Pumpkin Banana Bread Recipe

Written by
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Peggy Trowbridge Filippone
Updated 08/15/19
Banana Pumpkin Bread
Nicole Rae / Getty Images
  • Total: 75 mins
  • Prep: 20 mins
  • Cook: 55 mins
  • Yield: 2 loaves (20 servings)
Nutritional Guidelines (per serving)
235 Calories
14g Fat
26g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 loaves (20 servings)
Amount per serving
Calories 235
% Daily Value*
Total Fat 14g 17%
Saturated Fat 2g 9%
Cholesterol 48mg 16%
Sodium 274mg 12%
Total Carbohydrate 26g 10%
Dietary Fiber 2g 6%
Protein 4g
Calcium 88mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy quick bread marries the autumn flavor of pumpkin with the tropical flavor of bananas. Use canned pumpkin puree or your own homemade. The walnuts are optional or feel free to substitute your favorite . The glaze is also optional. It is perfectly fine au naturel or dust the top with powdered sugar. I love this bread for breakfast, lightly toasted with lots of butter.

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1/2 teaspoon allspice
  • 1 1/2 cups mashed pumpkin puree (canned or homemade; not pumpkin pie filling)
  • 1 1/2 cups ripe mashed bananas
  • 1 1/2 cups vanilla yogurt
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 3/4 cup sugar
  • 3/4 cup brown sugar (packed)
  • Optional: 1 cup (about 6 ounces) chopped walnuts

Steps to Make It

  1. Preheat oven to 350 degrees F. Grease and flour 2 9-inch loaf pans.

  2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and allspice until combined. Set aside.

  3. In a large bowl, beat pumpkin, bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture, half at a time and beat on medium until combined. Fold in walnuts.

  4. Divide batter between the 2 prepared loaf pans. Bake for about 55 minutes, until a toothpick inserted in the center comes out clean.

  5. Let pumpkin banana bread loaves cool for 15 minutes in the pan on a rack or trivet, then remove from the pans and let cool completely to room temperature before slicing to serve.

Optional Glaze:

Whisk 2 to 3 Tablespoons of heavy cream or milk into 1 cup powdered sugar to a drizzling consistency. Spoon into a zip-top bag, squeeze out the air and seal. Snip off one small corner of the bag and use as a pastry bag to drizzle the cooled pumpkin banana bread with the glaze.

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