Scary Good Pumpkin Banana Bread Recipe

UPDATE: OCT 21, 2012 – I made some tweaks to the recipe and posted it here: Easy, Delicious, and Healthy Pumpkin Banana Bread Recipe

It’s not too late to get into the halloween “spirit” and make a yummy treat that is not to tricky to pull off.

Of course, every Rebecca recipe adventure has a story. I had a few bananas left over from the 2008 Marine Corps Marathon and I needed to do something with them. I also recently purchased canned pumpkin at the store. I searched the internets for pumpkin banana bread recipes – surprised to find so many actually. Most didn’t pass my health test, with large amounts of oil and sugar… until I found this one advertised as “low fat”. I decided to give it a go — with a few minor tweaks to amp up the nutrition value.

They came out so delicious, but I am sure you can creatively think of other tweaks. Perhaps adding walnuts or mini chocolate chips. Personally, I say serve it up with some chai tea (not tai chi – you shouldn’t eat and exercise at the same time)… or try apple cider or yummy cocoa.

Please try making this and get back to me with a comment on how you liked it — and tell everyone what scary substitutions you made!

Here’s the original recipe.

Prep Time: 10 minutes

Cook Time: 1 hour (one loaf, or 40 minutes if using mini loaf pans)


  • 2 mashed ripe bananas (original called for 1 but I had extras)
  • 1 cup pumpkin puree (I had a can so I used it)
  • 1/4 cup canola oil
  • 2 eggs (original called for 1 egg and 2 egg white, but in this economy, I’m not wasting eggs. In addition, egg yolk is not bad for you. It has vitamin D – one of the few non-fortified foods, choline, and unsaturated fat – not likely to raise cholesterol.)
  • 2 cups flour (1 cup all purpose, one cup whole wheat OR 2 cups whole wheat pastry flour)
  • 1/2 cup rolled oats (I added this to the recipe to make up for the extra banana and pumpkin noted above. You could also add some wheat germ or take this to 3/4 cup easily)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup sugar (I didn’t mess with this but experienced bakers might suggest using some agave nectar, stevia, splenda or other substitute?)
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 tsp cinnamon


Preheat oven to 350 degrees. Spray a 8 1/2 X 4 1/2-inch loaf pan (or 4 mini loaf pans) with nonstick cooking spray. (I use canola oil and wipe out the excess.)

Place mashed banana, pumpkin puree, oil, egg and egg whites in a large bowl. Beat with an electronic mixer on low speed.

Place flour, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon in a medium bowl and stir with a whisk. Add flour mixture to banana and pumpkin mixture and beat until just moist.

Pour batter into loaf pan and bake for 1 hour or until toothpick placed in center comes out clean.

Serves 12. (Now if you make 4 mini loaves like I did, that means you cut them in thirds – that’s a hearty hunk of goodness.)

Per Serving: Calories 196, Calories from Fat 48, Total Fat 5.3g (sat 0.5g), Cholesterol 18mg, Sodium 206mg, Carbohydrate 33.3g, Fiber 1.6g, Protein 3.7g

Note: this info will be off because of the substitutions that were made. But my guess is they are not that different. But if you are concerned, just take a smaller piece!

35 thoughts on “Scary Good Pumpkin Banana Bread Recipe

  1. Rebecca, I made your version of the Pumpkin Banana Bread recipe and it’s delicious. It was also a hit with my husband and even my 15-year-old daughter who has developed very descriminating tastes as of late. Well done!

  2. I made it today, tasted great. I only used 1/2 cup sugar and I added a pinch of cloves and a pinch of black pepper. I used about 2 cups of fresh pumpkin puree too, which worked just fine. Even Henry ate it and he doesn’t like anything!

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  5. I really like this recipe. It’s nice and substantial, the oats are a great addition! I also cut down on the sugar and used only 1/2 a cup and used whole wheat flour (not pastry).

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  8. Rebecca,
    Your name has been bantered around a lot at my office (Mid-Atlantic Dairy Association), but it wasn’t until I was searching for a pumpkin bread recipe that your name was ingrained in my mind. This was delicious! My only regret is that I didn’t put it in the fridge before a long weekend and it spoiled.

    Thanks for sharing the recipe!

  9. Thank you so much for this recipe! I came home from college craving some whole grain bread. I tweaked the recipe to make it a bit healthier, spicier, and appropriate for muffin tins, if anyone was interested.

    Pumpkin Banana Muffins

    2 mashed ripe bananas
    1 15 oz can pumpkin puree
    2 eggs
    1/2 cup yogurt
    2 cups whole wheat flour
    1/2 cup rolled oats
    1/4 cup ground flaxseed
    1/4 cup wheat germ
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1/2 cup brown sugar
    1 tsp nutmeg
    1 tsp ginger
    2 tbs cinnamon
    1 tsp pumpkin pie spice

    Prepare as noted above; however, pour batter into greased muffin tins. Bake at 350F for around 20 minutes, or whenever your toothpick comes out clean.

    These muffins are incredibly moist…enjoy!

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  12. Really tasted good but I’m not much of a baker plus my oven isn’t the best for temperature…I put it at 325 and even still even an hour was to long..the inside was pretty moist and it tasted good but I’m thinking I should have added more liquid…the outside was quite hard…when I poured it into the loaf pan I kind of spread it out (maybe I shouldn’t have)???I also used the dry teaspoon measure (from my set and it looked larger than other sets I’ve maybe I used to much baking powder and not enough baking soda..If anyone can give me some pointers I would be grateful..It just had a bit of that tough texture..

  13. This was great! It may be a few week early for Halloween Recipes but pumpkin banana bread just sounded so delicious that I made it any way. I work with Better Recipes so I have seen a lot of recipes for banana bread but I really liked this one especially because it included pumpkln.

  14. It would be great if you had a link for easy printing. I had to print the whole stinkin’ page…a waste of paper and ink.
    On the other hand, I can’t wait to try this recipe!

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  16. Thanks for the recipe! I used whole wheat flour and In The Raw sugar and made muffins. I added chocolate chips to some and raisins to the rest. Both kinds were delicious!!

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  19. When you were saying you had a can of pureed pumpkin, “so you used it”, did you mean you used the whole 15oz can or just that you used one cup of the canned because you had it instead of fresh?

    Thank you!

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  21. Great recipe! I used the 1 cup pumpkin and left out the oats. I’m probably going to post it with a link but I’m not smart enough to do the link back thing on your comments . . . sorry!

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  23. It ended well, i did use the egg whites instead of 2 whole eggs.(I will be using the yolks in Creme Brulee.) i whipped the whites till soft peak stage and folded them in after i added the flour mixture to the pumpkin banana mash. i also added plump raisins, and some pepitas. YUMM!

  24. I was looking for a low-sugar banana bread recipe and came across yours – I cannot wait to try it! I never thought of putting pumpkins and bananas together! KUDOS!🙂

  25. I’m trying this right now with 1-3/4 C flour and 1/4 C cornmeal, Only 1/4 C sugar, but a squirt of both honey and agave. Split into 2 med loaf pans, and sprinkled one with hazelnuts and one with choc chips. I’ll keep you posted in an hour…

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