Soft, sweet, and filled with cozy fall flavors, this Pumpkin Banana Loaf is a must-bake for any season.
Imagine the warm aroma of cinnamon, pumpkin, and ripe bananas filling your kitchen — it’s pure comfort!
Whether you’re enjoying it with a cup of coffee or sharing it with friends, this loaf will quickly become a favorite.
Let’s get started!
✨Pumpkin Banana Loaf Recipe Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup vegetable oil (or melted butter)
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tsp vanilla extract
🥣 Instructions
1. Preheat Your Oven
Preheat your oven to 350°F (175°C).
Grease a standard 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, mashed bananas, eggs, brown sugar, white sugar, oil, and vanilla extract until well combined and smooth.
3. Combine Dry Ingredients
In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. Mix Everything Together
Slowly add the dry ingredients into the wet mixture.
Stir gently until just combined — be careful not to overmix! The batter will be thick and rich.
5. Bake the Loaf
Pour the batter into your prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Enjoy
Let the loaf cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy with butter, cream cheese, or just on its own!
🌟 Tips for the Best Pumpkin Banana Loaf
- Use overripe bananas for the sweetest, moistest loaf.
- Don’t overmix the batter — mix until ingredients are just combined for a soft texture.
- Add chocolate chips, walnuts, or pecans for extra flavor and crunch!
- This loaf freezes beautifully — wrap tightly and freeze for up to 2 months.
🍁 Why You’ll Love This Recipe
- Perfectly moist with a tender crumb
- Naturally sweetened with ripe bananas
- Full of cozy spices that make your home smell amazing
- Easy one-bowl recipe — no mixer needed!
❓ Frequently Asked Questions (FAQs)
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! If you prefer fresh pumpkin, roast and puree your pumpkin until smooth. Make sure to drain excess moisture from fresh puree to avoid a soggy loaf.
How ripe should the bananas be?
The riper the better!
Use bananas that are mostly brown with a soft texture. The natural sweetness enhances the flavor and makes the loaf extra moist.
Can I add nuts or chocolate chips to the batter?
Absolutely!
Add 1/2 cup of chopped walnuts, pecans, or chocolate chips to the batter before baking.
It adds a delicious crunch or extra richness!
How should I store the Pumpkin Banana Loaf?
Once completely cooled, store the loaf in an airtight container at room temperature for up to 3 days.
You can also refrigerate it for up to 1 week or freeze slices for longer storage (up to 2 months).
Can I make this loaf gluten-free?
Yes!
Substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum.
Check the texture — you might need to reduce baking time slightly.
What can I use instead of vegetable oil?
You can substitute the vegetable oil with an equal amount of melted butter or coconut oil for a slightly different flavor.
