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.
Why Pumpkin and Banana are a Wonderful Combination
Pumpkin bread with bananas is an unexpectedly delicious combo! I love the balance between pumpkin and banana in this bread—it’s a 50-50 mix, with the banana slightly dominant but mellowed by the pumpkin pie spices.
- Incredible Flavor: The banana’s sweetness blends beautifully with the earthy pumpkin and my homemade pumpkin pie spice mix, with a little extra ginger to round out the flavors.
- Moist and Tender: My classic banana bread and pumpkin bread recipes are known for their moist texture. Combining both banana and pumpkin purees adds extra moisture, resulting in a soft, tender loaf.
- Perfect Rise: I added more baking soda to ensure the bread rises perfectly and doesn’t have a dense bottom.
- Sweet Topping: The cinnamon streusel gives the bread a crunchy, sweet contrast to the soft crumb. Honestly, I could eat just the streusel on its own! If you like streusel toppings, you’ll love my Pumpkin Streusel Muffins.
For more wonderful pumpkin recipes try one of my favorites pumpkin cream cheese muffins or spiced chocolate chip pumpkin bread.
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.
- Dark Brown Sugar: The brown sugar not only sweetens the loaf but also enhances its rich brown color and adds a hint of caramel flavor. I prefer dark brown sugar for the rich taste and the added moisture it brings to the pumpkin bread. I don't recommend using granulated (white) sugar for this recipe if you want to achieve the same results.
- Cinnamon Streusel Topping: The homemade streusel topping is a delicous combination of brown sugar, cinnamon, butter, and flour. While you can make this pumpkin bread without the streusel, the crunch from the streusel takes this recipe to the next level and sets it apart from similar recipes.
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: Make the cinnamon streusel topping and place it in the refrigerator until ready to use.
Step 2: 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 3: Melt the butter in a small saucepan over low heat, then leave it cool slightly.
Step 4: Whisk together the dry ingredients and set aside.
Step 5: Mash bananas in another bowl and whisk until they're a combination of smooth and chunky.
Step 6: Whisk the granulated sugar, brown sugar, and pumpkin pie spice together.
Step 7: Whisk in the eggs until the batter is lighter in color.
Step 8: Whisk in the melted butter, mashed bananas and the pumpkin puree.
Step 9: Gently fold in half of the dry flour mixture into the wet ingredients.
Step 10: Add the rest of the flour, stirring until just combined to avoid over-mixing the batter.
Step 11: Pour the batter into the prepared loaf pan, spreading it out evenly with an offset spatula.
Step 12: Top the bread with the crumbled streusel topping until the top of the loaf is fully covered.
Step 13: Bake the bread until risen and it reaches the correct internal temperature. Remove the bread from the oven and cool it on a wire rack before slicing and serving.
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.
If you make this yummy quick pumpkin bread with banana leave a rating and a comment below.
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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.
- You an freeze the pumpkin bread for up to 2 months. 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.
Alexandria Simmons says
Great recipe! I live at a high altitude so it took a little longer to bake & I also browned the butter for deeper flavor!