Easy Pumpkin Banana Bread Recipe (So Moist & Delicious!)

Posted on September 5, 2023 by Kate

Introduction

Oh, the smell of fall! Does anything say cozy quite like the scent of warm spices, ripe bananas, and pumpkin wafting from your oven? This Pumpkin Banana Bread recipe is like a warm hug in loaf form. It’s one of those recipes that’s so simple, you’ll wonder why you haven’t made it a thousand times already. Perfect for those crisp mornings or an afternoon pick-me-up, it’s a little bit of autumnal magic you can whip up in no time.

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you can have this in the oven in about 15 minutes of prep time.
Easy: No fancy techniques here! Just a couple of bowls and a whisk are all you need.
Giftable: Wrap up a warm loaf for a friend, neighbor, or teacher. It’s the perfect thoughtful homemade treat!
Crowd-pleasing: Who doesn’t love a good quick bread? This one is always a hit at brunches, potlucks, or just for your family.

Ingredients

Gather ’round, bakers! Here’s what you’ll need to make this delicious bread:

1¾ cup oat flour (or all-purpose flour): Oat flour gives it a lovely, slightly nutty texture and makes it a bit healthier, but all-purpose works like a charm if that’s what you have.
1 teaspoon baking powder: Our leavening agent for a nice, airy lift.
½ teaspoon baking soda: Works with the pumpkin and banana to help it rise beautifully.
½ teaspoon kosher salt: Just a pinch to bring out all those lovely flavors.
1 tablespoon pumpkin pie spice: The star of the show! This blend of cinnamon, nutmeg, ginger, and cloves is pure fall happiness.
1 cup mashed banana (about 2 large bananas): The riper, the better! Those brown spots are your friends here, adding sweetness and moisture.
¾ cup pumpkin puree: Make sure you grab pure pumpkin puree, not pumpkin pie filling, for the best flavor.
2 large eggs: These bind everything together and add richness.
½ cup pure maple syrup: A touch of natural sweetness that pairs perfectly with pumpkin and banana.
¼ cup avocado oil: Or another neutral oil like vegetable or melted coconut oil. It keeps the bread super moist.
1 teaspoon vanilla extract: A little splash of pure vanilla makes everything taste even better.

How to Make It

Alright, let’s get our hands a little floury and make some magic happen!

Preheat & Prep: First things first, preheat your oven to 350°F (175°C). Grab a standard loaf pan and give it a good grease and flour. This little step ensures your beautiful bread slides right out.
Whisk the Dry Goods: In a nice big bowl, whisk together your oat flour (or all-purpose!), baking powder, baking soda, kosher salt, and that wonderful pumpkin pie spice. Give it a good mix so everything is evenly distributed.
Mash & Mix the Wet Ingredients: In a separate, medium-sized bowl, grab your ripe bananas and mash them up really well with a fork. Then, stir in the pumpkin puree, eggs, maple syrup, avocado oil, and vanilla extract. Whisk it all together until it’s smooth and looks like a beautiful, autumnal blend.
Combine the Wet and Dry: Now, pour all those delicious wet ingredients into your bowl with the dry ingredients. Gently mix them together with a spatula or wooden spoon until you just see no more dry flour. Seriously, don’t go crazy here! Overmixing can make quick breads a bit tough, and we want tender perfection.
Pour into the Pan: Pour that glorious batter into your prepared loaf pan. Spread it out evenly so it bakes up nice and flat on top.
Bake to Golden Perfection: Pop that pan into your preheated oven and let it bake for about 50 to 60 minutes. You’ll know it’s ready when a toothpick you poke into the center comes out clean. If you see any wet batter clinging to it, give it a few more minutes.
Cool Down: Once it’s baked, let the bread hang out in the pan for about 10 minutes. This helps it set up before you carefully turn it out onto a wire rack to cool completely. Patience is a virtue, especially when it comes to warm, delicious bread!

Substitutions & Additions

Want to make this recipe even more you? I love playing around with quick breads!

Flour Power: If you don’t have oat flour or all-purpose, a whole wheat pastry flour would also work nicely.
Nutty Crunch: Feel free to stir in about ½ cup of chopped pecans or walnuts into the batter at the end for some extra texture and flavor.
Chocolate Lover? A handful of chocolate chips (milk, dark, or semi-sweet!) is always a welcome addition.
Spice It Up: If you’re a spice fiend like me, add an extra pinch of cinnamon or a dash of ground ginger to the dry ingredients.
Sweetener Swap: Honey can be used in place of maple syrup, though it might give it a slightly different flavor.

Tips for Success

A few little tricks to ensure your Pumpkin Banana Bread is a showstopper every time:

Don’t Overmix: I know I said it before, but it’s worth repeating! Just mix until the dry ingredients are incorporated. Lumps are okay!
Ripe Bananas are Key: The browner and spottier your bananas, the sweeter and more flavorful your bread will be.
Check for Doneness: Ovens can vary, so the toothpick test is your best friend. If the top is browning too quickly but the inside isn’t done, you can loosely tent the pan with foil.
Prep Ahead: You can mash your bananas and measure out your dry ingredients a day in advance to save even more time when you’re ready to bake.

How to Store It

This bread is delicious fresh, but it keeps wonderfully for a few days:

Room Temperature: Once completely cooled, store your Pumpkin Banana Bread in an airtight container or wrap it tightly in plastic wrap. It should stay fresh for about 3-4 days.
Refrigerate: If your kitchen is particularly warm, or you want to extend its life a bit, you can store it in the refrigerator for up to a week.
Freeze It: This bread freezes like a dream! Wrap individual slices or the whole loaf tightly in plastic wrap, then in foil or a freezer bag. It can be frozen for up to 3 months. Thaw at room temperature or gently reheat slices in the oven or toaster.

FAQs

Got questions? I’ve got answers!

Q: Can I use fresh pumpkin instead of canned puree?
A: Yes, you can! You’ll need to roast or steam fresh pumpkin until tender, then puree it. Be sure to drain off any excess liquid, as you want a thick puree similar to canned.
Q: My bread sank in the middle. What went wrong?
A: This can happen if the oven wasn’t hot enough, the baking soda/powder is old, or if you overmixed the batter. Make sure your leavening agents are fresh and mix just until combined!
Q: Can I make muffins with this recipe?
A: Absolutely! You can easily adapt this into muffins. Fill muffin liners about two-thirds full and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.

Pumpkin Banana Bread

Print Recipe

This Pumpkin Banana Bread recipe is like a warm hug in loaf form. It’s one of those recipes that’s so simple, you’ll wonder why you haven’t made it a thousand times already. Perfect for those crisp mornings or an afternoon pick-me-up, it’s a little bit of autumnal magic you can whip up in no time.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 12 slices

Ingredients

Scale

Main ingredients

1.75 cup oat flour (or all-purpose flour)
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon kosher salt
1 tablespoon pumpkin pie spice
1 cup mashed banana (about 2 large bananas, the riper the better)
0.75 cup pumpkin puree (pure pumpkin puree, not pumpkin pie filling)
2 large eggs
0.5 cup pure maple syrup
0.25 cup avocado oil (or other neutral oil like vegetable or melted coconut oil)
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C). Grab a standard loaf pan and give it a good grease and flour.
In a nice big bowl, whisk together your oat flour (or all-purpose!), baking powder, baking soda, kosher salt, and that wonderful pumpkin pie spice.
In a separate, medium-sized bowl, grab your ripe bananas and mash them up really well with a fork. Then, stir in the pumpkin puree, eggs, maple syrup, avocado oil, and vanilla extract. Whisk it all together until it’s smooth and looks like a beautiful, autumnal blend.
Now, pour all those delicious wet ingredients into your bowl with the dry ingredients. Gently mix them together with a spatula or wooden spoon until you just see no more dry flour. Seriously, don’t go crazy here! Overmixing can make quick breads a bit tough, and we want tender perfection.
Pour that glorious batter into your prepared loaf pan. Spread it out evenly so it bakes up nice and flat on top.
Pop that pan into your preheated oven and let it bake for about 50 to 60 minutes. You’ll know it’s ready when a toothpick you poke into the center comes out clean. If you see any wet batter clinging to it, give it a few more minutes.
Once it’s baked, let the bread hang out in the pan for about 10 minutes. This helps it set up before you carefully turn it out onto a wire rack to cool completely. Patience is a virtue, especially when it comes to warm, delicious bread!

Notes

This bread is delicious fresh, but it keeps wonderfully for a few days. Once completely cooled, store in an airtight container or wrap tightly in plastic wrap for 3-4 days at room temperature. For longer storage, refrigerate for up to a week or freeze (wrapped tightly in plastic wrap and then foil or a freezer bag) for up to 3 months.