Easy Pumpkin Banana Bread

Make your whole house smell like a fall-flavored wonderland by baking a loaf of my secretly healthy Pumpkin Banana Bread. This delightfully moist and tender quickbread recipe is simply made with pantry staples, tastes like a treat, and is loaded with whole-grain goodness.

Ever since I can remember, I’ve been obsessed with quickbread recipes. From my pineapple and coconut-flecked Hawaiian banana bread and spring-worthy strawberry banana bread to cozy orange cranberry bread and cinnamon maple butternut squash bread, no matter what time of year it is, I’ll happily bake a loaf.

Why? True to their moniker, these quick bread recipes are a snap to whip up, typically requiring no more than 15 minutes of active kitchen time. They’re also perfect for toeing the line between dessert and breakfast—sweet enough to feel like a treat, but easy enough to make relatively virtuous.

This whole-grain pumpkin bread with banana is my newest recipe box addition and I have a feeling you’re gonna love it. It’s great for using up any spotty Chiquitas, is packed to the brim with pumpkin spice vibes, and uses smart swaps like coconut sugar and whole wheat pastry flour to keep it breakfast-worthy. Perfect!

Jump to:

• What is pumpkin banana bread?
• What does it taste like?
• Why You’ll Love This Pumpkin Banana Bread Recipe
• Ingredients Needed
• Substitutions
• How To Make Healthy Pumpkin Banana Bread
• Optional Variations & Dietary Adjustments
• Serving Suggestions
• Recipe Success Tips
• Storage Directions
• FAQs
• Banana Pumpkin Bread Nutrition
• Pricing Info
• Other Pumpkin Recipes
• Recipe

What is pumpkin banana bread?

Just what it sounds like! This magnificent treat is a sweet quickbread made with both pumpkin and banana and flavored with pumpkin pie spice. It has the consistency of a typical banana bread—moist and somewhat dense, almost like a cake. 

What does it taste like?

My healthy banana pumpkin bread tastes like an autumnal dream. Upon first bite, you’ll taste cozy warmth thanks to pumpkin pie spice. Continue to chew and you’ll taste the earthy flavor of pumpkin amplified by the natural sweetness of banana—the addition of which helps keep this recipe lower in added sugars. Finally, the faint nuttiness of whole wheat pastry flour creeps in, bolstering the fall vibes and adding a sneaky hit of fiber. Delicious!

Why You’ll Love This Pumpkin Banana Bread Recipe

• Quick & Simple – You only need about 10 minutes of active time to mix up the batter. Simply whisk the dry ingredients, stir the wet ingredients, then mix them together before pouring into a loaf pan and baking. Even a complete kitchen noob can nail it!
• Beautifully Basic – This healthy pumpkin bread with banana is made with just 11 ingredients, most of which are pantry staples. 
• Healthier Take – So many pumpkin bread, banana bread, and other quickbread recipes out there are loaded with butter and sugar, making them more loaf cakes than actual “bread.” My RDN-approved recipe makes healthier swaps, ensuring you get all the flavor you crave and none of the guilt!

Ingredients Needed

As promised, you only need a few basics to make this pumpkin and banana bread. Here’s what to grab:

• Whole Wheat Pastry Flour – Regular whole wheat flour can make baked goods stodgy and dry, but whole wheat pastry flour delivers whole grains while acting more like white flour. Such a simple swap!
• Pumpkin Pie Spice – Because can you even make a pumpkin-flavored baked good without it?
• Baking Powder & Baking Soda – You’ll need both types of leaveners to get this banana pumpkin bread to properly rise.
• Salt – A little bit of salt strangely makes sweet recipes taste sweeter. If possible, opt for sea salt (preferably one with some color like pink or grey salt) for the most trace nutrients.
• Mashed Banana – Adding banana to this pumpkin bread lends both moisture and sweetness. The spottier they are, the better!
• Coconut Sugar – This lightly toasty sweetener is less processed than regular sugar, meaning it retains some trace nutrients like iron, zinc, potassium, calcium, and inulin. It also has a glycemic index of around 35 compared to table sugar’s 60-65 GI, meaning it won’t cause your blood sugar to spike nearly as much. Another super easy swap!
• Canned Pumpkin Puree – Using real pumpkin ensures our bread has that unmistakable earthy flavor. Make sure you’re grabbing 100% pumpkin, not canned pumpkin pie filling.
• Avocado Oil – Using avocado oil instead of butter helps ensure a slightly lighter crumb, perfect for balancing out the moisture from the pumpkin and banana. It’s also the healthiest neutral oil around, with a high dose of antioxidants and heart-healthy monounsaturated fats.
• Large Eggs – For binding the batter and adding a little bit of protein. Every little bit helps! If possible, opt for certified free-range eggs from pastured birds for the best nutritional stats including lower cholesterol and higher vitamin and mineral content.
• Vanilla Extract – For aromatic warmth that brings all the dessert vibes. If possible, use pure vanilla extract for the best flavor.

Substitutions

Need to make some tweaks? Here are a few easy substitutions to try:

• Whole Wheat Pastry Flour – You can make a pretty close approximation using a 50/50 blend of regular whole wheat flour and all-purpose flour. Alternatively, white whole wheat flour has a higher protein content and works well in recipes that can handle a heartier texture—like quickbread!
• Pumpkin Pie Spice – If you’re fresh out, you can make your own by raiding your spice cabinet. You’re also welcome to use any warming spice blend you like including chai masala, apple pie spice, or haiwaj. Alternatively, mix up your own blend of warming spices like cinnamon, ginger, cloves, allspice, mace, cardamom, and/or nutmeg.
• Salt – If you’re on a strict no-salt diet, try adding the zest of an orange instead.
• Mashed Banana – You can use mashed sweet potato or applesauce instead of banana.
• Coconut Sugar – Other less processed sugars like maple, jaggery, or piloncillo are good options. You’re also welcome to use light brown sugar or white sugar if needed, but consider cutting back by about 25% to make sure it doesn’t taste too sweet. 
• Canned Pumpkin Puree – Sweet potato or butternut squash puree both work perfectly!
• Avocado Oil – You can use any neutral oil you have on hand, but try to use a healthier option like canola rather than vegetable oil.
• Large Eggs – I haven’t tried it here, but I have a feeling common egg substitutes for baking should all work well enough in this pumpkin banana bread recipe. 
• Vanilla Extract – An equal amount of vanilla paste or vanilla powder, or half as much ground vanilla bean will also work.

How To Make Healthy Pumpkin Banana Bread

This easy pumpkin banana bread comes together in just a few simple steps:

Step 1: Prep & Dry Ingredients. Preheat the oven to 350 degrees and grease a loaf pan. In a large mixing bowl, stir together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

Step 2: Mash Bananas. In a separate mixing bowl, mash the bananas, measuring them after they’ve been mashed. 

Step 3: Add Wet Ingredients. Whisk in the coconut sugar, pumpkin, oil, eggs, and vanilla until smooth.

Step 4: Add Dry Ingredients to the bowl with the wet ingredients. 

Step 5: Stir until just combined. try not to overmix.

Step 6: Bake. Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the middle comes out clean.

Step 7: Cool & Enjoy. Allow the bread to cool completely, then cut into individual slices and serve!

Optional Variations & Dietary Adjustments

As The Oregon Dietician, I know many of my readers have specific dietary needs. Here are a few ways to tweak the recipe to make this banana pumpkin bread work for you!

• Sugar-Free – You can use the cup-for-cup sugar replacement of your choice. I personally love monkfruit, but you do you!
• Gluten-Free Pumpkin Banana Bread – I think you should be able to use your favorite gluten-free all-purpose flour mix or gluten-free pastry flour mix. Just make sure to let the batter rest for 30 minutes before baking to allow the flour to rehydrate and prevent the loaf from tasting gritty.
• Vegan Pumpkin Banana Bread – This recipe is already dairy-free, but to make it vegan-friendly use your favorite egg substitute like flax eggs, vegan egg replacer, or silken tofu.
• Banana Pumpkin Chocolate Chip Bread – Make this banana pumpkin loaf even more decadent-tasting by adding up to ¾ cup of regular or mini chocolate chips. Chopped toasted pecans would be great if you want to keep the sugar low!

Serving Suggestions

Whether you’re snuggling up with a good book or rushing out the door, here are some delightful ways to enjoy this tasty fall-flavored treat:

• Classic Comfort: Cut a thick slice and serve with a pat of butter alongside your morning coffee (like a DIY pumpkin spice cold brew, perhaps?!?) for a cozy, comforting start to your day.
• Grab-and-Go Goodness: Bake the batter in muffin tins for easy, portable breakfast muffins. Perfect for busy mornings or a quick snack on the move!
• Bake Sale Star: Got some fundraising to do? Buy some cute autumn-themed paper mini loaf tins and cellophane bags to practically guarantee this homemade banana pumpkin bread will be the first thing to sell out. As they say, you eat with your eyes first!
• Post-Workout Treat: Spread a slice with almond or peanut butter for a satisfying mix of carbs and protein—perfect for refueling after a workout.
• Dessert Upgrade: Top a warmed slice with a scoop of vanilla ice cream and a sprinkle of cinnamon for a decadent dessert. 
• Holiday Gifting: Homemade goodies are one of my favorite ways to treat friends and family during the holiday season. Buy full-size paper (or metal) loaf pans for making this healthy banana pumpkin bread, then attach a handwritten recipe card to the ribbon for extra credit. 🎁

Recipe Success Tips

• Grocery store only have green bananas? Not to worry. To quickly ripen underripe bananas, you have a few options:
  • If you have a few days, place the bananas in a paper bag (preferably with another ethylene-producing fruit like an apple or avocado), fold it shut, and wait it out. In 1-3 days, they should be perfectly spotty!
  • If you have 30-ish minutes, line a baking sheet with parchment paper and preheat the oven to 350ºF. Place unpeeled bananas on the sheet and bake for 15-20 minutes.
  • If you’re in a real time crunch, you can prick the bananas all over with a fork and microwave for about 2 minutes. This doesn’t help develop the sugars as much, though, so it’s really just a last resort.
• Size matters, at least with eggs. 😉I use large eggs, which by definition must be 56-62 grams. By comparison, small eggs are just 42-48 grams, medium eggs are 49-55 grams, XL are 63-69 grams. Another way of looking at it is large eggs are approximately ¼ liquid cups, so if you’re using another size, I recommend whisking and measuring your eggs to make sure the recipe turns out right.

Storage Directions

• Banana and pumpkin bread will keep well in an airtight container or ziptop bag at room temperature for up to 5 days.
• You can also freeze the loaf for up to 2 months. Make sure to wrap it well in several layers of plastic wrap and a freezer bag to prevent freezer burn.
• To serve, allow to defrost at room temperature. Serve at room temp, or heat up your slice in a toaster oven before serving.
• I don’t recommend refrigerating bread, as it can make it go stale.

FAQs

Banana Pumpkin Bread Nutrition

Each slice of this sweetly spiced bread packs about 306 calories, which makes it a great option for a filling breakfast or a hearty snack. You’ll also 13 grams of fat per serving, which helps give it a moist, satisfying texture. Plus, it has 5 grams of protein and 5 grams of fiber, so it’s pretty decent for keeping you full and fueled through your morning or afternoon. 

On the carb front, it has 45 grams per serving, which is perfect for energy, especially if you’re having it as a pre-workout snack or to kick-start your day. And don’t worry about too much sodium; it has only 126 mg per slice, which is relatively low. All in all, this yummy pumpkin banana bread is as delicious as it is nourishing!

Total nutritional content per serving is:

• Calories: 306 calories
• Total Fat: 13 gras
• Protein: 5 grams
• Sodium: 126 mg
• Carbohydrates: 45 grams
• Fiber: 5 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• 2 cups whole wheat pastry flour: $0.53
• 2 tbsp pumpkin pie spice: $0.55
• 1 tsp baking powder: $0.05
• ½ tsp baking soda: $0.01
• ¼ tsp salt: $0.01
• 1 ¼ cups mashed banana (about 2 large bananas): $1.27
• 1 cup coconut sugar: $0.84
• ½ cup canned pumpkin puree: $1.06
• ½ cup avocado oil: $1.48
• 2 large eggs: $0.90
• 1 tsp vanilla extract: $0.04

The total comes out to be around $6.74 or roughly $0.67 per slice!

Other Pumpkin Recipes

Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!

Recipe

If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!

xoxo Megan