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Pumpkin Banana Bread

Moist & 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!

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pumpkin loaf


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

The recipe was inspired by two of my favorites: Flourless Banana Bread and the popular 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!

*2019 edit: Be sure to also try this Chocolate Banana Bread!

banana bread batter

The Best Pumpkin Chocolate Chip Banana Bread Recipe


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


The pumpkin banana bread could not be easier to make:

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? Try these super healthy Applesauce Muffins!

The Best Healthy Pumpkin Banana Bread Recipe


Adapted from this Healthy 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.
4.86/5 (78)
Total Time 40 minutes
Yield 12 - 16 slices


  • 2 cups flour - I like 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


  • *I've tried the recipe successfully with spelt, white, and oat flour. Although I can't vouch for a flour I haven't tried, please feel free to experiment.
    Preheat oven to 350 F. Grease a 9x5 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

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Pumpkin Oatmeal



More About The Cookbook



4.86/5 (78)

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Published on November 7, 2016

Meet Katie

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  1. 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?

  2. 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!

  3. 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?

  4. 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!

  5. 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

  6. 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…

  7. 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??

  8. 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!

  9. 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!

  10. 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!

  11. 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

  12. 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!

  13. 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).

  14. 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!

  15. 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.

  16. 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.

  17. 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!

  18. 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!!

  19. 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.

  20. 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.

  21. 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.

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