Banana Banana Pumpkin Bread Recipe | Moist and Oil-Free

By Rebecca St.Clair

This homemade banana bread has a delicious fall twist. This double banana pumpkin bread is the perfect recipe to add to your autumn baking list! Made with ripe bananas and pumpkin purée, this moist pumpkin banana bread is full of warm fall flavours and has a wonderfully soft, tender crumb.

What makes this recipe extra special? The bananas add natural sweetness and moisture, while the pumpkin gives the bread a lovely texture and delicious autumn flavour. Best of all, this homemade pumpkin banana bread is made without oil, making it a wonderful option when you’re looking for a simple, wholesome quick bread.

Whether you enjoy a slice for breakfast, pack it into lunchboxes, or serve it alongside an afternoon cup of coffee or tea, this easy banana pumpkin bread is a delicious way to use up ripe bananas and leftover pumpkin purée.

It’s an old-fashioned homemade treat that brings together two favourite quick breads in one delicious loaf!

What Makes This Banana Pumpkin Bread So Moist?

One of the best things about this oil-free pumpkin banana bread is its naturally moist texture.

Traditional quick bread recipes often use vegetable oil or melted butter to create a soft crumb. In this recipe, ripe bananas and pumpkin purée help provide moisture and tenderness without the need for added oil.

Ripe bananas contain natural sugars and moisture that help keep baked goods soft. Pumpkin purée adds additional moisture and gives the bread a lovely tender texture.

The combination creates a deliciously soft pumpkin banana bread that is full of flavour without feeling overly heavy.

Ingredients for Banana Banana Pumpkin Bread

Here is a closer look at the ingredients that make this homemade pumpkin banana bread so delicious.

Ripe Bananas

Using three ripe bananas gives the bread its big banana flavour and contributes natural sweetness and moisture.

The riper the bananas, the better. Look for bananas with lots of brown spots on the peel.

Pumpkin Purée

Pumpkin purée adds moisture, flavour, and a beautiful autumn colour to the bread.

You can use homemade pumpkin purée or canned pumpkin purée. If using canned pumpkin, make sure it is plain pumpkin and not pumpkin pie filling, which already contains added sugar and spices.

Flour

All-purpose flour provides the structure needed for a tender, sliceable quick bread. Measure your flour carefully to avoid adding too much, which can make the finished loaf dry or dense.

Sugar

A little white sugar is added to help bring out the natural sweetness of the bananas and pumpkin.

Eggs

The egg will help bind the ingredients together and gives the loaf a delicious soft texture.

Baking Powder and Baking Soda

These leavening ingredients help the bread rise and create a light, tender crumb.

Spice

Warm like cinnamon, clove, or a little pumpkin spice provide those warm fall flavour.

Vanilla Extract

Vanilla adds a delicious soft flavour to the bread.

How to Make Banana Banana Pumpkin Bread

This easy pumpkin banana bread recipe comes together with a few simple steps.

1. Prepare the Loaf Pan

Preheat your oven to 350 °F (180 °C).

Line a loaf pan with parchment paper.

2. Mash the Bananas

In a large mixing bowl, mash 3 over ripe bananas.

3. Combine the Wet Ingredients

Add the pumpkin purée, egg, vanilla, and sugar to the mashed bananas.

Whisk until everything is well combined and the mixture is smooth.

4. Mix the Dry Ingredients

Sprinkle in the flour, baking powder, baking soda, salt, cinnamon, and ground clove.

Gently fold everything together until just combined. Be careful not to overmix the batter. Overmixing develops the gluten in the flour and can result in a dense or tough quick bread.

5. Fill the Loaf Pan and Bake

Transfer the batter to your prepared loaf pan and spread it evenly.

Bake for 60 – 70 minutes or until the centre is cooked through and a toothpick inserted into the middle comes out clean.

If the top begins browning too quickly before the centre is finished, loosely cover the loaf with foil for the remainder of the baking time.

6. Cool Before Slicing

Allow the pumpkin banana bread to cool in the pan for approximately 10–15 minutes before removing from the pan.

This gives the loaf time to set and will be easier to slice cleanly.

Tips for the Best Oil-Free Pumpkin Banana Bread

Use very ripe bananas. Overripe bananas provide the best flavour and natural sweetness. Bananas with plenty of brown spots are ideal for banana bread.

Use plain pumpkin purée. Pumpkin pie filling contains added sugar and spices, which can change the flavour and sweetness of your recipe.

Don’t overmix the batter. Stir just until the dry ingredients are incorporated. A few small lumps are better than an overworked batter.

Check the centre before removing from the oven. Pumpkin and banana both add moisture, so the loaf may take longer to bake than a traditional banana bread. Use a toothpick in the centre to check for doneness.

Allow the bread to cool. Cutting into quick bread while it is still hot can cause the centre to become gummy or crumbly.

Variations and Substitutions

One of the lovely things about homemade quick bread is how easy it is to adapt to your family’s tastes.

Add chocolate chips: Stir chocolate chips into the batter for a sweeter treat. White chocolate pairs especially well with pumpkin.

Add warm spices: Swap out the spices in this recipe with pumpkin pie spice.

Add dried fruit: Raisins or chopped dates make a delicious addition and complement the banana and pumpkin.

Make muffins: You can use the batter to make pumpkin banana muffins instead of a loaf. Divide the batter between prepared muffin cups and adjust the baking time, checking for doneness with a toothpick.

Add a cinnamon topping: Sprinkle cinnamon-sugar over the batter before baking for a lightly sweetened topping.

How to Store Pumpkin Banana Bread

Because this recipe contains both banana and pumpkin, proper storage is important to keep the bread fresh.

At room temperature: Once completely cooled, store the loaf in an airtight container. For best quality, store at room temperature for up to two days.

In the refrigerator: Store the pumpkin banana bread in an airtight container for up to 5 days. Allow the bread to come to room temperature or warm it slightly before serving.

In the freezer: This bread freezes beautifully! Allow it to cool completely, then wrap the whole loaf completely in plastic wrap. Place in a freezer-safe container or freezer-bag and freeze for up to 3 months for best quality.

Frequently Asked Questions

Can you make pumpkin banana bread without oil?

Yes! Pumpkin purée and ripe bananas contribute moisture to this recipe, making it perfect to prepare a delicious pumpkin banana bread without adding oil.

Can I use fresh homemade pumpkin purée?

Absolutely! Homemade pumpkin purée works wonderfully in this recipe. Just make sure it is not too watery. Homemade pumpkin can contain more moisture than canned pumpkin, depending on how it was prepared. If needed, drain excess liquid before measuring.

Why is my pumpkin banana bread gummy in the middle?

A gummy centre can happen if the bread is underbaked, or if you try to slice it before cooling.

Can I make this recipe into muffins?

Yes! This batter can be baked in a muffin tin instead of a loaf pan. Divide it evenly between prepared muffin cups and reduce the baking time. Begin checking for doneness early, as muffins bake more quickly than a full loaf.

Can I freeze oil-free pumpkin banana bread?

Yes! Pumpkin banana bread freezes very well. Once completely cooled, wrap the loaf or individual slices tightly and store them in a freezer-safe container for up to 3 months for best quality.

Can I make pumpkin banana bread without pumpkin pie spice?

Of course! You can use cinnamon on its own or make your own pumpkin spice blend.