There’s nothing cozier than a fresh-baked loaf of banana bread in the fall, and this version has a sweet pumpkin maple twist you’ll love! Made in just one bowl with simple pantry ingredients, this Spiced Maple Pumpkin Banana Bread is moist, lightly spiced with cinnamon, and topped with pepitas for the perfect finish.
A Quick Look At The Recipe
Recipe: Maple Pumpkin Spice Banana Bread
Ready In: 1 hour
Serves: 12 slices
Staple Ingredients: pumpkin puree, eggs, ripe bananas, flour, cinnamon, maple syrup.
What Makes It Special: baked in an 8″x8″ pan this banana bread takes on a ‘cornbread’ look but has the moist delicious flavor with hints of pumpkin spice and maple. Not overly sweet and perfectly moist, the pepitas add a nice nutty crunch!
Banana bread is one of those super simple quick breads that doesn’t require yeast or time to rise! Made with a base of melted butter, no mixer is needed, and the batter comes together quickly in one bowl.
Naturally sweetened with the ripe bananas + maple syrup, the pumpkin puree adds the necessary moisture which keeps the bread light and airy.
Extra pumpkin puree? Make this overnight baked pumpkin French toast or my pumpkin chai snickerdoodles! Check out all of my tasty banana bread recipes here for even more recipe inspiration.
Helpful Pointers
Key Bread Ingredients
Unsalted Butter: Adds richness and moisture. Salted butter can be used if you slightly reduce the added salt.
Granulated Sugar: Sweetens the bread and helps with texture. Brown sugar can be swapped for a deeper flavor.
Eggs: Bind the batter and add structure.
Maple Syrup: Brings warm, cozy sweetness. Honey or agave can be used in place of maple.
Ripe Bananas: The riper the better for natural sweetness and soft texture.
Pumpkin Purée: Pure pumpkin balances the banana and maple. Homemade purée can be used if well-drained.
All-Purpose Flour: Gives structure to the bread.
Cinnamon: Adds spice. Pumpkin pie spice can be used instead for more depth.
Pepitas: Add crunch and a festive look. Pecans or walnuts are also great options.
How to Make the Pumpkin Banana Bread
Let’s talk a little about how to make the Banana Bread (The printable instructions are in the recipe card below.)
Quick overview:
- Combine wet ingredients, fold in dry ingredients.
- Add to prepared baking pan, top with pepitas, bake, and enjoy!
- Preheat oven to 350 degrees F, heavily grease or line a 8″x8″ baking pan, set aside.
- In a large mixing bowl combine melted butter, eggs, vanilla, maple syrup, and sugar. Mix well to combine. Add in the mashed bananas and pumpkin puree.
- To the wet ingredients, add in the flour, baking soda, cinnamon, and salt. Mix to fully combine, the mixture should be evenly combined but may still be a bit lumpy from the bananas.
- Transfer batter into greased baking pan, if desired, sprinkle with a handful of pepitas, and bake at 350 for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool completely before slicing!
Chef Tip
If you make this banana bread in a loaf pan, slice into medium slices and make French toast! Dip in a custardy mixture of eggs, whole milk, vanilla, and pumpkin pie spice. Then pan fry for thee most decadent fall inspired French toast, drizzle with syrup for an extra dose maple!!
Moist Maple Pumpkin Banana Bread
Equipment
- 8×8 Baking Pan, or Loaf Pan
Ingredients
- 1/2 cup Unsalted butter, melted
- 1 cup Granulated Sugar
- 2 whole Eggs, room temperature
- 1/4 cup Maple Syrup
- 2 medium Ripe Bananas, mashed
- 3/4 cup Pure pumpkin puree, not pumpkin pie filling
- 1 tbsp Vanilla Extract
- 1 1/2 cups All-purpose Flour
- 1 tsp Cinnamon, or pumpkin pie spice
- 1 tsp Baking soda
- 1/2 tsp Salt
- Pepitas , for topping, optional
Instructions
- Preheat oven to 350 degrees F, heavily grease or line a 8"x8" baking pan, set aside.
- In a large mixing bowl combine melted butter, eggs, vanilla, maple syrup, and sugar. Mix well to combine. Add in the mashed bananas and pumpkin puree.1/2 cup Unsalted butter, 1 cup Granulated Sugar, 2 whole Eggs, 1/4 cup Maple Syrup , 2 medium Ripe Bananas, 1 tbsp Vanilla Extract, 3/4 cup Pure pumpkin puree
- To the wet ingredients, add in the flour, baking soda, cinnamon, and salt. Mix to fully combine, the mixture should be evenly combined but may still be a bit lumpy from the bananas.1 1/2 cups All-purpose Flour, 1 tsp Baking soda, 1/2 tsp Salt, 1 tsp Cinnamon
- Transfer batter into greased baking pan, if desired, sprinkle with a handful of pepitas, and bake at 350 for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool completely before slicing!Pepitas
Notes
- Bananas: Use very ripe bananas for the best sweetness and flavor. Frozen bananas will work also, just let them thaw or warm slightly in the microwave, make sure to drain out any excess moisture.
- Maple Syrup: Pure maple syrup adds a warm depth of flavor. Honey can be a substitute.
- Pumpkin: Canned pumpkin works best for consistency, but homemade pumpkin purée can be used if it’s well-drained. Do not use pumpkin pie filling.
- Toppings: Pepitas give a nice crunch, but chopped pecans, walnuts, or even a sprinkle of coarse sugar would work well also, omit if desired.
Nutrition
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How To Store, Serve, & Reheat
Store: Keep pumpkin banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days to maintain freshness.
Freeze: Wrap cooled slices individually in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or warm in the microwave briefly before serving.
Serve: Enjoy at room temperature, warmed, or chilled. It’s delicious on its own or with a pat of butter, cream cheese, or a drizzle of maple syrup!
Reheat: Microwave slices for 10–15 seconds to bring back that fresh-from-the-oven softness, or warm in a 300°F oven for 5–7 minutes.
Recipe FAQs
Banana bread is firmer and more dense, great for slicing. Banana cake is lighter and more airy, banana bread is typically butter based while banana cake is oil based.
Bananas are a lot easier to work with and have a much stronger banana flavor when they are ripe. When bananas get mushy and brown that is the most ideal time to use them in baked goods like muffins, cakes, and bread. As long as the bananas are not leaking and the peel is still intact they are good to use in your bread.
Yes! Try a flax egg (1 tbsp ground flax + 3 tbsp water) this may slightly change the texture.
Leftover bread can be stored in an airtight container at room temperature for 3-4 days. This bread stays moist and holds it’s texture best at room temp but can also be stored in the fridge or freezer.
Yes, you can substitute honey or brown sugar. Honey will give a slightly different sweetness, and brown sugar will add a richer, molasses-like flavor.
Insert a toothpick into the center, if it comes out clean or with just a few moist crumbs, the bread is ready. The edges should also be golden brown and slightly pulling away from the pan.
Tools I Recommend
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- Stainless Steel Loaf Pan: this USA Pan is another one of my favorites, it is non-stick and mine has lasted for years.
- Stainless Steel 8″x8″ Pan: another USA Pan product I love, I think it’s fun to bake banana bread in a square pan to switch things up, it gives this a cornbread type feeling!
- Glass Mixing Bowls: these glass nesting bowls are my favorite for prepping ingredients.
- Parchment Paper: I use parchment paper a lot in everyday baking, it’s great to have on hand. I always try to grease and line my pans.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
