Pumpkin Banana Bread


by: Alida's Kitchen

A fall twist on a classic. This bread is perfect for fall, and healthy too!


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serves: 12

1 cup all-purpose flour

1 cup white whole wheat flour

1/2 cup brown sugar, packed

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

2 bananas, mashed

1 cup pumpkin purée

1/4 cup canola oil

2 eggs

1 teaspoon vanilla

1 tablespoon brown sugar (for topping, optional)

1 teaspoon cinnamon (for topping, optional)

Nutrition Facts
Pumpkin Banana Bread

Servings Per Recipe: 12

Amount per Serving

Calories: 197

  • Total Fat: 5.7 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 27.3 mg
  • Sodium: 67.9 mg
  • Total Carbs: 33.6 g
  •     Dietary Fiber: 2 g
  •     Sugars: 13.6 g
  • Protein: 3.6 g

how is this calculated?

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1.  Preheat oven to 350 degrees. Spray 3 small loaf pans with cooking spray. Set aside.

2.  In a large bowl, mix together the flours, sugar, baking powder, baking soda, and spices.

3.  In a medium bowl, whisk together the bananas, pumpkin, oil, eggs and vanilla.

4.  Add the dry ingredients to the banana-pumpkin mixture, gently fold until combined.

5.  If using, combine sugar and cinnamon for topping.

6.  Pour batter into prepared loaf pans. Sprinkle with cinnamon sugar, if desired. Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Remove bread from pans to a wire rack to cool completely.

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Amanda L


Awesome! Looks delicious