Pumpkin Banana Bread (Lower Sugar)

5 from 28 votes

This Pumpkin Banana Bread has the classic flavor combo of pumpkin bread and banana bread, which makes it extra yummy. It stores well, too!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Servings:

Calories: 245kcal

Preheat the oven to 350 degrees F and grease a 9x5-inch loaf pan with nonstick spray. (I use classic Pam.)
Add the pumpkin, mashed banana, butter, eggs, and vanilla to a large bowl. Stir to combine.
Stir in the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt.
Pour batter into the prepared pan and smooth the top with a spatula so it's even. Bake for 50-60 minutes or until a cake tester inserted into the center comes out clean.
Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
Slice and serve.

Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for three days, in the fridge for five days, or freeze slices, once cooled, and freeze in a zip-top storage bag with as much air removed as possible for up to six months. Thaw in the fridge or at room temperature.
Serve chilled or slightly warmed or toasted. (If it's been a few days and the bread is getting a little dried out, toast it!)
Add 1/2 cup chocolate chips to the batter if desired.
Use homemade pumpkin puree or canned puree.
Spread on a thin smear of nut butter or cream cheese if desired.