Classic Banana Pumpkin Bread with Sour Cream

Banana pumpkin bread is the kind of warm, spiced comfort that bridges two beloved baking worlds—sweet ripe bananas and rich autumn pumpkin. When you fold in a dollop of sour cream, the result is an incredibly moist loaf with just the right balance of sweetness and spice. This recipe was born out of necessity (and a kitchen counter full of overripe bananas), but it quickly became a family favorite. The texture? Soft and tender. The flavor? Deep, cozy, and nostalgic. Whether you’re slicing it for a cozy breakfast or a mid-afternoon snack, banana pumpkin bread will make your home smell like a bakery and taste like fall in every bite.

Why You’ll Love This Banana Pumpkin Bread

There’s a lot to love about this banana pumpkin bread—and once you try it, you’ll understand why it earns a regular spot in the baking rotation:

• Cozy Fall Flavors: The blend of mashed banana and spiced pumpkin creates a flavor that’s rich, warm, and perfect for chilly mornings.
• Incredibly Moist Texture: Thanks to sour cream and ripe bananas, every bite stays soft and tender for days.
• Easy, No-Fuss Ingredients: You probably have most of what you need in your pantry already.
• Perfect for Overripe Bananas: Those brown bananas? Don’t toss them—they’re gold for this recipe.
• Freezer-Friendly: Make a double batch, slice it up, and freeze for quick breakfasts or snacks.
• Crowd Favorite: Whether it’s for a brunch, a bake sale, or just your coffee break, this loaf always disappears fast.

This bread isn’t just seasonal—it’s crave-worthy, any time of year.

Ingredients

Here’s everything you’ll need to whip up this moist and flavorful banana pumpkin bread:

• 1⅔ cups all-purpose flour
• 1 tablespoon cornstarch (for a tender crumb)
• 2½ teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 2 large eggs, at room temperature
• ¾ cup white sugar
• ¼ cup packed dark brown sugar
• ½ cup vegetable oil (or substitute with melted butter or applesauce)
• 1 cup canned pumpkin purée
• 1 cup mashed ripe banana (about 2 medium bananas)
• ¼ cup whole milk
• ¼ cup sour cream (optional, but highly recommended for moisture)
• 1 teaspoon vanilla extract

Optional Toppings or Add-ins:

• ½ cup chopped walnuts or pecans
• Handful of mini chocolate chips
• Sprinkle of turbinado sugar for a crunchy top

Instructions

Follow these simple steps to bake the perfect loaf of banana pumpkin bread:

1. Prep the Oven and Pan

• Preheat your oven to 350°F (176°C).
• Lightly grease a 9×5-inch loaf pan with oil or cooking spray.
• For easy removal, line the pan with parchment paper, letting it hang over the sides.

2. Mix the Dry Ingredients

• In a large bowl, whisk together:
  • 1⅔ cups flour
  • 1 tbsp cornstarch
  • 2½ tsp pumpkin pie spice
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp kosher salt

3. Mix the Wet Ingredients

• In a medium bowl, whisk:
  • 2 eggs
  • ¾ cup white sugar
  • ¼ cup brown sugar
• Slowly whisk in:
  • ½ cup oil
  • 1 cup pumpkin purée
  • 1 cup mashed banana
  • ¼ cup milk
  • ¼ cup sour cream (if using)
  • 1 tsp vanilla extract

4. Combine Wet and Dry

• Pour the wet mixture into the dry ingredients.
• Gently fold with a spatula just until combined.
• Do not overmix—a few small lumps are perfectly fine.

5. Bake the Bread

• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• If the top is browning too quickly, loosely tent with foil after 45 minutes.

6. Cool and Serve

• Let the bread cool in the pan for 10 minutes.
• Carefully remove it and place on a wire rack to cool completely before slicing.
• For best texture, wait until fully cooled before serving.

Recipe Details

Here’s a quick snapshot of what to expect when baking this banana pumpkin bread:

• Prep Time: 25–30 minutes
• Cook Time: 50–60 minutes
• Total Time: About 1 hour 20 minutes
• Servings: 4 generous slices (or 8 smaller ones)
• Difficulty: Easy to moderate
• Estimated Cost: $6–$8 for the whole loaf, depending on pantry staples

Nutrition Facts (Estimated Per Serving)

Note: Values are based on 4 large servings and may vary based on exact ingredients used.

• Calories: 475–500 kcal
• Protein: 6–8 g
• Fat: 15–18 g
• Carbohydrates: 80–85 g
• Sugar: 30–35 g
• Fiber: 3–4 g

This recipe strikes a nice balance between indulgent and nourishing—especially when enjoyed in moderation with your morning coffee.

Tips & Variations

Whether you’re a seasoned baker or just getting started, these tips will help you nail this banana pumpkin bread every time—and even mix things up when you want a twist:

✅ Baking Tips

• Use overripe bananas: The spottier, the better. They’re sweeter and mash more easily.
• Don’t overmix the batter: Stir just until no dry flour remains. Overmixing leads to a dense loaf.
• Room-temperature ingredients: Let eggs, milk, and sour cream sit out before mixing—this helps everything blend smoothly.
• Toothpick test is a must: The loaf may look done on the outside but still be raw in the center. Check for moist crumbs, not wet batter.

🔁 Simple Swaps

• No sour cream? Use plain Greek yogurt, buttermilk, or softened cream cheese.
• Out of pumpkin pie spice? Combine:
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves
• Healthier option? Substitute applesauce for half the oil, or use whole wheat flour for added fiber.

🍫 Fun Add-Ins

• Chocolate chips for a dessert-like loaf
• Chopped nuts (walnuts or pecans) for crunch
• Dried cranberries for a tart contrast
• Streusel topping for a bakery-style finish

FAQs

Can I make banana pumpkin bread without sour cream?

Absolutely! While sour cream adds richness and moisture, you can substitute it with Greek yogurt, buttermilk, or skip it altogether. The bananas already help keep the bread moist.

Can I turn this into muffins?

Yes! Simply divide the batter into a lined muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. This recipe makes about 12 standard muffins.

How ripe should the bananas be?

Very ripe! Look for bananas with dark brown spots or even black skins. The riper they are, the sweeter and more flavorful your bread will be.

Can I freeze banana pumpkin bread?

Definitely. Wrap individual slices or the entire loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave slices for 20 seconds.

Why did my bread turn out dense or gummy?

This usually happens when the batter is overmixed or the bananas weren’t ripe enough. Be gentle when combining wet and dry ingredients, and always use overripe bananas for the best texture.

Conclusion

Banana pumpkin bread is a delightful twist on two classic favorites. With its rich, spiced flavor, soft crumb, and incredibly moist texture (thanks, sour cream!), this loaf is perfect for cozy mornings, holiday brunches, or just using up those spotty bananas on your counter. Whether you’re baking for yourself, your family, or as a thoughtful gift, this quick bread is guaranteed to impress—and disappear fast. Don’t forget to double the batch and freeze one for later. Trust me, you’ll be glad you did.