Pumpkin Banana Bread Recipe – Barefoot In The Pines

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Two of fall’s most iconic breakfast breads combine in this amazing Pumpkin Banana Bread! Moist, cozy, and perfectly spiced, this delicious recipe is also simple enough for even the most beginner of bakers!

I’ve made pumpkin bread and banana bread hundreds of times each. But until I sat down to write this Pumpkin Banana Bread recipe for the food blog, I’ve never had the combo of a pumpkin AND banana bread. It’s genius! Two of the coziest fall bread bakes married in a perfect loaf. Oh, and I added some chocolate chips for good measure!

I set out to make this recipe as easy as possible so even the most beginner baker can enjoy it! No measuring out a million spices, no softening butter, and no need to get out the mixer. Just a whisk, a loaf pan, and a couple of bowls, and you’ve got the moistest, perfectly spiced breakfast loaf fall has to offer.

Why You’ll Love This Pumpkin Spice Banana Bread

• This recipe is a great way to use up leftover pumpkin from recipes like Pumpkin Pancakes or Pumpkin Cold Foam. It also comes in handy when you’re short a banana or two for a full loaf of banana bread—just toss them in here instead!
• This quick bread is the best of both worlds! It has a super moist texture with cozy spices that are perfect for both banana bread and pumpkin bread.
• Great for Beginners. The recipe is completely uncomplicated. No mixers are involved, and no tricky baking techniques are required. It’s just simple and delicious.

Banana Pumpkin Bread Recipe Ingredients

This easy recipe is made with simple, basic ingredients.

• All purpose flour
• Baking powder
• Baking soda
• Coarse Kosher salt
• Pumpkin pie spice – use store bought or if you only have individual spices, make your own Homemade Pumpkin Spice.
• Vegetable oil– you can use melted coconut oil or melted butter if you don’t have oil on hand.
• Brown sugar – dark or light works
• Large eggs – room temperature
• Vanilla extract
• Bananas – the bananas should be soft, brown, and spotty.
• Pumpkin puree – use pure pumpkin puree, not pumpkin pie filling. You can use canned or homemade pumpkin puree for this recipe.
• Chocolate chips – I usually go with classic semisweet chips for this recipe, but chocolate chunks (like the ones in my banana chocolate chunk muffins) work just as well if you want those big pockets of melty chocolate.

How To Make Chocolate Chip Pumpkin Banana Bread 

This is a step-by-step overview of the full instructions. Refer to the recipe card for measurements, temps, and times..

Preheat the oven and spray a 9 x 5-inch loaf pan with cooking spray and set aside.

Step 1

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set flour mixture aside.

In a medium bowl, whisk together the oil, sugar, pumpkin, mashed bananas, eggs, and vanilla until smooth.

Step 2

Pour the wet ingredients into the dry ingredients and gently fold until mostly mixed, but streaks of flour are still showing. 

Place 1 tablespoon of the chocolate chips in a small dish for later. Add the remaining chocolate chips to the batter, and stir gently until no more streaks of flour are visible.

Step 3

Pour the batter into the prepared pan. Top with the reserved chocolate chips.

Bake until the loaf has risen and a skewer inserted in the center comes out clean.

Remove from the oven and let the bread cool in the pan for about 15 minutes before turning out onto a cooling rack.

Let the bread cool before slicing and serving.

To Make Pumpkin Banana Muffins

1. Prepare the banana pumpkin batter as directed.
2. Line two muffin pans with liners or spray well with nonstick spray. You’ll need to line 16 muffin cups.
3. Divide the prepared batter between 16 muffin cups (3/4 full) and top with a few chocolate chips on each. 
4. Bake at 400°F for 17-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan before serving.

Tips & Tricks for the Best Banana Pumpkin Bread

• The brown sugar should be firmly packed into the measuring cup. “poon the brown sugar into the cup, press it down firmly, and level it off before adding it in.
• Do not use pumpkin pie filling in place of pumpkin puree. Pumpkin pie filling is loaded with sugar, spices, and other ingredients.
• Use fresh spices for this bake. Outdated spices lose their flavor, and you’ll end up very disappointed.
• Use ripe bananas that are soft, spotty, and browning. Overripe bananas have extra natural sweetness and are perfect for baking!

Substitutions & Variations

• Add chopped nuts like walnuts or pecans to the batter and sprinkle on top for extra crunch! 
• You can leave out the chocolate chips if you prefer, or swap them for peanut butter chips.
• Frozen bananas can be used in this recipe, just make sure to thaw and drain them first.
• If you don’t have pumpkin pie spice on hand, you can blend your own spices in this DIY Pumpkin Spice Recipe. It’s just a simple combo of nutmeg, allspice, cinnamon, ginger, and cloves.
• Extra pumpkin or mashed banana can be used if you’re short on either of these ingredients. In a pinch, use sour cream or Greek yogurt.

How to Store Leftover Bread

Store any leftover bread at room temperature for up to 3 days. If you need to store the bread longer, I recommend keeping it in the refrigerator, since it’s so moist. 

You can freeze this bread for up to 3 months. I like to slice it first, then place a piece of parchment paper between slices, so I can just grab what I need from the freezer bag. You can also wrap a whole loaf tightly in plastic wrap, then in foil, and place it in an appropriate-sized freezer bag.

What to Serve with Banana Pumpkin Bread

This pumpkin banana bread is perfect for a grab-and-go breakfast or snack. I love it with a smear of cinnamon honey butter, a side of crispy maple-glazed bacon, and a big bowl of fresh fruit salad.

For coffee, I recommend a hot maple latte or a creamy pumpkin cold brew.

More Recipes with Pumpkin and Banana

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