe FAQs

Why is my pumpkin bread soggy?

If your bread is too soggy, you may have added too much pumpkin puree or bananas. Do not be tempted to add extra puree or bananas, as there are not enough dry ingredients to absorb the moisture from the wet ingredients.

How do you keep bread soft and fluffy?

Keep the bread in an airtight container after baking to help keep it moist.

The finished Pumpkin Banana Bread on a serving board.

More Breads

Three slices of Pumpkin Banana Bread stacked on each other.
4.67 from 9 votes

Pumpkin Banana Bread

Recipe Cost $ $8.73
Serving Cost $ $0.54
Prep Time 10 minutes
Cook Time 48 minutes
Total Time 3 hours 8 minutes
16 people
Enjoy a moist and delicious twist on a seasonal favorite with Pumpkin Banana Bread. It's spiced just right and perfect year-round!


  • measuring cups and spoons
  • Mixing bowls and spoon
  • 9×5-inch loaf pans
  • whisk
  • wire racks




  • Move the oven rack to the middle position.
  • Preheat the oven to 350 degrees F.
  • Grease two 9×5 inch loaf pans.


  • Whisk together flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and sea salt in a medium bowl.
  • In a large bowl or a stand mixer bowl, mix mashed banana, pumpkin puree, eggs, honey, sugar, and vegetable oil.
  • Add the dry ingredients to the banana mixture and mix until just combined.
  • Fold in chocolate chips.
  • Divide the batter between the pans and smooth the tops.


  • Bake for 45-50 minutes or until a toothpick comes out clean but not dry.


  • Cool the loaves in the pans for 10 minutes.
  • Remove the loaves from the pans and place them on a wire rack until completely cooled, about 2 hours.


Serving: 1slice | Calories: 290kcal | Carbohydrates: 46g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 180mg | Potassium: 196mg | Fiber: 2g | Sugar: 25g | Vitamin A: 4219IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

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Recipe Rating


  1. This was such a fun, fall inspired twist on regular banana bread! Ours turned out super moist, perfectly sweet, and totally delicious!

  2. Luci Petlack says:

    I love banana bread and it’s almost pumpkin season! I’m adding it to my list of recipes to make. It looks amazing!

  3. Shadi Hasanzadenemati says:

    The recipe was incredibly easy to follow, and the result was a beautifully textured loaf that disappeared within hours at my household. This will definitely be a staple in my baking repertoire. Thanks for sharing this fantastic recipe!

  4. Sara Welch says:

    Enjoyed this for an afternoon treat and it did not disappoint! Turned out light, fluffy and delicious; definitely has me dreaming of fall!

  5. I would never have thought pumpkin and banana would go so well together, but this is absolutely delicious!