Banana Pumpkin Bread

Banana Pumpkin Bread


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This is a moist, tasty banana pumpkin bread that is perfect for breakfast with jam, margarine, or even cream cheese. Best of all, it's low in fat!

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Bradenton, FL

Serving Size / Yield

1 Loaf


  • 2 ripe bananas, mashed
  • 2 eggs
  • 1/3 C. vegetable oil
  • 1 1/3 C. canned pumpkin puree
  • 1/2 C. honey
  • 1/2 C. white sugar
  • 2 1/2 C. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. pumpkin pie spice
  • 1 tsp. ground cinnamon
  • 3/4 C. raisins (optional)

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Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, and stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan. Bake at 350 degrees for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely. 

Reviews (2)

  • i made this with Splenda insted of sugar, used a whole can of pumpkin nd no oil and it was wonderful

    Flag as inappropriate patolb  |  April 16, 2013

  • I didn't have enough honey, so I substituted using an equal amount of molases instead. Very moist and delicious! Thank you!

    Flag as inappropriate maryhoochie  |  February 19, 2009

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