Pumpkin Banana Bread
In a fit of organization earlier this week, I started to clean out our pantry, a well-intentioned task that stopped abruptly when I came across a stray can of pumpkin. Right around this time, I felt the lightest twinge of hunger, and we also happened to have a few spotty bananas lurking on the kitchen counter. Fate had spoken. Forget the pantry reorg—it was time for healthy Pumpkin Banana Bread!
Moist, lightly springy, and pleasantly spiced, this mashup of my two greatest quick bread loves, banana bread and pumpkin bread, is whole wheat, naturally sweetened with honey, and defies seasonal designation.
Pumpkin bread feels quintessentially autumn and banana bread like a delicious default (“have ripe bananas, will bake”).
I adore them both, but this week I was craving something a little more out of the ordinary, which ironically enough turned out to be something in between.
This Pumpkin Banana Bread recipe takes the best of these two classic breakfast recipes and combines them into one of the most tender, moist, and satisfying healthy quick bread recipes you’ll ever bake.
Healthy Pumpkin Banana Bread—The Best of Both Worlds
Considering my laundry list of healthy pumpkin bread recipes (Healthy Pumpkin Bread, Pumpkin Chocolate Chip Bread) is rivaled only by my collection of healthy banana bread recipes (ahem, classic Healthy Banana Bread, Paleo Banana Bread, Cream Cheese Banana Bread…), it was only a matter of time before the two got together to create a tasty Pumpkin Banana Bread baby.
Although this bread is melt-in-your-mouth tender thanks to the combo of the banana, pumpkin, and Greek yogurt, all of which make baked goods magnificently moist, it has enough density to make it taste satisfying and leave you feeling nourished and complete.
I love to warm up a big slice of this bread for breakfast (try it smeared with peanut butter) or snitch it cold from the fridge when I’m craving an instant pick-me-up, and it makes a lovely treat for coworkers, neighbors, and anyone whose day you’d like to brighten.
This Pumpkin Banana Bread has notes of vanilla and honey, the spice is subtle but present, and it rises beautifully in the pan.
What to Add to Pumpkin Banana Bread
- I added toasted chopped pecans, which give the Pumpkin Banana Bread a pleasing warmth and satisfying crunch.
- Toasted walnuts would also be scrumptious (they’re my favorite in these Healthy Banana Muffins).
- I don’t think I need to tell you this, but a handful of chocolate chips, either in place of or in addition to the nuts, would not be remiss.
- Dried fruit, such as dried cranberries or chopped dried apricots, would be lovely.
Dietary Considerations and Substitutions
- As written, this healthy Pumpkin Banana Bread is 100% whole wheat but doesn’t taste it at all thanks to white whole wheat flour, which is mild and tastes like regular white all-purpose flour in this recipe.
- If you’d like Pumpkin Banana Bread gluten free, you can use the same amount of a 1:1 gluten free baking blend like this one.
- To make the Pumpkin Banana Bread vegan is trickier. Because this bread is already so moist, I fear using flax eggs in place of the regular eggs would be risky, and the yogurt would need to be swapped too. I’d suggest scratching your pumpkin itch with these Vegan Pumpkin Muffins instead.
- I haven’t yet tried this recipe as Pumpkin Banana Bread muffins or Pumpkin Banana Bread mini loaves, but I think that either would work nicely with the same batter. Simply check early and remove your muffins/mini loaves when a toothpick inserted in the center comes out clean.
- For paleo Pumpkin Banana Bread, I’d refer you to either this Paleo Pumpkin Bread or this Paleo Banana Bread. I haven’t developed a paleo version that combines both banana and pumpkin yet, but you could try swapping part of the pumpkin/banana in either recipe for some of the other to create a combo of your own.
If you do want to play around with the banana and pumpkin ratios in these recipes, see below.
How to Substitute Pumpkin for Banana in Bread
Generally, you can substitute pumpkin for banana in bread (so you can play around with the paleo recipes above if you want a pumpkin/banana combo), but please note a few key things:
- Ripe banana usually tastes sweeter than pumpkin, so if you are swapping pumpkin for banana, you may want to add a tablespoon or two of brown or granulated sugar (don’t add too much or you may throw off the consistency of the batter). Do not add liquid sweeteners like honey or maple syrup, as they can throw off the consistency of the batter by making it too moist.
- Pumpkin is also fairly bland on its own, so I recommend adding more spices.
When in doubt: look for a recipe that’s already written for the type of bread you want to bake. I have many pumpkin and banana bread recipes (see my full list of healthy baked goods/breads), so I’m betting there’s one to meet your needs!
The next time you are craving a cozy breakfast treat that tastes extra special, are ready for a relaxing baking session, or stumble upon a loose can of pumpkin waiting to meet its tasty purpose, give this Pumpkin Banana Bread recipe a try. It’s one of the best bread recipes I’ve baked, and I know it will a favorite of yours too!
Recommended Tools to Bake This Pumpkin Banana Bread
- 8×4 inch loaf pan (I am a diehard fan of this pan and this brand’s entire line of bakeware)
- Non-slip mixing bowls
Pumpkin Banana Bread
Ingredients
- 1/2 cup pecan halves or walnut halves — optional; you can also swap other mix-ins of choice such as golden raisins, cranberries, or chocolate chips
- 1 cup mashed banana — the riper the better (about 2 large bananas)
- 4 tablespoons unsalted butter — at room temperature
- 1/4 cup coconut sugar or light brown sugar
- 2 tablespoons nonfat plain Greek yogurt
- 1/3 cup honey
- 2 large eggs — at room temperature
- 1 cup pure pumpkin puree — NOT pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice — or 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups white whole wheat flour
Instructions
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Preheat the oven to 350 degrees F. If using nuts for the mix-ins, spread them onto a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 12 minutes depending upon the size of the nuts. Do not walk away during the last few minutes of baking (this is when nuts love to burn). Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.
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In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, Greek yogurt, honey, eggs, pumpkin (feel free to reuse the measuring cup you used for the banana to measure the pumpkin), and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Fold in the pecans or another mix-ins.
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Scrape the batter into the prepared pan and let rest uncovered at room temperature for 15 minutes (Don’t skip this step! Resting helps the flour absorb the wet ingredients and will give you a better texture and flavor).
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Bake the bread for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Another quick check is to see if the bread reaches 190 to 200 F degrees F on an instant read thermometer. Check the bread at the 35-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed. Place the pan on a wire rack and let cool completely, then remove the bread from the pan wrap the loaf tightly in plastic. Refrigerate for at least 1 hour, or even better, overnight (I know this step sounds odd but it works and makes the bread taste incredible). Slice and devour!
Recipe Notes
- This bread recipe works well when doubled! For the pumpkin, use the full (15-ounce) can. It will be a scant 1 cup of pumpkin per loaf, but the recipe will turn out fine.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. I like to cut the cooled bread into slices, then wrap and freeze them individually and pull them out as I need/want/CRAVE them.
- To bake as muffins (not yet tested but based on my best judgment): Line a muffin pan with paper liners or lightly coat with baking spray. Fill the muffin cups 3/4 or so of the way to the top. Bake at 375 degrees F for 22 to 27 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Nutrition Information
Amount per serving (1 slice (of 10)) — Calories: 230, Fat: 10g, Saturated Fat: 4g, Cholesterol: 50mg, Carbohydrates: 32g, Fiber: 3g, Sugar: 18g, Protein: 5gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
Bring on the pumpkin bread, and this with banana sounds fabulous!
Whooo hooo! Thanks Kori!
This posting made me laugh! You are both a great cook and a great writer. What a great idea to combine two of my favorite things–bananas and pumpkin! And it’s never too early for pumpkin, in my mind. I bake with pumpkin all year long!
Lisa, I am blushing, thank you!!!!
Erin, is there really 20 grams of fat in this recipe per slice or is that a typo?
Hi Annita, yes, that is a typo—it should be closer to 10 grams. Thank you for pointing it out!
I’m LITERALLY going bananas for this fall loaf!
I already know pumpkin and banana is sure to be a delicious combination!! So excited I have ripe bananas and pumpkin on hand right now too! :)
Would regular whole wheat flour work instead of white whole wheat flour
Hi Kay, yes, you can use regular whole wheat flour! The taste may be a little more nutty but the bread should still turn out.
Looks delicious!! Would all-purpose flour work for this recipe? If so, do you think the quantity would need any adjusting?
Hi Emily, you can use all-purpose in the same amount here. I hope you enjoy!
Haha, I’m Team Endless Summer (literally, it’s always summer here)! But I love pumpkin and banana and I eat them any time in the year! This bread sounds absolutely delicious :)
This is delicious and so moist! Tastes like an exact combo of banana and pumpkin bread..you get both flavors! I only had regular whole wheat flour on hand it it came out perfectly! Will definitely be making all fall :)
Hooray! I’m so glad to hear the recipe was a hit, Elaine. :)
Hello Erin! i like your recipes all the way from Kenya in East Africa, great job! We try some and they are great!
please i am requesting you to share with me the perfect enjoyable Dark moist chocolate cake, and please, is their a substitute for bicarbonate of soda in the recipe?
We recently tried to make one and it was a complete flop, besides i had bad tummy for days!
please share with me. thanks!
Mercy
Hi Mercy, I have two chocolate cake recipes that you might enjoy, this triple chocolate cake and this mocha cake. Baking soda is a very common ingredient in cakes, so I would recommend doing an internet search for possible substitutions. I have not tried any myself, so I can’t guarantee substituting would work. Thanks so much for the kind words about my recipes!
I made this bread last night, just love it it is so moist, sure will keep on making it….
I’m glad to hear it’s a favorite, Murielle! Thank you so much for taking the time to leave this review!
Wow looks so yummy.
Olga.
I made these last night and they are terrific! I used half whole wheat flour and half all purpose, as well as dark chocolate chips. I will definitely make these again, thank you!
I’m glad to hear it was a winner, Christina! Thanks so much for sharing your swaps and this great review. :)
This one is a keeper! It made the house smell incredible, of course, and tastes just as great. I opted for chocolate chips instead of nuts and used whole wheat pastry flour, which worked well. I used raw honey but am wondering about subbing a lower-GI sweetener, perhaps a combination of molasses and maple syrup?
Kristin, I’m so glad you enjoy the bread! I think you could swap in maple syrup, but I’d go easy on the molasses as its flavor can quickly become overwhelming. If you decide to experiment with different sugars, I’d love to hear how it goes!
Whoa! Just had a slice and it is good! Thanks for a great recipe that’s about to go on repeat this fall.
Megan, I’m happy to hear it’s a hit! Thanks so much for taking the time to report back.
Yum!! Another winner Erin. I love the consistency of this bread. I made a double batch so I can share with my hiking group when we go to the mountains to see the Fall colors. Seriously, I have never gone wrong with any of your recipes. Well done!
Sherrie, snacking on this bread during a fall mountain hike sounds like a DREAM! I’m so glad you enjoy it!
I’m looking up this recipe to make for the second time because it is a hit! I made them into muffins (made 21, filling cups 3/4 full) and my non pumpkin loving 6 year old even enjoyed them.
SO happy to hear that Sarah, thank you!!!
Could you use coconut oil instead of butter?
Hi Jacqui, I haven’t tried the recipe that way, but I think you could experiment! The texture may turn out slightly different, but if you do give it a try, I’d love to hear how it goes.
Really moist and really good! I used chocolate pieces as my mix in – family loved it! Next time I’ll double the recipe to freez one loaf.
I’m glad it was a winner, Kathryn! Thanks so much for taking the time to report back!
Made a loaf of this last week and we had it for our breakfast on our way to the Shawnee Wine Trail (southern IL). Was really moist. I made it with the pecans and the next time I make it (and I will be doing just that!), I think I’ll add some raisins. My husband is not a squash/pumpkin person but he liked this as well as I did. By the way, you should really think about this wine trail – we had some fabulous samples at many wineries and brought home enough to last for awhile and almost fill our wine closet…perfect! Again, thanks for a great recipe.
Chris, adding it to my list! However did you suspect I’d love it ;-) In other news, soooo glad you both loved this bread. The raisins for next time sounds delish!
Can you substitute the greek yogurt for anything? If not, not a big deal. I just don’t have any plain greek yogurt on hand.
Hi Rosa, you could use sour cream! I hope you enjoy.
Another amazing recipe! I can say it is definitely a keeper and I still gotta refrigerate the final product, can’t wait to taste it again tomorrow!
Isabel, I’m glad you enjoyed it! Thanks so much for taking the time to review!
I just made these as a Thanksgiving Treat. I love that the banana adds sweetness to the pumpkin bread so you don’t need as much sweetener as you do in traditional pumpkin bread. I can feel good about giving these to my kids at breakfast without feeling like I’m serving them a sugar bomb! And on top of that they’re very tasty! Thanks for a great recipe Erin! (I doubled the recipe and so glad that I did.)
I’m so glad it was a hit, Alex! Thank you so much for sharing this awesome review!
I forgot to rate the recipe. 5 Stars!
I can’t have dairy so can I leave out the greek yogurt?
Hi Rozanna, I haven’t tried myself, but I would suggest using a nondairy yogurt as a substitute rather than leaving it out completely. I hope you enjoy the recipe!
Since my family loves both pumpkin bread and banana bread, I had a feeling we’d all love this loaf! It was a huge hit—so moist and delicious!!
LOVE the white whole wheat flour in this! So yummy!
It’s amazing how this bread turns out with so little fat. Loved it!
I love this for breakfast or for a snack! It turns out perfect every time!
This is my new favorite bread recipe! It was so good!!
We looooooove banana bread. Such a great twist to team up with pumpkin!
Delicious- we love it!
Will try vegan version with flax egg or aquafaba and coconut milk and let you know how it turns out.
Wonderful, thanks Maggie! I hope you love it!
I love banana bread! I always enjoy trying out new recipes for it too. I need to make some time this weekend to give this recipe a try, thank you!
I hope you love it Bryan!
Need a slice of this ASAP!
What can I use instead of the honey? Thank you!
Hi Janet, I haven’t tried it myself, but I think you could swap maple syrup. I hope you enjoy the bread!
Erin-Another great recipe!! Husband loved it!! I carried some to work and everyone went on and on about how good it was. Made your flank steak tacos last night and they were great! Thank you!
Bonnie, I’m so glad to hear you enjoyed both recipes! Thanks for taking the time to leave this review!
This “hybrid” bread baked up beautifully and tastes wonderful. Thanks so much!
Hooray! Thanks for reporting back, Jocelyn. I’m glad you enjoyed it!
Why not pumpkin pie filling?
Great question, Candace! Pumpkin pie *filling* comes sweetened and pre-spiced, so I call for 100% pure pumpkin with no added sugar and no spices so that I can control the amounts I use.
Thankfully I’ve discovered I had bought pumpkin puree instead of pumpkin pie filling! That’s a relief! Lol
Hooray! I hope you love the bread.