This banana-pumpkin bread recipe is a true gem for anyone who loves baking with flexibility and creativity. Whether you’re in the mood for banana bread, pumpkin bread, or a delightful mix of both, this recipe has you covered. It’s the ultimate solution for those moments when you have a few overripe bananas but not quite enough for a full loaf—or when you’re staring at that last cup of canned pumpkin in your pantry. The beauty lies in its adaptability: just adjust the ratios slightly, and you’ll always end up with a moist, delicious loaf that fits your cravings.
One of the standout features of this recipe is how accommodating it is with different ingredients. Want to experiment with flours? Go for it—whole wheat, all-purpose, or even a mix of gluten-free flours all work wonderfully. Not sure which oil to use? Whether you prefer vegetable, coconut, or a blend of oil and applesauce for a lighter texture, this recipe is up for the challenge. And when it comes to dairy, the options are just as flexible. Plain yogurt and sour cream both add the perfect tang and moisture, but if you’re running low on those, milk will work in a pinch to create a tender crumb.
This recipe is also a crowd-pleaser when it comes to add-ins. While my family usually skips the nuts, they’re an easy addition for those who love a bit of crunch. Chocolate chips are another customizable option—sometimes I’ll pour out a couple of nut-free, chip-free loaves and then stir chocolate chips into the remaining batter for those craving something extra indulgent. This makes it a perfect recipe for catering to different tastes all at once.
What truly sets this recipe apart is how forgiving it is, even for novice bakers. The general measurements are all you need to keep in mind, and the rest can be adjusted to your pantry or preferences. Whether you’re looking to reduce sugar, sneak in some whole grains, or experiment with flavors, this bread delivers every time. The end result is always flavorful, moist, and incredibly satisfying—whether enjoyed plain or dressed up with a pat of butter or drizzle of honey.
If you try this recipe, I’d love to hear how you make it your own. Did you stick with bananas, go all-pumpkin, or try a creative mix? Did you add a new twist with nuts, spices, or other fun add-ins? Let me know how it turned out—I’m always excited to hear how this versatile recipe comes to life in different kitchens!
Banana "and/or" Pumpkin Bread
Ingredients
Wet Ingredients in Extra Large Bowl
- 4 eggs large
- 6 cups mashed banana and/or pumpkin puree see notes
- 1 cup unsweetened applesauce see notes
- 1 cup oil and/or melted butter see notes
- 1 cup milk, plain yogurt, or sour cream see notes
Dry Ingredients in Large Bowl
- 6 cups flour see notes
- 3 cups sugar white and/or brown
- 4 tsp baking powder
- 4 tsp baking soda
- 2 tsp salt
- 2 tsp cinnamon optional for a more pumpkin-y bread
Optional
- 1-2 cups chocolate chips optional
- 1-2 cups pecans, walnuts, or other nut optional
Instructions
- Preheat oven to 350°f. Generously grease 4, 9x5 loaf pans.
- In an extra large mixing bowl, combine 4 eggs, 6 cups mashed banana and/or pumpkin puree, 1 cup unsweetened applesauce, 1 cup oil and/or melted butter, and 1 cup milk, plain yogurt, or sour cream. Mix well with hand mixer until completely combined.
- In separate large bowl, whisk together 6 cups flour, 3 cups sugar, 4 tsp baking powder, 4 tsp baking soda, 2 tsp salt, and 2 tsp cinnamon (optional).
- Add dry mixture to wet mixture and blend together completely; being careful not to over mix.
- If desired, mix in 1-2 cups chocolate chips and/or 1-2 cups pecans, walnuts, or other nut, and pour or scoop into prepared pans.
- Baking for 50 minutes. Insert a clean toothpick into center of one loaf. If the toothpick has wet dough on it, cook for another 5-15 minutes, checking every 5.
- Immediately remove from pans and let cool on wire racks.
Notes
Nutrition Calculation: The nutrition values below include 3 cups banana and 3 cups pumpkin. The nutrition facts also use olive oil for the oil, white sugar for the sugar, 6 cups all purpose flour, plain yogurt, and 1 cup chocolate chips. The values are given for 4, 9x5" loaves, cut into a total of 36 slices.
Nutrition
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