What is the number one mistake made when making banana bread?

Overmixing the batter. It causes gluten to develop and makes the bread tough instead of tender.

Do pumpkin and banana taste good together?

Yes! They complement each other with sweet, earthy, and spicy notes—perfect for fall recipes.

Use very ripe bananas, avoid overmixing, and bake at the correct temperature. Adding oil helps retain moisture.

Banana bread offers potassium, fiber, and energy-boosting carbs. When made with whole ingredients, it’s a satisfying, nutrient-dense snack.

Moist, warmly spiced, and perfect for fall, this Pumpkin Banana Bread brings the best of both worlds in one comforting loaf.

Scale

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
In a large bowl, beat together vegetable oil, sugar, and brown sugar until combined.
Add eggs and vanilla extract, mixing well.
Stir in mashed bananas and pumpkin puree until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in chopped walnuts if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread stays moist for days and tastes even better the next day. For extra flavor, toast the walnuts before adding them.

Keywords: pumpkin banana bread, fall recipe, quick bread, moist banana bread