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Pumpkin Banana Bread

Rich, moist, and loaded with cozy fall flavors, this pumpkin banana bread is the perfect sweet breakfast. It’s easy to make and topped with a buttery brown sugar crumble. 

Why You’ll Love This Pumpkin Banana Bread Recipe

This banana pumpkin bread is one of those recipes I make all the time and never get bored of. It’s sweet, tender, packed with cozy spices, and the perfect treat on a cold day. Here’s why I know you’ll love this recipe. 

  • Easy to make. You’ll be shocked at how easy it is to make this fall banana bread with a sweet crumb topping. The recipe is simple and straightforward, and it doesn’t take much work at all.
  • Moist. I love banana bread, but a lot of recipes are really dry and dense. Not this one! Pumpkin and oil make this recipe stay soft and moist, so it has an amazing texture.
  • Fall flavors. This recipe really just screams fall! It has pumpkin, bananas, vanilla, brown sugar, butter, and pumpkin pie spices. Baking this recipe will make your home smell like it’s Thanksgiving.
  • Affordable. Even though this is a decadent pumpkin banana bread that tastes like it came from a professional bakery, it only uses affordable ingredients. You’re likely to already have most of them in your home! 
Close up of a loaf of banana pumpkin bread in a loaf pan.

What You’ll Need

Here are all the ingredients you’ll need for this hearty and sweet pumpkin banana bread. Head to the recipe card at the end of the page to see the quantities for each ingredient.

For the Bread:

  • Granulated sugar
  • Vegetable oil – You can use coconut oil in place of vegetable oil if you prefer.
  • Eggs
  • Vanilla extract – Make sure to use 100% pure vanilla, with no artificial flavors.
  • Bananas – You’ll need ripe bananas for this recipe, and they’ll need to be mashed.
  • Canned pumpkin – Be sure to use unsweetened and unflavored pumpkin.
  • Baking soda – This will help the pumpkin banana bread rise and be light instead of dense.
  • Kosher salt – Replace with ½ teaspoon of table salt if you don’t have kosher salt.
  • Pumpkin pie spice – This spice blend is made out of cinnamon, nutmeg, ginger, allspice, and cloves.
  • All-purpose flour

For the Crumb Topping:

  • Butter – You need to use cold butter for this recipe.
  • Dark brown sugar – Dark brown sugar has a more deep and rich molasses flavor than light brown sugar.
  • All-purpose flour
  • Pumpkin pie spice

How to Make Pumpkin Banana Bread

If you need an easy-to-make fall treat, this recipe is for you. Here’s how easy it is to make this pumpkin banana bread with a rich brown sugar crumb.

  • Prep. Preheat your oven to 300F, then coat a 9×5-inch loaf pan with nonstick spray. Line the bottom and the sides of the pan with parchment paper, then spray again with nonstick spray. 
  • Mix the wet ingredients. Add the oil and granulated sugar to a bowl, and mix together. Then add the eggs and vanilla and beat until smooth.
  • Add the pumpkin and banana. Place the pumpkin puree, mashed banana, baking soda, salt, and pumpkin pie spice in the bowl, and stir until well combined.
Pumpkin and banana in a mixing bowl with a wooden spoon.
  • Mix in the flour. Carefully fold the flour into the batter. 
  • Pour. Pour the pumpkin banana bread batter into the prepared loaf pan. 
  • Make the crumb. Add the cold butter, brown sugar, pumpkin pie spice, and flour to a mixing bowl. Use a pastry cutter, fork, or your hands to mix the ingredients until they form coarse crumbs.
  • Add the crumb. Sprinkle the brown sugar crumb over the top of the bread.
  • Bake. Place the pumpkin banana bread in the oven and bake until a toothpick inserted in the middle comes out clean. This should take between 65 and 85 minutes. 
  • Cool. Remove the bread from the oven, and let it cool in the pan for 20 minutes. Then remove it from the pan, and continue cooling on a wire rack. 

Tips for Success

Try using these tricks to make sure your pumpkin banana bread comes out perfect each time.

  • Use slightly overripe bananas. One way to get the most flavor from this banana pumpkin bread is to use bananas that are a little overripe. When bananas start to brown, they get sweeter and start to taste a little bit like caramel. They also get softer, which makes the bread more tender. 
  • Keep bananas in the fridge. Bananas can spoil quickly if left out, but they last for a long time in the fridge. If you have ripe or overripe bananas but you don’t have the time to make pumpkin banana bread, just throw them in the fridge! They’ll last for a week, and then you can make banana bread whenever you have the time.
  • Use room-temperature eggs. It’s always best to bake with room-temperature eggs. When eggs are cold, they don’t mix as well with other ingredients, which can make the banana bread dense. Take the eggs out of the fridge about 30 minutes before starting this recipe to ensure that it’s smooth and moist.
  • Rotate. I like to rotate the loaf pan halfway through baking. This will keep it from cooking unevenly on one side. 
  • Tent it. If the crumb topping is starting to get too brown, lightly cover it with aluminum foil. This will keep the crumble from burning. 
A knife spreading butter onto a slice of banana pumpkin bread.

How to Store

Here’s an easy guide for storing leftover pumpkin banana bread.

  • At room temperature. Store leftovers in an airtight container at room temperature for up to 3 days. Make sure to keep out of direct sunlight.
  • Refrigerator. If you keep the banana pumpkin bread in an airtight container, it will last in the fridge for 1 week.
  • Reheating. You can reheat this fall breakfast in a toasted oven, or in a 350F oven for about 10 minutes. 

Can I Freeze Banana Pumpkin Bread?

You sure can! Make sure the pumpkin banana bread is completely cooled, then store it in the freezer for up to 6 months. You can reheat it straight from the freezer, or let it thaw at room temperature. 

Close up of three slices of pumpkin banana bread with a crumble.

More Pumpkin Recipes To Try

Nothing says fall quite like pumpkins! Here are some more of my favorite recipes to make:

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Close up of slices of pumpkin banana bread with a crumb topping.

Pumpkin Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 810 slices 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


This moist and tender pumpkin banana bread is covered in a buttery and rich brown sugar crumble. It’s the perfect fall breakfast!



For the Bread:

  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ripe bananas, mashed
  • 1/2 cup canned pure pumpkin
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 teaspoon pumpkin pie spice
  • 2 cups all purpose flour

For the Crumb Topping:

  • 1/4 cup cold butter, cubed
  • 1/2 cup dark brown sugar
  • 1/2 cup flour
  • 1 teaspoon pumpkin pie spice


  1. Preheat your oven to 300F, then coat a 9×5-inch loaf pan with nonstick spray. Line the bottom and up each end of the pan with a strip of parchment paper, so the ends hang over the pan slightly. Spray again with the nonstick spray, then set aside.
  2. In a large bowl, mix together the granulated sugar and vegetable oil. Add in the eggs and vanilla and mix until smooth.
  3. Stir in the banana, pumpkin, baking soda, salt and pumpkin pie spice until all the ingredients are combined.
  4. Add the flour, and fold until combined.
  5. Pour the pumpkin banana bread batter into the prepared pan.
  6. In a medium bowl, add all of the ingredients for the crumb topping. Use a pastry cutter, fork, or your hands to mix until it forms coarse crumbs.
  7. Sprinkle the crumb topping over the pumpkin banana bread batter.
  8. Bake for 65-85 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the crumb topping begins to brown too much, loosely cover with foil.
  9. Allow the bread to cool in the pan for 20 minutes and then, using the parchment paper as a handle, transfer to a wire rack to cool completely.
  10. Serve warm or at room temperature.


  • Store leftovers in an airtight container at room temperature for 3 days, in the fridge for a week, or in the freezer for 6 months.
  • Reheat in a toaster oven or in a 350F oven for 10-15 minutes.


  • Serving Size:
  • Calories: 395
  • Sugar: 30.5 g
  • Sodium: 319 mg
  • Fat: 16.9 g
  • Carbohydrates: 57.7 g
  • Protein: 5 g
  • Cholesterol: 49.4 mg

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