This soft and moist pumpkin banana bread recipe combines sweet cinnamon, ginger, and pumpkin pie spice for the ultimate Fall inspired healthy breakfast.
Healthy pumpkin banana bread
If you love pumpkin, you need to try this pumpkin banana bread.
The delicious recipe is packed with two whole cups of pumpkin and banana, adding unbelievable moisture, softness, and flavor, without all the extra fat.
I’ve already made the classic pumpkin recipe five times this year, with no plans to stop. It is wonderful for breakfast, snack, dessert, or anything in between.
And leftover banana bread slices freeze well too!
You may also like these Sweet Potato Brownies
Recipe tips and tricks
When adding the dry ingredients to the liquid, do not over mix.
Instead, stir the batter only until just evenly combined. This guards against over activating the gluten.
It also prevents too many air bubbles from being introduced into the dough, causing tough, dense, and overly chewy final results.
My traditional banana bread recipes consistently come out perfectly after forty minutes in the oven. Due to climate, humidity, elevation, and uncalibrated oven temperature variations, yours may need to bake a little longer.
Do not open the oven even a crack until the cooking time is up. Every time a hot oven door is opened, the internal temperature can decrease by twenty degrees or more.
This pumpkin banana quick bread makes a great healthy snack or dessert. Turn it into a high protein breakfast by serving alongside Greek yogurt or Tofu Scramble.
Spread with almond butter, Coconut Butter, pumpkin butter, or cream cheese if desired. If you love chocolate, the loaf is fantastic with Homemade Nutella.
Finally, be sure to eat a copious amount of chocolate chips while baking, to make up for all of those calories you’re burning!
Leftover pumpkin? Make Applesauce Muffins
Easy pumpkin banana bread ingredients
This is a great way to use up canned pumpkin and ripe bananas.
To make the recipe, you need flour, ground cinnamon, powdered ginger, pumpkin pie spice, baking soda, baking powder, salt, sweetener of choice, milk of choice or water, pure vanilla extract, optional oil and large or mini chocolate chips, and of course the mashed banana and pumpkin puree.
You can roast your own pumpkin to make homemade pumpkin puree. Or go with the easy option of buying regular or organic canned pumpkin puree at the grocery store.
For vegan pumpkin banana bread, use your favorite dairy free and plant based milk of choice, such as almond milk or coconut milk. There are no eggs and no butter required.
Feel free to sprinkle in a handful of walnuts, pecans, shredded coconut, or raisins.
No pumpkin on hand? An equal amount of roasted mashed sweet potato or winter squash (such as butternut squash) are great substitutions.
Types of flour that work include spelt, white, or oat flour. Some brands of all purpose gluten free flour also work, and there’s a flourless option included below. I have not tried whole wheat flour and would not recommend coconut flour here.
Grain free option: Almond Flour Banana Bread
Pumpkin banana quick bread recipe video
Watch the step by step recipe video, above
The recipe was inspired by my Healthy Banana Bread and Carrot Cake Banana Bread.
Adding extra cinnamon and pumpkin took it over the top in deliciousness.
This particular version is hands down the best banana bread recipe I’ve tried so far.
How to make pumpkin banana bread
Start by gathering all of the ingredients and greasing a 9×5 inch loaf pan.
I also like to add a piece of parchment paper to the bottom of the pan, because this helps the homemade pumpkin banana cake loaf pop out easily after it’s baked.
Preheat the oven to 350 degrees Fahrenheit. Whisk the mashed banana, pureed pumpkin, pure vanilla extract, and other liquid ingredients in a large mixing bowl.
The dry ingredients can be combined ahead of time in a separate bowl. Or turn it into a one bowl recipe by stirring the dry ingredients straight into the mixing bowl.
Stir all of the ingredients together, then smooth the banana bread batter into the prepared baking pan.
If desired, sprinkle chopped nuts, coconut flakes, pumpkin seeds, or chocolate chips on top of the pumpkin bread. Place the loaf pan on the center rack of the oven.
Bake the quick bread for forty five minutes or until the pumpkin banana loaf is golden in color and has domed on top. A toothpick inserted into the center of the bread should come out mostly clean.
Remove the loaf pan from the oven, and let the recipe cool before going around the sides with a knife and popping the bread out of the pan.
If you are a true pumpkin lover, serve the quick bread with a Pumpkin Spice Latte.
How to store pumpkin banana bread
Once cooled, I like to loosely cover the recipe on the counter or in the refrigerator and let it sit in the pan overnight.
The taste and texture are even better the next day, because excess moisture evaporates, resulting in a light and fluffy pumpkin loaf.
This makes a fantastic holiday gift and can be wrapped up and given to friends and family who live locally. If you choose overnight shipping, it can also be shipped to friends who live further away.
And if you are tasked with bringing a dish to share at a brunch or a potluck party, the healthy pumpkin recipe is easy to transport and always a hit with guests.
For optimal freshness, it is best to refrigerate any leftovers after a day. In a covered container in the refrigerator, the loaf should stay good for up to four days.
You may also slice and freeze leftover banana bread for up to three months in an airtight covered container. Place a layer of parchment paper in between slices, so they do not stick together.
Thaw frozen pumpkin banana bread slices on the countertop, or in a microwave, stove top, or a warm oven before serving.
For a high protein option, try this Protein Banana Bread
Pumpkin Banana Bread
Ingredients
- 2 cups spelt or white or oat flour (low carb: Keto Pumpkin Bread)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp each: cinnamon, ginger, pumpkin pie spice
- 1 1/2 cup ripe mashed banana
- 1/2 cup pumpkin puree
- 1/2 cup pure maple syrup or honey or agave
- 1/3 cup oil or water or milk of choice
- 2 tsp pure vanilla extract
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350 F. Grease a 9×5 loaf pan, and set aside. In a large mixing bowl, combine all dry ingredients. Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter. Smooth into the prepared pan. If desired, press some extra chocolate chips into the top. Bake on the center rack 45 minutes or until golden and cooked through. Let cool completely. Slice and enjoy! Taste and texture are even better the second day if you can wait. Leftovers can be sliced and frozen if desired.View Nutrition Facts
Notes
Have you made this recipe?
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The Best Pumpkin Recipes
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From the Hello Breakfast Cookbook
Sara @ Last Night's Feast says
This looks amazing!
Ashley says
Katie this looks fabulous! Can I come over and have a piece???!
Whitney says
I’m with you, Katie! I LOVE my baked good undercooked/almost raw in the middle! Especially when it’s my brownies, because when they cool, it’s almost like a layer of frosting is baked right into it! So glad I’m not the only one!
Annabelle says
Looks amazing! The recipe sounds sooo good!
x Annabelle
travelsandtea.com
Bites for Foodies says
I love your comment in the ingredient list ‘I like oat flour!’ lol! I LOVE oat flour!!! I always use rice flour and oat flour for gluten-free bases of baked goods. Works just like the real thing!
Jody says
I’m just beginning to experiment with gluten free flours. How do you mix and measure your rice and oat flour in recipes? Do you pre-mix it together or put it in the recipe separately? and how much of each? Any recipes you want to share would be great!
Lainie says
Hey Jody! I know this is very late, but if this helps, I’d say pre-mix/grind (if you’re making your own oat flour, for example) and then add to the recipe as instructed. In this recipe, Katie suggests any of the 3 flours, not a blend.
I hope this helps! Happy baking! 🙂
Joanne says
I was actually looking for a pumpkin banana bread recipe on your website not that long ago!
Karen K says
This looks delicious! Can I substitute applesauce for the oil?
Julie Dove says
Why not just use the milk instead of the oil, like it says in the recipe?
Brandy says
I’ve used applesauce as a replacement for oil numerous times in recipes. Go for it. I’m sure it won’t hurt the outcome of the bread.
Sharon says
Hi, Katie! I love your recipes! I am not supposed to have bananas. Could I use applesauce instead of the bananas? Thanks!
Julie Dove says
If you have her cookbook, she has a regular pumpkin bread recipe in the book that is amazing. Otherwise, I would not recommend subbing out all of the banana because of the sweetness factor. But you can of course try, and be sure to report back if you do!
M says
Try mangoes instead, also delicious!
Alyssa says
Your comments say this recipe calls for 2 cups of pumpkin, but the recipe itself only calls for 1/2 C of pumpkin. Which one is it?
Brandy says
Alyssa, she wrote “2 whole cups of pumpkin and banana.” 1 1/2 c. Banana + 1/2 c. Pumpkin = 2 cups pumpkin and banana.
Ashley says
I definitely like the idea of this for breakfast! And pumpkin bread was on my fall bucket list. Hmm….
Shannon says
I can’t wait to try this recipe! I haven’t tried anything off your site I haven’t loved yet! I started my clean eating journey 8 months ago and my one regret…that I didn’t start sooner! I love the way it has made me feel! I have been sticking with maple syrup & honey for sweeteners, but have recently started incorporating stevia. Would love your tips on using this sweetener as I seem to be having trouble getting over the bitter after-taste. Thanks!
Julie Dove says
I know Katie likes NuNaturals stevia best. It also helps to use part sugar, part stevia as she does in her recipes, instead of just all stevia.
Iris Koller says
Based upon your overall kowledge of nut flours, any thoughts on how nut flours might work in this (perhaps with a small amount of coconut flour)? Just seeking any wisdom you might have before I start playing. THANK YOU!
Julie Dove says
Be sure to report back if you do experiment!
Sabrina B. says
thanks for sharing this, have tried banana paired with chocolate before but not pumpkin, great idea given the texture!
Elissa says
OHMYGOSH THIS IS WHAT I HAVE BEEN WAITING FOR ALL MY LIFE
Tanya says
Question: You indicate to press extra chocolate chips into the top. Is the 1/2 cup optional chocolate chips stirred into the batter? Or are those the ones to go on top?
Julie Dove says
Yes if you choose to use them, stir them into the batter.
Nina says
Delicious, as are all your recipes. Thanks Katie for creating such wonderful things.
Sherry says
I love this recipe! However, I cannot taste the pumpkin — all banana taste. Would it work it I lessened the banana and added more pumpkin?
Bonnj7 says
I find alot of pumpkin recipes don’t taste alot like pumpkin so I added more pumpkin and more pumpkin spice.You can read post below.Much better.
Kirsten Evans says
My 11 year old just made this and she used 1 cup pumpkin puree and 1 cup banana. We wanted it less sweet and pump more pumpkin into our bodies. I’ve also made similar breads using avocado in place of banana to dramatically lessen fruit sugar. That’s an option that works well.
Krista says
Hi, Can you tell me how much avocado you added?
I love that idea instead of adding the spiking sugar from the banana.
Thanks
londontami says
put it in the fridge overnight? lol, mine didnt make it to tje fridge!!!
Aga says
I made this yesterday and it was delicious. It didn’t bake through all the way (it was not intended) and you are right – it was nice and chewy in the middle. Yum!
I used 1 cup all purpose gluten free flour and 1 cup chickpea flour. Plus I added 1/2 cup of pumpkin seeds to t as well. I can’t wait to make it again, just need to get more bananas and wait for them to ripen 🙂
Thank you for this delicious recipe.
Bonnj7 says
I made this this weekend.I used liquid stevia instead of maple syrup.I did not want any oil or milk in it either and I didn’t have enough banana’s so I added 1/2 cup applesauce and 1/2 cup more pumpkin and 1/2 tsp more pumpkin spice.This came out delicious.My children loved it also.Ty Katie for this delicious recipe.
Homeschool Mom says
Thank you for sharing your adjustments. I was hoping to use less banana and more pumpkin as well as I have to really watch my sugar (even natural sugars) right now. I appreciate your taking the time to share this!
Jamie says
Katie,
This recipe looks really good.
FYI – I don’t know if you know this, but I just discovered Ghirardelli semi-sweet chocolate chips are no longer dairy-free. I am sooooo bummed!
Fiona Pook says
This was amazing! I didn’t read about leaving it in the fridge before serving and cooked it two hours before wanting to serve it and it was still delicious. I made it Saturday and it had all gone by Monday! Thank you
Nikki says
I used a full 15 oz can of pumpkin and one small banana — I’m in Reno (at 4,500 feet elevation), so I think the extra moisture and the elevation mean I should extend the bake time. Regardless, this turned out SO GOOD. I brought it to a Junior League meeting and all the ladies loved it!
Rebecca says
Katie, is there anyway you can post the NUTRITION INFORMATION below each recipe, so we don’t have to click on it to open it up, in order to print it off ? Also could you please make it not in a box form, which takes up so much space when printing? I love, love your blog, post, recipes and the fact they have the weight watchers points. It really helps so much. I like to print them and keep them in my blinder. It would just save a lot of time, and ink if they were on the same page and nutrition information not taking up so much space. I know this seems like a little thing, but it does add up. I also follow a few others, but not as good as yours, that’s for sure, but they have it right below and in sentence form, which makes it easier when printing. That’s again!! Keep it up please, and i am always excited to see what you have for us each day.
Julie Dove says
She used to do nutrition facts on one page, but I think there were a lot of people recovering from eating disorders or disordered eating who asked for it not to be on the same page because numbers trigger them and they would rather not know the numbers.
Samantha says
What a tasty yet healthy pumpkin banana bread! Would love to try this recipe. Thanks for sharing it as well as its nutritional facts. Great blog!
Chocolady says
I tried this recipe too and my daughter loved the taste. Next time I’ll use less bananas, no oil and whole flour. I mixed in 1 cup of my Genauva extra dark chocolate gems (cocoa 70%) and that blended perfectly.
The structure was very dense and chewy, I prefer it more like a brownie. Maybe, with some changes, next time I’ll get this structure.
Nancy says
I made a double batch of this because I had some extra pumpkin or squash leftover. My hubby bought something on clearance after Halloween but the store did not mark what it was. It turned out good, but I did not have a 9×5 pan so I used the 4 mini silicone pan. I used all four for the double batch and the loaves rose beautifully, but after following your directions to turn the oven off and not open the door and let it sit for 10 minutes I discovered they were not done. I ended up turning the oven back on for another 10 minutes and then let it sit for another 10. My question: Is this supposed to be a flat quick bread. Your photos make it look like the bread does not rise. Mine rose beautifully, a nice rounded mound.
Julie Dove says
Hmm, mine did seem to rise a little more than the photos too. Definitely a good surprise!
Jo Anne says
it can all depend on the flours you used… I made gluten free zucchini breads this summer and they barely rose because of the flour. I made the same zucchini bread recipe with regular all purpose flour and it rose a lot more and was even cooked fully through.
Jessica Gavin says
Wow! Okay this looks good, can’t wait to try this recipe 🙂
Rachel says
I made this today with Brown Rice Syrup instead of Maple Syrup/Agave because it’s what I had on hand. I also used fresh roasted pumpkin I had pureed instead of canned pumpkin. It was delicious! Super moist and great the next day too.
Daphne says
HI Katie – this sounds awesome – do you think it would work as muffins? 20 minutes bake 10 sit in oven?
Caroline Santiago says
I have this in the oven right now for breakfast. One note about the recipe — I usually weigh my ingredients (especially flours) so I love when the recipe includes weights. Bu just beware if you use oat flour as the recipe suggests — 240 grams equals about 2 2/3 cups. Oat flour has 92 gm per cup so total grams should be 184. One website does list oat flour as 120 grams per cup (but most say 92) so I double-checked, and 92 grams is a perfect cup. Of course if you’re using different flours you’ll have to adjust…
Paj Tognetti says
Thank you so much for the conversion! I often struggle between differing conversions on the internet and trying to measure myself with a cup (not always consistent!)!! Any other conversions into grams and milliliters?
Jen says
I made this last night, and it is amazing! My pumpkin-hating husband actually ate 2 slices because he didn’t find the pumpkin flavour too overbearing. I used all-purpose flour, maple syrup, coconut sugar, and unsweetened almond milk and baked this at 160°C with max fan (I live in England).
In the future, I will mash my bananas better (into a puree), eliminate the extra sugar (it is a little on the sweet side for me), and will bake this for maybe 5 minutes longer (the middle wasn’t completely set – but I don’t mind because there are no eggs in the recipe). I can’t wait for a few more bananas to ripen as they already have a destiny!
Cassie Autumn Tran says
Definitely would be guilty of eating the whole loaf! Oops! 😀
Ankit Kumar says
Looking so yummy.. i like this.
Kathie says
Is it okay to leave out the honey/maple syrup in this recipe? And how thick is a “slice”? Is it the size of a normal bread slice, or bigger?
Julie Dove says
You can always experiment!
Trifle says
Hello Katie,
can I just leave out the “1/16 tsp uncut stevia Or 2 tbsp sweetener of choice”? I want to bake a healthy pumpkin banana bread, maybe it is even possible to use homemade date syrup instead of honey/maple syrup.
Thanks 🙂
Julie Dove says
You can probably use date syrup instead of the maple, but it will be an experiment! Be sure to report back if you do try!
Brianne says
Made this to bring to work and it was so delicious! I used coconut oil, a mix of oat and white flour, and subbed brown sugar for the syrup. I made extra to keep in the freezer for lazy mornings
Amy Stainthorpe says
Always looking for alternative breakfast ideas so thanks for this one!
Virginia L says
I am wondering if you can use oat flour made from quick oats? Or do you need to use regular oats to make the oat flour…
Thank you…
Megan P. says
I used this recipe but my bread turned out really undercooked! 🙁 Is there such thing as too overripe of a banana? I have been storing my black riped bananas in the freezer & Im wondering if they produce too much liquid causing the dry to liquid ratio to be off??
mai says
if i want toi add egg how many should i add? thanks 🙂
Kayla B. says
Ok this recipe is AMAZING! I used coconut sugar as my sweetener and applesauce in place of oil and it is absolutely delicious and healthy! My kids love it too! Thank you!
Amy says
This was AMAZING! Thank you for the great recipe. I’ve followed your blog for years but somehow forgot about it for a short period of time. I’m so glad I remembered you recently and also that your recipes are vegan. My son can’t eat eggs and it’s so hard to find healthy baked goods. I feel like a just rediscovered a treasure. I will be checking back often!
Ashley M says
I’ve made this 3 times in two weeks! I’m avoiding sugar so I just leave it out completely. I’ve also been using oats so it’s very hearty. It makes an amazing breakfast slathered with nut butter! Thanks for the recipe!
Chantal J says
Hi Ashley, I’d also like to leave the sugar out. Did you add anything else instead?
Sonja Kröussl says
Hello 🙂
I love this recipe! Just made it and everyone loved it.
But I have a question: Do the Nutrition Facts refer to the version made with oil or with milk?
Thank your so much!
Greetings from Germany
Jen althouse says
I tried this recipe tonight since I had an open can of pumpkin and a couple over ripe bananas. Since I’m leaving for vacation tomorrow I needed something easy to combine the 2 things I needed to use. I was drawn to this recipe for that reason as well as it being quick, easy, healthier, and vegan. Conveniently, I had some oat flour I had made in a good processor that needed to be used also. Probably not as fine ground as store bought but it worked. I didn’t have quite enough banana and needed another 1/2 cup so I put in applesauce then decided I didn’t need milk. So then I figured I needed to make up for the 1/2 of something I was missing so I put in another half cup of pumpkin. It was pretty great and I will surely make it again! I feel full from one small piece and Not really guilty at all. Thanks for the recipe!
Jillollipop says
I made this recipe this morning for the first–and definitely not last–time. I discovered my baking soda was long expired–what?! I’m clearly not baking enough–so I added extra baking powder. I used all sorghum flour, and I sprinkled a bit of flaked coconut on top. I have already had 3 slices. It’s dense, almost pudding like, holds together well and doesn’t crumble apart. It’s a very satisfying bread that’s not overly sweet. I haven’t even gotten it to the refrigerator yet, but look forward to seeing what it’s like tomorrow (if it lasts that long).
Ivy C Dirks says
This bread takes way longer to cook all the way. 40 minutes in the oven is NOT enough.
Leatitia says
I had an opened can of pumpkin puree and black bananas on my counter. I searched google and found your website!
Love, love, love this! It is delish and I’m so happy I’ll have this nice breakfast this week! My 6 yo loves it too!
Leatitia says
And I agree that 40 minutes is not enough. Closer to one hour. 🙂
Asianet bangalore says
I love this recipe. Making it for the 2nd time in two weeks – and I never do that. So easy and so yummy. One caveat to folks out there – if you use a mix of wild rices, it needs to be cooked a bit longer. Not sure how much longer actually because I needed to serve it so finished off the rice portion in the microwave. Going to do white rice like the recipe calls for this time.
Margo says
What is wrong with you people that you don’t eat real food but that canned stuff?
Lisa says
This is delicious, but I couldn’t taste the pumpkin. If I make it again I will try equal parts banana and pumpkin and double the spices.
Shanasy says
Thanks for this fantastic recipe. Because it is quick to prep and is plant-based, I’ve passed this onto my FB group “Super Quick Plant-Based Recipes” https://www.facebook.com/SuperQuickPBRecipes/ I think they will LOVE this AND your site!
Maria says
I made this recipe using 1/2 white flour and 1/2 whole wheat flour and it came out great! I was a little worried about the fact that there are no eggs in the recipe, as someone who bakes a lot I am not used to an egg-less recipe and it’s actually really good!
Tanya says
Made this twice this week because my family devoured it! Thanks for your GF, vegan recipes!!
Heather says
I would recommend cooking this at least 10 minutes longer then turning off the heat. Mine was about 2/3 to 3/4 doughy in the middle still. The ends were the only sliceable pieces. It crumbled but I put it all back in the pan and put in the oven for another 10-15 minutes at 350 then turned the oven off and let it sit for a while in the warm oven. Otherwise it is SUPER delicious!!
Heather says
Also I live at 5800 ft which is throwing off cooking times.
Kayla Ann Byer says
I know this is an older recipe but I made it this morning for my daughter and a friend and we ate the ENTIRE loaf. It was so good. We each kept sneaking over to have a few more bites. Thank you so much for sharing. We will be making this often.
Karolina says
Just made this recipe last weekend – fantastic, delicious, and so easy to make! Definitely added chocolate chips. I couldn’t wait until the next day to try it – it was fantastic after cooling right out of the oven. Thanks for the wonderful recipe.
Marissa says
Is there a way to make this as a cake versus a loaf?
Jason Sanford says
You could probably do it in an 8×8? Maybe just change the baking time?
Bang says
My brothers response: “this is bread?… This is bread??…. Well that’s for sure…
It tasted great, I didn’t have baking soda so that may be why mine turned more like a fudgy chew and not very bready but still the flavor was delicious.
Courtney says
This is better than any bakery dessert bread I’ve ever had!! So moist and I ate it right out the oven 😀 Delicious!!
maggie says
I made this today with some changes and I loved it! I am a registered nutritionist so I am aways looking to make things without sugar, stevia, syrup etc. I used 405g of banana and a whole 400g tin of pumpkin puree. I didn’t put the syrup, stevia, or chocolate chips in as I wanted to make something you can have all the time. I added an extra tsp of vanilla. This was sooooo good! I had it for snack with some cream cheese on top and seriously it is the most delicious treat. It is so dense and filling and full of Vitamin A and potassium! I used sprouted whole buckwheat flour because thats all I had to hand. It was great! I am going to bring it into the office tomorrow for everyone to try as we love yummy healthy treats 🙂 I would say next time I may add some more of the spices to it to add even more flavour , but it was wonderful the way it is.
Thanks for a great recipe
VirginiaL says
Regarding the oat flour, does it make any difference whether you start with quick oats or regular rolled oats? Thank you.
Jason Sanford says
Nope!
Heather says
I made this as muffins just now and they are delicious! I used 1 cup oat and 1 cup wheat flour. Thanks Katie!
Natasha @ Thoughts of Tradition says
This tastes delicious, but there isn’t much of a pumpkin flavor. I even used an extra 1/2 cup of pumpkin in place of the banana, and it still had little pumpkin taste.
I will definitely make this again, but I’ll be adding a full tsp of each spice next time.
Natasha @ Thoughts of Tradition says
Two weeks ago, I commented that the bread didn’t have much of a pumpkin flavor. Since then, I’ve made another two loaves of this bread, this time making modifications to each one.
For the first loaf, I really only made minor changes, which included using a full tsp. of each spice instead of half, and subbing banana puree for the pumpkin. This was a success, but it was still a bit fudgy in the center.
For the second loaf, I, once again, used a full tsp. of each spice. I wanted to see if I could make it completely free of added sugars, so I substituted mashed banana for the pumpkin, and water for most of the agave. The bread turned out unbelievably delicious and I couldn’t believe there was no oil, and hardly any added sugar (I used only a teaspoon or so of agave.) I also sprinkled some golden raisins on top.
Now, neither of these really qualify as “pumpkin bread”, but oh my goodness, they were delicious. I recommend at least taking my advice on the spices and increasing the amount to a full teaspoon!
Izabela says
I made the muffins instead of bread. Delicious, light and not too sweet, addition of chocolate chips is a must. Approved by my picky teenage son, which rarely happens.
Stefanie says
Hi!
Wanted to try this recipe and was wondering if all purpose flour works instead! Has anybody tried it?
Thank you!
Jason Sanford says
Yes it works 🙂
Jacky says
This recipe is seriously delicious! I’m amazed at how most and delicious the bread turned out with no oil (I subbed plant milk)! 10/10 would recommend. This is my first oil free bake, and I’m so glad I found this recipe because now there’s no going back! I used half oat flour and half whole wheat flour because that’s what I had on hand. It was very good!
Morgan says
Hi there,
I was wondering if the nutrition facts were calculated using maple syrup or honey or agave?
Planning to make this today and very excited.
Thanks!
Jason Sanford says
All of those ingredients have pretty much identical nutrition profiles 😉
Nikki Hurst says
Made this! 30 min (+ 10 with over off) is definitely not enough. 55 straight minutes is the sweet spot. I replaced oil/milk with apple sauce, omitted the chips (didn’t have any) and adjusted the spices a little (didn’t have pumpkin pie spice). I didn’t need the excess sweetener either (only maple syrup).
Verdict: DELICIOUS! Moist! Hearty!
Jen says
I made the chocolate version and 55 min was perfect. 30 min seemed very little time but I tried it…waited 10 min, still raw…cooked additional 10, let it sit in oven additional 10 min, still under cooked…made with half white and half whole wheat pastry flour. Next time will try 55 min like the chocolate. I am in New England, as location seems to matter!
Abby McCloskey says
Just made this and it turned out great! I used 2 ripe bananas and 1 cup pumpkin puree. I also used 1/3 cup extra virgin olive oil (to get monounsaturated fat in there) and a tiny splash of almond milk. I skipped the stevia because I personally don’t like the taste. I used 1/4 cup honey and 1/4 maple syrup. I didn’t have chocolate chips, but had half a dark chocolate bar, so I crushed it up and it worked well! Perfect amount of sweetness, nice consistency. Overall great recipe. Thank you!
Krista Bonanno says
This is by far the best recipe I have tried. used oat flour (ground my own sprouted rolled oats), also did 1 cup pumpkin and 1 cup banana to make 2 cups total. Made muffins, they are super delicious and perfect in texture. I froze the leftovers and pop one in the microwave to defrost everyday! These will be a staple from this point on..:)
Sandy says
I could not find pumpkin purée so I substituted with sweet potato purée. It was yummy!
Tamara says
I used this recipe to make pumpkin bread without the banana because I made your chocolate banana bread today also so I didn’t want to be on overload with the bananas. Let me start by saying I was hesitant to use oat flour because all I had on hand was “steel cut oats”. I put it in the processor and measured 2 cups and followed everything as stated except the bananas. I also added a half cup of walnuts to the mix….Katie, I don’t know if I messed it up with the steel oats but IT WAS FANTASTIC! It actually taste like oatmeal, chocolate chip walnut bread. The fact that it is much healthier than anything I could have purchased in a store and not loaded with sugar.
Thanks for taking the time to post your recipes. They do come in handy.
Kind regards….Tamara
Jason Sanford says
Thanks for experimenting to make a just-pumpkin bread! I will have to try it!
Kim says
Is there anything that can be substituted for the banana?
Kim says
oh wait, I see the previous poster just said she made it leaving the banana bread out…I will try that.
Dyann says
This is a fabulous recipe. I made several over the Thanksgiving holiday – easy and welcomed at all venues! I was making a different pumpkin bread recipe over the last couple of years but this one is better. Thanks much!
Lisa Silver says
I just made this in muffin form. I ddin’t have enough banana so added more pumpkin and applesauce as another commentor did. Also, I used less maple syrup because hubby doesn’t want so much and added 1/8 t liquid stevia. Even with the adjustments this is so very good! I will be making this again.
Amy Jo says
So, I made the mistake of leaving it in a bit longer and taking it out to set (because I couldn’t turn off the oven – had pumpkin cookies to throw in right after). The batter was completely raw in the middle; I ended up cooking it at 400 degrees for 5-10 minutes, and letting it sit. Did the trick, though still a bit undercooked. May want to leave this in longer if you’re working with a cooler over.
That said, I made this late last night and it’s already almost gone – my vegan roomies LOVED this! I mixed flour, vegan butter, cinnamon, pumpkin pie spice, and sugar to make a crumble topping at it was DOPE. A. F.
Great recipe, but should probably be cooked a bit longer than the recipe states. But SUPER SUPER YUMMY!
Lois says
I love and have made this recipe multiple times. Can you recommend how to adapt baking this in mini-loaf pans?
Thanks!
Mag' says
I made it yesterday with whole flour & buckwheat flour, and it turned very well! It’s moisty & fluffy. Thank you for sharing 🙂
Sarah B says
Made this and subbed extra pumpkin for the oil. Cooked for 5 extra minutes and it turned out perfect
Heather says
I followed this recipe as written with the exception of the maple syrup, I only used a quarter cup…also I used leftover whole milk instead of oil. And instead of a loaf I made cupcakes. I cooked them for 18 mins at 350 and that was perfect. I live at sea level. Next time I’ll probably use the full amount of maple syrup or use brown sugar instead. Otherwise these came out very tasty! They did stick to the cupcake papers which bummed me out because that meant less muffin in my mouth! But I’ll make these again for sure.
Ezinne Okoro says
This is a DOPE recipe. I love that I did not need to go out of my way to grt the ingredients I needed.
Sprinkled the top with walnuts.
Baked at 350 but the inside was taking too long to cook so next time I’d bake at 300. Just turned off thr oven and left the bread pan in there.
I used freshly baked pumpkin with banana. Was short by half cup but it was still moist and nice.
Flour was 1.5 cups steel cut oats and 1/2 cup flour.
Used evaporated milk.
Love the recipe, lovr that it does nrrd lots of sugar & oil either
Grace says
This is SO GOOD!!!! I did one cup banana and one cup pumpkin, added 10 mins cook time. I’m devouring this loaf! Yum!!!!
Jessica Lubragge says
I realized this is an old post and that i might not get an answer. But … I was curious.. You said you liked you baked goods under cooked, does this time you called for reflect that? I like my banana bread springy and firm and I was concerned with the added wet ingredient (pumpkin) that it would take longer to cook. Would you suggest I try longer then you stated (again not sure if that the time you like to have it with a bit of a under cook middle or if that is regular time)
Thank you so much for your time!
Bernadette says
I made these as muffins, which let them cook faster (20 minutes). I added raisins instead of the chocolate chips. They were tasty.
Jason Sanford says
LOVE your idea to make them into muffins!
Serelie says
Hi Katie,
I would be using fresh pumpkin for this recipe as canned is not very common here. Does it make a difference which kind I use? Can I use butternut squash if I like? Also, is it ok to use honey for sweetening?
Thank you!
Jason Sanford says
You can definitely use butternut squash. Roast it and then puree (or mash very well) and then use that 🙂
And yes, honey works!
Jason (media relations)
Maureen says
I made this bread for the first time this morning because I had a little bit of canned pumpkin left over after I made pumpkin pancakes?I honestly don’t have the best luck baking breads or muffins. My oven is 30 years old. I baked this for 30 minutes, left it in the oven another 10 minutes with the oven off as instructed. After cooling about ten minutes it wasn’t done in the middle enough for my liking so back in the oven it went for 5 minutes more. Perfect! It tastes amazing. I only used the chocolate chips in the batter and not on top.
Thank you Katie for this wonderful recipe❤️
Mara says
Hi Katie
I enjoy your shares/recipes so much, I’m low fodmap, so oat flour I use as well., in this flourless pumpkin banana bread I could add cocoa pwd to make a choc banana pumpkin bread?, and of course extra chips on top ????
Thankyou M
Jason Sanford says
We haven’t ever tried a chocolate version, but be sure to report back if you experiment! Or maybe try the following recipe, subbing 1/4 cup canned pumpkin for the milk of choice? https://chocolatecoveredkatie.com/2019/10/13/dark-chocolate-banana-bread/
Cera Fairhurst says
Omg turned out perfect!!!!! I bumped heat up to 370 as my oven cooler. Moist… delicious…. will make again!!!
Elizabeth says
I make this as muffins. They take about 15 minutes to bake and turn out just as well as the bread. I also use wheat flour because that’s all I had at home.
Amanda says
My goodness, I just finished making this recipe as muffins and they turned out amazing! I did 1c Pumpkin and 1 c Bananas (about 2.5 medium sized bananas), used vegetable oil, coconut sugar as added the sweetener, 1tsp instead of a half for pumpkin pie spice, and sprinkled a tad bit of extra nutmeg and cloves. Baked for 21 minutes. Made 18 muffins. YUUMM! Can’t wait to pop these in the fridge and let the flavors congeal even more. Thanks for the recipe!
Tmarti says
I made this with Red Mill All-Purpose Baking Flour and didn’t like the texture the flour gave the bread. I’ll definitely be making it again, but with oat flour. Thank you so much for all the amazing recipes you post!
Catherine Gardner says
I’d like to make muffins vs loaf… I’ll see how they turn out. 🙂
Jo says
This is now my go to pumpkin banana bread recipe. Thanks so much!
BjjWeezy says
Looks so good! I definitely want to try this recipe but I’d like to eliminate the 1/2 C of liquid sweetener to keep it low sugar. Is it possible to use a sugar free alternative like Swerver or Lakanto & add more pumpkin while lessening the banana? Has anyone else modified it to be lower sugar? Thanks!
alona says
How long can I keep this bread in the refrigerator? My kids don’t like it until the next 2 days, so that is 2 days it has been sitting in the refrigerator. Then it takes them another 4 days to finish it, so that’s almost 7 days in the refrigerator. Alternatively if I freeze them after 3 days and they want to eat them, then I have to microwave them and i’m not sure they taste as good that way. What do you think, is it ok to keep them in fridge for 7 days?
Thanks!!
tr says
I made this for Thanksgiving and it was wonderful as both dessert and breakfast the next day. So quick and simple to make and it comes out so moist and delicious!
LMC_SOMD says
Made this today and my first time making vegan quick bread. I tried to read all of the comments and make my choices. I used 1 banana and a whole can of pumpkin. I doubled the spices. I used 1/2 c brown sugar because that’s what I had. It’s good but not sweet. When I make it for other people, will add some maple syrup or honey. I used pepitas because I had them instead of chocolate chips. Very good! Thank you so much!
Jason Sanford says
That is gorgeous!
Andrea Ives says
How many days does this bread last? I’ve made it three or four times now and we always ate it within three days, but I was curious to see just how long it’ll last, especially un-refrigerated. I absolutely love this recipe and want to share it over the holidays, but I want to make sure it won’t go bad.
Fantastic recipe, Katie! I love your chocolate zucchini bread, too! I’ve never actually made either with the chocolate chips, but I’m sure that would be even better! Thanks for sharing!
Jason Sanford says
We’ve honestly never kept it around more than 4 days without freezing leftovers. It should last a similar amount of time as most banana bread recipes, I’d think, since it’s similar ingredients. Because bananas and pumpkin are perishable, we do like to keep it refrigerated, but we haven’t tried leaving it out more than a day or two.
Jason
Vesna says
This recipe turned out perfectly. I folded some Enjoy Life brand chocolate chunks into the batter, because like you, I don’t think there’s such a thing as too much chocolate. I used coconut oil for the oil/milk component. This will MOST DEFINITELY be a repeat treat. Thank you for your amazing recipes. They never disappoint, and they’re always so easy and surprisingly healthy! (btw, my kids keep asking me to make the cookie pie over and over 🙂
Jason Sanford says
That looks so gorgeous!
Malinda H says
I finally made these today. I made them as muffins instead of bread. I used agave, coconut oil, white flour and Stevia. I also added 3/4 cup chocolate chips. I baked for 40 min @ 350°, with the 10 min wait-in-oven. They had almost a crust on the outside but so soft inside. They are amazing!
MaKayla says
I modified with whole wheat flour and made into muffins. These are incredible! Only cooked for 23 minutes. Another amazing recipe
lydia says
Best loaf recipe ever! I use half oat milk/half oil. Also half the amount of maple syrup and no sugar. I bake 3 loaves every two weeks. My daughter feels her day is not the same if it does not begin with this loaf!
Lauren says
Hi Katie,
I was wondering if this recipe would “probably” work with 1/2 cup of molasses as the liquid sweetener? I’d add the additional sugar, too. I know you can’t say for sure unless you’ve tried it, but I wanted your opinion before trying it. Thanks!
Lauren
Jason Sanford says
Sorry there’s just really, really no way to guess without trying!
Jason
Karen says
This is delicious! Really nice texture (some banana bread stays too mushy for our liking).
Marloes Crietee says
It turned out very nice! Very nice texture, but I had to bake it another 15 minutes after the 30 min and 10 min rest in the oven. I used half oat/ half white flour and avocado oil, no milk. Next time I will double the ginger because I think it goes well with the pumpkin and the chocolate. Thanks again for the recipe!
Jill Carlier says
I was just reading your article again and I realized that your article states that there is two whole cans of pumpkin and this recipe, yet the recipe only called for half a cup. I’m so confused. I just took it out of the oven and I haven’t tried it yet, but I didn’t want to forget to post this comment.
Brooke says
This got me too! I re-read it and it is 2 cups of pumpkin AND banana. So, 1 1/2 cups of banana and 1/2 c pumpkin.
Grace says
I just made this and it was incredible! I am already planning on making again very soon. Instead of topping with chocolate chips I mixed 2 tbsp of swerve sweetener and a couple sprinkles of pumpkin pie spice together and sprinkled the mixture onto the pumpkin banana bread before cooking. Doing this created an incredible sweet crunch to the bread and I strongly recommend you try doing it. Overall one of my favorite Chocolate Covered Katie recipes and thank you so much for this recipe!
Sheri Groves says
So good & so easy! Great flavor & I love that there are no eggs. Oat flour is easy to make of you don’t have any in hand. Just use a good mixer with oats until it’s a very fine flour.
Laura says
This was so good! I made it with oil and white flour and it turned out so well. Moist and flavorful.
Michelle says
This is my go-to pumpkin bread recipe. I’ve been baking it for satisfied gluten-sensitive family members for years.
CCK Media Team says
This made us so happy 🙂
Lisa says
I hardly ever bake but was inspired by the season and tried this recipe. I loved that it was so light and moist and so I made it again. However, there is a very subtle bitter flavor. I thought maybe the first time I had measures something incorrectly but it happened the second time as well. Could this mean my baking soda or powder has gone bad? I checked the dates but I’m not sure what else would cause that???
CCK Media Team says
Hmm yes it could definitely be that! Or that your flour or pumpkin went bad? Flour can definitely go rancid.
Mare says
Did anyone ever try using almond flour Ennis? What else needs to change in the recipe to accommodate a nut flour?
CCK Media Team says
Hi! This is not exactly the same recipe, but you could try exchanging some of the pumpkin for banana to get something similar using almond flour: https://chocolatecoveredkatie.com/keto-pumpkin-bread/
Jay says
Best banana bread recipe I ever made. My husband loved it too. Easy. I made it w/the maple syrup. Also to accomodate my oven, Icooked it five extra minutes (after the ten minute wait when I turned off the oven). Fyi, unlike a lot of banana bread recipes this one uses a fair number of bananas (about 4 medium bananas). I came up a little short on the bananas so I added the 23 grams I was short in bananas to the pumpkin in the recipe and that worked beautifully.
CCK Media Team says
Thank you so much for making it 🙂
Kay says
Does it make a difference whether I use sprouted spelt flour, whole spelt flour, or white spelt flour when baking? (ex: quick breads, cookies, etc.)
CCK Media Team says
It shouldn’t! Katie uses whole grain spelt flour (brands such as Arrowhead Mills, Bobs Red Mill, or One Degree Organics).
jeri says
love all your recipes! would be great to have a “jump to the recipe” at the top of your webpage! TY
CCK Media Team says
Hi! It is on the list for the next time Katie’s site gets a redesign 🙂
Gail says
Delicious! Excellent flavor, a light texture with just enough moisture – not like many vegan quick breads that are a bit too moist and dense. I used half organic all purpose flour and half organic whole wheat pastry flour, maple syrup, brown sugar for the additional sweetener, and instead of chocolate chips I swapped dried cranberries and chopped toasted pecans. Even with a longer loaf pan it needed 10 extra minutes cooking time, perhaps due to the ww pastry flour. Truly a new favorite… one of the best quick breads I’ve made. As a longtime vegan and avid baker I’m so impressed. Definitely a keeper and perfect homemade gift.
CCK Media Team says
This makes us so happy 🙂
Sandra says
This is the Best and most deliciously moist and flavorful Banana Bread I’ve ever made and eaten! The pumpkin is what drew me to this recipe for several reasons, I’m a Pumpkin freak and Pumpkin adds great fiber and delicious moisture to this delicious Banana Bread! It is a game changer for Banana bread! I really think the pumpkin accentuates the banana flavor, yum yum!
The only tweak I made was eliminating the (milk of choice or oil) and substituting 2 pasture raised eggs, as I am not a vegan but eat gluten free! The reason for using the eggs was to change the bread texture to more bread like and not “the raw center” you mentioned, which I must say is not a favorite of my husband. The eggs made it just perfect for us. I left off the chocolate chips (this time) to really experience the taste of the bread. I cooked it 35 minutes, turned the oven off and let it sit for the 10 minutes and it was just perfect. I’ll be making this all season long and beyond, it’s the best! Thank you Katie, your recipes are just great and I just love your creativity!
Caleigh says
I used coconut milk for the oil/milk and stevia powder for the 2 tbsp of sweetener and the bread was AMAZING!! Needed to be cooked a few minutes longer but so fluffy, sweet, and delicious!!
Gillian says
Going to be trying this recipe!
Why do you have to use pure vanilla extract instead of a Imitation?
And artificial sweetener can that be optional?
Whitney says
This is my third week in a row making this pumpkin banana bread, I love to have it at breakfast! I add the chocolate chips because why not?! It’s so good and it doesn’t taste healthy at all!
Becca says
This was absolutely AMAZING!!! I have made plenty of pumpkin and banan breads in my life but this one was the best and I mean that. I ran out of banana so I used one cup of mashed banana and one cup of pumpkin purée. I think I may add some extra spices next time but it honestly doesn’t HAVE to have it. I also added Lily’s sugar free pumpkin spice chips to the batter and some crushed pecans to the top. It ended up taking around 45 minutes to bake but my house is cold. I will definitely make this one again! It was like a pumpkin cake when I got done with it. Even some cream cheese icing could turn this into a lovely decadent dessert but it already kind of tasted like one 😄
Hans says
Wow, this Pumpkin Banana Bread recipe looks absolutely mouthwatering! The combination of pumpkin and banana, along with those warm Fall spices, sounds perfect for a cozy breakfast treat. I can almost smell it baking in the oven.