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3 slices of Banana Pumpkin Bread stacked.

Banana Pumpkin Bread

This baked sweet bread is packed with nutritious ingredients and all the best flavors of fall. We’ve also included directions for making this into muffins and how to freeze a batch for later.

Yield: 1 loaf or 12 muffins 1x
Prep: 15 minutesCook: 50 minutesTotal: 65 minutes


  • 1 cup mashed overripe bananas (about 1 banana)
  • 1/2 cup canned pureed pumpkin
  • 1/3 cup plain yogurt (sub: plain Greek yogurt or sour cream)
  • 5 tablespoons butter, melted (Can you freeze butter?)
  • 2 large eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 2/3 cup sugar
  • 1 cup unbleached all-purpose flour (Sub: white whole wheat flour)
  • 1/2 cup white whole wheat flour (Sub: all-purpose flour or whole wheat flour)
  • 1/4 cup ground flaxseed
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

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Make It Now:

  1. Preheat oven to 350°F. Coat a 9×5-inch loaf pan (or muffin tin) with cooking spray.
  2. In a large mixing bowl, stir together the mashed bananas, pumpkin, yogurt, melted butter, eggs, vanilla, and sugar, until well combined. (Or, put all the wet ingredients in the blender and blend until smooth. Use a spatula to help remove it in the next step.)
  3. In another mixing bowl, whisk together the flours*, flaxseed, baking soda, salt, cinnamon, and nutmeg. Add this flour mixture to the wet mixture; stir just until blended. *Lightly spoon flour into dry measuring cups; level with a knife. 
  4. Pour batter into the loaf pan (or evenly into muffin cups). Use a scraper to make sure all the batter gets used.
  5. For the bread, bake for about 45-55 minutes or until a wooden pick inserted in center comes out clean. It does brown quickly so don’t let that trick you to taking it out too soon! Cover with foil if it starts to get too brown on top before the inside is done.
  6. Remove from oven and let cool 10 minutes in the pan on a wire rack. Remove bread or muffins from pan and cool completely. (Freezing instructions begin here.)

Freeze For Later: Bake and cool completely. Remove bread from pan and wrap tightly with plastic wrap and a layer of foil. For muffins, remove from pan, place in freezer bag in a single layer, press out all air, and seal. Freeze.

Prepare From Frozen: Thaw in fridge or on counter or use defrost setting of microwave. Warm in 15 second increments in microwave.


  • The choice of bread pan can impact baking time due to factors such as size, material, thickness, shape, insulation, and coating. Test for doneness by inserting a toothpick into the center of the bread; it should come out clean or with only a few crumbs clinging to it.
  • Dairy-Free Version: In place of butter, use melted coconut oil or plant-based butter. In place of Greek yogurt, use a dairy-free yogurt.
  • To Make Muffins: Divide the batter evenly among the cups of a greased muffin tin. Bake at 350°F for 15-18 minutes, until an inserted toothpick comes out clean. If making mini muffins, check them at 11 minutes.
  • You could substitute sweet potato puree for the pumpkin.
  • If you’re looking for more sweetness, add a sprinkle of cinnamon sugar or powdered sugar when serving. 
  • The recipe will brown quickly. Bake it on the middle rack and use a toothpick to determine doneness. Cover loosely with foil if the top starts to get too brown.
  • You can substitute sour cream for the plain Greek yogurt. They work interchangeably in most baking recipes. 
  • This recipe would be delicious with the addition of 1/2-1 cup of mini chocolate chips.
© Author: Rachel Tiemeyer
Cuisine: American Method: Baked