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+ servings

Pumpkin Banana Bread

Zeke B.
A warm, spice-cake like pumpkin loaf naturally sweetened with bananas and decadently garnished with homemade salted maple butter.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 12
Calories 193 kcal



  • 2 1/2 cup all purpose flour
  • 3 large overripe bananas smashed
  • 2 1/2 tsp cinnamon
  • 2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ginger ground
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 2 large eggs
  • 15 oz canned pumpkin puree, not sweetened.
  • 1 cup brown sugar

Optional: Salted Maple Butter

  • 1 1/2 sticks unsalted, room temperature butter
  • 1/4 cup pure maple syrup
  • 3/4 tsp salt


Making the bread

  • Preheat oven to 325° and spray a 9 x 5" loaf pan with nonstick spray. An extra precaution would be to line the pan with parchment paper with an overhang, allowing you to gently pull the loaf out of the pan. 
  • Whisk flour, cinnamon, salt, baking powder & soda, nutmeg, and cloves in a medium bowl. 
  • Mash the bananas with a potato masher or equivalent. Then, whisk eggs, pumpkin purée, bananas, ginger and sugar into one bowl until well combined in a large bowl. Gently fold dry mixture into the mixture. Do not overmix. 
  • Pour batter into loaf pan. Bake the bread, rotating halfway through baking, for 80-90 minutes. Insert a toothpick in as a tester - when it comes out clean, the loaf is done. 

Optional: Salted Maple Butter

  • Using an electric mixer, beat the room-temperature butter in the bowl at medium-high speed for 5-6 minutes. Once done, add the maple syrup and salt and mix again. 


Serving: 1slice w/o butterSodium: 458mgCalcium: 53mgSugar: 16.7gPotassium: 280mgCholesterol: 31mgCalories: 193kcalFat: 1.3gProtein: 4.5gCarbohydrates: 42gIron: 2mg
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