In a fit of organization earlier this week, I started to clean out our pantry, a well-intentioned task that stopped abruptly when I came across a stray can of pumpkin. Right around this time, I felt the lightest twinge of hunger, and we also happened to have a few spotty bananas lurking on the kitchen counter. Fate had spoken. Forget the pantry reorg—it was time for healthy Pumpkin Banana Bread!
Moist, lightly springy, and pleasantly spiced, this mashup of my two greatest quick bread loves, banana bread and pumpkin bread, is whole wheat, naturally sweetened with honey, and defies seasonal designation.
I adore them both, but this week I was craving something a little more out of the ordinary, which ironically enough turned out to be something in between.
Pumpkin Banana Bread Recipe (easy And Moist)
This Pumpkin Banana Bread recipe takes the best of these two classic breakfast recipes and combines them into one of the most tender, moist, and satisfying healthy quick bread recipes you’ll ever bake.
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, classicHealthy 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.
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.
Gluten Free Pumpkin Banana Bread
I love to warm up a big slice of this bread for breakfast (try it smeared with peanut butter) or snitch 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.
This pumpkin bread has notes of vanilla and honey, the spice is subtle but present, and it rises beautifully in the pan.
Generally, you can substitute pumpkin for banana in bread (so you can play around with the paleo recipes above if you want a pumpkin/banana combo), but please note a few key things:
High Fiber Immune Boosting Banana Sweet Potato Pumpkin Bread
When in doubt: look for a recipe that’s already written for the type of bread you want to bake. I have many pumpkin (see my list of healthy pumpkin recipes) and banana bread recipes (see my full list of healthy baked goods/breads), so I’m betting there’s one to meet your needs!
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The next time you are craving a cozy breakfast treat that tastes extra special, are ready for a relaxing baking session, or stumble upon a loose can of pumpkin waiting to meet its tasty purpose, give this Pumpkin Banana Bread recipe a try. It’s one of the best bread recipes I’ve baked, and I know it will a favorite of yours too!
Moist, healthy Pumpkin Banana Bread. Whole wheat and made with yogurt and honey, this easy recipe is delicious with chocolate chips, nuts, or on its own!
Calorie Healthy Pumpkin Banana Bread (low Fat!)
Serving: 1 slice (of 10) Calories: 230 kcal Carbohydrates: 32 g Protein: 5 g Fat: 10 g Saturated Fat: 4 g Cholesterol: 50 mg Fiber: 3 g Sugar: 18 g
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!Two classic loaf breads are combined for this moist and tender pumpkin banana bread. It has all the fall pumpkin spice flavors plus added sweetness from the ripe bananas. Plus it’s so incredibly easy to make! Breakfast never tasted so good
Growing up, we didn’t have banana bread in my house. We had other loaf cakes, like my mom’s easy orange cake, but never banana or pumpkin. It wasn’t until I visited the US that I had my first taste of either one, and immediately I was hooked. So I thought: why not make a delicious cake that combines the two? That’s how this banana pumpkin bread recipe was born, and it quickly became one of my favorite pumpkin dessert recipes.
Cinnamon Swirl Paleo Pumpkin Banana Bread (gluten Free, Dairy Free)
I was born with a sweet tooth, so it’s no surprise the sweet, tender and moist banana and pumpkin breads both appealed to me. Ever since then, both cakes have become a staple in my household. Whenever I have overripe bananas I make my favorite banana bread recipe and when fall finally arrives, it’s pumpkin bread time.
It was only a matter of time before I combined these two recipes into one incredibly moist and flavorful bread. This recipe is perfect for when you can’t decide between pumpkin or banana bread, getting the best of both worlds. It’s sweet from the bananas, moist from the pumpkin, and mildly spiced with fall flavors (you can always add more or substitute the spices with 2 teaspoons of your favorite pumpkin pie spice blend).
Want to know my favorite thing about this easy pumpkin banana bread recipe? It’s a simple recipe that doesn’t require any special equipment or long waiting. If there’s one thing to make before we get to winter, this banana bread is at the top of my list. It’s the perfect fall treat for the upcoming holiday season!
Warm & Comforting Pumpkin Banana Bread
The first step is to preheat your oven and grease your loaf pan. Doing this in advance means you can bake your cake right away once you’re done mixing the batter.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, spices, and salt. In a separate medium bowl, whisk the eggs, then add in the melted butter, mashed bananas, and pumpkin puree.
While recipe testing, I found the best pumpkin banana bread to be made with melted butter instead of oil or creamed butter. It adds even more flavor and richness and makes the banana pumpkin bread extra tender. It also means you don’t have to use a mixer to cream the butter.
Banana Pumpkin Bread Recipe For Passover
Pour the wet mixture into the dry and fold gently with a spatula to combine. I recommend using a rubber spatula for this step, since it’s very important not to overmix your batter. This will result in a dense, rubbery cake instead of a moist and tender one.
Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean. Cool for 15 minutes on a wire rack before removing from the pan and cooling completely.
This pumpkin banana bread is my new favorite way to satisfy my fall cravings. It’s got a hint of sweet banana flavor and pumpkin spice. When you’re stocking up on pumpkin puree this Thanksgiving for pumpkin pie, be sure to grab a few extra cans to make this pumpkin banana bread recipe, too!
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