Pumpkin Banana Bread for Fall

It’s that time of year again. You know, when one leaf drops and suddenly everything is pumpkin-flavored? Some may argue that it’s the best time of year. We won’t pick sides but we will tell you that this pumpkin banana bread recipe is the BEST pumpkin treat you’ll find all season.

We all know banana bread is great for using up the bananas that didn’t get eaten fast enough before they turned brown. Come on, we know you have a few stashed in the back of your freezer. Dig ‘em out, add a can of pumpkin, and bam — you’ve got the perfect fall indulgence!

Did you know — vegetable oil is really soybean oil? The ingredient statement will list soybean oil as the primary or sole ingredient. Vegetable oil in this recipe is key to making the bread moist and prevent it from sticking to the pan. For more uses of soybeans, check out our blog on Five Uses for South Dakota Soybeans. 


For another tasty treat, try our recipe for Frozen Banana Bites!


Pumpkin Banana Bread

Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Desserts
Servings 1 loaf


  • 2 ripe bananas
  • 1/2 cup Granulated Sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/3 cup Soybean Oil
  • 1 cup canned pumpkin (about half of the can)
  • 2 1/2 cup Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp Salt
  • 2 tsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon


  • Preheat oven to 350 F. Grease your loaf pan with non-stick spray.
  • With a handheld mixer, combine bananas and sugar.
  • Add eggs, one at a time, mixing well each time.
  • Mix in oil and pumpkin.
  • In a small bowl, mix together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  • Slowly add dry ingredients to the pumpkin mixture. Mix until combined.
  • Pour batter into prepared loaf pan. Bake at 350 F for 70 to 80 minutes. Bread is done when a knife inserted comes out clean.