How ripe should the bananas be for this recipe?

The riper, the better! Use bananas that are heavily speckled or almost black. These overripe bananas are sweeter, mash more easily, and give the bread its signature moist texture.

Can I make this pumpkin banana bread without the glaze?

Absolutely. While the maple glaze adds an extra layer of indulgence, the bread is flavorful and moist enough to enjoy plain. You can also dust it with powdered sugar or serve it with a slather of butter.

Can I use canned pumpkin pie mix instead of pumpkin puree?

It's best to use 100% pure pumpkin puree . Pumpkin pie mix contains added sugars and spices, which can throw off the balance of the recipe. Stick with unsweetened pumpkin puree for best results.

How should I store leftovers?

Store slices of the pumpkin banana bread in an airtight container at room temperature for 4–5 days . To extend freshness, refrigerate for up to a week. For long-term storage, freeze tightly wrapped slices for up to 3 months. Just remember to add the glaze after thawing.

Pumpkin Banana Bread – Best Moist Recipe

Name: Pumpkin Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened: adds richness and moisture; 1 cup dark brown sugar, packed: deep flavor and sweetness; 2 large eggs: binds the batter; 1 cup 100% pumpkin puree: moist texture and earthy flavor; 3 overripe bananas (~1 cup mashed): natural sweetness and softness; 1 tsp vanilla extract: enhances flavor; 2 cups all-purpose flour, spooned and leveled: structure; 2 tsp pumpkin pie spice: warm seasonal flavor; 1 tsp baking soda: helps the bread rise; 1 tsp salt: balances flavor; 1/4 tsp cinnamon: additional spice depth; 4 tbsp salted butter (for glaze): creamy base for glaze; 1/3 cup pure maple syrup: sweetness for glaze; 1 1/2 cups powdered sugar, sifted: thickens glaze; 1 tsp vanilla extract (for glaze): flavor depth; Pinch of salt (for glaze): balances sweetness

Description

This moist and flavorful Pumpkin Banana Bread combines the best of both seasonal ingredients: ripe bananas and pumpkin puree. Topped with a rich maple glaze, it’s perfect for cozy fall mornings or festive holiday gatherings.

Ingredients

Scale

1/2 cup unsalted butter, softened: adds richness and moisture
1 cup dark brown sugar, packed: deep flavor and sweetness
2 large eggs: binds the batter
1 cup 100% pumpkin puree: moist texture and earthy flavor
3 overripe bananas (~1 cup mashed): natural sweetness and softness
1 tsp vanilla extract: enhances flavor
2 cups all-purpose flour, spooned and leveled: structure
2 tsp pumpkin pie spice: warm seasonal flavor
1 tsp baking soda: helps the bread rise
1 tsp salt: balances flavor
1/4 tsp cinnamon: additional spice depth
4 tbsp salted butter (for glaze): creamy base for glaze
1/3 cup pure maple syrup: sweetness for glaze
1 1/2 cups powdered sugar, sifted: thickens glaze
1 tsp vanilla extract (for glaze): flavor depth
Pinch of salt (for glaze): balances sweetness

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and dust with flour or line with parchment paper.
In a mixing bowl, beat softened butter and brown sugar until creamy.
Add eggs and beat until combined.
Mix in pumpkin puree, mashed bananas, and vanilla extract. The mixture may look slightly curdled.
In a separate bowl, mix flour, pumpkin pie spice, baking soda, salt, and cinnamon.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Batter will be thick.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, microwave butter and maple syrup in 30-second intervals until melted. Stir in powdered sugar, vanilla, and salt. Whisk until smooth.
Once the bread is fully cooled, pour the glaze over the top. Let set before slicing.

Notes

Use overripe bananas for best flavor and texture.
Check doneness with a toothpick inserted in the center of the loaf.
Glaze should only be added once the bread is completely cooled.
Store leftovers at room temperature for 4–5 days in an airtight container.
Wrap and freeze for up to 3 months without glaze; add glaze after thawing.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 327 kcal
Sugar: 46 g
Sodium: 495 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0.2 g
Carbohydrates: 49 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 50 mg