Pin it
This pumpkin banana loaf is a cozy way to use up two awesome pantry staples. You'll get a tender, soft bread that's awesome for breakfast or just grabbing a snack. Pumpkin brings in a hint of fall, ripe banana ups the natural sweetness, and together they make something super comforting.
This came together one fall when I had too many brown bananas and some pumpkin to use up. My family liked it so much, now we bake it every fall without fail.
Tasty Ingredients
- Applesauce: keeps things moist and dials down the amount of fat you need
- Brown sugar: gives you a touch of caramel flavor that goes great with pumpkin
- Pumpkin puree: go for plain, unsweetened for the best flavor punch
- Eggs: they help hold everything together
- Ripe bananas: the spottier, the more natural sweetness they add
- Oats: add a heartier texture plus some fiber
- Whole wheat flour: bumps up nutrition and adds a dense, hearty crumb
- All-purpose flour: keeps things soft and fluffy
- Baking soda and baking powder: these make sure your loaf puffs up right
- Salt: makes all the flavors pop
Step-by-Step Instructions
- Baking time:
- split the batter evenly into two prepared 8 by 4 inch pans and bake for about half an hour till a toothpick comes out clean
- Add the dry stuff:
- dump in both flours, baking soda, baking powder, and salt, and mix just until everything comes together—don't overmix
- Banana and oats:
- stir in mashed bananas and oats, then beat it all for a minute to fluff up the batter
- Wet ingredients time:
- add pumpkin puree and then crack in the eggs, mixing each one well before tossing in the next
- Base blend:
- in a big bowl, mash applesauce with brown sugar until super smooth, making sure there's no chunky sugar left
- Oven prep:
- preheat the oven to 350°F and spritz two loaf pans with nonstick spray so the bread pops out later
Out of all the ingredients, pumpkin puree steals the show. That bold orange color and gentle flavor level up a regular banana loaf. My daughter loves the smell while it bakes and we make it together every weekend—it feels like our little tradition.
Storage Tips
This loaf will stay moist for up to three days at room temp if you keep it in something airtight. If you want it to last longer, wrap the slices in wax paper, toss them in a freezer bag, and freeze for up to 3 months. Just pop a slice in the toaster or oven to get that fresh-baked feel again.
Swap Outs You Can Try
No applesauce? Swap in plain yogurt or some melted butter. Out of brown sugar? Molasses will give you a rich, deeper flavor. If you're keeping it gluten-free, use a good gluten-free all-purpose flour and make sure your oats are safe for gluten-free baking.
Pin it
How to Serve
Try it just warm with a swipe of butter so it melts a little. Also amazing toasted with a layer of cream cheese or some apple butter. Want dessert? Cut it up, warm it with cream and a drizzle of maple syrup, and dig in.
Background and Twists
This blend takes inspiration from North American classics that use whatever’s in season. Pumpkin's been a staple here for thousands of years. Sometimes folks toss in spices like cinnamon, nutmeg, or ginger so it's more like pumpkin pie.
Frequently Asked Questions
- → How do I get a soft, well-baked loaf?
Mix wet and dry ingredients thoroughly. Preheat your oven and check doneness with a toothpick—if it comes out clean, it's ready.
- → Can I swap the pumpkin purée?
Yes, you can substitute it with sweet potato purée or carrot purée for a different flavor.
- → Can I use instant oats?
You can, but traditional rolled oats give the loaf a better texture.
- → Is it possible to cut back on sugar?
Yes, halve the brown sugar or use a natural sweetener like honey or maple syrup instead.
- → How long does the loaf stay fresh?
It stays fresh for 3–4 days in an airtight container at room temperature or up to 3 months in the freezer.