Pumpkin Banana Bread
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This Pumpkin Banana Bread Recipe is a quick and easy for a moist and tender bread perfect for breakfast, snacking and dessert!
Looking for more easy bread recipes? You’ll love my banana bread recipe, apple muffins, and blueberry muffins.
My pumpkin banana bread recipe is perfect for breakfast, brunch, a snack or even dessert. The best part, it isn’t overly banana flavored, nor is it overly pumpkin flavored.
What We Love About This Recipe
Easy recipe. This recipe comes together quickly for a delicious treat!
Amazing flavor. The flavors are perfectly balanced in this recipe.
Great for sharing. This recipe makes two loaves. While you could freeze one (which I also love to do!), it is great for sharing with friends and neighbors!
Pumpkin Banana Bread Recipe
I’ve divided the ingredients into two sections. One for the bread and the second for the vanilla bean glaze. The glaze is optional but highly recommended.
Pumpkin Banana Bread Ingredients
- bananas – use very ripe bananas in this recipe.
- sugar – I use granulated sugar, but use your favorite sugar you use for baking.
- pumpkin puree – I love to make my own puree, but store-bought works perfectly.
- self-rising flour – If you don’t have self-rising, I’ve included the link to make your own homemade.
- eggs – I use large eggs. Allow them to come to room temperature so that they mix more fully.
- vanilla extract – Homemade is my preference but use your favorite pure vanilla extract.
- ground cinnamon
- salt
Pumpkin Banana Bread Instructions
Prep. Preheat oven and prepare two loaf pans by greasing or spraying with baker’s spray.
Mix. Mix bananas and sugar with an electric mixer until well-blended. Add pumpkin puree and mix until creamy. Add flour, eggs, vanilla, cinnamon, and salt and mix until smooth. Divide the batter between the loaf pans.
Bake. Bake until a cake tester inserted in the middle comes out clean, about 45 minutes.
Serve. Top with the vanilla bean glaze (optional) and serve or store.
Vanilla Bean Glaze Recipe
Ingredients
- confectioner’s sugar
- vanilla bean paste – you can also use vanilla extract if you do not have vanilla bean paste.
- heavy cream – you can also substitute with your favorite dairy-free if needed. More sugar may be needed to arrive at the proper consistency if the milk is thinner than the cream.
- salt
Instructions
Add all ingredients for making the vanilla bean glaze to a small bowl and whisk until smooth. If too thick, add more heavy cream. If too thin, add more confectioner’s sugar.
How to Store and Freeze Pumpkin Banana Bread
To store. Store covered on the counter for up to a week.
To freeze. Allow to cool completely, then wrap well with plastic wrap, followed by foil. Store in the freezer for up to 4 months.
To serve from frozen. Allow to thaw covered on the counter. Then slice and serve.
Pumpkin Banana Bread with Vanilla Bean Glaze Recipe
Ingredients
- 3 (354 g) bananas, very ripe and peeled
- 2 cups (396 g) sugar
- 2 cups (454 g) pumpkin puree
- 2 cups (226 g) self-rising flour
- 2 large (100 g) eggs
- 1 teaspoon (5 g) vanilla extract
- 1/2 teaspoon (1 g) ground cinnamon
- pinch (0.4 g) Kosher salt
Vanilla Bean Glaze Recipe
- 1 cup (114 g) confectioner’s sugar
- 1 tablespoon (15 g) vanilla bean paste
- 2 tablespoons (30 g) heavy cream
- pinch (0.4 g) kosher salt
Instructions
- Prep. Preheat the oven to 350º F. Prepare two loaf pans by greasing or spraying with baker's spray.
- Mix batter. bananas and sugar with electric mixer until well-blended. Add pumpkin puree and mix until creamy. Add flour, eggs, vanilla, cinnamon, and salt and mix until smooth. Divide pumpkin banana bread batter between the two loaf pans.
- Bake. Bake until a cake tester or skewer comes out clean when inserted in the middle of the bread, approximately 45 minutes.
- Serve. Top with a vanilla bean glaze (optional), slice and serve.
Vanilla Bean Glaze
- Add all ingredients to a small bowl and stir until smooth. If too thick, add more heavy cream. If too thin, add more confectioner’s sugar.
Notes
How to Store and Freeze Pumpkin Banana Bread
To store. Store covered on the counter for up to a week. To freeze. Allow to cool completely, then wrap well with plastic wrap, followed by foil. Store in the freezer for up to 4 months. To serve from frozen. Allow to thaw covered on the counter. Then slice and serve.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Originally published September 2013.
I had the same problem. I think I needed to mix my all purpose flour salt and baking powder together first before adding it to the restvif the ingredients. My pancakes have done the same thing when I didn’t mix the dry ingredients first. Gonna try again another time. Thnx for posting.
This happened to me too!! However, when I went back through and checked the recipe, I realized I used ALL PURPOSE FLOUR instead of SELF-RISING FLOUR. 🙁 I don’t know if you did this as well but a recipe with out leavening in it is not going to work/turn out. I’ll have to try this recipe again with either the Self Rising Flour…or figure out how much Baking Soda and/or Baking Powder needs to be added to it. I’m anxious to try it again because it looks SO good!!
I love pumpkin anything! I had a bunch of perfectly overripe bananas and wanted to make banana pumpkin bread this afternoon. After looking at dozens of recipes online, I decided on yours and I’ll probably never use another pumpkin bread recipe again. I just ate my second slice! The amount of vanilla in the glaze is spot on (I used pure Madagascar Vanilla extract but added the paste to my shopping list). My kids gobbled it up to. I shared it on my Facebook page and pinned it! 🙂 Thanks so much for sharing!
So glad you all loved it, Dawn! xo
Hi, came across this recipe from Pinterest. I had bananas and canned pumpkin that I needed to use. Finding this was perfect. This bread was so moist and fluffy.
I did use only 1 cup of sugar. Also, swapped out 1 cup of self-rising flour with white wheat flour + 1/2 tsp salt + 1 1/2 tsp baking powder (you can make your own self-rising flour: 1 cup of flour + 1/2 tsp salt + 1 1/2 tsp baking powder).
This bread is so good. Love that it didn’t need, butter or oil.
Oh, I made a crumb topping before baking. Then, made a glaze to drizzle on top of cooled bread.
Just pulled it out of the oven and my house smells wonderful! The glaze is so delicious! I couldn’t help but eat a spoonful 😉
Ahhh, this looks so yummy! Especially with that vanilla bean speckled glaze!
This looks SPECTACULAR!!! But although I have at least half a dozen different types of flour, I do not have self rising 🙁 Any replacements??
Looks amazing Robyn! Pinned!
Ironically today I just re-shared my pumpkin-banana recipe on FB that I made this time last year. Great minds 🙂
Sooo good! Love the glaze, that’s it my pumpkin craving has begun!
Goodness – that glaze has me totally sold!