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My Daughter Recognized This Pumpkin Banana Bread At A Coffee Shop
Ingredients & Substitutions
How To Make Pumpkin Banana Bread
Maya’s Recipe Tips
Pumpkin Banana Bread Recipe card
More Pumpkin Recipes
Recipe Reviews

My Daughter Recognized This Pumpkin Banana Bread At A Coffee Shop

I first tested this pumpkin banana bread a few months ago, long before pumpkin season, to be ready for it in time. Four rounds, actually, adjusting the oil, flours, spices, and sweetener.

I had almost forgotten about it until my daughter ordered pumpkin bread at a cafe this week, and after trying it, immediately asked, “Mama, didn’t you make this exact bread 2 months ago?” Yes, girl, you could say I did. And here’s what makes my version as good as your favorite coffee shop… with a couple extra benefits:

Super soft, moist texture – This pumpkin banana bread is even more moist than my regular pumpkin bread or banana bread. I wanted slices you can pick up without giving up that soft, tender middle, and that’s exactly what you get.
Banana, pumpkin spice, and chocolate – This loaf has all three flavors, with little melty pockets of chocolate all over. A slice works just as well for dessert as it does with your morning coffee.
No butter or regular flour – I use a combo of einkorn (an ancient wheat), almond flour, and avocado oil together instead. This gives my pumpkin banana bread a tender, nutty crumb with just enough structure, but it’s also lighter and more nutrient-dense than most. If you enjoyed my apple bread recently, you’ll recognize this flour combo!
Super easy prep – I mash, whisk, and stir this batter by hand, no mixer needed. It only takes about 15 minutes to get it in the oven.
Naturally sweetened – A ripe banana provides a lot of the sweetness, plus I add Besti Brown for a brown sugar flavor without any actual refined sugar.

I think your coffee needs a slice of this pumpkin banana bread this fall. Make it with me!

Soft, moist pumpkin banana bread sliced on a cutting board.

Ingredients & Substitutions

Here I explain the best ingredients for my pumpkin banana bread recipe, what each one does, and substitution options. For measurements, see the recipe card.

Pumpkin Puree – Grab plain pumpkin puree like this, not pumpkin pie filling, which already contains sweetener and spices. I do recommend canned for a consistent texture — while I love fresh roasted pumpkin for something versatile like pumpkin chili, it can be unpredictable in baking and too watery.
Banana – For the best flavor and easy mashing, I always wait for my bananas to look extra ripe before using them in this pumpkin banana bread. Think plenty of brown spots! You’ll need 1-2 bananas depending on size, so measure after mashing instead of going by the number.
Einkorn & Almond Flours – These play different roles: the einkorn provides structure, while the almond flour adds richness, tenderness, and a little nutrition.
- Einkorn Flour – Comes from an ancient grain. Note it’s not gluten-free, but I can tolerate it better than modern wheat. You can use regular all-purpose flour or whole wheat flour in its place if that fits your needs. A gluten-free flour blend might also work, but please let me know how it goes if you try it.
- Wholesome Yum Blanched Almond Flour – I created this one because many brands were too coarse and made my baked goods gritty, so I highly recommend it for a smooth crumb. I wouldn’t substitute it with a different type of flour, because it does so many things in this pumpkin banana bread recipe: flavor, structure, bulk, moisture, and more.
Besti Brown Monk Fruit Allulose Blend – Yes, it adds brown sugar flavor without refined sugar, but just as important, it helps lock in moisture. That’s the biggest reason I love it so much in this recipe!
Pumpkin Pie Spice – You can use store-bought or my homemade pumpkin pie spice.
Avocado Oil – For flavor and moisture. I originally tested 1/4 cup of oil, and you can do that to lighten things up a bit, but I found that 1/3 cup gave me a moister texture. Any neutral oil is fine here.
Eggs – They help bind this moist batter, give the loaf structure, and act as a light leavener. You may be able to use flax eggs, but the bread will be more dense and less sturdy.
Chocolate Chips – I used these sugar-free chocolate chips, but any kind you love will work. If you’re not feeling this add-in, it’s totally fine to skip it or choose nuts (pecans are great here!) instead.
Baking Powder, Vanilla Extract, & Sea Salt – For lift and flavor balance.

Labeled recipe ingredients: banana, einkorn flour, almond flour, pumpkin puree, eggs, chocolate chips, avocado oil, Besti Brown Monk Fruit Allulose Blend, vanilla extract, pumpkin pie spice, baking powder, and sea salt.

How To Make Pumpkin Banana Bread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Mash the banana and Besti Brown. I recommend doing this in a large mixing bowl upfront, because you’ll need space for more ingredients later. A regular fork is fine, but if you have an extra large fork or even a potato masher, it goes a little faster.
Whisk the wet ingredients. Add the pumpkin puree, avocado oil, eggs, and vanilla. Whisk until the eggs are fully blended into the pumpkin mixture.

Mashed banana and Besti Brown Monk Fruit Allulose Blend.

Combine the dry ingredients. In a second large bowl, whisk together the einkorn flour, almond flour, baking powder, pumpkin pie spice, and sea salt.
Mix the batter. Make a well in the middle of the dry mix, add the wet mixture, and stir just until combined. The batter should be thick and scoopable.
Fold in the chocolate chips. I like to save more for the top, too.

Transfer to a loaf pan. Scoop the batter into a loaf pan (I use this one on the smaller side) lined with parchment paper. If you’re doing the extra chocolate chips on top thing, sprinkle them on now and press gently.
Bake and cool. Bake until golden. Cover loosely with foil and continue baking until the center is done. Let the pumpkin banana bread cool in the pan, then finish cooling completely on a wire rack before slicing.

Batter in a parchment lined bread loaf pan.

Pumpkin banana bread recipe finished in a loaf pan.

Slicing pumpkin banana bread after cooling.

Maya’s Recipe Tips

Jelly roll parchment paper sheets are the perfect size for lining the pan. I use this loaf pan and these parchment sheets. If you lay the sheet opposite the direction of your pan, it fits perfectly with the short sides of the paper hanging over the long edges of the pan.
Mash your banana well. If you leave large chunks, they can leave wet pockets in the bread.
Resist the urge to thin the batter. It’s quite thick (although not as thick as my apple bread, for reference) and that’s normal. If you add more liquid, the center can turn out gummy or wet and won’t set properly.
Measure the flours lightly. I recommend spooning them into your measuring cups and leveling the tops rather than packing them down. Extra flour can make this already-thick batter too dry.
Expect a dark top. Even with the foil, my loaf gets quite dark on top, but don’t worry, it doesn’t taste burnt.
Check the center in two ways. I look for a toothpick that comes out clean or with moist crumbs, plus a center temperature of 200-205 degrees F on an instant-read thermometer. If your toothpick hits melted chocolate, try another spot nearby so you can check the actual crumb.
Give the crumb time to set. Cutting before the loaf is fully cooled can make it seem gummy or cause it to break apart. Cooling on a rack also lets steam escape instead of collecting underneath. I do like to reheat slices to enjoy them warm!
Make pumpkin banana bread muffins instead: Just scoop the batter into a muffin tin lined with parchment liners. The baking time will be much shorter, around 25 minutes.