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–+ servings
Three slices of healthy pumpkin banana bread on a plate with cinnamon sticks.
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5 from 4 votes

Moist Whole Wheat Pumpkin Banana Bread

One of my favorite recipes to make when Autumn comes around is my pumpkin banana bread recipe. It has just the right flavor of pumpkin spice with a touch of banana. You won’t want to miss how moist this quick bread is!
Prep Time10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin banana bread
Servings: 12 serving
Author: Amy Sandidge

Ingredients

  • 1 cup ripe bananas I used 2 large bananas, this number of bananas will depend on the size of the bananas
  • ½ cup canola oil You can also use olive oil, or melted butter. I love the texture of this bread with canola oil though.
  • ⅔ cup brown sugar I love to use dark brown
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 ½ teaspoons vanilla
  • 1 cups whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

Instructions

  • Preheat oven to 350 degrees. Lightly grease your 8x4 inch loaf pan.
  • Mix your flours, baking soda, baking powder, cinnamon, nutmeg, and salt in a small bowl. Set aside.
  • Mash your bananas in a medium-sized bowl. Then add in the pumpkin puree, oil, and brown sugar. Mix them well.
  • Next, add in your eggs and vanilla. Mix to combine, but don't overmix.
  • Last, combine the wet and dry ingredients. Again, do not over mix.
  • Place in the oven and bake for 60-70 minutes.
  • Insert a toothpick to check for doneness.
  • Remove from the oven and allow the loaf to cool for about 5-10 minutes in the pan.
  • Then, carefully remove the bread from the pan.
  • You can either eat it hot, or allow it to cool slightly. I promise it is good either way.
  • Now, sit back and enjoy. You deserve it.

Notes

  • Don’t overmix your batter or overbake your bread. This might be the most important tip I can give you because it can lead to a tough loaf of bread and that’s not at all ideal for quick bread.
  • Use super ripe bananas. The riper they are, the better the banana flavor.
  • Using homemade pumpkin puree? Be sure to let it drain well as it typically contains more liquid than canned pumpkin.
  • Make sure you're using whole PASTRY flour. This type of flour guarantees a tender pumpkin bread.