Moist, lightly springy, and pleasantly spiced, this Pumpkin Banana Bread is a delightful mashup of my two greatest quick bread loves: banana bread and pumpkin bread. It’s made with whole wheat flour and naturally sweetened with honey, with a tender crumb and cozy flavor that will steal your heart!
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When you can’t decide between pumpkin and banana bread, make both in a single loaf!
Considering my laundry list of healthy pumpkin bread recipes (Vegan Pumpkin Bread, 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 and banana bread baby.
And that, my friends, is how Pumpkin Banana Bread was born.
- Although this bread is melt-in-your-mouth tender thanks to the combo of the banana, pumpkin, and Greek yogurt (a key ingredient in Cream Cheese Banana Bread), all of which make baked goods magnificently moist, it has enough density to make it taste satisfying and leave you feeling nourished and complete.
- As written, this quick 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.
I love to warm up a big slice of this bread for breakfast (try it smeared with peanut butter) or grab 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.
5 Star Review
“I’ve made this twice in the last week because everyone loved it SO MUCH!”
— Angela —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Mix-Ins. I like to use pecan halves or walnut halves, but golden raisins, cranberries, and chocolate chips would be fantastic too.
- Mashed Banana. The riper, the better! A dark brown banana will add more banana flavor and more sweetness too.
- Unsalted Butter and Eggs. Let these come to room temperature.
- Sugar. Use coconut sugar for a less-processed option or light brown sugar.
- Yogurt. I use nonfat plain Greek yogurt. It adds a little tang and makes for a tender, moist loaf.
- Honey. For some more natural sweetness. Maple syrup would also work.
- Pumpkin Puree. Not pumpkin pie filling, which is sweetened.
- Pumpkin Pie Spice. For that cozy flavor. I have instructions for making your own in the printable recipe card.
- White Whole Wheat Flour. This has a lighter texture and milder flavor than regular whole wheat flour, so it’s a great way to work in some whole grains without making a loaf that tastes overly healthy. You can use the same amount of 1:1 gluten-free flour blend to make your pumpkin banana bread gluten-free.
How to Make Pumpkin Banana Bread
- Toast the Pecans. Bake them in the oven until they’re toasted and fragrant. This brings out their flavor and makes your pumpkin banana bread extra delicious!
- Make the Batter. Start by mashing the bananas, then cream the butter and sugar, add the rest of the wet ingredients, and mix in the dry ingredients.
- Add the Nuts. Fold them into the batter just until they’re combined.
- Bake. Add the batter to a greased pan, let it restf, and then bake at 350ºF until a toothpick inserted in the center comes out clean. Cool, then slice, serve, and ENJOY!
What to Serve With Pumpkin Banana Bread
- Top It. Spread almond butter, peanut butter, granola butter, or cookie butter on top. Delicious!
- Make It a Meal. Pair your bread with another easy breakfast option like Chocolate Chia Pudding, Pumpkin Overnight Oats, or Mix-and-Match Yogurt Parfaits.
- Balance It With Something Savory. Like Cottage Cheese Eggs or Crockpot Breakfast Casserole.
Pumpkin Banana Bread
Prep: 25 minutes
Cook: 1 hour
Total: 2 hours 30 minutes
Servings: 1 loaf
Video
This moist, healthy pumpkin banana bread is an easy one bowl recipe that combines the best of your two favorite quick breads!
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Ingredients
- ½ 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
- ¼ cup coconut sugar or light brown sugar
- 2 tablespoons nonfat plain Greek yogurt
- ⅓ cup honey
- 2 large eggs at room temperature
- 1 cup pumpkin purée NOT pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 ½ 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
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 ½ cups white whole wheat flour
Instructions
- 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 and 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!
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.
- 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.
- TO STORE: 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.
Nutrition
Serving: 1slice (of 10)Calories: 230kcalCarbohydrates: 32gProtein: 5gFat: 10gSaturated Fat: 4gCholesterol: 50mgFiber: 3gSugar: 18g
The recipe sounded great and couldn’t wait to try it. It started browning beautifully and began to rise. After 55 minutes and 200* with thermometer I decided it was finished. As it cooled it deflated. It is very dense and not very tasty. Very disappointed and what a waste of ingredients and my time.