Once fall rolls around, this Pumpkin Banana Bread is a staple in our home. It’s soft and moist, made with pumpkin puree, one ripe banana, brown butter, honey, and your favorite fall spices. The nutty brown butter and subtle sweetness from the honey make it especially flavorful. Best of all, it’s an easy, no-mixer quick bread.

Sliced banana pumpkin bread layered on parchment on a marble surface.

Save This Recipe! 💌

We'll email this post to you, so you can come back to it later!

We love buying local honey from our favorite bee farmer, and lately I’ve really enjoyed finding new ways to bake with it. My easy banana bread with 2 bananas has been a reader favorite, so I used that as a starting point. After some testing, it became a simple seasonal twist on a familiar favorite and the perfect addition to my collection of fall recipes.

From Banana Bread to Fall Banana Bread

You don’t need any complicated steps or ingredients to make this pumpkin banana bread. A simple technique like browning butter adds so much flavor, and from there the batter comes together quickly by hand. You will be obsessed with how easy and delicious this quick bread is.

During testing, I found that too much banana made the bread gummy, so I cut back to just one. It ended up being a win because if you’re like me, there’s often one overripe banana left sitting on the counter. I also bake this loaf at 325°F because honey can cause baked goods to brown more quickly than sugar. It doesn’t add much time but gives the center time to bake through while keeping the outside from getting too dark.

Close up of stacked slices of pumpkin banana bread on a rectangular wire rack with parchment.

Ingredient Notes

Pumpkin pie spice. Using a homemade pumpkin spice blend gives you the best flavor, but store-bought pumpkin pie spice works well too.
Honey. I prefer a light to medium honey for baking because it has a mild flavor that doesn’t overpower the pumpkin and spices. I’d avoid dark honey here, which can be too strong.
Pumpkin. Be sure to use pure pumpkin puree, not pumpkin pie mix!
Banana. This recipe is perfect for using up one super-ripe banana. If yours isn’t ready yet, you can quickly ripen bananas in the oven or microwave.

Please see the recipe card for the complete list of ingredients and measurements.

My Top Tips for the Best Pumpkin Banana Bread

Use a very ripe banana. The riper the banana, the more flavor it will have. Look for one with plenty of brown spots and black speckles or even a peel that’s almost completely dark brown.
Don’t overmix. Much like adding too much banana, overmixing the batter can cause a gummy texture. Fold your wet ingredients into your dry ingredients just until no streaks of flour remain.
Use a light-colored pan for browning butter. I prefer using a light-colored stainless steel saucepan for browning butter. It lets you see the color change easily, making it much easier to know when your brown butter is ready.
Don’t overbake the bread. This step can easily make or break your quick bread. When it’s done baking, the edges should be golden brown and pulling away from the sides of your pan. When you gently push on the top of your loaf, it should spring back.

Can You Make Pumpkin Banana Bread Ahead of Time?

Absolutely! Because this quick bread is moist, it is great for making ahead.

Once completely cooled, store your bread tightly wrapped or in an airtight container at room temperature for up to 3 days. You can also freeze the whole loaf or individual slices for up to 3 months. Wrap them individually, then place them in a freezer-safe bag or container.

More Recipes You'll Love

❤️ Made This Recipe & Love It? ❤️
I hope you enjoy this recipe and that it becomes a family favorite! I would love for you to leave me a review and star rating below to let me know how you liked it! And please tag me on social @thesweetoccasion!