{"id":6035,"date":"2018-10-06T12:47:22","date_gmt":"2018-10-06T12:47:22","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=6035"},"modified":"2025-10-03T21:48:02","modified_gmt":"2025-10-03T16:18:02","slug":"pumpkin-banana-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/pumpkin-banana-bread\/","title":{"rendered":"Pumpkin Banana Bread"},"content":{"rendered":"\n

Moist, tender, and studded with walnuts and chocolate chips, this pumpkin banana bread<\/strong> is the cozy loaf you\u2019ll want to bake all fall! It\u2019s a simple banana pumpkin bread recipe that takes just 15 minutes to prep<\/em>. So you can have a homemade bread in the oven before your coffee even finishes brewing!<\/p>\n\n\n\n

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I\u2019ll admit it. I\u2019m head-over-heels for pumpkin bakes (you\u2019ve probably guessed from my pumpkin snickerdoodle cookies<\/a> and pumpkin madeleines<\/a>). 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!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love The Recipe<\/h2>\n\n\n\n

\u2728 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!<\/p>\n\n\n\n

\u2728 Warm spices, earthy pumpkin, sweet bananas, and gooey chocolate chips make this such a comforting bake!<\/p>\n\n\n\n

\u2728 The bread stays moist for days, making it great for lunchboxes, after-school snacks, or a slice with your morning coffee.<\/p>\n\n\n\n

\u2728 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.<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Flour<\/strong>: I used all-purpose flour because it gives the best crumb. But I\u2019ve also made it with whole-wheat flour for a heartier loaf. If you\u2019d like to try a gluten-free version, swap it with buckwheat flour. It works beautifully in my soft pumpkin chocolate chip cookie recipe<\/a>.<\/p>\n\n\n\n

Pumpkin pie spice<\/strong> brings all the fall vibes. You can use store-bought or make your own with my homemade pumpkin pie spice blend.<\/a><\/p>\n\n\n\n

Bananas: Pick the most overripe ones, as they lend natural sweetness and moisture.<\/p>\n\n\n\n

Pumpkin puree<\/strong>: You can use canned, but I usually make my own at home, like I did for my pumpkin burnt Basque cheesecake<\/a>.<\/p>\n\n\n\n

Eggs:<\/strong> They provide structure and help the bread rise beautifully. To make pumpkin banana bread vegan, replace the egg with flax egg.<\/p>\n\n\n\n

Sugar<\/strong>: I used brown sugar. But regular sugar, jaggery powder, and honey work too. I do plan to make it again with date syrup.<\/p>\n\n\n\n

Oil<\/strong>: I love coconut oil for its subtle nutty sweetness, but any neutral vegetable oil works.<\/p>\n\n\n\n

Vanilla extract<\/strong> enhances the flavor of the bread. I used my homemade vanilla extract<\/a>.<\/p>\n\n\n\n

Walnuts<\/strong> add texture and crunch. Pecans or hazelnuts would also be lovely.<\/p>\n\n\n\n

Dark chocolate<\/strong>: Use chips or chunks to create those tempting melted pockets of chocolate, like I did with my pumpkin and chocolate swirl muffins.<\/a><\/p>\n\n\n\n

Please see the recipe card for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Pumpkin Banana Bread?<\/h2>\n\n\n\n
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Step 1:<\/strong> In a large bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.<\/p>\n<\/div>\n\n\n\n

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Step 2:<\/strong> In another bowl, mash the bananas with a fork. Add the pumpkin puree. Whisk in oil, eggs, brown sugar, and vanilla extract.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Dry<\/figure>\n\n\n\n

Step 3:<\/strong> Combine the wet and dry ingredients. Please don't overmix.<\/p>\n<\/div>\n\n\n\n

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Step 4:<\/strong> Fold in the walnuts and chocolate chips.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 5:<\/strong> Transfer the batter into a greased 9 x 4-inch loaf pan. Top with a few walnuts and chocolate chips.<\/p>\n<\/div>\n\n\n\n

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Step 6:<\/strong> Bake for 45-55 minutes or until golden brown and a skewer inserted in the center comes out clean.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Step 7:<\/strong> 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. <\/p>\n<\/div><\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n