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Pumpkin Banana Bread is moist, perfectly sweet, and has a delicious maple syrup glaze that takes this banana bread recipe to the next level.
I am diving into some of my fall favourite baking recipes. If you follow me on Instagram, you know I recently posted my Grandpas Apple Cake recipe and ya’ll went crazy for it. I have a feeling you might feel the same about this pumpkin banana bread recipe. Loaded with ripe bananas, pure pumpkin, pumpkin pie spice and finished with a maple syrup glaze filling.
You have to serve this a piece of this bread with a generous pat of butter, a sprinkle of cinnamon or a few of your favourite chopped nuts. This recipe makes for the perfect breakfast, late afternoon pick-me-up or dessert, similar to my Banana Chocolate Chip Cake with Peanut Butter Icing.
What is Pumpkin Banana Bread?
It’s a delicious baked bread that combines ripe bananas and pure pumpkin to create the most delicious loaf. It typically includes other ingredients like flour, sugar, eggs, and pumpkin pie spice.
Why you’ll love this Pumpkin Banana Bread recipe
Flavour: the combination of pumpkin and banana creates the most delicious and unique flavour.
Seasonal comfort: this recipe captures the essence of fall, and fills your home with the most delicious smell.
Easy to make: this recipe is simple, forgiving, and doesn’t require any baking skills.
Versatile: have this for breakfast, snack or dessert.
Freezer friendly: this recipe freezes like a dream.
Pumpkin Banana Bread ingredients
Here is a quick overview of the ingredients you’ll need to make my Pumpkin Banana Bread. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- All purpose flour
- White sugar
- Salt
- Cinnamon
- Nutmeg
- Pumpkin pie spice
- Baking soda
- Baking powder
- Eggs
- Bananas
- Pure pumpkin
- Plain greek yogurt
- Avocado oil
Looking for more dessert recipes?
If you enjoyed this recipe, take a look at a few of my personal favourite desserts down below:
- Grandpa’s Apple Cake
- Classic Tiramisu
- Chocolate Zucchini Bread
- Peanut Butter Marshmallow Squares
- Thumbprint Cookies
- No-Bake Biscoff Cheesecake
- Caramel Apple Crisp
- Lemon Ricotta Cookies
- Morning Glory Muffins
FAQ’s
How do you know when the bread is done?
It takes about an hour to bake pumpkin bread. Insert a toothpick into the middle of the loaf and if it comes out clean, it’s ready to take out of the oven.
Can I make pumpkin banana bread instead of muffins instead?
Yes! Pour the batter into a lined muffin tin and bake for approx 25-30 minutes at 325°F or until a toothpick comes out clean.
Freezer instructions
Looking to freeze this recipe?
Wrap slices (or the entire loaf) in foil or plastic wrap and place in a freezer-safe container or bag and freeze for up to 3 months. To thaw, allow to sit on the counter overnight before serving.
Did you like this recipe?
If you enjoyed this recipe, please consider leaving me a 5 star rating and review, it means so much to me!
Pumpkin Banana Bread
Ingredients
- 3 cups all purpose flour
- 1½ cups white sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp pumpkin pie spice
- 2 tsp baking soda
- 1/2 tsp baking powder
- 3 eggs
- 4 ripe bananas, peels removed, mashed
- 1 can pure pumpkin (398mL)
- 1/4 cup plain greek yogurt
- 1/2 cup avocado oil
Maple Syrup Glaze:
- 1½ cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp milk, plus more to thin if needed
- pinch of cinnamon
Instructions
- Preheat your oven to 350 °F.
- To a large bowl, whisk together the flour, salt, cinnamon, nutmeg, pumpkin pie spice, baking soda, and baking powder. Set aside.
- To another separate large bowl, whisk or beat together the sugar and oil until you reach a smooth creamy consistency.
- Add the yogurt and mix again until smooth.
- Add the eggs, one at a time, mixing well in between each.
- Add the ripe bananas, and pure pumpkin and gently mix to combine.
- Slowly add the wet batter into the flour mixture, continuously mixing with a large wooden spoon until well combined.
- Lightly grease two 9×5 inch baking pan with cooking oil.Alternatively, line with parchment paper.
- Divide batter evenly between the pans and bake for 45 to 65 minutes, or until a toothpick inserted in the centre comes out clean.Sammy's tip: If the tops are browning more than you’d like, tent with foil towards the end of baking.
- Allow to cool for 5 minutes before running a knife around the edge to easily remove from the pan.
- Cool on a wire rack for an additional 10 minutes.
- While the bread cools, make the maple syrup glaze by mixing together all of the ingredients.The glaze needs to be thin enough to easily squeeze into the bread, so add more milk if you need to.Add the glaze into a piping bag or large ziplock bag and slice a small piece off the tip to open slightly.
- Using a chopstick, poke at least 5 holes on the top of the bread.
- Squeeze in some of the glaze into each hole.
- If you have leftover glaze add it to the top of the bread.
- Slice and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Can I substitute apple sauce or something else for bananas. I am severely allergic to them
I haven’t tried this recipe with anything other than bananas – but I am sure you can swap it for apple sauce.
fantastic recipe
Thank you, Tammy!
This pumpkin banana bread was so delicious! Definitely making this again.
Hi Sonia – thank you for leaving a review. I am so happy you enjoyed this recipe! -Sammy
Hi if i just want to make one loaf do i just half the recipe?
Yes that should be fine!
My familyโs FAVOURITE!
Delicious bread and easy. I left the glaze off and was still so yummy.