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Pumpkin Banana Loaf

A moist and flavorful loaf combining ripe bananas, pumpkin puree, and warm spices—perfect for fall and winter!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Servings 10 slices
Calories 220 kcal

Equipment

  • Mixing Bowl
  • Whisk
  • Loaf Pan
  • Oven
  • Spatula

Ingredients
  

Main Ingredients

  • 2 ripe bananas mashed
  • 1 cup canned pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 eggs large
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil

Optional Add-ins

  • 1/2 cup chocolate chips or chopped nuts

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a loaf pan.
  • In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, mash the bananas and mix in the pumpkin puree.
  • Add sugar, brown sugar, eggs, vanilla extract, and vegetable oil to the banana-pumpkin mixture and mix well.
  • Gradually fold in the dry ingredients, stirring until just combined.
  • Optional: Fold in chocolate chips or chopped nuts for added texture.
  • Pour batter into the prepared loaf pan and spread evenly.
  • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use extra ripe bananas for a naturally sweeter loaf.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Freezes well for up to 3 months—slice before freezing for easy serving.
Keyword Fall Baking, Moist Banana Bread, Pumpkin Banana Loaf