Fall’s right around the corner, and it’s the perfect time to bake something cozy like my Pumpkin Banana Bread. This simple mix of ripe bananas and pumpkin puree is moist, sweet, and packed with warm spices that fill your kitchen with autumn vibes. It’s the ultimate fall comfort food, perfect for curling up with a slice and a hot drink or sharing with friends. This loaf is an easy, delicious way to celebrate the season.

Why This Pumpkin Banana Bread Is a Hit

Crowd-Pleaser: Perfect for breakfast, snacks, or gifting, it’s a hit with everyone who tries it.
Moist Texture: The bananas and pumpkin puree keep every bite soft and tender, never dry.
Perfect Sweetness: Just the right amount of sugar complements the natural sweetness of bananas and pumpkin without being overly dessert-like.
Rich Flavor: Melted butter adds a deep, almost cake-like richness that elevates the flavor.
Classic Look: The two-stage baking and smaller 8½ x 4½-inch pan create a tall, domed loaf that’s as pretty as it is tasty.
Versatile: Add nuts, chocolate chips, or dried fruit to make it your own, or keep it simple for a classic vibe.

Tips for Success

Bananas: Use very ripe bananas (lots of brown spots) for the best sweetness and texture.
Butter: Melted butter adds depth, but let it cool slightly before mixing to avoid cooking the eggs.
Baking Method: The initial 375°F bake helps create that domed top. The 8½ x 4½-inch pan makes a taller loaf than a 9×5.
Add-Ins: Try walnuts, chocolate chips, or dried cranberries. Don’t go over 1 cup total to keep the texture right.

What About Blue Hubbard Squash?

A while back, I shared how to can Blue Hubbard Squash a substitute for pumpkin puree in baking. It has a similar earthy, squashy flavor but a milder, slightly sweeter profile and a paler color, so your bread will look lighter than the classic pumpkin orange. If using home-canned winter squash, strain it well through a fine mesh strainer to remove excess liquid, which can make the bread soggy. You’ll need 1 cup (240g) of strained puree. Canned pumpkin puree is a no-fuss alternative and works perfectly if you don’t have squash on hand. Both options deliver great flavor, so it’s all about what you’ve got or want to try.

Pumpkin Puree Substitutes

Other winter squashes can work as pumpkin substitutes, each bringing its own flavor profile to the bread. The list below is ranked list (first is best) based on flavor comparability, texture, and similarity to pumpkin’s taste and color in baking:

Buttercup Squash: Buttercup squash is sweet and creamy with a rich, nutty flavor similar to kabocha but slightly less dense. It produces a moist loaf with a robust squash taste that’s a touch sweeter than pumpkin, and its deep orange flesh keeps the bread’s color close to traditional pumpkin bread. Its smooth texture makes it an excellent substitute, blending seamlessly with the bananas and spices.
Kabocha Squash: Known for its dense, sweet flesh, kabocha is closer to pumpkin in flavor but with a chestnut-like richness. It can make the bread slightly denser and sweeter, with a deep orange color.
Butternut Squash: Sweeter and nuttier than pumpkin, butternut squash puree gives the bread a richer, slightly more caramel-like flavor. Its smooth texture blends well, and the color is similar to pumpkin, keeping the loaf vibrant.
Delicata Squash: Delicata offers a delicate, sweet flavor with hints of corn-like notes. It’s less starchy than pumpkin, resulting in a lighter-textured bread with a milder squash flavor. The color is paler, which may affect the loaf’s appearance.
Blue Hubbard Squash: Blue Hubbard has a mildly sweet, earthy flavor similar to pumpkin but less intense, producing a loaf with a comparable taste but a noticeably paler, less orange hue. It’s a solid choice but ranks lower due to the color difference.
Acorn Squash: Milder and less sweet than pumpkin, acorn squash adds a subtle, slightly vegetal note. The bread may taste less bold but still delicious, with a slightly darker, golden hue.

Notes:

For all squashes, use canned puree if available, or cook/roast, puree, and strain homemade versions to remove excess water (especially for home-canned).
Use 1 cup (240g) of strained puree to maintain the recipe’s texture.
Canned pumpkin puree remains the most consistent for the classic look and taste.

Storage

Room Temperature: Store in an airtight container for up to 3 days.
Fridge: Keep in the fridge for up to a week to maintain freshness.
Freezer: Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temp or pop in the microwave for a quick treat.

Other Pumpkin Recipes to Try

If you love pumpkin as much as I do, here are some other recipes to keep the fall vibes going:

Pumpkin Spice Bread: A classic loaf packed with warm spices, perfect for pairing with coffee.
Pumpkin Pancakes: Fluffy, spiced pancakes that make weekend breakfasts feel special.
Pumpkin Bars with Cream Cheese Frosting: Soft, cakey, spiced bars topped with tangy frosting for a crowd-pleasing dessert.
Pumpkin Cheesecake: A creamy, decadent dessert that’s coming soon to the blog—stay tuned!

Final Thoughts

This pumpkin banana bread is a simple, cozy way to enjoy fall’s best flavors. The moist texture, warm spices, and just-right sweetness make it a go-to for breakfast, snacks, or gifting. Whether you stick with pumpkin or try a winter squash like buttercup, it’s a recipe that’s hard to mess up and easy to love. Give it a try this weekend and let me know how it turns out! Drop your favorite add-ins or squash swaps in the comments below—I’d love to hear your take!

Happy baking!

Prep Time:15

Cook Time:1 5

Total Time:1 20

Servings: slices

Ingredients

Dry Ingredients:

1 ¾ cups unbleached all-purpose flour, spooned & leveled 220g
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
¾ cup granulated sugar 150g
⅓ cup brown sugar, packed 65g

Wet Ingredients:

1 cup canned pumpkin puree (or winter squash puree, see notes) 240g
2 medium ripe bananas, mashed (about ¾ cup) 180g
⅓ cup salted butter, melted 75g
2 large eggs
1 tsp vanilla extract
¼ cup milk 60g

Optional Add-Ins (up to 1 cup total):

½ cup chopped walnuts or pecans
½ cup chocolate chips, semi-sweet or dark
⅓ cup dried cranberries or raisins

Instructions

Prep the Puree: If using canned squash, press it through a fine mesh strainer to remove excess canning liquid. Use 1 cup (240g) of strained puree. Canned pumpkin puree can be used directly from the can.
Heat Oven: Preheat to 375°F (190°C). Grease an 8½ x 4½-inch loaf pan or line with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves (if using), granulated sugar, and brown sugar until combined.
Mix Wet Ingredients: In another bowl, combine pumpkin or squash puree, mashed bananas, melted butter, eggs, vanilla, and milk. Stir until smooth.
Combine: Pour wet ingredients into dry and stir gently until just mixed. Avoid overmixing to keep the bread tender. Fold in optional add-ins like nuts or chocolate chips.
Fill Pan: Pour batter into the loaf pan and smooth the top. Sprinkle pumpkin seeds or extra chips on top if desired.
Bake: Bake at 375°F for 25 minutes for a domed top, then lower to 350°F for 40 more minutes. Test with a toothpick—it should come out clean or with a few crumbs. Tent with foil if browning too fast.
Cool: Let the bread sit in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Serve: Slice and enjoy plain or with butter or cream cheese.

Notes

Winter Squash vs. Pumpkin: Buttercup squash is the top substitute for pumpkin puree, offering a sweet, creamy, nutty flavor and vibrant orange color similar to pumpkin. Other options include kabocha (dense, chestnut-like), butternut (sweeter, caramel-like), delicata (milder, corn-like), Blue Hubbard (milder, paler), or acorn (less sweet, vegetal). For homemade puree, roast, puree, and strain to remove excess water. Use 1 cup (240g) strained puree.
Bananas: Use very ripe bananas for maximum sweetness and moisture.
Butter: Cool melted butter slightly before mixing to avoid cooking the eggs.
Storage: Store in an airtight container for 3 days at room temp, 1 week in the fridge, or freeze slices for up to 3 months.

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