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There’s something deeply comforting about the aroma of warm spices and toasted walnuts filling your kitchen — and this Pumpkin Banana Bread with Walnuts delivers exactly that. It’s the kind of recipe that bridges seasons beautifully, combining the cozy familiarity of banana bread with the earthy sweetness of pumpkin. Honestly, I’ve tried many variations over the years, but this one… this one just hits differently. The texture is wonderfully moist without being dense, with little crunchy surprises from the walnuts in every bite. It’s perfect for a slow weekend baking project, for using up those last overripe bananas on your counter, or for gifting to a neighbor who needs a little pick-me-up. You’ll notice the color is a gorgeous deep amber, and the flavor is complex but not overwhelming. It’s a loaf that feels both special and humble, and I really think you’re going to adore it.

Why You’ll Love This Pumpkin Banana Bread with Walnuts

It’s the ultimate texture experience. You get this incredibly moist, tender crumb from the pumpkin and banana duo, contrasted with the satisfying crunch of toasted walnuts in every single slice. It’s a party in your mouth, honestly.
The flavor is complex and cozy. It’s not just one-note sweet. The ripe bananas bring a mellow fruitiness, the pumpkin adds a subtle earthiness, and the warm spices—cinnamon, nutmeg, ginger—create this aromatic warmth that just feels like a hug.
It’s incredibly versatile. This bread is fantastic for breakfast with a smear of butter, as an afternoon snack with your coffee, or even as a simple, not-too-sweet dessert. It fits into so many moments of your day.
It makes your house smell absolutely incredible. This is a genuine side benefit. The scent of baking spices and toasting nuts is pure aromatherapy. It creates an atmosphere of comfort and home that you just can’t bottle.

Ingredients & Tools

3 very ripe medium bananas (about 1 ½ cups mashed)
1 cup pure pumpkin puree (not pumpkin pie filling)
2 large eggs, at room temperature
½ cup melted coconut oil (or neutral oil like avocado or canola)
¾ cup coconut sugar or light brown sugar, packed
1 tsp pure vanilla extract
2 cups whole wheat pastry flour or all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1 cup chopped walnuts, plus 2 tbsp for topping

Tools: 9×5 inch loaf pan, parchment paper, two mixing bowls, whisk, spatula, cooling rack.

A little note on the ingredients—using very ripe, spotty bananas is non-negotiable for the best natural sweetness and moisture. And for the pumpkin, make sure you grab the pure puree, as the pie filling is pre-sweetened and spiced, which will throw off our careful balance here.

Nutrition (per serving)

Calories: 285 kcal
Protein: 5 g
Fat: 14 g
Carbohydrates: 37 g
Fiber: 4 g

Serves: 10 | Prep Time: 15 minutes | Cook Time: 60-70 minutes | Total Time: 1 hour 30 minutes

Before You Start: Tips & Ingredient Notes

Banana Ripeness is Key. The blacker, the better. Seriously, don’t use yellow bananas. The super ripe ones mash easily and contribute much more sweetness and flavor, which means we can use less added sugar.
Don’t Skip Toasting the Walnuts. I know it’s an extra step, but toasting your walnuts before adding them to the batter unlocks their oils and gives them a much deeper, nuttier flavor and a better crunch. It makes a world of difference.
Room Temperature Eggs Matter. If your eggs are cold from the fridge, they can cause the melted coconut oil to seize up and solidify, which can result in a denser, heavier bread. Just pop them in a bowl of warm water for 5-10 minutes before you start.
Measure Your Flour Correctly. The trick is to spoon the flour into your measuring cup and level it off with a knife. Scooping directly with the cup packs in too much flour and is the most common reason for a dry, crumbly loaf.

How to Make Pumpkin Banana Bread with Walnuts

Step 1: Prep and Toast. Start by preheating your oven to 350°F (175°C). While it’s heating, spread your cup of chopped walnuts on a small, dry baking sheet. Toast them for 5-7 minutes, until they’re fragrant and just starting to turn a shade darker. Keep a close eye on them—nuts burn in a flash! Set them aside to cool. Then, line your 9×5 inch loaf pan with parchment paper, letting it overhang on the two long sides for easy removal later.

Step 2: Combine the Wet Ingredients. In a large mixing bowl, peel your very ripe bananas and mash them well with a fork until mostly smooth—a few small lumps are totally fine. To the bananas, add the pumpkin puree, room-temperature eggs, melted (and slightly cooled) coconut oil, coconut sugar, and vanilla extract. Whisk everything together until it’s beautifully combined and smooth. You’ll notice the mixture is a lovely orange-brown color and smells fantastic already.

Step 3: Whisk the Dry Ingredients. In a separate, medium-sized bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. This ensures the leavening agents and spices are evenly distributed throughout the flour, which prevents you from getting a bitter bite of baking soda in one slice. It’s a simple step for a perfect, consistent crumb.

Step 4: Bring It All Together. Now, pour the dry ingredient mixture into the wet ingredients. Use a spatula to gently fold them together. The trick is to stop mixing the very moment you no longer see streaks of flour. A few small lumps are okay! Overmixing is the enemy of a tender, soft bread—it develops the gluten and makes it tough. Now, fold in the toasted (and cooled!) walnuts until they’re just distributed.

Step 5: Bake to Perfection. Pour the batter into your prepared loaf pan and smooth the top with your spatula. Sprinkle the remaining 2 tablespoons of walnuts over the top for a pretty, crunchy finish. Bake for 60 to 70 minutes. You’ll know it’s done when the top is deeply golden, firm to a gentle touch, and a toothpick or skewer inserted right into the center of the loaf comes out clean or with just a few moist crumbs attached.

Step 6: The All-Important Cool Down. This is the hardest part, I know. Let the bread cool in the pan on a wire rack for at least 20 minutes. Then, using the parchment paper overhang, carefully lift the entire loaf out of the pan and place it directly on the rack to cool completely. This prevents the bottom from getting soggy from trapped steam. I promise, waiting for it to cool fully makes for cleaner slices and a better texture.

Serving Suggestions

Complementary Dishes

A simple Greek yogurt parfait — The tangy, creamy yogurt provides a lovely contrast to the sweet, spiced bread, making it feel like a more complete breakfast.
A sharp cheddar cheese plate — The salty, savory punch of a good aged cheddar is a surprisingly fantastic partner to the sweet and earthy flavors in the loaf.
Scrambled eggs with herbs — For a hearty brunch, a slice of this bread alongside some fluffy, savory eggs creates a perfect balance of flavors and textures.

Drinks

Hot chai tea latte — The spices in the chai mirror and enhance the warm spices in the bread, creating a deeply cozy and aromatic experience.
Strong black coffee — The bitterness of a good, strong brew cuts through the richness of the bread beautifully and wakes up all the flavors.
A cold glass of milk — It’s a classic for a reason. The creaminess and simplicity of milk is the ultimate comfort pairing with any sweet, spiced baked good.

Something Sweet

Warm apple crumble — Double down on the fall vibes. The soft, tart apples and buttery oat topping are a heavenly match for a slice of this moist pumpkin banana bread.
Vanilla bean ice cream — Serve a slightly warmed slice à la mode. The melting cold ice cream on the warm, spiced bread is a simple but sublime dessert.
Dark chocolate-dipped strawberries — The bittersweet chocolate and bright berry flavor offer a elegant, fruity contrast that lightens the whole affair.

Top Mistakes to Avoid

Overmixing the batter. Once you add the flour, you activate the gluten. Mixing too much makes the gluten strands strong and elastic, which gives you a tough, chewy bread instead of a soft, tender crumb. Fold gently and just until combined.
Using underripe bananas. Yellow bananas are starchy, not sweet. They don’t mash well and they lack the intense banana flavor that is the backbone of this recipe. Wait for those brown spots—it’s worth it.
Not letting it cool completely. I know the temptation is real, but cutting into a warm loaf will cause it to crumble and squish. The structure needs time to set as it cools. For the cleanest slices and best texture, patience is a virtue.
Substituting pumpkin pie filling. This is a crucial one. Pumpkin pie filling has sugar, spices, and other additives already mixed in. Using it will make your bread far too sweet and throw the spice balance completely off.

Expert Tips

Tip: For an extra flavor boost, toast your spices. Before adding them to the dry ingredients, warm the cinnamon, ginger, and nutmeg in a dry skillet over low heat for about 60 seconds until fragrant. This wakes up their essential oils and makes the spice flavor much more vibrant and deep.
Tip: Create a steam bath for ultimate moisture. Place a small, oven-safe dish of hot water on the rack below your bread while it bakes. The extra steam in the oven helps the bread rise beautifully and keeps it incredibly moist.
Tip: Use a scale for precision. If you have a kitchen scale, use it! Weighing your flour (about 240g for 2 cups) and mashed banana is the most accurate way to measure and guarantees perfect results every single time.
Tip: Add a streusel topping for something special. Mix ¼ cup flour, ¼ cup brown sugar, 2 tbsp cold cubed butter, and a pinch of cinnamon with your fingers until crumbly. Sprinkle over the batter before baking for a delicious, crunchy coffee-cake style finish.

FAQs

Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with brands like Bob’s Red Mill. Just make sure the blend contains xanthan gum, which helps bind the batter and replicate the texture that gluten usually provides. The result will be just as moist and delicious.

How should I store this bread, and how long will it last?
Once completely cool, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for about 3-4 days. If you want to keep it longer, you can slice it and freeze it for up to 3 months. Just pop a frozen slice straight into the toaster!

Can I use frozen bananas?
Yes, and it’s a great way to avoid waste! Just thaw the frozen bananas completely in a bowl—they’ll release a lot of liquid, and that’s fine. Use the entire contents of the bowl, liquid and all, as your mashed banana component. The liquid adds extra moisture.

My bread is browning too quickly on top. What should I do?
This can happen if your oven runs hot. If you notice the top getting dark brown before the center is cooked, simply tent a piece of aluminum foil loosely over the top of the loaf pan for the remaining baking time. This will shield it from direct heat and prevent burning while the inside finishes baking.

Can I add chocolate chips to this recipe?
Oh, definitely! Chocolate and pumpkin are a wonderful pair. Fold in ¾ cup of semi-sweet or dark chocolate chips along with the walnuts. I’d recommend reducing the walnuts to ½ cup if you do this, so the add-ins don’t overwhelm the batter. It becomes a real treat.

Pumpkin Banana Bread With Walnuts

Cost Level $

Category Healthy Holiday Desserts

Difficulty Medium

Cuisine American, dessert

Servings 10

Total Time 90 minutes

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Make the best moist Pumpkin Banana Bread with Walnuts! This easy recipe combines ripe bananas, pumpkin, and warm spices. Bake this cozy treat today!

Ingredients

For the Wet Ingredients:

3 very ripe medium bananas (about 1 ½ cups mashed)
1 cup pure pumpkin puree (not pumpkin pie filling)
2 large eggs (at room temperature)
½ cup melted coconut oil (or neutral oil like avocado or canola)
¾ cup coconut sugar or light brown sugar (packed)
1 tsp pure vanilla extract

For the Dry Ingredients:

2 cups whole wheat pastry flour or all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1 cup chopped walnuts (plus 2 tbsp for topping)

Instructions

01
Start by preheating your oven to 350°F (175°C). While it's heating, spread your cup of chopped walnuts on a small, dry baking sheet. Toast them for 5-7 minutes, until they're fragrant and just starting to turn a shade darker. Keep a close eye on them—nuts burn in a flash! Set them aside to cool. Then, line your 9x5 inch loaf pan with parchment paper, letting it overhang on the two long sides for easy removal later.
02
In a large mixing bowl, peel your very ripe bananas and mash them well with a fork until mostly smooth—a few small lumps are totally fine. To the bananas, add the pumpkin puree, room-temperature eggs, melted (and slightly cooled) coconut oil, coconut sugar, and vanilla extract. Whisk everything together until it's beautifully combined and smooth. You'll notice the mixture is a lovely orange-brown color and smells fantastic already.
03
In a separate, medium-sized bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. This ensures the leavening agents and spices are evenly distributed throughout the flour, which prevents you from getting a bitter bite of baking soda in one slice. It’s a simple step for a perfect, consistent crumb.
04
Now, pour the dry ingredient mixture into the wet ingredients. Use a spatula to gently fold them together. The trick is to stop mixing the very moment you no longer see streaks of flour. A few small lumps are okay! Overmixing is the enemy of a tender, soft bread—it develops the gluten and makes it tough. Now, fold in the toasted (and cooled!) walnuts until they're just distributed.
05
Pour the batter into your prepared loaf pan and smooth the top with your spatula. Sprinkle the remaining 2 tablespoons of walnuts over the top for a pretty, crunchy finish. Bake for 60 to 70 minutes. You'll know it's done when the top is deeply golden, firm to a gentle touch, and a toothpick or skewer inserted right into the center of the loaf comes out clean or with just a few moist crumbs attached.
06
Let the bread cool in the pan on a wire rack for at least 20 minutes. Then, using the parchment paper overhang, carefully lift the entire loaf out of the pan and place it directly on the rack to cool completely. This prevents the bottom from getting soggy from trapped steam. I promise, waiting for it to cool fully makes for cleaner slices and a better texture.