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 made this bread this morning. I told my boys I wanted them to compare it to the Coconut/Banana/Pecan bread I made last week. I left it on the counter to cool, and before I could drizzle the glaze on it, they had eaten half the loaf. The glaze puts it over the top! We are divided as far as a favorite, but I don’t think they would ever complain about any bread recipes you have. This was outstanding! Thank you again.
I’m so happy your boys loved this bread, too, Kimmberly. Thank you!
Hi, I haven’t tried this recipe as yet but would like to. Just wondering with the glaze is there any option to replace the ‘cream’ as I am dairy free.
You can use a dairy-free option like Silk Dairy Free Heavy Whipping Cream, Kooch.
I really wanted to love this recipe but it fell short of my expectations. The flavor was ok but I didn’t like the texture. I will probably use the icing again for other recipes since it was the best part of the recipe.
I’m sorry you didn’t enjoy the texture, Ruth. I’ve not had an issue with the texture being off, so not sure what happened. Thanks.
Thank you sharing kitchen related tips. Look very good and have a good idea.
Tried this with the following changes based on what people said…
Used 1 cup granulated sugar plus 1/2 cup of brown sugar (instead of 2 cups of granulated sugar)
Used 3 cups of self-rising flour (instead of 2 cups)
Used prepared Pumpkin Pie Spice (instead of Cinnamon)
Added 1/2 cup of whole milk
I followed all of the instructions otherwise. Because I essentially increased the amount of batter, I had to bake for 65 minutes total.
I am pleasantly surprised by how distinct I can taste both the pumpkin and the banana. The overall texture I got was definitely more banana bread like, but has that distinct moistness that only pureed pumpkin can have in a baked good. My toothpick test came out just ever so slightly crumbly to the toothpick. I didn’t want to over bake and cause unneeded dryness.
I mainly added the extra flour so that I could get the rise and I am definitely enjoying the results.
Would definitely make again. Thanks for a good recipe!