Pumpkin and banana bread

    1 hour 5 min

    A wonderfully moist, lightly spiced and lightly sweetened pumpkin and banana loaf. Even better is that at just about 7g of fat per portion, this moist cake is low in fat, too! Perfect for breakfast, a snack or with a cuppa.

    387 people made this

    Serves: 12 

    • 2 ripe bananas, mashed
    • 2 eggs
    • 75ml vegetable oil
    • 325g pumpkin puree
    • 175g honey
    • 100g caster sugar
    • 310g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 2 teaspoons mixed spice
    • 1 teaspoon ground cinnamon
    • 125g raisins (optional)

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease an 23x13 inch or similar sized loaf tin.
    2. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, bicarbonate of soda, salt, pumpkin pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins if desired. Pour batter into the prepared tin.
    3. Bake at 180 C / Gas 4 for 45 minutes or until a skewer inserted into the centre of the loaf comes out clean. Cool loaf in the tin for 10 minutes before moving to a wire rack to cool completely.


    Pumpkin puree can be purchased online.


    You can also make these into muffins. Simply adjust the baking time accordingly.

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    Reviews in English (405)


    I've been eating it all week! Yes, it took longer to cook than the recipe stated (for my oven, at least). Thanks to Karen Kennedy for the heads up on that. As my home made pumpkin puree was a bit sloppy, I reduced the amount slightly and slightly increased the flour. I used part wholemeal flour - a light organic one - and I also halved the sugar - the ripened bananas are sweeteners, too. I didn't trust the tin dimensions given (should that be centimetres not inches?) and used a 2lb loaf tin. Given what Karen K had shared, I didn't put all the batter into that, either, reserving some for three mini-loaf tins I have. The little ones cooked beautifully in 35mins and the big one in 1hr 10mins. It's tasty buttered, too! (I think I might try it with apple puree next time - it's definitely going to be one of my go-to recipes.)  -  08 Nov 2016


    Made this yesterday.....and it was dreadful!! Despite having it in the oven for well over an hour and a half, the middle just would not cook...it was like uncooked dough!! Personally I think there are too many liquid/soft ingredients!! Although I would never make it again, my chickens enjoyed it!!  -  15 Oct 2013


    This bread is delicious!!!! I was looking for a recipe that used bananas and canned pumpkin to get rid of some of my Thanksgiving over-stock. This was the perfect recipe! Changes I made: I used 3 bananas instead of 2, allspice instead of pumpkin pie spice and only 1 tsp of that, and I added a tsp. of vanilla. Also, only used 1/4 c. of oil. Baked in mini-muffin pans for about 20 min. Thanks for the great recipe/idea! I would have never put banana and pumpkin together but it works wonderfully in this bread! Also, used 1/2 cup light brown sugar in lieu of the honey.  -  29 Nov 2006  (Review from Allrecipes US | Canada)