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.
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.
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.
How To Make Pumpkin Banana Bread
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 350 degrees F and grease two 9×5-inch loaf pans.
- Next, whisk together the flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and sea salt.
- Then, in another bowl mix together the mashed banana, pumpking puree, eggs, honey, sugar, and vegetable oil.
- Pour the dry ingredients into the banana mixture and mix together.
- Fold in the chocolate chips and then divide the batter between the pans.
- Bake for forty-five to fifty minutes.
- 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.
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
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.
Keep the bread in an airtight container after baking to help keep it moist.
More Breads
- Shortcake Biscuit Recipe
- Monkey Bread Muffins
- High Altitude Banana Bread
- Bran Muffin Recipes with Molasses and Raisins
- Carrot Muffins
- Banana Cinnamon Muffins
- Starbucks Blueberry Scones Copycat
- Sticky Buns with Bacon and Caramel Glaze
- Cinnamon Rolls Cupcakes
- Double Chocolate Banana Bread
Pumpkin Banana Bread
Equipment
- measuring cups and spoons
- Mixing bowls and spoon
- 9×5-inch loaf pans
- whisk
- wire racks
Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 ¼ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- ½ teaspoon sea salt
- 2 cups ripe bananas mashed (about 4 medium bananas)
- 15 oz canned pumpkin puree
- 3 eggs room temperature
- ½ cup honey
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 cup mini dark chocolate chips plus more for topping if desired
Instructions
PREP OVEN AND PANS:
- Move the oven rack to the middle position.
- Preheat the oven to 350 degrees F.
- Grease two 9×5 inch loaf pans.
MIX BATTER:
- 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:
- Bake for 45-50 minutes or until a toothpick comes out clean but not dry.
COOL:
- 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.
Nutrition
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This was such a fun, fall inspired twist on regular banana bread! Ours turned out super moist, perfectly sweet, and totally delicious!
I love banana bread and it’s almost pumpkin season! I’m adding it to my list of recipes to make. It looks amazing!
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!
Enjoyed this for an afternoon treat and it did not disappoint! Turned out light, fluffy and delicious; definitely has me dreaming of fall!
I would never have thought pumpkin and banana would go so well together, but this is absolutely delicious!