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This pumpkin banana bread might be the best thing you bake all season, and I don’t say that lightly. It’s ridiculously moist, fills the kitchen with warm fall spices, and disappears from the counter faster than anything else I bake all fall.
Recipe at a Glance
- Tastes like both, not just one: Real pumpkin spice and real banana flavor in every bite, thanks to a 1:1 ratio that took a stack of test loaves to nail down
- No refined sugar: Sweetened naturally with ripe banana and a touch of maple syrup you can adjust (or skip entirely for babies under 1)
- Unbelievably moist: A splash of apple cider vinegar keeps the crumb light instead of dense, even with all that pumpkin and banana
- Made with oats instead of flour: Just blend rolled oats into oat flour, or swap in all-purpose, whole wheat, or gluten-free if you prefer
- Gentle enough for little hands: Soft, tender texture that holds together well for baby-led weaning and toddler snacking
- Foolproof: It turns out the same way every single time, which is why it’s a staple in our kitchen (and why it disappears so fast)
“This is probably the best bread recipe I’ve had in a long time. My toddlers devoured it. I’m making it weekly now! I ended up making this into pancakes as well and they turned out phenomenal.” – Jordan
“Thank you. This is hands down the BEST pumpkin bread recipe I have tried. I used 5 tablespoons of pure maple syrup and added chocolate chips. My whole family loves it, including my 1yo. Excited to try other recipes of yours!! – Sara
Enjoy it as breakfast or a snack with healthy cream cheese frosting, nut butter or homemade sunflower seed butter. If you’d like a muffin version, try these pumpkin banana muffins, or for the holidays, this cranberry banana bread. For another cozy twist, try banana apple bread.
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Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Oats – Rolled oats work best, but quick-cooking oats work too.
- Pumpkin puree – be sure to use canned pumpkin puree, NOT pumpkin pie filling! If you don’t have any on hand, here’s how to cook pumpkin for babies, which doubles as homemade puree.
- Ripe bananas – The riper (spottier) they are, the sweeter and more moist the bread will be. If you’re skipping the maple syrup, use very overripe bananas to make up the sweetness.
- Pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves. Store-bought works fine, or make your own with the DIY mix in my pumpkin cookies recipe.
- Apple cider vinegar – This reacts with the baking soda to lift the batter. Oats and pumpkin both add weight, so this small addition keeps the crumb light instead of dense. Don’t worry, you won’t taste it.
- Maple syrup – For babies under 2, leave this out, since added sugars aren’t recommended before then (more in sugar for babies). This homemade 2 ingredient date syrup is a good natural alternative.
Substitutions
- Egg-free? Use a flax egg: 2 tablespoons ground flaxseed + 6 tablespoons water, rested 8-10 minutes until gel-like. Flax also adds fiber and plant-based omega-3s.
- No oats? Use all-purpose flour, white whole wheat flour, or a mix of 1 cup all-purpose + 3/4 cup whole wheat flour. A 1:1 gluten-free blend (like this one)works too. Almond flour does not work in this recipe.
- Butter – Swap for melted coconut oil or avocado oil.
How to Make Pumpkin Banana Bread
Step 1: Add oats to a blender and blend until finely ground to resemble flour. If using all purpose flour, white whole wheat flour, or other flour of choice, you can skip the blender.
Step 2: Add all the wet ingredients into the blender and blend until smooth. If you don’t have a blender, you can mash the banana in a large bowl and whisk it with the rest of the wet ingredients.
Step 3: In a large bowl, mix together the oat flour, baking powder, baking soda, and pumpkin pie spice.
Step 4: Combine the wet and dry ingredients. Be careful not to over mix.
Step 5: Pour into the prepared pan and bake for for 45-50 minutes, or until the toothpick comes out clean when inserted into the center of the loaf.
Step 6: Cool, slice (thick slices will work better), and enjoy!
Expert Tips
- Use overripe bananas – The spottier, the better! They add natural sweetness and moisture.
- Bring eggs to room temperature – This helps the bread rise higher and more evenly.
- Don’t skip the apple cider vinegar – It keeps the crumb light and fluffy instead of dense.
- Mix gently – Overmixing leads to a denser loaf. Once wet and dry ingredients are combined, stir just until incorporated.
- Line your pan with parchment or grease well to prevent sticking.
- Cool completely before slicing, at least 15 minutes in the pan, then onto a wire rack. Slicing too early leads to a gummy center.
- Make ahead if you can; the spices deepen after a few hours.
Favorite Mix-Ins
- Chocolate chips – mini or regular, for pockets of melty chocolate.
- Chopped nuts – walnuts, pecans, or hazelnuts add crunch, healthy fats, and protein. Nuts are also a great option for supporting healthy weight gain. (Best Weight Gain Foods for Babies and Toddlers)
- Dried fruit – golden raisins, chopped dates, or cranberries for natural sweetness.
- Seeds – pumpkin or sunflower seeds for crunch; pumpkin seeds are also a good source of iron. (Best Iron-Rich Foods for Babies and Toddlers)
- Spices – a pinch more cinnamon, nutmeg, or ginger.
Tip: You can mix and match a couple of these for even more variety. Just fold them in gently so the bread stays tender.
Pumpkin Banana Bread FAQs
Keep it in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
To freeze, wrap the cooled whole loaf tightly and freeze for up to 3 months, or stack 2-4 slices with parchment between each for grab-and-go portions.
Yes! Roast and mash your pumpkin until smooth, then strain out excess liquid so the bread doesn’t turn out too wet.
This bread is very moist, so it needs to cool completely before slicing. Also make sure your oven is fully preheated and the toothpick comes out clean from the center.
Yes! You can pour the batter into a greased or lined muffin tin and bake for about 18–22 minutes, or until a toothpick comes out clean. Mini loaves or muffins are perfect for portioning and grab-and-go snacks.
Yes! You can double the ingredients and bake in two standard loaf pans. Baking time may vary slightly. Start checking for doneness around 45 minutes, then continue as needed.
More Healthy Pumpkin Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Pumpkin Banana Bread
Video
Equipment
Ingredients
Dry Ingredients
- 1 3/4 cups (175g) rolled oats, or flour of choice (see notes section)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 1 cup (240g) canned pumpkin puree
- 2 medium over ripe banana (240g weighed without peel)
- 2 eggs, room temperature
- 1/4 cup butter, melted (or olive oil or avocado oil)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 3-5 tablespoons maple syrup, see note
Instructions
- Preheat oven to 350°F and prepare a 8×4 loaf pan by greasing it with oil or butter or lining with parchment paper. Set aside.
- Add the oats to a blender and blend until finely ground to resemble flour.
- In a large bowl, mix together all the dry ingredients.
- Add all the wet ingredients into the blender and blend until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Be careful not to over mix.
- Bake for for 45-50 minutes, or until the toothpick comes out clean when inserted into the center of the bread. Cool the bread for at least 15 minutes then transfer to a wire rack. This will prevent soggy bottom.
- Allow the bread to cool COMPLETELY! This is super important! The bread will be especially moist straight out of the oven, and if you slice it too soon, the bread will fall apart and be too gummy in texture.
Notes
-
If you’re not using rolled oats, you can skip the blender. Instead, whisk all the wet ingredients together in a large bowl, then add the dry ingredients and continue with the remaining steps.
- Maple syrup – I’ve provided a range for the amount so you can decide how sweet you want the bread to be. You can leave it out completely or use date syrup instead to avoid added sugars.
This is probably the best bread recipe I’ve had in a long time. My toddlers devoured it. I’m making it weekly now! I ended up making this into pancakes as well and they turned out phenomenal.
Hi, if I were to use flax seeds instead of eggs..any idea how much flax to use? Thank you so much!
Sure! refer to the substitutions section for the instruction – you’ll need 2 tablespoons!
We love this bread and thank you for creating a delicious bread that the grandbabies will eat and is healthful for them.
First recipe I’ve made in this website…and WOW! This was SO good. Added the recommended 3 for maple syrup, and that’s plenty sweet.
Hi Elizabeth! I’m SO glad you enjoyed this one!! Def give my newest apple banana bread a try too (oh and date walnut bread and banana date bread!) haha. Just excited that you’re here!