Pumpkin Banana Bread

Pumpkin Banana Bread

5 from 2 reviews

This pumpkin banana bread is the perfect fall treat that combines the best of both worlds – the comforting sweetness of bananas and the earthy richness of pumpkin.  It’s moist, mildly sweet and has a slight crunch with pumpkin seeds scattered throughout. It’s the perfect bread to enjoy this fall season!


Units Scale
  • 2 large ripe bananas, lightly mashed (approx. 2/3 cup mashed banana)
  • 3/4 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin seeds (pepita seeds), toasted


  1. Preheat oven to 350˚F. Line a loaf pan with parchment paper and set aside.
  2. Toast pumpkin seeds on the stovetop on low to medium heat. Set aside.
  3. In a large bowl combine mashed bananas, sugar, vegetable oil, pumpkin puree, and eggs. Mix by hand until ingredients are combined.
  4. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Mix to combine. Add all but 2 tablespoons of the toasted pumkin seeds, mix together.
  5. Add the banana mixture to the dry ingredients and mix until just combined (don’t overmix, it’s okay if you see a few lumps). 
  6. Pour batter into loaf pan and top the entire loaf with the remaining pumpkin seeds.
  7. Bake for approx. 50-55 minutes or until a toothpick inserted in the centre of the loaf comes out clean.
  8. Let bread cool on a wire rack for 5 minutes before removing from the pan.


Store bread in a tin or airtight container for up to 3 days or freeze for up to 2 months. To freeze bread it’s best to wrap the loaf tightly in plastic wrap once completely cooled. Then place it in a freezer bag or airtight container.


Let me know what you think of this recipe!x