This pumpkin banana bread tastes like fall comfort in every slice. It’s moist, warmly spiced, and dotted with crunchy, toasty pecans that make each bite a little special. You get the best of both worlds: the natural sweetness of ripe bananas and the earthy richness of pumpkin.
It’s simple to make, easy to love, and even better the next day. Slice it for breakfast, pack it for a snack, or serve it warm with butter for dessert.
Why This Recipe Works
The combination of banana and pumpkin creates a batter that bakes up incredibly moist without being heavy. Bananas add sweetness and body, while pumpkin puree brings depth and a velvety texture.
A balanced spice mix—cinnamon, ginger, and nutmeg—keeps the flavor warm but not overpowering. Toasting the pecans first amplifies their flavor and keeps them crisp inside the tender crumb. Using both brown sugar and a little granulated sugar delivers a caramel-like sweetness with a clean finish.
Shopping List
- Ripe bananas (2 medium, very spotty)
- Canned pumpkin puree (not pumpkin pie filling)
- All-purpose flour
- Baking soda
- Baking powder
- Fine salt
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Unsalted butter (melted and slightly cooled) or neutral oil
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Pecans (raw halves or pieces)
- Optional add-ins: chocolate chips, orange zest, maple syrup
How to Make It
- Heat the oven and prep the pan. Preheat to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
- Toast the pecans. Spread pecans on a baking sheet and toast for 6–8 minutes, until fragrant and slightly darker. Cool, then roughly chop. Toasting keeps them crunchy and enhances flavor.
- Mix the dry ingredients. In a bowl, whisk 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg.
- Mash the bananas. In a large bowl, mash 2 ripe bananas until mostly smooth with a few small lumps for texture.
- Add the wet ingredients. Whisk in 1 cup pumpkin puree, 1/2 cup melted unsalted butter (or 1/2 cup neutral oil), 2 large eggs, 1 teaspoon vanilla, 1/2 cup brown sugar, and 1/4 cup granulated sugar.
Mix until combined, but don’t overbeat.
- Combine wet and dry. Add the dry mixture to the wet. Stir gently with a spatula just until you no longer see dry flour. Overmixing can make the bread tough.
- Fold in pecans. Stir in 3/4 cup chopped toasted pecans, reserving a small handful to sprinkle on top for a pretty finish.
- Fill the pan and top. Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle the reserved pecans over the surface and lightly press them in.
- Bake. Bake for 55–70 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 15 minutes.
- Cool properly. Let the loaf cool in the pan for 15 minutes, then lift it out and cool completely on a rack. This helps the crumb set and keeps slices neat.
- Slice and serve. Use a serrated knife for clean slices.
Serve warm or at room temperature, plain or with butter, cream cheese, or a drizzle of honey.
Keeping It Fresh
Once fully cooled, wrap the loaf tightly in plastic or store it in an airtight container. It keeps at room temperature for 2–3 days. For longer storage, refrigerate for up to 1 week; the texture stays moist.
For freezing, wrap slices individually and freeze for up to 3 months. Thaw at room temperature or toast lightly for a just-baked feel.
Benefits of This Recipe
- Moist and reliable. The combo of banana and pumpkin gives consistent results, even if your bananas vary slightly.
- Balanced sweetness. Brown sugar adds depth without making the loaf too sweet.
- Great texture. Toasty pecans give contrast to the soft crumb, so every bite is interesting.
- Flexible fats. Works with butter for flavor or oil for extra softness and a dairy-free option.
- Make-ahead friendly. Flavors bloom by day two, which makes it perfect for gifting or meal prep.
Pitfalls to Watch Out For
- Overmixing the batter. This can lead to a dense, rubbery loaf. Stir just until combined.
- Using pumpkin pie filling. It’s sweetened and spiced already, which throws off the balance.
Use plain pumpkin puree.
- Cutting too soon. Slicing while hot causes crumbling. Let it rest so the crumb sets.
- Skipping pecan toasting. Raw nuts can taste flat and go soft in the bread.
- Oven variance. Bread can look done before the center sets. Trust the toothpick test and tent with foil if needed.
Alternatives
- Nut-free. Swap pecans for pumpkin seeds or sunflower seeds, or leave them out entirely.
- Dairy-free. Use neutral oil or melted coconut oil instead of butter.
- Gluten-free. Substitute a 1:1 gluten-free all-purpose flour blend.
Check that your baking powder is GF.
- Natural sweeteners. Replace granulated sugar with maple syrup or honey (reduce butter/oil by 1 tablespoon to balance moisture).
- Extras. Add 1/2 cup chocolate chips, a handful of dried cranberries, or 1 teaspoon orange zest for a bright twist.
- Spice swap. Try pumpkin pie spice in place of the individual spices, or add a pinch of cloves for more warmth.
- Muffin format. Scoop into a lined muffin tin and bake at 350°F for 18–22 minutes.
FAQ
Can I use frozen bananas?
Yes. Thaw them completely and drain any excess liquid before mashing. They’ll be softer and sweeter, which works well here.
What if I only have one banana?
Use one banana and add an extra 1/3 cup pumpkin puree.
The bread will be slightly less sweet but still moist and flavorful.
How do I know when it’s done?
Look for a domed top that springs back lightly when touched. Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter.
Can I reduce the sugar?
You can cut the total sugar by about 25% without affecting structure too much. The bread will be less sweet but still good, especially if your bananas are very ripe.
Is it okay to use coconut oil?
Yes.
Melt it and let it cool slightly so it doesn’t seize on contact with cold ingredients. Expect a faint coconut note.
Why did my bread sink in the middle?
That usually means it was underbaked or the oven temperature ran low. Make sure your baking soda and powder are fresh, and avoid opening the oven in the first 30 minutes.
Should I roast the pumpkin myself?
You can, but canned pumpkin is consistent and convenient.
If roasting your own, puree until smooth and blot with paper towels to remove excess moisture.
What’s the best way to slice cleanly?
Cool the loaf fully and use a serrated knife in a gentle sawing motion. Wipe the blade between cuts for tidy slices.
Wrapping Up
This Pumpkin Banana Bread with Toasty Pecans is cozy, easy, and dependable. It’s the kind of bake you can whip up on a Sunday and enjoy all week.
With warm spices, a tender crumb, and crunchy pecans, it hits all the right notes. Keep it simple, or make it your own with add-ins and swaps. Either way, you’ll have a loaf worth sharing.