Two favorite quick breads come together in this healthy pumpkin banana bread recipe. Pumpkin puree and mashed banana add sweetness to help cut down the amount of added sugar while ensuring this 100-percent whole-wheat loaf stays moist and tender.

Carolyn Casner
Source:, August 2018


Read the full recipe after the video.

Recipe Summary

25 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

  • Whisk flour, cinnamon, baking powder, baking soda and salt together in a medium bowl.

  • Whisk pumpkin puree, mashed banana, brown sugar, butter, orange juice, eggs and vanilla together in a large bowl. Add the dry ingredients and stir with a wooden spoon until just combined. Fold in chocolate chips, if using.

  • Transfer the batter to the prepared loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool for at least 20 minutes more before slicing.


To make ahead: The loaf will keep, well wrapped, at room temperature for up to 4 days or in the freezer for up to 4 months.

Nutrition Facts

155 calories; protein 3.5g; carbohydrates 26.4g; dietary fiber 1g; sugars 12.9g; fat 4.7g; saturated fat 2.7g; cholesterol 41.2mg; vitamin a iu 3358IU; vitamin c 4.3mg; folate 10mcg; calcium 36.9mg; iron 2.5mg; magnesium 9.3mg; potassium 121.8mg; sodium 155.1mg; added sugar 11g.

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
It was very good - but lacking something... The batter was delicious - buttery and a nip of salt; it just didn't taste as good after baking. I added golden raisins soaked in the OJ. Soaked dried cranberries and certainly nuts might help. I think the spicing was a little bland. With pumpkin creations there's usually more than just cinnamon. Maybe a teaspoon of commercial pumpkin pie spice? I probably won't make it again without some changes. Of course I do have enough left over pumpkin puree to try again pretty soon.... Update: After being refrigerated overnight I liked it a lot more! The raisins despite having been soaked in the OJ seemed plumper after refrigerating. I'll add extra spicing but now truly a 5! Read More
Rating: 5 stars
I adored this recipe. Because I don't care for chocolate in savory baked goods I omitted that ingredient. The recipe was easy to make came out perfectly baked and had lots of flavor layers to appreciate. I plan to make this again! Read More
Rating: 2 stars
Agree with the other review that the finished product lacked something. I added extra cinnamon and it's still pretty bland. I'm going to add a little icing glaze to perk it up but will not make again. Read More