Finding the perfect fall baking recipe that combines two classic flavors can feel impossible, especially when you want something that’s not too sweet but still feels like a treat. After all, most pumpkin recipes end up tasting like pure sugar, and banana bread can get boring when you’ve made it a hundred times before.
Luckily, this pumpkin banana bread with cream cheese frosting hits the sweet spot: it’s moist and flavorful without being overwhelming, uses up those overripe bananas sitting on your counter, and the cream cheese frosting adds just the right amount of richness to make it feel special.
Why You’ll Love This Pumpkin Banana Bread
- Healthier twist on classic bread – Made with whole wheat flour, Greek yogurt, and natural sweeteners, this bread lets you enjoy a sweet treat without all the guilt.
- Perfect fall flavors – The combination of pumpkin and banana creates a moist, flavorful bread that’s packed with warm spices like cinnamon, nutmeg, and ginger.
- Great way to use ripe bananas – Those overripe bananas sitting on your counter finally have a purpose, and they add natural sweetness and moisture to every bite.
- Lightened-up cream cheese frosting – The frosting uses Greek yogurt and maple syrup instead of tons of powdered sugar, so you get all the creamy goodness with less sugar.
- Make-ahead friendly – This bread actually tastes better the next day as the flavors meld together, making it perfect for meal prep or bringing to gatherings.
What Kind of Pumpkin Should I Use?
For this recipe, you’ll want to use canned pumpkin puree rather than fresh pumpkin, as it gives you the most consistent results and saves you tons of time. Make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works great, but any pure pumpkin puree will do the trick. If you do decide to use fresh pumpkin, roast it until tender, then puree it until completely smooth – just know that fresh pumpkin can have more water content, so your bread might need a few extra minutes in the oven.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:
- Pumpkin puree: If you’re out of pumpkin puree, you can use the same amount of sweet potato puree, butternut squash puree, or even applesauce for a milder flavor.
- White whole-wheat flour: Regular all-purpose flour works perfectly fine here. You can also use regular whole wheat flour, but the bread will be a bit denser.
- Greek yogurt: Sour cream, applesauce, or mashed banana can replace the Greek yogurt in both the bread and frosting. If using in the frosting, start with less and add to taste.
- Coconut oil: As mentioned in the recipe, melted butter works great. You can also use vegetable oil or melted margarine.
- Spices: Don’t have all the spices? You can use 2 teaspoons of pumpkin pie spice instead of the individual spices, or just stick with cinnamon and nutmeg.
- Pecans: Walnuts, chopped almonds, or mini chocolate chips all work well. You can also leave out the nuts entirely if you prefer.
- Cream cheese frosting: Skip the frosting altogether and dust with powdered sugar, or make a simple glaze with powdered sugar and milk.
Watch Out for These Mistakes While Baking
The biggest mistake when making pumpkin banana bread is overmixing the batter once you add the flour, which can lead to a dense, tough loaf instead of the tender crumb you’re after – mix just until the flour disappears and no more. Make sure your bananas are truly ripe with brown spots, as underripe bananas won’t provide enough sweetness or moisture, and always use pure pumpkin puree, not pumpkin pie filling which contains added spices that will throw off your flavor balance. Since this bread is packed with moisture from both the banana and pumpkin, it’s easy to underbake, so test with a toothpick in the center and look for just a few moist crumbs rather than wet batter. For the cream cheese frosting, let the bread cool completely before frosting or it will melt right off, and store any leftovers in the refrigerator since the frosting contains dairy.
What to Serve With Pumpkin Banana Bread?
This spiced bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or chai tea – the warm spices really complement those cozy fall flavors. I love serving thick slices alongside scrambled eggs and crispy bacon for a hearty weekend brunch, or you can keep it simple with just a pat of butter melting into the warm bread. The cream cheese frosting makes it feel like dessert, so it’s also great as an after-dinner treat with a glass of cold milk. For something a little fancier, try pairing it with vanilla Greek yogurt and a drizzle of honey, or serve it alongside fresh apple slices for a nice contrast to all those rich autumn spices.
Storage Instructions
Store: This pumpkin banana bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If you’ve added the cream cheese frosting, keep it in the fridge for up to 5 days – just let it come to room temperature before serving for the best flavor.
Freeze: You can freeze this bread for up to 3 months! Wrap individual slices in plastic wrap and then place them in a freezer bag, or freeze the whole loaf wrapped well. I like to freeze it without the frosting and add that fresh when I’m ready to serve.
Thaw: Frozen slices thaw quickly at room temperature in about 30 minutes, or you can pop them in the microwave for 20-30 seconds. For a whole loaf, let it thaw overnight on the counter. The bread actually gets even more flavorful after a day or two!
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 60-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1750
- Protein: 30-36 g
- Fat: 60-70 g
- Carbohydrates: 230-250 g
Ingredients
For the loaf:
- 1 cup ripe mashed bananas (about 2 large)
- 1 cup canned pumpkin puree
- 1/4 cup melted coconut oil (or melted butter)
- 2 large eggs at room temp
- 2 tbsp plain greek yogurt (any fat percentage)
- 1/2 cup packed brown sugar (or coconut or cane sugar)
- 1 tsp vanilla extract
- 1 1/2 cups white whole wheat flour (or whole wheat pastry flour)
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/2 tsp salt
- 1/3 cup chopped pecans (plus extra for topping; swap walnuts or chocolate chips if preferred)
For the frosting:
- 1/3 cup reduced-fat cream cheese (neufchatel)
- 1/3 cup plain greek yogurt
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Step 1: Prepare the Oven and Loaf Pan
- 1/4 cup melted coconut oil (or melted butter)
Preheat your oven to 350°F (175°C).
Grease an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray or melt a little coconut oil and use it to grease the pan.
This helps ensure the bread doesn’t stick and comes out easily after baking.
Step 2: Mix the Wet Ingredients
- 1 cup ripe mashed bananas (about 2 large)
- 1 cup canned pumpkin puree
- 1/4 cup melted coconut oil (or melted butter)
- 2 large eggs at room temp
- 2 tbsp plain Greek yogurt (any fat percentage)
- 1/2 cup packed brown sugar (or coconut or cane sugar)
- 1 tsp vanilla extract
In a large bowl, combine the mashed bananas, canned pumpkin puree, melted coconut oil (save a little if you used it on the pan), eggs at room temperature, 2 tablespoons plain Greek yogurt, packed brown sugar, and 1 teaspoon vanilla extract.
Whisk the ingredients together until smooth and fully incorporated.
Step 3: Combine Dry Ingredients and Fold in Pecans
- 1 1/2 cups white whole wheat flour (or whole wheat pastry flour)
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/2 tsp salt
- 1/3 cup chopped pecans (plus extra for topping; swap walnuts or chocolate chips if preferred)
Add the white whole wheat flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, allspice, and salt to the wet mixture.
Stir gently until just combined, being careful not to overmix, which can make the bread dense.
Once combined, gently fold in the chopped pecans.
I like to reserve a few pecans to sprinkle on top for a nice crunch and visual appeal.
Step 4: Bake the Pumpkin Banana Bread
Pour the batter into the prepared loaf pan, spreading it evenly.
If desired, sprinkle extra chopped pecans on top.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely before adding the frosting.
Step 5: Prepare the Maple Cream Cheese Frosting
- 1/3 cup reduced-fat cream cheese (neufchatel)
- 1/3 cup plain Greek yogurt
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
While the bread cools, prepare the frosting.
In a medium bowl, beat together the reduced-fat cream cheese (neufchatel), 1/3 cup plain Greek yogurt, pure maple syrup, 1/2 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon.
Use an electric hand mixer on medium speed until the mixture is smooth and well combined.
For a little extra tang, I sometimes add a tiny splash more yogurt or lemon juice.
Step 6: Assemble and Serve
- Maple cream cheese frosting from Step 5
- Pumpkin banana bread from Step 4
- Extra pecans (from Step 3)
Once the pumpkin banana bread has completely cooled, spread the prepared maple cream cheese frosting evenly over the top.
Slice and enjoy!
Top with reserved pecans, if desired.
Simple Pumpkin Banana Bread with Cream Cheese Frosting
Ingredients
For the loaf:
- 1 cup ripe mashed bananas (about 2 large)
- 1 cup canned pumpkin puree
- 1/4 cup melted coconut oil (or melted butter)
- 2 large eggs at room temp
- 2 tbsp plain Greek yogurt (any fat percentage)
- 1/2 cup packed brown sugar (or coconut or cane sugar)
- 1 tsp vanilla extract
- 1 1/2 cups white whole wheat flour (or whole wheat pastry flour)
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/2 tsp salt
- 1/3 cup chopped pecans (plus extra for topping; swap walnuts or chocolate chips if preferred)
For the frosting:
- 1/3 cup reduced-fat cream cheese (neufchatel)
- 1/3 cup plain Greek yogurt
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray or melt a little coconut oil and use it to grease the pan. This helps ensure the bread doesn't stick and comes out easily after baking.
- In a large bowl, combine the mashed bananas, canned pumpkin puree, melted coconut oil (save a little if you used it on the pan), eggs at room temperature, 2 tablespoons plain Greek yogurt, packed brown sugar, and 1 teaspoon vanilla extract. Whisk the ingredients together until smooth and fully incorporated.
- Add the white whole wheat flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, allspice, and salt to the wet mixture. Stir gently until just combined, being careful not to overmix, which can make the bread dense. Once combined, gently fold in the chopped pecans. I like to reserve a few pecans to sprinkle on top for a nice crunch and visual appeal.
- Pour the batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle extra chopped pecans on top. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely before adding the frosting.
- While the bread cools, prepare the frosting. In a medium bowl, beat together the reduced-fat cream cheese (neufchatel), 1/3 cup plain Greek yogurt, pure maple syrup, 1/2 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon. Use an electric hand mixer on medium speed until the mixture is smooth and well combined. For a little extra tang, I sometimes add a tiny splash more yogurt or lemon juice.
- Once the pumpkin banana bread has completely cooled, spread the prepared maple cream cheese frosting evenly over the top. Slice and enjoy! Top with reserved pecans, if desired.
