Pumpkin Banana Bread

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This pumpkin banana bread is a great twist on a classic. Moist and decadent, you’ll want to make this often in the fall.

Ingredients for Pumpkin Banana Bread

Bananas – For this recipe you’ll want to use extra ripe bananas. The riper the better for a super moist bread.

Pumpkin puree- Make sure to use pumpkin puree and not pumpkin pie filling.

Wet ingredients- Eggs, milk and vanilla extract.

Dry ingredients – Brown sugar, flour, baking powder, baking soda, cinnamon and nutmeg.

Cream cheese icing – cream cheese, vanilla, heavy cream and powdered sugar.


Feel free to substitute the whole milk for dairy free milk if you’d like.

The recipe calls for an entire can but to make it less dense, use only 1 cup.

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Pumpkin banana bread with cream cheese glaze on top.

Pumpkin Banana Bread

This pumpkin banana bread is a great fall twist on a classic.
Prep: 15 minutes
Cook: 50 minutes
Servings: 8



  • 2 bananas, ripe
  • 15 oz can of pumpkin puree or pumpkin NOT pumpkin pie filling, use 1 cup of pumpkin if you don’t want dense bread, the bread will be dense if you use the whole can, which I like but not everyone does
  • 2 eggs
  • 1 stick unsalted butter , melted
  • 3/4 cup brown sugar
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of salt

Cream Cheese Icing

  • 4 oz cream cheese, softened to room temperature
  • 1 tsp vanilla
  • 3 tbsp heavy cream, using milk works too
  • 3/4 cup powdered sugar


  • Preheat oven to 375 degrees Fahrenheit.
  • In a mixing bowl mash banana and pumpkin together. I like to use a fork to do this. If you want a smoother bread, use a mixer to do this step.
  • Add the eggs, butter, sugar, milk, cinnamon, nutmeg and vanilla to the same bowl as the banana and pumpkin. Mix together using a large spoon or spatula. Fold in flour, baking powder, baking soda into the same bowl.
  • Grease a loaf pan using cooking spray or butter and line it with parchment paper.
  • Bake for 50 minutes at 375. After 50 minutes turn the heat up to 400 on the oven and bake for an additional 15 minutes. After 15 minutes check to see if bread is done by sticking a toothpick or knife through the center of the bread. If it comes out pretty clean then its done, if not put it back in the oven. Cook for an additional 15 minutes and check the middle again.
  • Place on a cooling rack and let cool for 15 minutes.
  • While the bread is cooling make the icing. Simply use a mixer to blend together the cream cheese, vanilla, powdered sugar and heavy cream. Spread on the bread.
  • Eat and enjoy!


Calories: 466kcal | Carbohydrates: 69g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 240mg | Potassium: 306mg | Fiber: 3g | Sugar: 39g | Vitamin A: 8990IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 50 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 466
Keyword: fall dessert
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.

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