Moist, tender, and studded with walnuts and chocolate chips, this pumpkin banana bread is the cozy loaf you’ll want to bake all fall! It’s a simple banana pumpkin bread recipe that takes just 15 minutes to prep. So you can have a homemade bread in the oven before your coffee even finishes brewing!
I’ll admit it. I’m head-over-heels for pumpkin bakes (you’ve probably guessed from my pumpkin snickerdoodle cookies and pumpkin madeleines). The beauty of pumpkin is that it soaks up flavors around it. So, when you pair the sweetness of ripe bananas with pumpkin puree and pumpkin pie spice, you get a bread loaf so full of flavor that it vanishes faster than you can slice it!
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Why You’ll Love The Recipe
✨ When we can have a pumpkin pie latte, then why not a fall version of the classic banana bread? This easy, wholesome banana and pumpkin bread is made for autumn!
✨ Warm spices, earthy pumpkin, sweet bananas, and gooey chocolate chips make this such a comforting bake!
✨ The bread stays moist for days, making it great for lunchboxes, after-school snacks, or a slice with your morning coffee.
✨ This pumpkin banana bread with chocolate chips is a delicious way to use up overripe bananas. And since the recipe is easily adaptable, you can make it vegan or gluten-free.
Recipe Ingredients
Flour: I used all-purpose flour because it gives the best crumb. But I’ve also made it with whole-wheat flour for a heartier loaf. If you’d like to try a gluten-free version, swap it with buckwheat flour. It works beautifully in my soft pumpkin chocolate chip cookie recipe.
Pumpkin pie spice brings all the fall vibes. You can use store-bought or make your own with my homemade pumpkin pie spice blend.
Bananas: Pick the most overripe ones, as they lend natural sweetness and moisture.
Pumpkin puree: You can use canned, but I usually make my own at home, like I did for my pumpkin burnt Basque cheesecake.
Eggs: They provide structure and help the bread rise beautifully. To make pumpkin banana bread vegan, replace the egg with flax egg.
Sugar: I used brown sugar. But regular sugar, jaggery powder, and honey work too. I do plan to make it again with date syrup.
Oil: I love coconut oil for its subtle nutty sweetness, but any neutral vegetable oil works.
Vanilla extract enhances the flavor of the bread. I used my homemade vanilla extract.
Walnuts add texture and crunch. Pecans or hazelnuts would also be lovely.
Dark chocolate: Use chips or chunks to create those tempting melted pockets of chocolate, like I did with my pumpkin and chocolate swirl muffins.
Please see the recipe card for full information about ingredients and quantities.
How To Make Pumpkin Banana Bread?
Step 1: In a large bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Step 2: In another bowl, mash the bananas with a fork. Add the pumpkin puree. Whisk in oil, eggs, brown sugar, and vanilla extract.
Step 3: Combine the wet and dry ingredients. Please don't overmix.
Step 4: Fold in the walnuts and chocolate chips.
Step 5: Transfer the batter into a greased 9 x 4-inch loaf pan. Top with a few walnuts and chocolate chips.
Step 6: Bake for 45-55 minutes or until golden brown and a skewer inserted in the center comes out clean.
Step 7: Let the bread cool in the pan for a few minutes before turning it out on a cooling rack. Serve warm or at room temperature.
Top Tips
- You can use canned pumpkin puree instead of a homemade one. Please make sure you're using pumpkin puree and not pumpkin pie filling!
- Use ripe bananas for the best, sweet flavor.
- For a soft and tender crumb, please don't overmix the batter. You should mix it only until no flour streaks are visible. Overmixing will give you a dense quick bread.
- If your bread is overbrowning, tent it loosely with a piece of aluminum foil.
- Allow the bread to cool completely before slicing. This helps the loaf to firm up, and you'll get neater slices!
- I highly recommend using a kitchen scale to measure your ingredients. This ensures better and consistent results, always.
How To Serve
This pumpkin and banana bread is delicious warm, or at room temperature the next day when the flavors deepen. This quick bread is perfect for tea time or with a cup of coffee.
It's so good for breakfast too! It's so lovely, toasted and served with a pat of butter or cinnamon honey butter or even pear butter! For an extra indulgence, try it with homemade cream cheese!
Recipe FAQs
It’s a cozy blend of cinnamon, ginger, cloves, and nutmeg. You can use store-bought or try my homemade pumpkin pie spice.
Yes, you can! This pumpkin banana bread is so wonderful without any add-ins, too!
Absolutely! Pour the batter into a lined muffin tin and bake for 18-20 minutes at 180 °C or 350°F, like I did with my vegan pumpkin muffins.
This bread stays well in the refrigerator for 4-5 days in an air-tight container.
📖 Recipe
Pumpkin Banana Bread
Ingredients
- 1.5 cup All-purpose flour
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1.5 tsp Pumpkin pie spice
- 2 small Bananas
- 1/2 cup Pumpkin puree
- 2 Eggs
- 1/2 cup Brown sugar
- 1/3 cup Oil
- 1 tsp Vanilla extract
- 1/3 cup Walnuts, roughly chopped
- 1/2 cup Dark chocolate chunks/chips
Instructions
- Preheat your oven to 180 C / 350 F. Grease an 8 x 4-inch loaf pan.
- In a large bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. 1.5 cup All-purpose flour, 1.5 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1.5 tsp Pumpkin pie spice
- In another bowl, mash the bananas with a fork. Add the pumpkin puree.2 small Bananas, 1/2 cup Pumpkin puree
- Whisk in oil, eggs, brown sugar, and vanilla extract.1/3 cup Oil, 2 Eggs, 1/2 cup Brown sugar, 1 tsp Vanilla extract
- Combine the wet and dry ingredients. Please don't overmix.
- Fold in the walnuts and chocolate chips, reserving a few for topping. 1/3 cup Walnuts, roughly chopped, 1/2 cup Dark chocolate chunks/chips
- Transfer the batter into the prepared tin. Top with the reserved walnuts and chocolate chips.
- Bake at 180 C/ 350 F for 45-55 minutes or until golden brown and a skewer inserted in the center comes out clean. If the top is browning too fast, cover the top of the tin loosely with a piece of foil.
- Let the bread cool in the pan for a few minutes before turning it out on a cooling rack. Serve warm or at room temperature. Enjoy!
Video
Notes
- You can use canned pumpkin puree instead of a homemade one. Please make sure you're using pumpkin puree and not pumpkin pie filling!
- Use ripe bananas for the best, sweet flavor.
- For a soft and tender crumb, please don't overmix the batter. You should mix it only until no flour streaks are visible. Overmixing will give you a dense quick bread.
- If your bread is overbrowning, tent it loosely with a piece of aluminum foil.
- Allow the bread to cool completely before slicing. This helps the loaf to firm up, and you'll get neater slices!
- I highly recommend using a kitchen scale to measure your ingredients. This ensures better and consistent results, always.
Anisha says
How do I replace egg with Greek yogurt
Natasha Minocha says
Hi Anisha, you can replace the eggs with about 90-100 gms of Greek yogurt. Happy baking!
SK says
Hi Tasha ! I want to try this recipe , sounds yum ...how did you make pumpkin puree ?
Natasha Minocha says
Thanks so much Stuti! You just steam the pumpkin and then puree it. If its very watery, please cook it down a bit. That simple 🙂
Geeta says
Hi! What can I substitute the egg with?
Natasha Minocha says
Hi Geeta, I haven't made this cake without egg, but you could try substituting with Greek Yogurt or flax eggs. Flax eggs are 1 tbsp flax meal mixed in 2.5 tbsp water.This is replacement for 1 egg. Good luck! I'd love to know how this worked out for you! Cheers!