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Pumpkin Banana Bread

  • Author: Leslie Jeon
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


Lightly spiced and studded with walnuts, this pumpkin banana bread is a staple for the autumn season! Whip up a loaf to enjoy for breakfast or dessert with the entire family.


  • 2 ripe bananas, mashed
  • 1/3 cup (66g) vegetable oil
  • 1 cup (213g) brown sugar 
  • 2 whole eggs (100g) 
  • 2 teaspoons vanilla extract
  • 1/3 cup (76g) sour cream
  • 3/4 cup (170g) pumpkin puree (canned or fresh)
  • 2 cups (240g) all-purpose flour 
  • 1 1/2 teaspoons baking powder 
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger 
  • 1 teaspoon salt 
  • 2/3 cups (75g) roughly chopped walnuts 
  • Turbinado sugar, for sprinkling


  1. Preheat the oven to 350°F (177°C). Spray a 9x5 inch loaf pan with nonstick cooking spray and set aside. 
  2. Prepare the pumpkin banana bread: In a large bowl, whisk together the mashed bananas, vegetable oil, brown sugar, eggs, vanilla extract, sour cream, and pumpkin puree until thoroughly combined. In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Add the dry ingredients to the liquid ingredients and whisk until just combined. Fold in the chopped walnuts and mix until they're evenly distributed. 
  3. Pour the batter into the prepared pan, and sprinkle some turbinado sugar on top of the batter to give the bread a nice crunchy top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the middle of the bread comes out clean.
  4. Remove the bread from the oven and let it cool in the pan for ten minutes. Then, transfer the bread to a wire rack to cool completely before slicing and serving.
  5. Wrapped in plastic wrap or stored in an airtight container, you can keep this bread at room temperature for up to three days. Alternatively, you can freeze the banana bread for up to two months if tightly wrapped in plastic wrap or aluminum foil.



  • Bananas: If desired, you can substitute frozen bananas in this recipe. Simply let them thaw to room temperature before using. When my bananas start to ripen, I like to stash them in the freezer to use for recipes like this!
  • Nuts: If desired, you can omit the walnuts from this recipe, or you can try using a different type of nut instead. Pecans might work really well in this recipe. 
  • Storage: If you're planning to freeze the baked bread, I recommend cutting it up into slices and freezing them individually. They will take less time to thaw, and they will already be portioned out for you.


  • Serving Size: 1 slice
  • Calories: 439
  • Sugar: 32.2 g
  • Sodium: 327.2 mg
  • Fat: 18.5 g
  • Carbohydrates: 63.8 g
  • Protein: 7.6 g
  • Cholesterol: 49.9 mg

Keywords: pumpkin banana bread, banana bread, pumpkin, fall