Pumpkin Banana Bread (Mini Loaves)

Quick Summary: To make pumpkin banana bread, mix grapeseed oil, coconut sugar, eggs, whole wheat pastry flour, baking powder, and pumpkin pie spice, then fold in mashed banana, pumpkin puree, and maple syrup. Divide the batter among four 9 oz mini loaf pans, top with oat streusel, and bake at 300°F (150°C) for 50 to 60 minutes, until a toothpick comes out clean. It also bakes as one 9x5-inch loaf (80 to 90 minutes) or muffins (40 to 45 minutes).

This pumpkin banana bread combines two favorite quick breads in one moist, lightly spiced loaf. It is made with whole wheat pastry flour and coconut sugar, with no refined sugar, and finished with an oat streusel topping.

What is pumpkin banana bread?

Pumpkin banana bread is a moist quick bread that blends mashed ripe banana with pumpkin puree in one batter, and is spiced with pumpkin pie spice. The banana keeps it soft and naturally sweet, while the pumpkin adds moisture and a warm, autumnal flavor. This version uses whole wheat pastry flour, coconut sugar, and grapeseed oil, so the batter has no refined sugar or butter.

There is no strict rule for the pumpkin-to-banana ratio. This recipe uses about equal parts (140 g pumpkin puree to roughly 1 ½ mashed bananas), which keeps the loaf moist without either flavor taking over.

Why you'll love this recipe

• Two breads in one: it brings together banana bread and pumpkin bread in a single moist loaf.
• No refined sugar: it is sweetened with coconut sugar and a little maple syrup.
• Whole grain: whole wheat pastry flour adds fiber and a soft crumb.
• One bowl batter: the wet and dry ingredients come together quickly with a spatula.
• Oat streusel top: a quick-oat crumble adds crunch to every slice.
• Flexible pans: bake it as mini loaves, one standard loaf, or muffins.
• Freezer-friendly: the loaves freeze well for up to three months.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Oil: use flavorless grapeseed oil or replace it with vegetable oil, avocado oil, or canola oil. The olive oil has a powerful flavor, so try to avoid it; otherwise, it will overwhelm the taste of the bread. Melted coconut oil sounds like an oil alternative, but I haven't tried this bread version.

• Sugar: the recipe calls for organic coconut sugar. Feel free to swap it for golden brown sugar or white granulated sugar.

• Large eggs at room temperature. I have not tried this recipe with flax eggs, which are an egg alternative for vegan pumpkin bread.

• Flour: The recipe calls for whole wheat pastry flour, but you can replace it with white whole wheat flour or gluten-free flour.

• Baking powder: Use fresh baking powder (stored no longer than six months). Please don't confuse it with baking soda.

• Pumpkin pie spice: Since the pumpkin puree is pretty bland on its own, adding pumpkin pie spice adds warm flavor to the bread. You can replace it with ground cinnamon if desired.

• Bananas: Use overripe bananas (brown or yellow bananas with brown spots). The same rule applies to most banana bread recipes, including banana bread and banana bread mini muffins.

• Pumpkin puree: Use store-bought 100% pure pumpkin puree, not a pumpkin pie filling; they are not the same. A whole can of pumpkin puree is a lot, so you may decide to make your own.

• Maple syrup brings a nice note to your bake. Replace it with apple juice or even orange juice if desired. Use dark rum, cognac, or brandy instead of maple syrup to make a boozy, sweet bread.

• Oats: Use quick oats to make the streusel topping. They add extra crunch to the crumble.

• Butter: Use a small amount of salted butter to make the crumble topping. You can use unsalted butter with a pinch of salt.

Equipment

To make pumpkin banana bread at home, gather these basic kitchen tools before you start:

• four mini loaf pans (9 oz each)
• mixing bowls
• rubber spatula
• fork or potato masher
• wire rack
• butter knife
• toothpick

How to make pumpkin banana bread

Step 1. To make the crumble topping, combine flour, quick oats, coconut sugar, and cold butter cut into cubes in a medium bowl. Work quickly with your fingertips to make the crumbly, sand-like dough. Refrigerate.

Step 2. Preheat the oven to 300°F (150°C). Sift the flour, baking powder, and pumpkin pie spice in a medium bowl and set aside. Butter and flour four porcelain mini loaf pans (9 oz. each).

Step 3. To make the batter, pour grapeseed oil and coconut sugar into a large mixing bowl and mix with a rubber spatula. Add eggs, one by one, to the wet ingredients, mixing between each addition. Add dry ingredients and delicately mix with the spatula.

Step 4. Mash bananas with a fork or spoon, then fold the mashed bananas and pumpkin puree into the batter. Add maple syrup and mix with a spatula to combine (don't over-mix). 

Step 5. Divide batter evenly into the prepared mini loaf pans. Sprinkle the chilled streusel topping over the batter.

Step 6. Bake the bread on the center rack of the preheated oven for 50 to 60 minutes. Use a toothpick (a wooden pick) to check for doneness: if it comes out clean when inserted into the center of the loaf, it is ready.

Pro tip: You can also use a cooking thermometer to check the bread's doneness. The internal temperature of the bread should be between 200°F and 205°F (93°C and 96°C).

Step 7. Take the baking pans from the oven, place them on a wire rack, and cool for 10 minutes. Then, remove the bread loaves from the tins by running a butter knife around the sides of the pans. Transfer the baked bread to a cooling rack and let it cool completely before slicing or wrapping.

Expert tips

1. Line mini loaf pans with parchment paper or grease them with coconut oil or cooking spray instead of butter and flour.
2. For best results, don't over-mix the batter. This is essential for quick bread.
3. To bake the bread in a standard 9x5-inch loaf pan, pour the batter into a buttered and floured pan, sprinkle with crumble, and bake at 300°F (150°C) for 80 to 90 minutes.
4. To bake pumpkin banana muffins (you will make about 15 regular-sized muffins), scoop the batter into muffin cups inserted into a muffin pan. Fill the cups to ¾ full, then sprinkle with streusel. Bake at 300°F (150°C) for about 40 to 45 minutes.
5. To make mini muffins (48 counts), proceed the same as for muffins. Bake at the same oven temperature for 25 to 30 minutes until a toothpick inserted in the center of a muffin comes out clean.

Recipe variations

Once you have the base batter, this pumpkin banana bread is easy to customize. Try one of these variations:

• Chocolate chip: fold about ½ cup of dark or semisweet chocolate chips into the batter.
• Nutty: add chopped walnuts or pecans for extra crunch.
• Canned or fresh pumpkin: use 100% pure canned pumpkin puree, or make your own from a small sugar pumpkin.
• Extra spiced: add a pinch of ground ginger, nutmeg, or cloves along with the pumpkin pie spice.
• Boozy: swap the maple syrup for dark rum, cognac, or brandy.
• Standard loaf or muffins: bake as one 9x5-inch loaf (80 to 90 minutes) or as muffins (40 to 45 minutes) at 300°F (150°C).
• Cream cheese swirl: Spoon a layer of sweetened cream cheese into the center before adding the streusel.

Storing & freezing

Store the bread leftovers in an airtight container in the fridge for five days.

To freeze, wrap quick bread in plastic wrap and aluminum foil for up to 3 months. Defrost it overnight on the countertop.

You can slice your bread, wrap individual slices, place them in a plastic bag, and freeze them. Then, once you crave a slice of pumpkin bread, take a piece, toast it, and enjoy.

Recipe FAQ

How long do you bake pumpkin banana bread?
Bake mini loaves at 300°F (150°C) for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. One standard 9x5-inch loaf takes 80 to 90 minutes, and muffins take about 40 to 45 minutes.

What is the ratio of pumpkin to banana?
This recipe uses about equal parts, roughly 140 g pumpkin puree to 1 ½ mashed bananas. Equal amounts keep the loaf moist without either flavor dominating.

Can you use canned pumpkin instead of fresh?
Yes. Use 100% pure canned pumpkin puree, not pumpkin pie filling, as they are not the same. You can also make your own puree from a small sugar pumpkin.

How do you make pumpkin spice blend yourself?
Mix 1 ½ teaspoons of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of allspice or cloves.

Can you bake this bread with frozen bananas?
Yes. Let the bananas thaw completely in a bowl or a Ziploc bag at room temperature, then mash them with their liquid using a fork, spoon, potato masher, or blender.

Can you make the streusel topping without butter?
Yes. Replace the butter with oil in the streusel. For every 3.5 oz (100 g) of butter, use about 2.8 oz (80 g) of vegetable oil.

How do you serve pumpkin banana bread?
Slice the cooled bread and serve it plain or with cream cheese, butter, honey, Nutella, or apple butter.

How many calories are in pumpkin banana bread?
One slice has about 295 calories. Exact numbers depend on your ingredients and portion size.

Love quick bread? Try these next!

• Apple Crumble Bread
• Mini Zucchini Bread
• Banana Bread Without Baking Soda
• Carrot Pineapple Bread

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.