Looking for a cozy, flavorful treat to welcome the fall season? This Pumpkin Banana Loaf blends the rich taste of ripe bananas with the seasonal spice of pumpkin puree. Moist, aromatic, and easy to make, it’s perfect for breakfast, dessert, or your next coffee break.
Why You’ll Love This Pumpkin Banana Loaf
- Combines the natural sweetness of bananas with pumpkin and spices
- Moist and fluffy texture with a golden crust
- Freezer-friendly and great for meal prep
- No mixer required – just a bowl and spoon!
Ingredients
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/3 cup maple syrup or honey
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together mashed bananas, pumpkin puree, eggs, oil, maple syrup, brown sugar, and vanilla until smooth.
- In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined. Do not overmix.
- Fold in walnuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving & Storage Tips
This Pumpkin Banana Loaf tastes even better the next day as the flavors deepen. Store it tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. Freeze slices for up to 3 months and reheat in the toaster or microwave for a warm treat anytime.
Recipe Variations
- Gluten-free: Substitute with a 1:1 gluten-free flour blend.
- Vegan: Replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
- Extra protein: Add 2 tablespoons of almond butter or protein powder.
More Recipes Like This
Whether you’re baking for brunch or prepping snacks for the week, this Pumpkin Banana Loaf is your go-to cozy recipe. Don’t forget to share and leave a comment below!