Pumpkin Banana Loaf

Pumpkin Banana Loaf is the kind of comfort food that wraps you in a warm hug from the very first bite. It brings together the earthy sweetness of ripe bananas and the spiced richness of pumpkin into one beautifully moist, golden loaf. Whether you’re slicing it up for breakfast, packing it into lunchboxes, or enjoying it with a cozy mug of tea, this loaf feels like fall—no matter what time of year.

For Emily, Pumpkin Banana Loaf it’s more than just a recipe. It’s a piece of her story, inspired by afternoons in her grandma’s kitchen and perfected through years of homemade baking. If you’re looking for a simple, soul-soothing bake that tastes like home, you’ve found it.

Why You’ll Love This Recipe

What makes this Pumpkin Banana Loaf so special is its irresistible combination of moist texture and gently spiced sweetness. The ripe bananas add natural richness, while the pumpkin brings a cozy depth that’s perfect for any season—not just fall. Every bite feels like home. The recipe makes two generous loaves, which means you can share one with a friend or tuck it away in the freezer for a busy morning. And whether you prefer it plain, with chocolate chips, or studded with nuts, it’s incredibly versatile and forgiving. It’s the kind of recipe that quickly becomes a family favorite—not just because it’s delicious, but because it’s comforting, simple, and made to be shared.

Pumpkin Banana Loaf

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Pumpkin Banana Loaf is the kind of comfort food that wraps you in a warm hug from the very first bite. Moist, gently spiced, and filled with the earthy sweetness of bananas and pumpkin, it’s a cozy loaf perfect for any time of year.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 2 loaves 1x
• Category: Baking
• Method: Oven
• Cuisine: American

Ingredients

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• 3 cups unbleached all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• 1½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon freshly grated nutmeg
• 1 cup granulated sugar
• ½ cup lightly packed light brown sugar
• ⅔ cup vegetable oil
• 3 large eggs
• 1 cup canned pumpkin purée
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1 cup chopped pecans (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease two 8×4-inch loaf pans or line with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
3. In another bowl, whisk together granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, whisking well after each addition.
4. Stir in pumpkin purée and mashed banana until combined.
5. Gradually mix dry ingredients into wet, stirring just until combined. Do not overmix.
6. Fold in chopped pecans, if using.
7. Divide batter evenly between prepared loaf pans and smooth the tops.
8. Bake for 50–60 minutes, or until a toothpick inserted in center comes out clean. Tent with foil if tops brown too quickly.
9. Cool loaves in pans for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for best flavor. Don’t overmix the batter to keep the loaf soft. Let cool completely before slicing. For a rustic finish, sprinkle sugar on top before baking.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 18g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg

Pumpkin Banana Loaf Ingredients

• 3 cups unbleached all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• 1½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon freshly grated nutmeg
• 1 cup granulated sugar
• ½ cup lightly packed light brown sugar
• ⅔ cup vegetable oil
• 3 large eggs
• 1 cup canned pumpkin purée
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1 cup chopped pecans (optional)

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease two 8×4-inch loaf pans or line them with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
3. In another large bowl, combine the sugars and oil, whisking until well blended. Add the eggs one at a time, whisking well after each addition.
4. Stir in the pumpkin purée and mashed bananas until everything is smooth and combined.
5. Gradually add the dry ingredients to the wet mixture, stirring just until the flour disappears. Be careful not to overmix—this helps keep the loaf soft and tender.
6. If using, fold in the chopped pecans or your favorite add-ins like walnuts or chocolate chips.
7. Divide the batter evenly between the two prepared loaf pans. Smooth the tops gently with a spatula.
8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the tops brown too quickly, loosely cover with foil during the last 10–15 minutes.
9. Let the loaves cool in the pans for 10–15 minutes, then transfer them to a wire rack to cool completely before slicing.

How to Make It Just Like Grandma Did

To make this Pumpkin Banana Loaf just the way Grandma used to, start by preheating your oven to 350°F (175°C). Prepare two 8×4-inch loaf pans by lightly greasing them or lining them with parchment paper.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices—cinnamon, ginger, cloves, and nutmeg. Set this dry mixture aside.

In a separate mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add in the eggs one at a time, whisking well after each addition to make sure the batter is well blended.

Next, stir in the pumpkin purée and mashed bananas until the mixture is silky and uniform. Gradually add the dry ingredients into the wet mixture, stirring just until no dry streaks remain. Be careful not to overmix—Grandma always said that’s the key to a soft, tender loaf.

Fold in the chopped pecans, if using, then divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center of each loaf comes out clean. If the tops begin to brown too quickly, tent them lightly with foil during the final minutes of baking.

Once done, remove the pans from the oven and let the loaves cool in the pans for about 10 to 15 minutes. Then carefully transfer them to a wire rack to cool completely.

And there you have it—warm, moist, beautifully spiced loaves just like Grandma would’ve made, ready to slice, share, or save for later.

Emily’s Recipe Tips

If there’s one thing I’ve learned from baking this Pumpkin Banana Loaf over and over again, it’s that the smallest choices make the biggest difference. Here are a few of my go-to tips to help you bake it just right:

First, use bananas that are really ripe—the ones with brown speckles and a soft texture. They bring the natural sweetness and depth of flavor that under-ripe bananas just can’t match. And if you have time, let the bananas sit out a day longer. Trust me, it’s worth it.

Don’t overmix the batter. Once the flour disappears, stop stirring. It might be tempting to keep going, but overmixing leads to a dense, dry loaf—and this bread is meant to be moist and tender.

For a lovely rustic touch, sprinkle a little sugar on top before baking. It creates a delicate, golden crust that looks as good as it tastes.

If your loaf browns too quickly but isn’t fully baked inside, tent it with foil during the last 15 minutes to prevent the top from getting too dark.

And finally, as tempting as it is to slice into the loaf while it’s still warm, let it cool completely. The flavors settle beautifully as it rests—and the texture becomes even softer by the next day.

Pumpkin Banana Loaf This loaf is cozy, forgiving, and made for sharing—but don’t be surprised if you keep the second one all to yourself. ❤️

Storage Tips and Freezing Advice

Once your Pumpkin Banana Loaf has cooled completely, it’s time to store it—if you haven’t eaten half of it already! 😊

For everyday storage, wrap each loaf tightly in plastic wrap or aluminum foil and keep it at room temperature. It’ll stay moist and delicious for up to 4 days on the counter. I like to store mine in a bread box or covered cake stand—something that feels homey and keeps the loaf protected.

Want to make it ahead or save a loaf for later? This recipe freezes beautifully. Wrap the cooled loaf in plastic wrap, then again in foil or place it in a freezer-safe zip-top bag. It’ll keep in the freezer for up to 2 months.

When you’re ready to enjoy it, just thaw it overnight at room temperature—still wrapped—to lock in the moisture. For a fresh-from-the-oven feel, warm individual slices in the microwave for a few seconds or pop them into the toaster oven.

Emily’s tip? Add a small piece of paper towel inside the wrap when freezing to help absorb any excess moisture. It keeps the texture just right.

Frequently Asked Questions

How long will pumpkin bread stay fresh?

Once fully cooled, wrap the loaf tightly in plastic wrap or foil and store it at room temperature. It will stay moist and fresh for up to 4 days. For longer storage, freeze it for up to 2 months.

How much pumpkin to add to banana bread?

For a beautifully balanced flavor, 1 cup of canned pumpkin purée works perfectly in this recipe. It adds moisture and a warm, earthy sweetness that pairs wonderfully with ripe bananas.

Why does my banana bread fall apart?

Banana bread can fall apart if it’s underbaked or if too much banana was added. It’s also important to let it cool fully before slicing—warm bread is more delicate and may crumble easily.

How long should banana bread sit?

Let your banana bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely—at least 1 hour. This helps the texture firm up and makes for clean, even slices.

Conclusion

Baking a Pumpkin Banana Loaf isn’t just about combining ingredients—it’s about creating something that feels like home. With every slice, you get the best of both worlds: the deep, spiced warmth of pumpkin and the comforting sweetness of banana. It’s a recipe rooted in tradition, touched by memory, and made to be shared.

Whether you’re making it for your family, gifting a loaf to a friend, or simply treating yourself to a quiet morning with coffee and a warm slice, I hope it brings joy to your kitchen the way it always has in mine.

If you’re craving something sweet and snackable while your loaf bakes, don’t miss Emily’s Muddy Buddies recipe—a quick, no-bake treat that’s perfect for sharing (or secretly keeping to yourself!).

From my heart to your home—
Happy baking! – Emily