Pumpkin banana bread is a delightful treat that perfectly marries the comforting flavors of fall with the sweetness of ripe bananas. This recipe brings together two beloved ingredients to create a moist and flavorful loaf that’s perfect for breakfast, snack time, or dessert. I love whipping this up on a cozy autumn afternoon, filling my kitchen with intoxicating aromas of cinnamon and pumpkin. Whether you’re hosting a family brunch or simply indulging in a comforting slice with your afternoon tea, this bread never disappoints.

Reasons to try it

You’ll love this pumpkin banana bread for its rich, decadent flavor and buttery texture that’s sure to please everyone at the table. It’s budget-friendly, uses simple ingredients that you likely already have on hand, and is incredibly easy to make—perfect for the novice baker and seasoned chefs alike. Not to mention, it’s a fantastic way to use up overripe bananas while embracing the warm spices of the season. Whether you’re preparing for a holiday gathering or just looking for a cozy treat at home, this bread is an ideal choice.

"This pumpkin banana bread is a game changer! It’s super moist, and the pecans add a delightful crunch. I went back for seconds and thirds—so delicious!" – Jenna T.

Preparing Pumpkin Banana Bread

Making pumpkin banana bread is straightforward and satisfying. You’ll start by mixing your wet ingredients, followed by carefully incorporating the dry ingredients. This two-bowl technique helps ensure a perfectly blended batter without overmixing, which can lead to a dense bread.

Here’s a quick overview of what you’ll be doing:

Preheat your oven and prep your loaf pan.
Combine the sugars and canola oil, then mix in the eggs, pumpkin, and banana.
Whisk together the dry ingredients.
Combine both mixtures and fold in the milk and pecans.
Pour into the pan and bake until golden brown.

Let’s get into the specifics.

What you’ll need

Gathering the following ingredients is essential for making this flavorful pumpkin banana bread:

1 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup canola oil
2 large eggs
1 cup canned pumpkin puree
1 cup ripe, mashed banana
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2 tsp pumpkin pie spice
1/4 cup whole milk
1/2 cup chopped pecans
Optional for caramel drizzle:
- 7 oz sweetened condensed milk
- 1/2 cup brown sugar
- 1 tbsp butter
- 1/4 tsp vanilla extract