1-Bowl Pumpkin Banana Bread That Melts in Your Mouth

Nothing beats the cozy scent of pumpkin banana bread filling your kitchen on a crisp fall morning. It’s like a hug in loaf form—warm, spiced, and just sweet enough. I first made this recipe one Sunday when my bananas were so ripe they looked like they belonged in a compost bin. Instead of tossing them, I grabbed some pumpkin purée from the pantry (leftover from meal prep, of course) and combined the two into the most deliciously moist bread. My kids devoured it before it even had time to cool. Now, whenever I see those spotted bananas on the counter, I know exactly what to do—whip up this easy, one-bowl pumpkin banana bread. It’s the perfect marriage of classic banana bread and cozy pumpkin spice, with an option to throw in chocolate chips if you’re feeling fancy (and trust me, you should).

Why You’ll Love This Pumpkin Banana Bread

Let me tell you why this loaf disappears faster than I can slice it:

• One-bowl wonder: No mountain of dishes here! Everything gets mixed in one bowl—just like my grandma taught me when I was knee-high to the countertop.
• Moist for days: The pumpkin keeps it crazy soft, even on day three (if it lasts that long). Perfect for meal planning since it stays fresh all week.
• Ripe banana rescue: Those sad, spotty bananas on your counter? They’re the secret superstars here—no waste, all flavor.
• Play with add-ins: Stir in chocolate chips because… well, chocolate (my kids insist on this), or nuts for crunch. It’s your canvas!

Honestly? It’s the pumpkin banana bread I make when I want zero fuss and maximum happy tummies.

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Ingredients for Pumpkin Banana Bread

Grab your favorite mixing bowl—this pumpkin banana bread comes together with simple pantry staples and those lonely bananas you’ve been eyeing all week. Here’s everything you’ll need (see those optional chocolate chips? Yes, you absolutely need them):

Wet Ingredients

• 1 cup mashed ripe bananas (about 2-3 medium bananas—the spottier, the sweeter!)
• 1 cup pumpkin purée (not pumpkin pie filling—just plain purée)
• 1/2 cup vegetable oil (or melted coconut oil for extra flavor)
• 2 large eggs, brought to room temperature (this helps them mix better)
• 1 tsp pure vanilla extract (the good stuff—none of that imitation vanilla)

Dry Ingredients

• 1 3/4 cups all-purpose flour (spooned and leveled—don’t pack it!)
• 1 tsp baking soda (check the date—old baking soda won’t rise properly)
• 1/2 tsp salt (I use kosher salt for even distribution)
• 1 tsp ground cinnamon (because pumpkin and cinnamon are best friends)
• 1/2 tsp ground nutmeg (freshly grated if you’re feeling fancy)

The Fun Extras

• 1/2 cup chocolate chips (optional, but highly encouraged—dark or semi-sweet work great)

See? Nothing crazy—just good, simple ingredients that come together into magic. Now let’s get mixing!

How to Make Pumpkin Banana Bread

Ready to turn those ripe bananas into something magical? This pumpkin banana bread couldn’t be easier—just one bowl, simple steps, and patience while it bakes (the hardest part!). Follow these steps for a perfect loaf every time:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper—I do both for foolproof release!
2. Mash those bananas right in your mixing bowl with a fork until no big lumps remain. Stir in pumpkin purée, oil, eggs, and vanilla until smooth.
3. Add the dry ingredients directly into the same bowl—flour, baking soda, salt, cinnamon, and nutmeg. Gently fold until just combined (a few flour streaks are okay—overmixing makes tough bread).
4. Fold in chocolate chips if using—these puppies will melt into gooey pockets of joy as it bakes.
5. Pour batter into the pan and give it a little shake to even it out. Pop it on the center rack—this positioning helps it bake evenly without burning.
6. Bake for 50-60 minutes until a toothpick inserted in the center comes out with just a few moist crumbs (no wet batter). Mine usually hits sweet spot right at 55 minutes.
7. Let it cool in the pan for 10 minutes before transferring to a wire rack—this prevents crumbling. Resist cutting for at least 30 minutes if you can (good luck!).

Mixing the Batter

Here’s where the magic starts: In one big bowl, mash those bananas until they’re gloriously gloopy (little lumps are fine—they’ll melt away). Then, whisk in the pumpkin purée until smooth. Stream in the oil while stirring—this helps emulsify everything. Crack in the eggs one at a time, mixing well after each, then splash in that vanilla. The batter will smell heavenly already! Tip: Don’t use a mixer here—a wooden spoon or spatula keeps you from overworking the batter.

Baking the Perfect Pumpkin Banana Bread

Your oven’s center rack is prime real estate for even baking. The loaf’s done when the top springs back when lightly pressed and has a beautiful crack down the middle (that’s where the steam escapes—totally normal!). If you’re at high altitude, add 5-10 minutes to the bake time and tent with foil if it browns too fast. Pro tip: Rotate the pan halfway through for even color. Wait until the last 10 minutes to peek—every oven door open drops the temperature and can cause sinking.

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Tips for the Best Pumpkin Banana Bread

Listen, friend—I’ve made enough loaves to know the little tricks that take this from good to “Oh my gosh, can I have the recipe?” Here’s what I’ve learned:

• Bananas should look tragic. Really. Those black-speckled, borderline-mushy ones? They mash easier and give sweeter flavor. If your bananas aren’t ripe yet, pop them in a 300°F oven for 15 minutes—instant “fake ripe”!
• Flour matters. Spoon it into your measuring cup and level with a knife. Scooping packs it down, and boom—dry bread. (I learned this the hard way with a dense hockey puck loaf back in 2018.)
• Trust your oven’s quirks. Mine runs hot, so I bake at 325°F instead of 350°F. Grab an oven thermometer—they’re $7 and lifesavers. Burnt bottoms are sad.
• Freeze like a pro. Slice cooled bread, wrap pieces in parchment, then stash in freezer bags. Toasted straight from frozen? Heavenly with coffee. Perfect for meal planning when you need a grab-and-go breakfast.

There you go—my hard-earned wisdom in a nutshell. Now go bake something magnificent!

Pumpkin Banana Bread Variations

Here’s the beauty of this recipe—it’s a total chameleon! If you’re feeling adventurous (or just cleaning out the pantry), try these easy swaps to make this pumpkin banana bread your own:

• Flour power: Swap all-purpose flour 1:1 with gluten-free blend (I love Bob’s Red Mill). For a keto meal plan twist, almond flour works but add an extra egg for binding.
• Nutty buddies: Not into chocolate chips? Fold in chopped walnuts or pecans instead—they give that cozy fall crunch. Toast ’em first for extra flavor!
• Double pumpkin: Stir in ¼ cup pepitas (pumpkin seeds) for texture that screams autumn.
• Spice it up: Add a pinch of cloves or cardamom if you’re a spice lover like me. Ginger works too for a little kick.
• Maple magic: Replace half the oil with pure maple syrup for deeper flavor—just reduce other liquids slightly.

Nobody will believe your chocolate chip pumpkin banana bread started as the same humble recipe!

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Storing and Freezing Pumpkin Banana Bread

Listen, this pumpkin banana bread disappears fast—but if by some miracle you have leftovers (or you’re meal planning like a pro), here’s how to keep it fresh:

• Room temp: Wrap cooled bread tightly in plastic or foil. It’ll stay moist for 3 days—if you can resist that long. Perfect for grabbing a slice with your morning coffee.
• Fridge hack: Pop it in an airtight container for up to a week. My kids love it cold straight from the fridge—texture’s denser but still delicious.
• Freezer magic: Slice and wrap individual portions in parchment, then stash in freezer bags. They’ll keep for 3 months! Thaw overnight on the counter or zap a frozen slice in the microwave for 20 seconds. Boom—instant breakfast.

Pro tip: Frozen slices toast up beautifully too—just 2 minutes in the toaster oven revives that cozy pumpkin spice aroma. Meal planning victory!

Pumpkin Banana Bread Nutrition

One slice (about 1/10 of the loaf) gives you:

• 220 calories
• 10g fat (that pumpkin keeps it moist without being overly heavy)
• 30g carbs (hello, cozy energy boost)
• 3g protein (who knew banana bread could be kinda filling?)

Now, full disclosure—these numbers can wiggle a bit depending on your exact ingredients (like whether you went wild with those chocolate chips or used coconut oil). But hey, homemade always beats store-bought nutrition labels because you control what goes in!

Pumpkin Banana Bread FAQs

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Ready to Bake Your Pumpkin Banana Bread?

Alright, friend—your bananas are calling, that pumpkin purée’s waiting, and your kitchen’s about to smell like a cozy autumn dream. Whip up this loaf, snap a picture of your masterpiece (especially if you added those chocolate chips—drool), and tell me how it turned out! Nothing makes me happier than hearing how my recipes bring a little extra joy to your table. Now go preheat that oven—happy baking!

Pumpkin Banana Bread

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A moist, spiced loaf combining ripe bananas and pumpkin purée with optional chocolate chips for extra flavor.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 75 min
• Yield: 1 loaf (10 slices) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup mashed ripe bananas
• 1 cup pumpkin purée
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup chocolate chips (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, mix mashed bananas, pumpkin purée, oil, eggs, and vanilla.
3. Add flour, baking soda, salt, cinnamon, and nutmeg. Stir until just combined.
4. Fold in chocolate chips if using.
5. Pour batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

• Freeze slices for up to 3 months.
• Use a mix of whole wheat and all-purpose flour for added fiber.

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 12g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg