Pumpkin Banana Bread Recipe
Pumpkin Banana Bread Recipe photo by Taste of Home
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Pumpkin Banana Bread Recipe

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4.5 16 20
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I came across this recipe in a local newspaper about 10 years ago, and I still make the bread on a regular basis. The recipe conveniently yields a number of mini loaves, making gift-giving easy. —Linda Wood, Roanoke, Virginia
Featured In: Banana Bread A to Z
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 30 servings


  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3/4 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans

Nutritional Facts

1 slice: 114 calories, 5g fat (1g saturated fat), 13mg cholesterol, 90mg sodium, 17g carbohydrate (11g sugars, 1g fiber), 2g protein.


  1. In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts.
  2. Pour into five greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 5 mini loaves(6 slices each).
Originally published as Pumpkin Banana Bread in Country Woman Christmas Annual 2006, p57

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JGa2595176 User ID: 496732 255140
Reviewed Oct. 7, 2016

"Really moist and tasty! I also added some spices (cinnamon and nutmeg). Doubled batch and made 2 dozen muffins and 2 loaves. Kids enjoyed as well (the real reviewers!) Would make again."

KristiBenshoof User ID: 4930503 247015
Reviewed Apr. 12, 2016

"This was really good. I substituted mini chocolate chips for the nuts."

swinny User ID: 1858482 245446
Reviewed Mar. 14, 2016


elizabethenerson User ID: 4685899 152395
Reviewed Jan. 9, 2013

"Best banana bread recipe ever!! I've tried probably 50 different ones too. So moist and delicious!!"

antonich129 User ID: 3720876 136902
Reviewed Feb. 26, 2012

"I made this recipe with home-canned pumpkin which is not as thick. It turned out just fine. Very moist and very good. it's the first banana bread that my 4 year old has liked."

nurserain48 User ID: 327873 136890
Reviewed Jan. 29, 2012

"I made this recipe AS IS and brought it to our girls craft was delicious, a huge hit and everyone love it!"

kitzer User ID: 4188178 207506
Reviewed Jan. 28, 2012

"When I saw the combination pumpkin and banana, I was delighted! I printed it out (without throughly reading it) to make the following day. As I was preping the ingredients, I noticed there were NO spices!!

I went to my pumpkin bread recipe and added banana to it.
The end!!"

heidimotsch User ID: 6151061 150452
Reviewed Jan. 18, 2012

"I noticed that many of the reviewers who rated this recipe quite high made significant modifications. As is the recipe is only "fair" due to unnecessary amounts of fat and sugar. Use the substitutions suggested here, and you can feel good about enjoying the same (better even) great end result!"

Leahjanie User ID: 4176401 77626
Reviewed Oct. 13, 2011

"I think it is very good other than it is really sweet i think there maybe a little too much sugar and some could be left out."

hibbskm User ID: 4133498 77625
Reviewed Sep. 25, 2011

"This bread was really good, but I made some changes. I replaced the shortening with 1/4 cup canola oil and 1/4 applesause and added 1 teaspoon cinnamon and 1/4 teaspoon grated nutmeg. Also cut the sugar to 1 1/4 cup - still pretty sweet; will use 1 cup sugar next time. Tastes like Fall!"

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