My Pumpkin Banana Bread with cinnamon streusel is the ultimate cozy loaf; moist, warmly spiced, and topped with a buttery crumble that adds just the right amount of texture. This is the kind of bake that makes your whole kitchen smell like fall in the best way.
Blending ripe banana with pumpkin purée brings the best of both worlds into one soft, flavorful bread. The cinnamon streusel on top adds a little crunch and a lot of comfort.
This recipe shines during fall and winter, especially around October and November when you're craving all things pumpkin. It’s a perfect way to use up leftover canned pumpkin after pie season too.
Serve it for holiday brunches, cozy weekend baking, or as a homemade gift for neighbors and teachers. It’s also freezer-friendly—make a loaf ahead of time and pull it out when guests are coming by!
If you enjoy this loaf, try my Pumpkin Banana Muffins, my Sourdough Pumpkin Bread, or my Banana Cinnamon Rolls. Each one highlights banana or pumpkin in a slightly different (but equally delicious!) way.
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Ingredients
For the pumpkin banana loaf:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Pumpkin pie spice
- Pumpkin purée
- Mashed ripe banana
- Unsalted butter, melted
- Brown sugar
- Egg
- Vanilla extract
- Milk
For the cinnamon streusel:
- Granulated sugar
- All-purpose flour
- Cinnamon
- Unsalted butter, melted
See recipe card for quantities.
4-Step Overview
Step 1: Make the streusel: Mix sugar, flour, cinnamon, and melted butter until crumbly.
Step 2: Mix the batter: Whisk dry ingredients, then stir together wet ingredients. Fold dry into wet until just combined.
Step 3: Assemble & bake: Pour batter into a lined loaf pan, sprinkle with streusel, and bake at 350°F for 50–60 minutes.
Step 4: Cool & slice: Cool in the pan for 10 minutes, then transfer to a wire rack before slicing.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Butter: You can use melted coconut oil or a neutral oil in place of butter in the loaf, though it will change the flavor slightly.
- Milk: Buttermilk or plant-based milk works in place of regular milk.
- Pumpkin pie spice: If you don’t have it, use a mix of cinnamon, nutmeg, ginger, and cloves.
Variations
Here are a few fun ways to switch things up:
- Add nuts: Stir in chopped walnuts or pecans for crunch.
- Chocolate twist: Add mini chocolate chips to the batter for a banana-pumpkin-chocolate trio.
- Maple glaze: Drizzle with a quick maple icing instead of using streusel for a different vibe.
Equipment
- 9x5-inch loaf pan – for baking the pumpkin banana bread
- Parchment paper – to line the pan for easy release
- Mixing bowls – at least one large and one medium for batter and streusel
- Measuring cups and spoons – for accurate ingredient portioning
- Whisk – for mixing wet and dry ingredients
- Rubber spatula or wooden spoon – for folding the batter
- Small spoon or fork – to mix the streusel topping
- Wire cooling rack – to cool the loaf evenly after baking
- Toothpick or cake tester – to check doneness
Storage
Store leftovers in an airtight container and store at room temperature for up to 3 days, or refrigerate for up to a week.
For longer storage, wrap slices in parchment and freeze in a ziplock bag for up to 2 months. Thaw in the refrigerator before bringing to room temperature to prevent sogginess from condensation.
Audrey's Tip
Use very ripe bananas for the best flavor and sweetness—the spottier, the better! If your bananas aren’t quite ripe enough, roast them in their peels at 300°F (150°C) for 10–15 minutes until dark and soft. This deepens their flavor and keeps the loaf extra moist.
Related
Looking for other fall recipes like this? Try these:
Pumpkin Banana Loaf with Cinnamon Streusel
Ingredients
For the pumpkin banana loaf:
- 180 g all-purpose flour 1 ½ cups
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- 240 g pumpkin purée 1 cup
- 125 g mashed ripe banana ½ cup, about 1–2 medium bananas
- 85 g unsalted butter melted (6 tbsp)
- 135 g brown sugar packed (⅔ cup)
- 1 large egg room temperature (50g without shell)
- 1 teaspoon vanilla extract
- 30 ml milk 2 tbsp
For the cinnamon streusel:
- 100 g granulated sugar ½ cup
- 60 g all-purpose flour ½ cup
- ½ teaspoon cinnamon
- 57 g unsalted butter melted (4 tbsp)
Instructions
- Prep the pan: Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Make the streusel: In a small bowl, mix sugar, flour, and cinnamon. Stir in melted butter until the mixture forms coarse crumbs. Set aside.
- Make the batter: In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. In a large bowl, whisk pumpkin purée, mashed banana, melted butter, brown sugar, egg, vanilla, and milk until smooth. Gently fold the dry ingredients into the wet until just combined.
- Assemble & bake: Pour batter into the loaf pan and spread evenly. Sprinkle streusel over the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
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