Healthy Pumpkin Banana Bread (Moist & Easy!)

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This healthy pumpkin banana bread is moist, warmly spiced, and naturally sweetened with ripe bananas, pumpkin purée, coconut sugar, and maple syrup. Made with white whole wheat flour and no refined white sugar, it’s a healthier spin on classic banana bread that definitely doesn’t taste like a compromise.

Pumpkin and banana are seriously good together. The pumpkin makes the loaf extra moist and tender, those verrrry ripe bananas bring plenty of natural sweetness, and a generous shake of homemade pumpkin spice gives every bite that warm, cozy fall flavour. You can mix the whole thing by hand with just a bowl and a spatula, which makes this an easy one to whip up whenever the fall baking mood strikes.

If you’ve got more brown bananas hanging around after this loaf, my healthy banana bread is another good one to have in your back pocket. Or keep the pumpkin-banana situation going with these pumpkin spice banana muffins. Clearly, we take overripe bananas very seriously around here.

slices of banana pumpkin bread on a piece of parchment paper, butter in the background, knife in the front.

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✳︎ Why You’ll Love This Healthy Pumpkin Banana Bread

Moist without being heavy. Pumpkin purée, ripe bananas, coconut oil, and maple syrup give the loaf a soft, tender crumb that stays moist for days.
A healthier spin on the classic. White whole wheat flour, coconut sugar, maple syrup, pumpkin, and banana make up the base, with no refined white sugar needed.
Pumpkin spice in every bite. Cinnamon, ginger, nutmeg, cloves, and allspice bring that unmistakable warm fall flavour to the loaf.
No mixer required. A couple of bowls and a spatula are all you need to bring the batter together.
Perfect for using up ripe bananas. The browner and spottier they are, the better. More sweetness, more banana flavour, less food waste. Win-win.

Ingredients You’ll Need

ingredients for banana bread with pumpkin - pumpkin spice, pumpkin puree, flour, bananas, coconut oil, coconut sugar, baking soda, baking powder, vanilla extract, eggs, maple syrup

A handful of wholesome baking staples, some verrrry ripe bananas, and a can of pumpkin are all you need to make this healthy pumpkin banana bread. Here are a few ingredient notes worth knowing before you get started:

White Whole Wheat Flour: This is my go-to here because you get the benefits of whole wheat flour with a milder flavour and lighter texture than traditional whole wheat. Regular all-purpose flour will also work if that’s what you have on hand.
Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling, which already has sugar and spices added. Besides bringing the pumpkin flavour, the purée adds plenty of moisture to the loaf.
Very Ripe Bananas: We’re talking heavily spotted, super soft, almost-questionable-looking bananas. The riper they are, the sweeter and more flavourful they’ll be, while also adding moisture to the bread.
Coconut Sugar: Adds a rich, caramel-like sweetness without using refined white sugar. Brown sugar can be used instead.
Maple Syrup: Works alongside the bananas and coconut sugar to sweeten the loaf while adding another layer of warm flavour. Honey can be substituted if needed.
Coconut Oil: Keeps the crumb soft and moist and takes the place of butter in this recipe. Make sure it’s melted before mixing it into the batter. Avocado oil is a good substitute.
Pumpkin spice: The cozy part! This blend of cinnamon, ginger, nutmeg, cloves, and allspice gives the bread its warm fall flavour. Store bought works just fine, or make a batch of my homemade pumpkin spice in about five minutes.
Eggs: Help bind everything together and give the loaf structure.
Vanilla extract: Rounds out the banana, pumpkin, and warm spice flavours.
Baking soda + baking powder: Using both gives this hearty, moisture-rich batter the lift it needs for a soft, tender loaf.

Find the full ingredient list and exact measurements in the recipe card below.

Tips for the Best Pumpkin Banana Bread

The riper the bananas, the better. Those heavily spotted, super soft bananas are exactly what you want for pumpkin banana bread. They’re sweeter, easier to mash, and give the loaf more banana flavour. If yours are ready before you are, pop them in the freezer and thaw them when the baking mood strikes.
Mix just until the flour disappears. Once the dry ingredients hit the wet, use a spatula to gently mix until there are no visible streaks of flour. Overmixing can make the loaf dense or tough instead of soft and tender.
Use a light coloured loaf pan if you can. Dark pans absorb more heat, which can cause the edges and bottom to brown before the centre is fully baked. This matters especially with a moist, dense batter like this one.
Don’t rely on baking time alone. Ovens and loaf pans vary, so start checking around the 50-minute mark. Insert a toothpick into the thickest part of the loaf. You’re looking for it to come out clean or with a few moist crumbs, but no wet batter.
Give it time to cool. Let the bread rest in the pan for 5 to 10 minutes before transferring it to a wire rack. As tempting as a warm slice may be, letting the loaf cool completely gives the crumb time to set so it slices cleanly instead of falling apart.

loaf of banana pumpkin bread in a parchment lined loaf pan

Substitutions & Variations

This healthy banana pumpkin bread is pretty easy to make your own. Here are a few swaps and add-ins that work well:

Swap the flour. You can use regular all-purpose flour in place of the white whole wheat flour if that’s what you have on hand.
Use a different sugar. Brown sugar is the easiest substitute for coconut sugar and will still give the loaf that rich, slightly caramel-like sweetness.
Switch up the oil. Avocado oil or another neutral oil can replace the melted coconut oil.
Swap the maple syrup. Honey works well in its place, or you can use additional coconut sugar if needed.
Add chocolate chips. Fold a handful into the batter for a healthy pumpkin banana bread with little pockets of chocolate throughout. Dark chocolate chips are especially good with the pumpkin spice.
Add some crunch. Chopped walnuts, toasted pecans, or pepitas are an easy addition and pair really well with the banana, pumpkin, and warm spices.
Make it extra cozy. Sprinkle a little extra pumpkin spice or cinnamon over the top of the batter before baking for a more pronounced spiced flavour.

How to Store and Freeze Pumpkin Banana Bread

On the counter: Once completely cooled, store your pumpkin banana bread tightly wrapped or in an airtight container at room temperature for up to 5 days. Keep it somewhere cool and dry for the best texture.
In the fridge: For longer storage, keep the bread in an airtight container in the refrigerator for up to 7 days. Let individual slices come to room temperature before eating, or warm them slightly if you prefer.
In the freezer: Pumpkin banana bread freezes really well for up to 3 months. You can freeze the whole loaf or individual slices, but I prefer slices since you can grab exactly what you need. Wrap them tightly before placing them in a freezer safe bag or container. Check out my complete guide on how to freeze banana bread for extra tips.
To thaw: Let the whole loaf or individual slices thaw at room temperature. For a quicker option, gently warm a frozen slice in the microwave until soft and warmed through.

loaf of banana bread half sliced into thick pieces

Frequently Asked Questions

No. Pumpkin pie filling contains added sugar and spices, which will throw off the sweetness and flavour of the bread. You want 100% pure pumpkin purée for this recipe.

Yes. Regular all-purpose flour can be substituted for the white whole wheat flour. The loaf may be slightly lighter in texture and won’t have the same whole grain benefit, but it will still work well.

With both pumpkin and banana in the batter, this is naturally a very moist loaf. A gummy centre usually means it needs more time in the oven or was sliced before it had fully cooled. Check the thickest part of the loaf with a toothpick and look for a few moist crumbs rather than wet batter. Then let the bread cool completely before slicing so the crumb has time to properly set.

Absolutely. Frozen ripe bananas work great for banana bread. Thaw them completely first, then mash and use them as directed in the recipe. They’ll be very soft once thawed, which is exactly what you want here.

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two slices of banana bread next to a whole half loaf and plate of butter.

BANANA BREAD WITH PUMPKIN

Moist, warmly spiced healthy pumpkin banana bread made with whole wheat flour, ripe bananas, pumpkin purée, and maple syrup.

5 from 1 vote

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings 1 Loaf

Video

Equipment

Ingredients

2.5 cups white whole wheat flour or all-purpose flour
2 tsp pumpkin spice
1 tsp baking soda
1 tsp baking powder
1.5 cups pure pumpkin purée (NOT pumpkin pie filling)
2 (verrrry ripe) bananas (mashed)
¾ cup coconut sugar
½ cup coconut oil (melted)
¼ cup pure maple syrup
2 large eggs
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F. Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a large bowl, add the pumpkin purée, mashed bananas, coconut sugar, melted coconut oil, maple syrup, eggs, and vanilla.
Mix until well combined.
Add the flour, pumpkin spice, baking soda, and baking powder directly to the bowl.
Gently mix with a spatula just until no streaks of flour remain. Don't overmix.
Pour the batter into the prepared loaf pan and smooth out the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 5 to 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing.

Notes

Use pure pumpkin purée, not pumpkin pie filling. The latter contains added sugar and spices that will throw off the recipe.

Measure the flour carefully. Spoon it into your measuring cup and level it off rather than scooping straight from the bag to avoid a dry, dense loaf.

Let the coconut oil cool slightly after melting so you’re not adding piping hot oil to the eggs.

Check the centre before pulling it from the oven. A toothpick should come out clean or with a few moist crumbs. Wet batter means it needs more time.

Cool completely before slicing. This moisture-rich loaf needs that cooling time for the crumb to fully set.

Store airtight once cooled. Keep at room temperature for up to 5 days, refrigerate for up to 7 days, or freeze for up to 3 months.

Nutrition

Don’t skip the good stuff —

scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.

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And there you have it, a cozy banana pumpkin bread recipe ready for all your fall baking needs! If you make this one, tag me @HipHipGourmet so I can see your loaf!