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Pumpkin Banana Bread

Moist and soft pumpkin banana bread –  combined with sweet cinnamon, ginger, and pumpkin pie spice for the ultimate Fall-inspired banana bread.

banana pumpkin bread

Super Healthy Pumpkin Banana Bread

Trust me, if you love pumpkin, you NEED to try this pumpkin banana bread.

The recipe is packed with two whole cups of pumpkin and banana, adding unbelievable moisture and softness, without any added fat!

If you make just one pumpkin recipe this year, you won’t regret making this one. I’ve already made it five times and have no plans to stop any time soon. It is good for breakfast, snack, dessert, or anything in between… and it freezes well too.

You Might Also Like: Sweet Potato Brownies

pumpkin loaf

This is a great way to use up canned pumpkin and over-ripe bananas.

The recipe was inspired by my Healthy Banana Bread and these recipes for Flourless Banana Bread and Carrot Cake Banana Bread.

Adding the extra cinnamon and pumpkin took it over the top in deliciousness, and this particular version is hands-down the best banana bread recipe on my entire website, at least in my opinion.

There’s actually a batch in my oven as I’m typing this post!

Be sure to also try this Almond Flour Banana Bread

banana bread batter

Even the bowl of batter looks like a swirled work of art.

And tastes really good, too…

Plus, no eggs in the batter, so you can eat as much as you want.

(You can serve it either plain or topped with melted almond butter or coconut butter.)

Although I would never serve it this way, I love undercooking the vegan pumpkin banana bread on purpose and eating it so gooey it’s almost raw in the middle.

It sounds crazy but is ridiculously good.

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pumpkin bread

How To Make Pumpkin Banana Bread

Just combine all ingredients and stir to form a batter, then smooth it into a loaf pan.

Eat a copious amount of chocolate chips as you work, to make up for all of those calories you’re burning.

Then sit back and relax, and try not to peek before it’s done.

To cool the bread gradually so it doesn’t sink in the middle, I like to turn off the heat before opening the oven and leave it in for an extra ten minutes.

Leftover pumpkin? Make healthy Applesauce Muffins or these Pumpkin Muffins

The Best Secretly Healthy Pumpkin Banana Bread Recipe
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Pumpkin Banana Bread

A moist and soft pumpkin banana bread recipe that's perfect for a healthy breakfast or snack.
4.81/5 (89)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 12 – 16 slices


  • 2 cups spelt, white, or oat flour
  • 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 mashed overripe banana (360g)
  • 1/2 cup pumpkin puree (120g)
  • 1/2 cup pure maple syrup, honey, or agave
  • 2 tbsp any sweetener of choice (or 1/16 tsp uncut stevia)
  • 1/3 cup oil OR milk of choice
  • 2 tsp pure vanilla extract
  • optional 1/2 cup mini chocolate chips


  • 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 30 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 10 additional minutes. Because ovens may vary, if it's still undercooked after this time then just turn the heat back on and cook–checking every 5 minutes–until firm. Let cool completely, then cover and refrigerate overnight. Taste and texture will be much better the second day (and even better the third day as it will get sweeter). Leftovers can be sliced and frozen if desired.
    View Nutrition Facts


For a chocolate version, try this Chocolate Banana Bread.

Have you made this recipe?

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More Healthy Pumpkin Recipes:

Creamy Pumpkin Macaroni And Cheese Recipe

Pumpkin Mac And Cheese

pumpkin brownies

Pumpkin Workout Brownies

crustless pumpkin pie

Crustless Pumpkin Pie

pumpkin bread recipe

Pumpkin Swirl Cream Cheese Bread

(From the Hello Breakfast ebook)

Pumpkin Cupcakes

Pumpkin Cupcakes – With Cream Cheese Frosting

Single Serving Pumpkin Oatmeal Recipe

Pumpkin Oatmeal

Breakfast Recipes

More About The Cookbook

4.81/5 (89)

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Published on November 7, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Cera Fairhurst says

    Omg turned out perfect!!!!! I bumped heat up to 370 as my oven cooler. Moist… delicious…. will make again!!!

  2. 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.

  3. 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!

  4. 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!

  5. 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!

  6. 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?


  7. 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!

  8. 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!

  9. 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.

  10. 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 🙂

  11. 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!

  12. MaKayla says

    I modified with whole wheat flour and made into muffins. These are incredible! Only cooked for 23 minutes. Another amazing recipe

  13. 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!

  14. 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!

  15. 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!

  16. 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.

  17. 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!

  18. 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.

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