Classic Banana Pumpkin Bread with Sour Cream

Banana pumpkin bread is the cozy, flavorful loaf you didn’t know you needed—until now. Combining the naturally sweet richness of overripe bananas with the warm, earthy depth of pumpkin puree, this bread brings fall comfort straight to your kitchen. Whether you’re craving something moist for breakfast or a satisfying afternoon snack, this recipe delivers on flavor and texture. A dollop of sour cream makes it incredibly soft, while a hint of spice gives it that signature autumn flair. It’s easy to whip up and even easier to devour—perfect for using up ripe bananas and leftover canned pumpkin in the tastiest way possible.

Why You’ll Love This Banana Pumpkin Bread

this recipe

Ingredients

• 1 ⅔ cups all-purpose flour
• 1 tablespoon cornstarch (or use 1 extra tablespoon of flour if unavailable)
• 2 ½ teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 2 large eggs, room temperature
• ¾ cup white sugar
• ¼ cup packed dark brown sugar (light brown sugar works too)
• ½ cup vegetable oil (or melted butter/canola oil)
• 1 cup canned pumpkin puree
• 1 cup mashed ripe bananas (about 2 medium)
• ¼ cup whole milk
• ¼ cup sour cream (optional but adds extra moisture)
• 1 teaspoon vanilla extract
• Butter or oil for greasing the pan

Instructions

1. Preheat the Oven & Prep the Pan
   • Preheat your oven to 350°F (175°C).
   • Grease a 9×5-inch loaf pan with vegetable oil or cooking spray. For easy removal, line it with parchment paper.
2. Mix the Dry Ingredients
   • In a large bowl, whisk together:
     • 1 ⅔ cups flour
     • 1 tbsp cornstarch
     • 2 ½ tsp pumpkin pie spice
     • 1 tsp baking soda
     • ½ tsp baking powder
     • ½ tsp kosher salt
   • Make sure the mixture is smooth and evenly combined.
3. Combine the Wet Ingredients
   • In a separate bowl, whisk until smooth:
     • 2 eggs
     • ¾ cup white sugar
     • ¼ cup brown sugar
   • Add and mix in:
     • ½ cup oil
     • 1 cup pumpkin puree
     • 1 cup mashed bananas
     • ¼ cup milk
     • ¼ cup sour cream (if using)
     • 1 tsp vanilla extract
4. Bring It All Together
   • Gently fold the wet ingredients into the dry ingredients using a spatula.
   • Mix just until combined—do not overmix! A few streaks of flour are okay.
5. Bake the Bread
   • Pour the batter into the prepared loaf pan.
   • Smooth the top with a spatula.
   • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
   • Tent with foil around the 45-minute mark if browning too fast.
6. Cool & Slice
   • Let the loaf cool in the pan for 10 minutes.
   • Run a knife along the edges, then carefully remove and transfer to a wire rack.
   • Cool completely before slicing for best texture.

Recipe Details & Nutrition

Recipe Details

• Prep Time: 25–30 minutes
• Cook Time: 50–60 minutes
• Total Time: ~1 hour 20 minutes
• Servings: 4 large slices or 8 smaller ones
• Difficulty Level: Easy to moderate
• Estimated Cost: ~$5–7 depending on pantry staples

Nutrition Facts (per serving, based on 4 slices)

Note: These are estimated values and can vary depending on specific ingredients.

• Calories: 475–500
• Total Fat: 14–16g
• Carbohydrates: 80–85g
• Sugar: 35–40g
• Protein: 6–8g
• Fiber: 3–4g
• Sodium: ~350mg

Tips & Variations

Tips for Success

• Use Very Ripe Bananas: Brown, spotty bananas add more natural sweetness and moisture.
• Don’t Overmix the Batter: Stir just until the flour disappears to avoid a dense, chewy loaf.
• Check Early: Start checking for doneness at the 45-minute mark. If the top is browning too quickly, tent loosely with foil.
• Room Temperature Ingredients: Let your eggs, milk, and sour cream come to room temp before mixing. This helps everything blend smoothly and improves the texture.

Easy Ingredient Swaps

• No Pumpkin Pie Spice?
  Mix your own:
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves
• No Sour Cream?
  Sub in Greek yogurt, buttermilk, or even cream cheese.
• Need It Dairy-Free?
  Use almond or oat milk, and skip the sour cream or use a dairy-free yogurt.
• Healthier Twist?
  Use applesauce in place of some oil (though it may be a bit less moist).

Banana Pumpkin Bread

This banana pumpkin bread is incredibly moist, warmly spiced, and simple to make. It’s the perfect way to use overripe bananas and leftover pumpkin puree.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 490

Ingredients Equipment Method Notes

Ingredients

  

• – 1 ⅔ cups all-purpose flour
• – 1 tbsp cornstarch
• – 2 ½ tsp pumpkin pie spice
• – 1 tsp baking soda
• – ½ tsp baking powder
• – ½ tsp kosher salt
• – 2 large eggs room temperature
• – ¾ cup white sugar
• – ¼ cup packed dark brown sugar
• – ½ cup vegetable oil
• – 1 cup canned pumpkin puree
• – 1 cup mashed ripe banana about 2 bananas
• – ¼ cup whole milk
• – ¼ cup sour cream optional
• – 1 tsp vanilla extract
• – Butter or oil for greasing pan

Equipment

• Mixing bowls
• Whisk and spatula
• 9×5-inch loaf pan
• Parchment paper (optional)
• Wire rack

Method

 

1. **Preheat oven** to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. **Whisk dry ingredients** in a large bowl: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt.
3. **Mix wet ingredients** in a medium bowl: eggs, sugars, oil, pumpkin, mashed banana, milk, sour cream, and vanilla.
4. **Combine wet and dry**: Gently fold the wet mixture into the dry until just combined. Do not overmix.
5. **Pour into pan** and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean.
6. **Cool** in pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.

Notes

– Substitute Greek yogurt or buttermilk for sour cream.
– Add chocolate chips or nuts for variety.
– Freezes beautifully in individual slices.

FAQs

Can I freeze banana pumpkin bread?
Yes! Once fully cooled, wrap individual slices in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw at room temperature or microwave for 20 seconds for a quick snack.

What if I don’t have sour cream?
No problem—this bread works great without it! Try using Greek yogurt, buttermilk, or skip it entirely. It’ll still be moist thanks to the banana and pumpkin.

Why is my bread dry?
This usually happens from overbaking or overmixing the batter. Make sure to check your loaf early and mix just until combined.

Can I add mix-ins like nuts or chocolate chips?
Absolutely! Add up to ¾ cup of chopped walnuts, pecans, or chocolate chips. Fold them in gently with the batter before pouring it into the pan.

How should I store leftovers?
Store at room temperature for up to 5 days in an airtight container. The flavor actually improves after a day or two!

Conclusion

Banana pumpkin bread is the perfect answer when you’re craving something warm, moist, and packed with seasonal flavor. Whether you’re sipping coffee on a crisp morning or need a snack that tastes like fall, this easy loaf delivers every time. It’s cozy, kid-friendly, and freezer-ready—what’s not to love? Give it a try the next time you have ripe bananas on hand, and you might never go back to plain banana bread again.