Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-drained and not too watery. Fresh pumpkin puree can vary in consistency, so blend and strain it if needed to match the thickness of canned puree.

How ripe should the bananas be?

Very ripe! The peels should be mostly black and the flesh soft and fragrant. Overripe bananas provide maximum sweetness and moisture.

How do I keep the bread from sticking to the pan?

Use parchment paper to line the bottom and sides of your loaf pan. You can also use baking spray with flour. Let the loaf cool for at least 20 minutes before slicing to prevent it from falling apart.

What’s the best way to freeze it?

Wrap cooled slices tightly in foil or plastic wrap, then place them in a freezer bag. They’ll stay good for up to 3 months. Reheat individual slices in the microwave for 30 seconds, or warm in a 300°F oven for 10 minutes.

Pumpkin Banana Bread – The Best Healthy Fall Recipe (2025)

Pumpkin Banana Bread

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This Pumpkin Banana Bread combines the warm spices of fall with the natural sweetness of ripe bananas in a moist, tender loaf that’s perfect for breakfast, snacking, or dessert. It’s easy to make, freezer-friendly, and customizable with vegan or gluten-free options.

Author: Catherine
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 12 slices 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

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3/4 cup unbleached all-purpose flour
1/2 cup white whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 1/2 tsp pumpkin pie spice
3 medium very ripe bananas, mashed
1/2 cup pumpkin puree
2 tbsp butter, softened
1/2 cup light brown sugar, unpacked
1 large egg white
1 large egg
1 tsp vanilla extract
1/4 cup chopped pecans (optional)
Baking spray or parchment paper for pan

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Instructions

Preheat oven to 325°F and grease or line a 9×5-inch loaf pan.
In a medium bowl, whisk together the flours, baking soda, pumpkin pie spice, cinnamon, and salt.
In a large bowl, cream butter and sugar using an electric mixer until fluffy.
Add egg white, egg, mashed bananas, pumpkin puree, and vanilla extract. Beat at medium speed until thick and smooth.
Fold in dry ingredients and chopped pecans (if using). Mix gently—do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for at least 20 minutes before slicing and serving.

Notes

Use very ripe bananas (mostly black skins) for best flavor and moisture.
Don’t overmix the batter—this can make the loaf tough.
Store in an airtight container for up to 5 days or freeze slices for up to 3 months.
Substitute pecans with walnuts or chocolate chips, or omit for a nut-free version.
Make muffins by dividing the batter into a muffin tin and baking for about 25 minutes.

Nutrition

Serving Size: 1 slice
Calories: 146.5 kcal
Sugar: 20 g
Sodium: 131.5 mg
Fat: 2.7 g
Saturated Fat: 1.5 g
Unsaturated Fat: 1.2 g
Trans Fat: 0 g
Carbohydrates: 33.3 g
Fiber: 1.6 g
Protein: 2.7 g
Cholesterol: 23 mg

Find it online: https://recipeshots.com/pumpkin-banana-bread-recipe/