Pumpkin banana bread

Soft, light-spiced and full of flavour, this one-bowl pumpkin banana bread is a tough act to beat and perfect for Autumn/fall.

Making pumpkin banana bread is an absolute breeze. First, you'll mash bananas, then whisk with pumpkin puree, eggs, sugar and melted butter.

Fold in the dry ingredients (flour, baking powder and pumpkin spice/mixed spice) and your batter is ready to pour into a line loaf tin and bake! It really is that simple!

As a bonus, in the step-by-step pics below, I'll also show you how to ensure your gorgeous, naturally orange loaf rises and cracks neatly down the middle for the perfect finish. It's a simply trick and works every single time!

The resulting crumb on this beautiful loaf is so tender you can enjoy a slice as soon as it cools, on its own or spread with butter. It's even delicious toasted with a drizzle of honey!

Fancy a slice of this beautiful pumpkin banana bread? Read on for the full recipe.

Instructions

Preheat the oven to 180C (160C fan).

Grease a medium loaf tin and line with baking paper. It's a good idea to have your prepared pan ready first, so that you can get the batter in and baking as soon as it's ready.

Break the bananas into a large mixing bowl.

Mash with a fork or potato masher.

Add the pumpkin puree.

Mix together, so that the pumpkin puree and mashed bananas are well combined.

Add the eggs, sugar and melted butter.

Whisk together.

Sift in the flour, baking powder and mixed spice.

Fold this sifted flour mixture through the wet ingredients with a rubber spatula to give a batter

Pour the mixture into the lined loaf tin and gently level off.

Brush a sharp knife or sough scraper with a little oil or melted butter. Touch it to the cake batter, making a line down the center of the loaf that just breaks the surface. This will ensure your cake rising evenly and cracks right down the middle.

Bake for 1 hour until golden brown on top and fully cooked through. You can check this by pushing a skewer into the centre of the loaf. If it comes out clean, the cake is ready. 

Transfer to a wire rack to cool completely.

Once cool, this soft, tender loaf slices beautifully.

Enjoy on its own, buttered, or even toasted.

Let me know how you enjoy your pumpkin banana loaf.

Pointers, tricks and troubleshooting tips for the perfect pumpkin banana bread

Is pumpkin banana bread easy to make?

Banana bread is usually very easy, as it’s a one-bowl recipe where you just mix everything up and throw it in a baking tin. This pumpkin banana bread is no exception. 

There’s no creaming or whisking or specialist technique required for this easy recipe. The most advanced part of the recipe is mashing up a banana!

With simple ingredients, it’s a great low effort recipe, perfect for a laid back Sunday afternoon in cooler weather. 

Will I need any special equipment to make pumpkin banana bread?

You probably already have all of the equipment to make this simple recipe. The only thing you might not have is the 2 lb loaf tin for baking the pumpkin banana bread in. 

They're inexpensive, and you can usually find these in the kitchenware section of a supermarket, in a homeware store or online. 

If you don't have a wire cooling rack, it's not the end of the world. You can turn the loaf on its side a couple of times while it cools to avoid getting a soggy bottom. A clean, wooden breadboard also helps to absorb some of the moisture.

There’s a complete list of suggested equipment on the recipe card below so you can make sure you have everything you need before you get started.

Where can I buy pumpkin puree? Is it the same as pumpkin pie filling?

Pumpkin puree and pumpkin pie filling are not the same. Pumpkin puree is 100% pumpkin in a lovely and smooth puree form. You can use pumpkin puree in savoury or sweet dishes. Pumpkin pie filling is sweetened pumpkin puree with added spices, usually cinnamon, nutmeg, mixed space or mace. It might also contain thickening agents to make it suitable for baking in a pie. It's great for saving time when you make a pumpkin pie, but it isn't always ideal as a pumpkin puree substitute.

You'll usually find pumpkin puree on the baking aisle with other prepared and tinned fruits in the UK or US. However, many brands of pumpkin puree and pumpkin pie filling come with an orange label, so make sure to check you're buying 100% pumpkin puree and not pumpkin pie filling. You can also buy pumpkin puree from Amazon, Whole Foods or other online grocery store retailers.

How can I tell if bananas are under ripe or have gone off?

If your bananas are under-ripe, you'll usually be able to tell without opening them. The banana skin will have a greenish tint to it, and it will feel very firm. 

It's best to use bananas which have vibrant yellow coloured skin and brown spots on the outside. 

Most recipes call for the freshest ingredients. However, banana bread is ideal for using old bananas that no one wants to put in their lunchbox, as it needs very soft bananas. 

Sometimes a banana can be completely brown on the outside but ripe enough to use in your recipe. As long as the banana looks ripe but not rotten, has a creamy yellow colour and has no mould or strange smell, it should be perfect to use for this recipe. However, if in doubt, don't risk it.

Using a 'medium-squishy' banana will be fine as long as you mash it well.

Is pumpkin banana bread suitable for vegetarians?

Yes, this pumpkin banana bread is perfect for vegetarians as it contains no meat, fish or poultry. And while an indulgent sweet pumpkin banana bread might not be the most healthy snack, it also packs some extra vitamins and protein from the added pumpkin, which is important for people who don’t eat meat. 

As always, make sure you double-check all of your ingredients labels to make sure that they’re suitable for vegetarians. Don't forget to also check any sauces or sides you want to serve with the pumpkin banana bread.

Is pumpkin banana bread suitable for vegans?

This pumpkin banana bread isn't suitable for vegans as it contains dairy butter and eggs.

Luckily banana bread lends itself well to vegan alternatives, so if you want to make a vegan version of this pumpkin banana bread, it shouldn't be difficult. You can switch out the non-vegan ingredients for plant-based alternatives and have a deliciously moist pumpkin banana bread. 

You'll need to use a plant-based butter to make vegan pumpkin bread, which is sometimes called a dairy-free baking block. Many popular baking brands like Stork or Flora have their own vegan versions of their butter products.

In the UK, US, or Australia, vegan butter can usually be found in a large supermarket either in the dairy-alternative section or sometimes alongside butter. Or you can order it online from a grocery delivery service or vegan food store. 

If you can't find a good vegan butter, vegetable oil in the same quantity should also work.

Dairy butter usually has a fat content of around 80%, so try and find a vegan alternative with similar fat content so that it behaves in a similar way to butter. 

There are a few ways you can make an alternative to an egg for this recipe, and there are a few versions listed below. 

Each method makes the equivalent of 1 egg. However, this recipe needs 2 eggs, so you just need to double the amount of egg replacement you make for the recipe:

• A store bought egg replacer (follow the label for specific advice)
• 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge. (aka chia eggs / flax eggs)
• 3 tablespoons of applesauce (remember that this will add sweetness so you might want to use a little less sugar).

If you don't have any of these ingredients to make your own egg replacement that's fine. There are also some great ready-made vegan egg replacements on the market. They can be found in health food stores or on the baking aisle in a supermarket in the UK. Some supermarkets even have their own label versions available in store. If you can't find an egg replacement in-store, several varieties are available on Amazon, or you can order one from a vegan food store.

Double-check all of your ingredients labels to make sure to check that they’re suitable for vegans. Also, remember to check any extra sauces or toppings you intend to serve the vegan pumpkin banana bread with.

Is pumpkin banana bread gluten-free?

This recipe calls for wheat-based self-raising flour, so it isn't gluten-free. However, while I haven't tested this pumpkin banana bread recipe with gluten-free flour yet, you could always give it a go. There are loads of great gluten-free flours available for cake and bread, so it will most likely turn out just as tasty.

It's best if you use good quality gluten-free flour. They're usually made with a blend of rice, oat, and other non-wheat flours, a raising agent and a binding agent like xanthan gum. Buying a premade gluten-free flour is much easier and probably more affordable than buying several ingredients and flours to blend yourself. 

When you're baking for someone with allergies or intolerances, it's crucial to double-check the packaging on all of your ingredients to make sure they are gluten-free. Sometimes the ingredients list might surprise you, so it isn't worth risking it.

Is pumpkin banana bread keto-friendly?

This flavorful bread recipe isn’t keto-friendly, as it contains sugar and flour which gives it a high carb content. Feel free to try it with keto-friendly flour and no sugar, or even a sweetener. 

Ripe bananas are lovely and sweet so they might be tasty enough without a sweetener, especially if you’re used to a keto diet!

Is pumpkin banana bread healthy?

Pumpkin and bananas are full of vitamins and minerals, but this recipe also includes sugar and butter. So while it might be healthier than a chocolate cake, it’s still best as an occasional treat as part of a balanced diet.

Is pumpkin banana bread safe to eat while pregnant?

Yes, this pumpkin banana bread should be fine to eat while pregnant, so long as you make sure that all of your ingredients are in good condition and that the banana bread is prepared and baked hygienically and safely.

This recipe contains dairy and eggs. The UK guidelines advise that pregnant people can eat dairy if it has been pasteurised. Almost all dairy butter available in supermarkets in the UK is pasteurised. However, it's always best to check if you're unsure, as pregnant people should not eat unpasteurised dairy. The NHS has some really clear and helpful information here. 

In the UK, as long as your eggs are in date and have the Red Lion mark of quality, then they're safe for pregnant people to eat runny or even raw - but they should be fully cooked in this recipe. You'll know this if they have the Red Lion stamp and information on the box. 

It's important to make sure your pumpkin banana bread is cooked through properly, especially if you're cooking for someone who is pregnant. 

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Can I toast pumpkin banana bread slices?

Yes, that sounds absolutely delicious! There isn’t any chocolate or wet ingredients that could burn so it should be completely fine to toast slices of this pumpkin banana bread.

What goes well with pumpkin banana bread?

You could serve this pumpkin banana bread with cream, ice cream, custard, a fruit sauce, toasted nuts, the possibilities are endless. 

Pumpkin and banana both go well with wintery spices like cinnamon and nutmeg, so maybe you could make a spiced custard or cream to serve it with. Although this recipe should give you lovely and moist bread, so if you just want to serve it on it’s own it won’t be too dry.

If you toast slices, it might be nice to spread peanut butter or Nutella just as you would with toast.

Can I make this recipe without bananas?

Bananas are a key component in this recipe as their texture is what will help hold it together. Using only pumpkin puree might work in theory, but the pumpkin bread will be much thinner, drier and might not have as much body. 

I haven’t got pumpkin, can I use pureed butternut squash?

Using butternut squash puree should be fine as they have a similar texture and water content. However, butternut squash is a little more savoury than pumpkin so you might need to add some extra sugar.

Can I make my own pumpkin puree?

Yes, you’ll just need a bit of extra time. If you can't find tinned pumpkin puree, or you just prefer to make everything from scratch, then you can make pumpkin puree pretty easily. 

All you need to do is cut a small to medium-sized pumpkin in half, scoop out the seeds and then roast the pumpkin halves (cut side down, rind side up) on a baking tray in the oven. It's best to use a smaller or medium-sized pumpkin for this, which should take around 45 minutes to an hour at roughly 190C/375F (fan 170C). If you're unsure, you can cook it for longer at a lower temperature. You'll know it's done when it's mushy and the flesh easily pulls away from the skin. 

The lower and longer you cook your pumpkin, the richer the flavour and more tender the flesh. Pumpkin has natural sugars in it, so it can burn if you cook it too hot and too fast, so it's best to roast it slowly. 

Once the pumpkin is cooked and cooled, you can scoop out the flesh and either mash it by hand or put it into a blender or stand mixer to mix it into a puree.

If you're making your own puree, it's important to note that the longer you cook the pumpkin, the more water content it will lose, which can make your puree thicker. You don't want it to be too thick, but you also don't want it to be too runny. Otherwise, your pumpkin banana bread batter will be too wet. Don't worry, if you're unsure, you can always take a look at the photos in the recipe steps to get an idea of the consistency needed.

How should I store pumpkin banana bread?

You can store pumpkin banana bread in an airtight container, and keep it somewhere cool and dark. A cupboard would be ideal, but a corner spot on the kitchen counter will be fine as long as it isn’t in direct sunlight. Stored this way it should keep for two days.

If you refrigerate your banana bread instead it will last for up to five days.

How long does pumpkin banana bread keep?

If it’s stored correctly, your pumpkin banana bread should keep for up to two days in a cupboard and five days in the fridge. However, the longer you leave it, the more stale it will become, so it’s best to enjoy it as fresh as possible.

Can I leave pumpkin banana bread out on the counter?

As long as it’s stored in a sealed container it’s fine to keep your pumpkin banana bread on the counter for up to two days.

Can I make pumpkin banana bread ahead?

Yes, you can make pumpkin banana bread the day before if you like, but it’s at its very best the day of baking.

You could also make it weeks in advance and freeze it, just move it into the fridge the night before so it’s defrosted in time. 

Can I keep pumpkin banana bread in the refrigerator?

Yes, you can store your banana bread in the fridge and doing so will extend how long it stays edible (two days in the cupboard vs five days in the fridge).

Can I freeze pumpkin banana bread?

Yes, this pumpkin banana bread should freeze really well. You could freeze a whole loaf if you’re making it in advance and defrost it in the fridge the night before you need it. 

Or you can cut it into slices and freeze them individually so you can just get out a few at a time, which is a great way to keep the loaf for longer.

It’s best to freeze your banana bread the day you make it so it’s at its freshest. 

When you freeze your pumpkin banana bread you should wrap it well with cling film (saran wrap), or put it in a freezer bag. This will help prevent it from getting freezer burn (the frosty layer that forms on frozen food). If you’ve sliced your bread, place a piece of baking paper between each slice so they don’t stick together.

Your pumpkin banana bread should last for three months if stored correctly in the freezer.

What is the best way to defrost pumpkin banana bread?

The best way to defrost your bread is to place it in a sealed container, covered plate or sandwich bag, and leave it in the fridge overnight. Though if you’re only defrosting a slice it should only take a couple of hours for it to defrost.

If you need it sooner, you can also defrost your pumpkin banana bread by leaving it on the counter, in a sealed container.

Can I make pumpkin banana bread in a different size or quantity?

Yes, this recipe will be fine in a different size. The recipe card below has a great tool to help you work out how to change the quantity you make.

You'll see the servings near the top of the card. To change this to the number you want to make just click on the number of servings and a little slider will pop up. Then you can drag the slider up or down to get the amount you want to make.

All the ingredient quantities will update automatically for you so that everything is in the right ratios.

If you make a smaller sized pumpkin banana bread you won’t need to cook it as long, if you make a bigger pumpkin banana bread it will need to cook for longer. If you’re unsure if your pumpkin banana bread is cooked, do a skewer test. If the skewer comes out clean then it should be safe to eat.

Can I make individual pumpkin banana breads?

The loaf shape of this pumpkin banana bread makes it easy to slice it into individual servings.

You should also be able to use this batter to make mini loaves or even pumpkin banana muffins.

If you do decide to portion out the banana bread mix into a smaller format, it will bake more quickly, so you should check them after 30-40 minutes.

Can I make pumpkin banana bread in a cake tin?

You can make pumpkin banana bread in a cake tin, however, this will affect the baking time as it will have a wider and flatter surface area, meaning it will cook more quickly.

Check on it through the window of the oven after half an hour and if it looks done, do a skewer test to check it’s cooked through. Remember that your skewer / cake tester may hit a chunk of banana that could look like uncooked batter, so try and test a few spots towards the middle for best results.

If it doesn't seem cooked, return it to the oven and cook it a little longer. Feel free to reduce the heat and cover it with foil if the top looks very brown.

Can I make pumpkin banana bread in a stand mixer such as a KitchenAid or Kenwood Mixer?

This recipe doesn’t require much mixing at all, but if you need a little extra help using a stand mixer is perfectly fine.

Just make sure that you swap your whisk attachment to a paddle attachment so you don’t overmix your mixture.

Can I make pumpkin banana bread with a food processor?

It’s best not to use a food processor as it will over mix the ingredients for your pumpkin banana bread. 

Food processors usually have sharp blade attachments, which can over-activate the gluten in the flour or break down the banana too much and leave you with a glue-like mixture. 

How can I make sure my pumpkin banana bread turns out perfectly?

If you follow the instructions in the recipe and use the pictures to check you’re on the right track, then your pumpkin banana bread should turn out fantastically. 

Even if you’re a sloppy mixer, or have an inconsistent oven temperature, this is a very forgiving recipe. It requires minimal mixing and very little technical skills. If your oven is too low, you can always cook it a little longer.

Why did my pumpkin banana bread turn out dry or burned?

This is a very moist mixture, so if your pumpkin banana bread is dry you may have cooked it for too long or on too high heat, but as it’s so moist it would be difficult to burn during the cooking time. It’s also possible you didn’t add the required amount of pumpkin or banana, so double check your quantities.

Why did my pumpkin banana bread turn out wet/soft/undercooked?

If your pumpkin banana bread turned out too wet or undercooked, you may have added too much pumpkin puree or banana. Or your oven might not have been hot enough. 

If you find your bakes are often too soft or collapsing, your oven might have a faulty temperature dial. Using an oven thermometer is a good way to ensure you’re cooking at the right temperature.

Whatever the reason, put the bread in the oven again for another 10 minutes and check again, then repeat as necessary.

If you want to check your oven is working properly you can usually find an oven thermometer on Amazon or in a kitchenware store.

Why didn’t my pumpkin banana bread rise?

If your pumpkin banana bread doesn't rise, it could be because the raising agents in your self-raising flour have lost some of their potency. Check the date on your self-raising flour before you bake to avoid any flat bakes. Next time you may need to add a teaspoon of baking powder.

Another reason your pumpkin banana bread didn’t rise is that the batter may have been overworked. Once you add the flour to your mix you should gently mix it in. If you overwork the flour it can activate the gluten, which gives you a tougher mixture.

Why did my pumpkin banana bread sink in the middle?

If your pumpkin banana bread sank in the middle it may be because you opened the oven door before it was cooked through to the centre. 

When cake or bread bakes it forms little bubbles in the mixture. These bubbles will set in the heat of the oven and form the spongy texture that holds the bread together. 

If you open the oven door before this process is complete then the bubbles will pop and the pumpkin banana bread could collapse.

Another possible culprit is that the oven was too hot, which can cause all the gas to form too quickly which means the bread then expands before collapsing.

Why did my pumpkin banana bread rise unevenly?

If your pumpkin banana bread has risen unevenly, it may be because your mixture had an uneven distribution of banana and pumpkin, meaning some areas were denser than others. 

Make sure to gently but thoroughly mix your mixture before pouring it into the loaf tin. If you notice the mixture is thinner in some parts after you’ve poured the mixture into the tin, give it a gentle stir and try to evenly distribute the banana and pumpkin.

Another possibility is that your oven has a hotspot, although this shouldn’t affect the rise too much unless the temperature difference is quite drastic.

How can I add/change the flavours in this pumpkin banana bread?

If you want to add to or change the flavours in this recipe there are a few things you can do. 

You could use a brown sugar in place of white sugar to lend more caramel notes to the final sponge. whole wheat flour could offer a more wholesome flavour, But would, of course alter the texture of the final cake.

You could add some extra spices like cinnamon and nutmeg or vanilla extract for a real Pumpkin Spice Latte flavour. 

You could also add a handful of chocolate chips or chopped nuts into the mix, which shouldn't affect the baking time. If you add dried fruit like golden raisins or sultanas they can absorb a bit of the moisture, but if you only add a sprinkling it shouldn’t impact it too much.

The zest of half an orange could work well with the flavours in this recipe too. 

You could even make a spiced or citrus flavoured buttercream to spread over the top of your pumpkin banana bread. 

However you prefer to flavour this recipe, as long as you don’t change the consistency of the mixture too much, the baking time should be unaffected.

Once baked and cooled, you could add frosting to the top of the cake, if you like. Cream cheese frosting would be really delicious spread generously of top of the loaf.

What is the origin of banana bread?

Banana bread is thought to have been invented in America at some point before the 1930s. It's a great way to use up overripe bananas.

However, bananas only became common in the US and UK in the 20th century, so it’s unlikely to be much older. 

In countries like China, Indonesia or Vietnam, where bananas have been available for centuries, there are many baked, fried or steamed banana cake recipes. So while people have been enjoying bananas as a sweet treat for a long time, banana bread is relatively modern.

Why is pumpkin common in thanksgiving desserts?

Indigenous American people grew squash and pumpkins in America, long before the European colonies arrived. As Indigenous or Native Americans and Europeans began to interact with each other, they exchanged knowledge about crop cultivation and cooking. This included pumpkins and other varieties of squash.

It’s believed that a pumpkin pie was served at the first Thanksgiving meal as a symbol of this cultural exchange, so it became a tradition for Americans to serve it when celebrating Thanksgiving.

Why are pumpkins associated with Halloween?

Before we began to carve pumpkins at Halloween, people originally carved turnips or other vegetables. This is a tradition that began in Ireland around harvest time.

Turnips were often carved with faces and filled with a lit candle, as a way to symbolise or commune with the spirits of the dead, which pagans believed walked the earth at the same time as the yearly harvest. These lit carved vegetables were called Jack-O-Lanterns.

In the 1800s, a lot of Irish and British people emigrated to America and took their Halloween traditions with them, but instead of carving turnips, they began to carve lanterns out of pumpkins. This is because pumpkins are abundant in America during the autumn and they’re much easier to carve, (and tastier), than turnips.

Pumpkins then overtook turnips, as they became more available in Britain and Europe they became the go-to Jack-O-Lantern and forever associated with Halloween.

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