This post is about pumpkin banana bread.
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Looking for the coziest fall bake? This Pumpkin Spice Banana Bread is moist, fluffy, and packed with warm spices that make every bite taste like autumn. Ripe bananas bring natural sweetness, while a touch of pumpkin purée adds depth and seasonal flavor. Topped with a rich cream cheese glaze, this banana bread is perfect for weekend baking, Thanksgiving brunch, or anytime you want a comforting treat with your coffee.
This post is about pumpkin banana bread.
Pumpkin Banana Bread Ingredients:
Pumpkin Banana Bread Ingredients:
- 2–3 - Overly ripe bananas
- 1/3 cup - Pumpkin purée
- 1 cup - Light brown sugar
- 1/3 cup - Canola oil
- 2 - Large eggs
- 1 ½ tsp - Vanilla extract
- ½ tsp - Salt
- 3 tsp - Pumpkin pie spice (or 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger)
- ½ tsp - Ground cinnamon (optional)
- 1 ½ cups - All-purpose flour
- 1 tsp - Baking soda
Cream Cheese Glaze Ingredients:
- 4 oz - Cream cheese (room temperature)
- 2 tbsp - Butter (room temperature)
- 2-3 tbsp - Milk
- 1 cup - Powdered sugar
- 1 tsp - Vanilla extract
Pumpkin Banana Bread How-To:
1. Preheat oven to 350°F. Grease or butter 9x5-inch loaf pan.
2. Mash bananas in a large mixing bowl until mostly smooth. Stir in pumpkin purée.
3. Add wet ingredients: brown sugar, canola oil, eggs, vanilla extract, and salt. Mix until just combined.
4. Add spices: pumpkin pie spice (and extra cinnamon if desired). Stir gently.
5. Add dry ingredients: sprinkle flour and baking soda over the wet mixture. Mix until combined, but do not over-mix ( this keeps the bread tender).
6. Bake for 45-60 minutes, or until a toothpick comes out clean from the center. (Mine is perfect at 55 minutes.)
7. Cool in the pan for 5 minutes. Transfer to a wire cooling rack to finish cooling.
8. In a bowl, beat room temperature cream cheese and room temperature butter until smooth.
9. Add powdered sugar, vanilla, and 2 Tbsp milk. Mix until creamy. If glaze is too thick, add the 3rd tablespoon of milk.
10. Drizzle or spread glaze on cooled banana bread. Use a fork for the drizzle or a piping bag/Ziploc for cleaner lines.
Looking for other recipe ideas?
Recipe FAQs:
Can I ripen bananas quickly?
Yes! Place bananas in a paper bag overnight, or bake them unpeeled at 300°F for 15-20 minutes until blackened and soft.
What if I don't have pumpkin pie spice?
Use 2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger instead.
Can I substitute butter for oil?
Yes! Use the same amount of melted butter. Oil makes the bread slightly more moist, while butter adds richness.
How should I store it?
Store in an airtight container at room temperature for 2-3 days or refrigerate up to 1 week. Freeze slices individually for up to 2 months.
Pumpkin Banana Bread
- Total Time: 1 hour and 5 minutes
- Yield: 8-10 slices 1x
Description
This Pumpkin Spice Banana Bread is moist, fluffy, and full of cozy fall flavor. Ripe bananas and pumpkin purée blend perfectly with warm spices, then it’s topped with a sweet cream cheese glaze. A delicious bake for breakfast, dessert, or gifting during the holidays!
Ingredients
- 2-3 – Overly ripe bananas
- 1/3 cup – Pumpkin purée
- 1 cup – Light brown sugar
- 1/3 cup – Canola oil
- 2 – Large eggs
- 1 ½ tsp – Vanilla extract
- 1/2 tsp – Salt
- 2 tsp – Pumpkin pie spice
- 1/2 tsp – Ground cinnamon (optional)
- 1 ½ cups – All-purpose flour
- 1 tsp – Baking soda
- 4 oz – Cream cheese (room temperature)
- 2 tbsp – Milk
- 1 cup – Powdered sugar
- 1 tsp – Vanilla extract
Instructions
- Preheat oven to 350°F. Grease or butter 9×5-inch loaf pan.
- Mash bananas in a large mixing bowl until mostly smooth. Stir in pumpkin purée.
- Add wet ingredients: brown sugar, canola oil, eggs, vanilla extract, and salt. Mix until just combined.
- Add spices: pumpkin pie spice (and extra cinnamon if desired). Stir gently.
- Add dry ingredients: sprinkle flour and baking soda over the wet mixture . Mix until combined, but do not over-mix (this keeps the bread tender).
- Bake for 45-60 minutes, or until a toothpick comes out clean from the center. Mine is perfect at 55 minutes.
- Cool in the pan for 5 minutes. Transfer to a wire cooling rack to finish cooling.
- In a bowl, beat room temperature cream cheese and room temperature butter until smooth.
- Add powdered sugar, vanilla, and 2 Tbsp milk. Mix until creamy. If glaze is too thick, add the 3rd tablespoon of milk.
- Drizzle or spread glaze on cooled banana bread. Use a fork for the drizzle or a piping bag/Ziploc for cleaner lines.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
Loved the fall twist on banana bread. Baked mine for 50 minutes & it was moist.
I’ll be skipping the regular banana bread this fall! Mine turned out perfect and it was gone in just a few days!