Moist Pumpkin Banana Loaf Recipe for Fall Baking

This pumpkin banana bread combines the best of both worlds: moist texture, warm spices, and a bright banana note. Made with whole wheat pastry flour and naturally sweetened, it contains no refined sugar, artificial flavors, or preservatives.

One evening I wanted something familiar but a little different — and that led to this pumpkin banana loaf. It blends classic banana bread comfort with pumpkin spice for a satisfying, cozy treat.

Pumpkin bread is often thought of as autumnal, while banana bread is the perfect solution when you have overripe bananas. This loaf marries both: pumpkin puree and mashed banana create a tender, flavorful quick bread that keeps well and makes a great breakfast or snack.

Ingredients

For exact amounts and detailed steps, see the recipe card below.

• Oil: neutral-flavored grapeseed oil is recommended. You can substitute vegetable, avocado, or canola oil. Avoid strong-flavored olive oil. Melted coconut oil may work, though I haven’t tested that variation.
• Sugar: this version uses organic coconut sugar. You may swap in light brown or white granulated sugar if preferred.
• Eggs: use large eggs at room temperature. I haven’t tested a flax-egg vegan alternative for this specific recipe.
• Flour: whole wheat pastry flour is ideal for a tender crumb; white whole wheat or a gluten-free blend can be used as substitutes.
• Baking powder: use fresh baking powder (replace if older than ~6 months). Do not confuse with baking soda.
• Spice: pumpkin pie spice adds warmth; cinnamon can substitute if you prefer a single spice.
• Bananas: use overripe bananas with brown spots for best sweetness and flavor.
• Pumpkin puree: use 100% pure pumpkin puree, not pumpkin pie filling. If you have a full can, consider making other pumpkin recipes or reducing the amount called for here.
• Maple syrup: adds a subtle note of sweetness and depth. You can replace it with apple or orange juice for a non-syrup option, or with a splash of dark rum or brandy for an adult version.
• Oats: quick oats are used in the streusel for added crunch.
• Butter: a small amount of chilled salted butter makes the streusel; use unsalted with a pinch of salt if preferred.

How to make pumpkin banana bread

Step 1 — Make the streusel: In a medium bowl combine whole wheat pastry flour, quick oats, coconut sugar, and cold butter cut into cubes. Rub the butter into the dry ingredients with your fingertips until you have a crumbly, sandy texture. Chill while you prepare the batter.

Step 2 — Prep and dry ingredients: Preheat the oven to 300°F (150°C). Sift together the flour, baking powder, and pumpkin pie spice into a medium bowl. Butter and flour four 9-ounce mini loaf pans (or prepare one 9×5-inch loaf pan if preferred).

Step 3 — Make the batter: In a large bowl combine grapeseed oil and coconut sugar, stirring with a rubber spatula. Add eggs one at a time, mixing after each addition. Gently fold in the sifted dry ingredients until just combined.

Step 4 — Add banana and pumpkin: Mash the bananas and fold them into the batter along with the pumpkin puree. Add the maple syrup and mix gently; avoid overmixing to keep the bread tender.

Step 5 — Assemble: Divide the batter evenly into the prepared pans. Sprinkle the chilled streusel evenly over each loaf.

Step 6 — Bake: Bake on the center rack for 50–60 minutes for mini loaves (longer for a larger 9×5 loaf). Test with a toothpick — it should come out clean when inserted into the center. Alternatively, the internal temperature should read 200–205°F (93–96°C).

Step 7 — Cool: Remove pans from the oven and set on a wire rack to cool for 10 minutes. Run a knife around the pan edges and remove the loaves. Transfer to a cooling rack and let cool completely before slicing or wrapping.

Pro tip: Use a kitchen thermometer for reliable doneness. For a standard 9×5 loaf, bake at the same temperature for approximately 80–90 minutes; adjust time as needed based on your oven.

Expert tips

1. Line mini loaf pans with parchment or grease them with coconut oil or baking spray if you prefer not to use butter and flour.
2. Don’t overmix the batter — gentle folding yields a tender quick bread.
3. To bake in a 9 x 5-inch loaf pan, increase baking time to 80–90 minutes at 300°F (150°C).
4. To make muffins, fill cups to about ¾ full, top with streusel, and bake at 300°F (150°C): regular muffins about 40–45 minutes, mini muffins about 25–30 minutes.

Storing and freezing

Store: Keep leftover bread in an airtight container in the refrigerator for up to five days.

Freeze: Wrap the cooled loaf or individual slices tightly in plastic wrap and aluminum foil and freeze for up to three months. Thaw overnight at room temperature. Slices can be toasted straight from frozen for a quick snack.

Recipe FAQ

Love quick bread? Try these next!

Want more recipes? Subscribe to the newsletter and follow for recipe updates. If you make this loaf, consider leaving feedback and a rating on the recipe card.

Recipe card

Nutrition values were estimated using an online nutrition calculator and are intended as a guideline only.