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!

Healthy Pumpkin Banana Bread! Moist and tender with the perfect amount of spices. Easy one bowl recipe that’s delicious with chocolate chips, nuts, or any of your favorite mix-ins.

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. Easy one bowl recipe!

Healthy Pumpkin Banana Bread—The Best of Both Worlds

Considering my laundry list of healthy pumpkin bread recipes (Vegan Pumpkin Bread, Healthy Pumpkin BreadPumpkin Chocolate Chip Bread) is rivaled only by my collection of healthy banana bread recipes (ahem, classic Healthy Banana BreadPaleo Banana BreadCream Cheese Banana Bread…), it was only a matter of time before the two got together to create a tasty pumpkin and 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 bread has notes of vanilla and honey, the spice is subtle but present, and it rises beautifully in the pan.

Easy One Bowl Pumpkin Banana Bread. Healthy recipe with the perfect amount of spices.

What to Add to Pumpkin Banana Bread

  • I added toasted chopped pecans, which give the 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 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 (you could also try these Healthy Pumpkin Muffins instead). 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 (see my list of healthy pumpkin recipes) and banana bread recipes (see my full list of healthy baked goods/breads), so I’m betting there’s one to meet your needs!

Easy Moist Pumpkin Banana Bread. Best ever recipe!

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 Banana Bread

Healthy Pumpkin Banana Bread! Moist and tender with the perfect amount of spices. Easy one bowl recipe that’s delicious with chocolate chips, nuts, or any of your favorite mix-ins.

Pumpkin Banana Bread

5 from 33 votes
Moist, healthy Pumpkin Banana Bread. Whole wheat and made with yogurt and honey, this easy recipe is delicious with chocolate chips, nuts, or on its own!

Prep: 25 mins
Cook: 1 hr
Total: 2 hrs 30 mins

Servings: 1 loaf


  • 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


  • 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.
  • 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.
  • 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).
  • 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!


  • 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.


Serving: 1slice (of 10)Calories: 230kcalCarbohydrates: 32gProtein: 5gFat: 10gSaturated Fat: 4gCholesterol: 50mgFiber: 3gSugar: 18g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. 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!

  2. 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! :)

  3. 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 :)

  4. This is delicious and so moist! Tastes like an exact combo of banana and pumpkin get both flavors! I only had regular whole wheat flour on hand it it came out perfectly! Will definitely be making all fall :) 5 stars

      1. 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!

        1. 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!

  5. 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!5 stars

  6. 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?5 stars

    1. 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!

  7. 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!5 stars

  8. 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. 5 stars

    1. 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.

  9. 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.  5 stars

  10. 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.5 stars

    1. 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!

  11. 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.

  12. 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! 5 stars

  13. 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.)

    1. 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!

  14. 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!!5 stars

  15. 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!5 stars

  16. 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!

    1. 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.

      1. Thankfully I’ve discovered I had bought pumpkin puree instead of pumpkin pie filling! That’s a relief! Lol

    1. Hi Kristen! Unfortunately I cannot recommend either swap. Almond flour behaves much different than wheat flour, so it’s not a 1:1 substitution. I do not have experience baking with sourdough starter, but it doesn’t sound like a similar swap for Greek yogurt. I do have a recipe for pumpkin bread that uses almond flour, in case you’d like to check that out instead!

  17. I made this following the recipe but omitting the refrigeration step. It’s really good, moist, sweet enough but not too sweet, and cooked up without being gummy or having any texture issues that some pumpkin bread recipes have. I will make again.5 stars

  18. This bread was outrageously good…oh my goodness, so delicious, truly! Rave rave, rave reviews from family and coworkers. Moist but not wet, and nicely spiced with just enough pumpkiny goodness ?. I did add raisins and chia seeds, otherwise, followed your recipe. Definitely on my holiday (and year round!) recipe list ?.5 stars

      1. I just made these but into muffins.  Used recipe with Pumpkin and added orange flavored cranberries ( from Trader Joes).   I baked at 425 for 5 minutes then reduces oven temperature to 350 and baked about 14 minutes and checked if done…my oven needed a few more minutes!   DELICIOUS!!  thanks5 stars

  19. Loved the recipe, Erin! Very tasty and easy to make. I didn’t have Greek plain yogurt on hand, so I substituted Greek vanilla yogurt. I also didn’t have wheat flour, so I substituted white flour. I added raisins and walnuts. I also substituted applesauce for butter. Thanks again for a wonderful recipe!5 stars

  20. Oh Erin, you’ve done it AGAIN! I’ve made this 2 weeks in a row now! Once with chocolate chips and once with walnuts. AMAZING both times! And you’re right–refrigerating for a day is the ticket!5 stars

  21. I made this early a.m. adding an extra 1/2 cup of walnuts and using 1/4 cup of regular sugar as had no brown sugar. It is absolutely delicious. Not too sweet at all. I couldn’t wait until tomorrow (see final recipe step) so tasted today. Lovely. Remainder of loaf tightly wrapped in plastic in fridge (directions above). I had no idea what to do with those 2 overripe bananas! Thanks!5 stars

  22. This was perfect! I refrigerated it overnight and so worth the wait.

    It was just sweet enough, super soft (especially for wheat flour), and the taste was 10 out of 10. Will be making this weekly!5 stars

  23. This is UNREAL good. It’s so moist, so flavorful, and has such a delicious flavor. Bonus- it’s easy to make! Will make again and again… I’ve already sent the recipe to multiple friends!5 stars

  24. Yummy! I roasted a pumpkin  that I had, pureed it in the FP and then let it drained. I used 100% whole wheat flour and topped it with some pumpkin granola that I was not using as a “streussel”. It turned out delicious, right amount of sweetness and moist but with the right crumb. It baked for 1hr 5 min. Too hungry to wait and inverted it right away with no problem! It’s a “keeper”!5 stars

  25. Can you substitute almond flour in for the white wheat flour? I’m wondering if that would work and maybe add an extra egg. Thanks!

    1. Hi Nicole! Since almond flour and regular flour react very differently in baking, I wouldn’t recommend this swap. I hope you enjoy the recipe if you try it!