When the perfect quick bread flavors of pumpkin and banana come together, you get a magical Banana Pumpkin Bread that’s the best of both worlds! I love this easy banana pumpkin bread for its three incredible components: a super moist melt-in-your-mouth texture, a gorgeous golden brown color, and an amazing crumbly cinnamon streusel topping. It’s a comforting bread you’ll be baking well into the winter months.
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Why Pumpkin and Banana are a Wonderful Combination
Pumpkin bread with bananas is an unexpectedly delicious combo! I personally love a balance between the two flavors, and this easy quick bread gives you a close 50-50 mix of pumpkin and banana. The banana is slightly more dominant, but it's mellowed out by the zingy pumpkin pie spices.
The banana’s natural sweetness plays beautifully with the earthy, slightly spiced flavor of the pumpkin puree and homemade pumpkin pie spice mix. To give the bread extra warmth, I added a touch more ginger than usual, and it works perfectly to round out the sweetness of the ripe bananas and sugar.
My classic banana bread and pumpkin bread recipes are known for their moist texture, but combining banana and pumpkin purees introduces even more moisture for a tender loaf. I added more baking soda for extra lift to make the recipe work with the added fruit puree. That extra baking soda ensures this banana pumpkin bread rises beautifully so you don’t get that dense batter at the bottom.
I made this bread extra special by topping it with an easy, sweet cinnamon streusel. Not only does it taste great, it makes the bread look even more attractive and tasty. It’s similar to the pecan streusel I use in my Pumpkin Streusel Muffins. The crunchy, crumbly streusel contrasts so nicely with the soft, moist bread. Between you and me, I could eat just the streusel straight from the bowl!
The Key Ingredients for Banana Pumpkin Bread
Here are the key ingredients you'll need for this amazing and incredibly moist banana pumpkin bread.
- Mashed Banana: You want ripe bananas for this recipe. I buy them and leave them to ripen on the counter for about 2-3 days. For the best texture, mash the ripe bananas with a fork and then whip them with a hand whisk.
- Pumpkin Puree: I always recommend using Libby’s Pumpkin Puree because it's made from a specific type of pumpkin ideal for baking. Leftover puree can be stored in an airtight container for up to 4 days and frozen in a freezer-safe container for up to 1 year.
- Pumpkin Pie Spice: I have a go-to homemade pumpkin pie spice recipe I use in all my pumpkin breads. It’s made with ground cinnamon, ground nutmeg, ground ginger, allspice, and ground cloves.
- Unbleached All-Purpose Flour: The flour helps the bread hold its shape. For the best results, weigh your flour with a scale or use the spoon-and-level method to measure it.
- Dark Brown Sugar: The brown sugar sweetens the loaf, enhances the rich brown color, and adds a hint of caramel flavor. I prefer dark brown sugar, but light brown sugar also works.
- Granulated Sugar: This adds sweetness and moisture to the pumpkin bread.
- Baking Powder and Baking Soda: These are essential because they act as leavening agents, helping your pumpkin bread rise. If you don't bake very often check the baking soda expiration date. If it's expired, discard it.
- Large Eggs: These bind your batter together and help the loaf rise. I use large eggs that weigh about 50 grams. If using a different-sized egg (i.e. jumbo or small) then weigh your eggs to ensure you have the right amount.
Pure Vanilla Extract: The aromatic notes of the vanilla play well with the banana. - Unsalted Butter: Use unsalted butter to control the amount of salt in the recipe.
Cinnamon Streusel Topping
- Unbleached All-Purpose Flour: This helps give the streusel structure and texture.
- Light Brown Sugar: Brown sugar adds a nice caramel note to the streusel.
- Ground Cinnamon: Use your favorite brand of dried, ground cinnamon. This is potent stuff so a little goes a long way.
- Kosher Salt: The salt balances out the sweetness of the streusel.
- Unsalted Butter: Use unsalted butter to control the amount of salt in the streusel. But if you do use salted butter leave out the kosher salt.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Equipment Needed to Bake
I recommend a USA Pan 8.5x4.5-inch loaf pan for this bake. It's one of my favorite pans to bake with and I consistently get excellent results with my bakes.
I haven't tested this recipe with a glass pan, so I can't guarantee the results if you use a glass baking pan instead of a metal pan. If you're using a 9 x 5-inch loaf pan, start checking the quick bread for doneness after 40 minutes of baking.
How to Make Banana Pumpkin Bread
This recipe is based on my well-tested pumpkin bread recipe. For that recipe, I tested 4 kinds of pumpkin puree and various ratios of dry ingredients to wet ingredients to come up with a recipe that produces a flavorful perfectly moist quick bread every time. You won't be disappointed.
Step 1: You’ll start with the cinnamon streusel topping as this needs to chill. Place the flour, sugar, cinnamon, and salt in a small bowl and mix until well combined.
Step 2: Add the melted butter to the dry ingredients. Whisk the ingredients with a fork until they clump together. Place the streusel topping in the refrigerator to cool until you need it.
Step 3: Thoroughly butter and flour a loaf pan, then line it with parchment paper. This acts as a sling to grab for easy removal after baking. Set this aside for now.
Step 4: Melt the butter in a small saucepan over low heat, then leave it cool slightly.
Step 5: In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
Step 6: Mash bananas in another bowl with a fork, then whisk them vigorously so they are a combination of smooth and chunky.
Step 7: In a large mixing bowl, whisk the granulated sugar, brown sugar, and pumpkin pie spice together. Break up any brown sugar clumps with your fingers.
Step 8: Whisk in the eggs until they’re well combined and the batter is lighter in color.
Step 9: Whisk in the melted butter until it's well combined.
Step 10: Add the mashed bananas and the pumpkin puree and mix. Leave the mixture to rest so the sugar can dissolve.
Step 11: Gently fold in half of the dry flour mixture into the wet ingredients.
Step 12: Add the rest of the flour, stirring until just combined to avoid over-mixing the batter.
Step 13: Pour the batter into the prepared loaf pan, spreading it out evenly with an offset spatula.
Step 14: Top the bread with the crumbled streusel topping until the top of the loaf is fully covered.
Step 15: Bake the bread, rotating the pan halfway through baking. It’s ready when a skewer comes out mostly clean or the internal temperature registers between 195-200°F with an instant-read thermometer.
Step 16: Cool the bread in the pan for 10 minutes, then run a knife along the edges and lift it out using the parchment sling. Let it cool completely on a wire rack before slicing and serving.
How to Serve Banana Pumpkin Bread
I prefer to serve this banana pumpkin bread plain. The combination of banana and pumkin make a really moist quick bread and the cinnamon streusel on top already adds plenty of sweetness and flavor. If you’re feeling fancy, a sprinkle of sea salt on top while the bread is still warm is a nice touch. Salty and sweet together is usually a tasty combo!
More Easy Pumpkin Bread Recipes
I have plenty of delicious pumpkin recipes to satisfy your pumpkin cravings! Try these wonderful options for your next pumpkin bake:
- Chocolate Chip Pumpkin Bread
- Pumpkin Bread with Cream Cheese Frosting
- Easy Pumpkin Bread
- Moist Pumpkin Streusel Muffins
How to Store This Easy Quick Bread
Store this quick bread at room temperature for up to 2 days in an airtight container, or wrapped tightly in plastic wrap. After two days at room temperature, you can store it in the refrigerator for up to 1 week. It’s just as good slightly chilled, but you can warm through before enjoying it again.
How To Freeze This Bread
Pumpkin bread is the perfect baked good for making ahead and freezing. You’ll be able to enjoy its cozy flavors even long after the pumpkin season has passed.
1. Cool Completely: It's essential to let this pumpkin bread cool entirely to room temperature before freezing. This prevents excess moisture from getting trapped, which could lead to ice crystals and a soggy texture when thawed.
2. Wrap Tightly: Wrap the cooled bread securely in 2 layers of plastic wrap. If freezing individual slices, wrap each one separately.
3. Container or Bag: Place the wrapped bread in a freezer-safe container or freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
4. Freeze: Label the container or bag with the date and contents. I don’t know about you, but if I don’t label it when I put it in the freezer, I can forget exactly how long it’s been in the freezer.
5. Thaw the Bread: Remember to thaw the bread in the refrigerator the night before serving.
You can wrap individual slices of the pumpkin bread for easy snacking without the need to thaw the entire loaf. Wrap each slice in plastic wrap. Allow the slice to thaw slightly at room temperature and then toast it in the toaster.
How Long Can You Freeze Pumpkin Bread? Pumpkin bread can be frozen for up to 2 months for best quality. Any longer than this, the texture and flavor might deteriorate.
Expert Tips for This Recipe
- Weigh your ingredients. Use a kitchen scale to weigh your ingredients to ensure accuracy, especially for the flour, the eggs, and the pumpkin puree.
- Allow the bread to rest and cool in the pan. After you’ve pulled your pumpkin bread out of the oven, resist the urge to pull it from the pan and start slicing it. It needs time in the pan to finish setting up. Cutting into the bread too soon can cause it to crumble or become gummy instead of tender.
- Use an instant-read thermometer to check the temperature. A thermometer inserted into the center of the loaf is a reliable check for doneness. The thermometer should read between 195-200°F for the perfect bake.
- Adjust cooking time according to pan size. If you’re using a 9 x 5-inch loaf pan, start checking the pumpkin bread after 40 minutes for doneness.
If you make this yummy quick pumpkin bread with banana leave a rating and a comment below.
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If You Like This Recipe, Try These Recipes
Banana Pumpkin Bread with Crunchy Cinnamon Streusel
Ingredients
Streusel Topping
- 1/2 cup (62 grams) unbleached all-purpose flour
- 3 tablespoons (37 grams) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 tablespoons (42 grams) unsalted butter, melted
Banana Pumpkin Bread
- 8 tablespoons (113 grams) unsalted butter melted
- 2 cups (220 grams) unbleached all-purpose flour
- 2 teaspoons (8 grams) baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup (150 grams) packed dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon homemade pumpkin pie spice see recipe
- 1 teaspoon ground ginger
- 2 large (100 grams) eggs room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (170 grams) pumpkin puree Libby's recommended
- 3/4 cup (170 grams) mashed banana 2 medium sized bananas
Instructions
Streusel Topping
- Place the flour, sugar, cinnamon, and salt in a small bowl and whisk until well combined. Melt the butter in a microwave-safe bowl for 15 seconds until the butter is almost completely melted. Add the melted butter to the dry ingredients. Mix the ingredients with a fork until the mixture comes together into small clumps. The mixture will clump together, but once the butter has cooled it will be easy to break up when adding it to the pumpkin bread. Set the streusel topping to the side until ready to use.
Banana Pumpkin Bread
- Preheat the oven to 350°F. Rub butter along the sides and bottom of the loaf pan. Add flour to the pan and rotate it around to coat the sides and bottom. Line the pan with parchment paper and use clips to hold the paper in place. The parchment paper is used as a sling to lift the bread out of the pan when it’s done.
- Melt the butter in a small saucepan over low heat to prevent splatter and avoid evaporation. Remove the butter from the heat and set it aside. Let it cool to about 85°F degrees.
- Put the flour, baking powder, baking soda, and salt in a medium-sized bowl. Whisk for 30 seconds to combine.
- Weigh out 170 grams of bananas into a small bowl. Mash the bananas with a fork, then whisk them by hand for 15 seconds until they’re a little smooth but still somewhat chunky. Set this bowl aside until ready to add to the batter.
- Place brown sugar, granulated sugar, pumpkin pie spice, and ginger in a large bowl. Use a whisk to combine. Use your fingers to break up any brown sugar clumps.
- NOTE: I typically weigh the granulated and brown sugars directly into the bowl.
- Add the eggs and whisk for 1 minute. The batter will start out stiff but become more fluid and lighter in color. Add the cooled melted butter and the vanilla extract and whisk until incorporated. Next, add mashed bananas and pumpkin puree and whisk to combine. Let the batter sit for 10 minutes to give the sugars time to dissolve more thoroughly.
- Add half the flour mixture to the wet ingredients and mix with a silicone spatula until the dry ingredients are incorporated. Add the remaining flour mixture and fold it into the batter until no white bits of flour are visible. The batter will be lumpy and you'll see small pieces of banana which is okay. Do not overmix by trying to achieve a smooth batter.
- Pour the batter into the loaf pan and use an offset spatula to spread the batter evenly across the pan. Sprinkle the streusel on top. Bake for 60-65 minutes or until a long skewer inserted in the center comes out clean with no more than a few crumbs clinging to it or the center registers at 195-200°F. Rotate the pan after the first 30 minutes of baking.
- Remove from the oven and allow to cool in the loaf pan for 10 minutes. Run an offset spatula to loosen the bread from the ends. Lift the bread out of the pan and place on a wire ooling rack. Allow the bread to cool to room temperature before slicing.
Storage
- Store the pumpkin bread at room temperature for two days in an airtight container or wrapped in plastic wrap. After two days, store it in the refrigerator for up to 1 week.
- See the blog post for detail instructions on freezing the pumpkin bread.
Robin says
You never mentioned when to add the vanilla. As I put my loaf in the oven, I saw the vanilla sitting there—hope it doesn’t affect the taste! You may want to edit your recipe if the vanilla is a crucial ingredient.
Cheryl Norris says
Hi Robin
Thank you for letting me know about the typo. I appreciate it. I have corrected the recipe.