Pumpkin Banana Bread

This Pumpkin Banana Bread is unbelievably moist, full of warm fall flavor, and topped with a buttery walnut streusel that bakes into a sweet, crunchy layer. The combination of ripe bananas and pumpkin puree creates a perfectly tender quick bread that stays soft for days.

It’s the perfect marriage of traditional Pumpkin Bread and Banana Bread.

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Krissy’s Notes

This recipe started as one of my kitchen experiments years ago. I remember mixing pumpkin into my usual banana bread batter just to see what would happen. It turned into one of the softest, most flavorful loaves I’ve ever made. Between the pumpkin, the banana, and that irresistible walnut streusel, it’s the kind of bread you cut into while it’s still warm because you just can’t wait.

Pumpkin keeps baked goods incredibly moist, and this bread is no exception. Whether you use canned pumpkin or homemade roasted pumpkin puree, it blends beautifully with the mashed bananas and warm spices. If you love baking tasty fall treats like my Pumpkin Whoopie Pies or Pumpkin Streusel Coffee Cake, you’ll want to add this one to your baking rotation.

What You’ll Need To Make It

The full recipe is in the card below, but here’s what makes this banana bread so moist and flavorful:

Bananas: Yellow with brown spots will add the best sweetness and moisture. These go great in my Chocolate Tahini Banana Bread as well!
Pumpkin puree: Makes the bread extra soft and naturally rich. This is what you use to make favorites like Pumpkin Pie or Pumpkin Cream Cheese Muffins.
Oil: Helps create that tender, fluffy crumb.
Pumpkin pie spice: Gives the loaf its warm fall flavor.
Walnut streusel: A sweet, crunchy topping that takes the bread over the top.

How to Make Pumpkin Banana Bread

Full directions are below, but here’s the quick overview:

1. Make the batter. Mix mashed bananas, pumpkin, eggs, oil, sugars, and vanilla until smooth.
2. Add dry ingredients. Gently incorporate the flour, leavening, salt, and spices.
3. Top with streusel. Combine cold butter, flour, brown sugar, walnuts, and pumpkin pie spice, then sprinkle over the batter.
4. Bake. Bake in a loaf pan until golden and set.
5. Cool. Let the bread cool before slicing (or don’t… I get it).

Substitutions and Variations

You can swap walnuts for pecans or leave the nuts out entirely. Think about adding chocolate chips for a sweeter twist. For extra cinnamon flavor, sprinkle more spice into the streusel.

Make Ahead and Storage

To make ahead: This bread tastes even better the next day. Bake, cool, and store tightly wrapped.

To store: Keep at room temperature for up to 3 days or refrigerate for up to a week.

Best way to freeze: Wrap slices or the whole loaf tightly and freeze for up to 3 months. Thaw at room temperature.

Frequently Asked Questions

Here are a few reader questions I’ve gotten over the years.

Pumpkin Banana Bread

Prep15 minutes mins

Cook55 minutes mins

Total1 hour hr 10 minutes mins

Servings 12 servings

Author Krissy Allori

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Pumpkin Banana Bread with Walnut Streusel topping celebrates the best of fall. The pumpkin and banana make it the most moist banana bread ever!

Ingredients  

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Pumpkin Banana Bread:

• ▢ 1 cup ripe mashed bananas 3 medium bananas makes about 1 cup
• ▢ 1 1/2 cups canned pumpkin or fresh roasted pumpkin puree
• ▢ 2 large eggs
• ▢ 1/4 cup lite olive oil or vegetable oil
• ▢ 1 teaspoon vanilla
• ▢ 1/2 cup brown sugar
• ▢ 1/2 cup granulated sugar
• ▢ 2 1/2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 3 teaspoons pumpkin pie spice

Streusel Topping:

• ▢ 3 tablespoons all-purpose flour
• ▢ 3 tablespoons brown sugar
• ▢ 3 tablespoons cold unsalted butter cut into small pieces
• ▢ 1/2 teaspoon pumpkin pie spice
• ▢ 1/2 cup walnut pieces small to crushed in size

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Instructions 

• Preheat oven to 350°F. Grease loaf pan with butter.
• In bowl of stand mixer, combine 1 cup ripe mashed bananas and 1 1/2 cups canned pumpkin until well mixed. Add 2 large eggs, 1/4 cup lite olive oil, 1 teaspoon vanilla, 1/2 cup brown sugar, and 1/2 cup granulated sugar. Mix well on low speed. Scrape sides and mix again.
• In a separate bowl, combine 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 3 teaspoons pumpkin pie spice. While mixer is running on low, spoon flour mixture in and continue to add until all ingredients have been combined. Do not over mix. Pour into prepared pan.
• To make the streusel, combine 3 tablespoons all-purpose flour, 3 tablespoons brown sugar, 3 tablespoons cold unsalted butter, 1/2 teaspoon pumpkin pie spice, and 1/2 cup walnut pieces. Toss with fork to evenly distribute butter chunks. Sprinkle mixture over batter.
• Bake in preheated oven for 55 minutes. Allow to cool in pan until cool enough to handle, then transfer to a cooling rack. Wrap tightly to store.

Notes

makes 1 loaf

Nutrition

Calories: 327kcal, Carbohydrates: 52g, Protein: 5g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 35mg, Sodium: 205mg, Potassium: 281mg, Fiber: 3g, Sugar: 25g, Vitamin A: 4910IU, Vitamin C: 4mg, Calcium: 51mg, Iron: 2.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below