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+ servings
Sliced pumpkin bread on a white tray.
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5 from 3 votes

Pumpkin banana bread

This whole wheat banana pumpkin bread is a great example of healthy, whole grain quick breads that are moist and flavorful.
Prep Time10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: banana recipes, healthy desserts, healthy pumpkin recipes
Servings: 12 serving
Author: Amy


  • 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.
  • 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


  • 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.