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Pumpkin Banana Bread

Pumpkin banana bread made with ripe mashed bananas and pumpkin puree for a moist, tender-crumb loaf. Simple pantry-staple baking yields a golden top and a clean toothpick from the center.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Flour
  • 1.75 cup all-purpose flour Use spooned-and-leveled flour for best texture.
Fruit and baking base
  • 3 ripe bananas, mashed Use very ripe, spotty bananas for more sweetness and moisture.
  • 0.5 cup pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
Eggs and sweetness
  • 2 large eggs Room-temperature eggs mix more smoothly.
  • 0.75 cup granulated sugar Granulated sugar helps create a lightly crisp top.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a loaf pan, then set it aside with a visual cue that the pan is ready for batter.
Mix the batter
  1. Whisk together the mashed bananas, pumpkin puree, eggs, and sugar until smooth, with the mixture looking uniform and lump-free.
Add dry ingredients
  1. Fold in the all-purpose flour until just combined, stopping as soon as no dry streaks remain to avoid overmixing.
Bake
  1. Pour the batter into the prepared loaf pan, smoothing the top so it bakes evenly.
Check doneness
  1. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean, with the loaf risen and golden on top.

Notes

For best banana flavor and moisture, use very ripe, spotty bananas. Let the loaf cool fully before slicing for cleaner slices. Store covered in the fridge for up to 4 days. Freeze by wrapping tightly and freezing up to 3 months. If you need a dairy-free version, this recipe is naturally dairy-free as written—just double-check that your pumpkin puree contains no added dairy.