Pumpkin Banana Bread

Pumpkin bread on a flat surface with two slices sliced off.

5 from 1 vote

This Pumpkin Banana Bread is the ultimate fall breakfast or dessert! It’s moist, soft, and flavored with warm fall spices. So good that you'll want to make this recipe on repeat all season long!

Prep Time15

Total Time1 15

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Author: Rena

Ingredients

2 large spotted bananas
1 cup pumpkin puree Or bake your own from scratch
2 teaspoons vanilla extract
2 large eggs at room temperature
1/2 cup coconut oil
1 1/2 cup coconut sugar
2 1/4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine kosher salt
Optional for topping: 2 tbsp raw pumpkin seeds and 1 banana sliced in half lengthwise

Instructions

Preheat the oven to 350ºF and line a loaf pan with parchment paper.
In a medium bowl, mash the bananas with a fork or a potato masher. Add the pumpkin puree, vanilla, eggs, coconut oil and sugar. Whisk until smooth.
In a second bowl, mix the flour with spices, baking soda and salt.
Transfer the dry mixture over the wet ingredients and whisk until combined.
Pour the batter into your lined loaf pan and smooth the top with a spatula. If you'd like, sprinkle some pumpkin seeds over the top. Arrange the banana halves on top.
Bake for around 50 minutes to 1 hour or until a toothpick comes out clean. If the bread starts to brown too fast, place a piece of aluminum foil over the pan towards the end.
Allow the loaf to completely cool before slicing.

Video

Notes

Storing leftovers: Once completely cool, store them in an airtight container at room temperature for up to 3 days. For longer storage, store in the refrigerator for up to 5 days.
Freezing: I recommend slicing it into individual pieces before freezing so you can easily pull one slice out at a time. Freeze in a freezer-safe bag or container for up to 2 months. To defrost, place the bread in the fridge overnight to thaw.

Nutrition