Pumpkin Banana Bread

Banana and pumpkin coming together for the best quick bread ever this fall! This bread is thick, moist, fluffy, and super delicious! Also, I apologize to everyone who hates that “M” word I just used… it’s the literal worst but it truly describes this loaf… in the BEST way though. Forgive me, friends. Make this bread, and you will forget all about it!

I hope you guys love this bread as much as my family does. It’s great as part of a breakfast, brunch, or just for a snack. We love eating it on it’s own, or topping with almond butter or a drizzle of honey. It’s also amazing toasted!


– 2 Tbsp pepitas (shelled pumpkin seeds)

Pumpkin Banana Bread

Delicious take on banana bread, adapted from my original banana bread recipe! This bread adds the perfect amount of pumpkin with a lightly sweet, super fluffy and tasty! 

Course Bread, Breakfast, Snack
Keyword bread, brunch recipe, gluten-free, grain free, plant based, pumpkin recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Author Chels


Dry ingredients:

  • 2 1/2 c almond flour
  • 1/4 c tapioca flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp sea salt

Wet ingredients:

  • 1/2 tsp vanilla
  • 3 mashed bananas
  • 1/4 c maple syrup
  • 1/2 c pumpkin puree
  • 2 eggs


  • 2 Tbsp pepitas (shelled pumpkin seeds)


  1. Preheat oven to 350 F 

  2. In a large bowl, or stand mixer, add all wet ingredients and mix well. 

  3. Add in dry ingredients and mix until smooth, 

  4. Pour batter into a lined or lightly oiled loaf pan. 

  5. Top with pumpkin seeds (optional).

  6. Bake for 55 minutes, until a toothpick comes out clean. 

  7. Cool completely before removing from pan and slicing. 

  8. Store in the fridge!