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Best Easy Maple Pumpkin Banana Bread Recipe

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This Maple Pumpkin Banana Bread is incredibly moist, full of warm fall flavors, and easy to make. It’s the perfect loaf for hosting, potlucks, or a cozy weekend bake, and it even converts banana bread skeptics.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup pure maple syrup
  • ⅓ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the Maple Glaze (optional):
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the two long sides. Lightly grease the exposed ends with cooking spray or butter.
  2. In a large mixing bowl, mash the three ripe bananas with a fork until mostly smooth. A few small lumps are fine.
  3. To the mashed bananas, add the pumpkin puree, maple syrup, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and evenly combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently, stirring just until no streaks of flour remain (about 10 to 12 strokes). Do not overmix.
  6. Scrape the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter a few times to release air bubbles.
  7. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer it directly to the cooling rack. Cool completely before slicing (at least 1 hour).
  9. For the glaze (optional): In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. Add more milk a teaspoon at a time until you reach a drizzle-able consistency. Drizzle over the cooled loaf before serving.

Notes

Don’t overmix the batter. Use room temperature ingredients for best results. Check pumpkin puree consistency; blot if watery. Let the bread cool completely before slicing to avoid a crumbly texture. The flavors deepen after a day. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based milk in the glaze. For vegan, replace eggs with flax eggs.

Nutrition

Keywords: maple pumpkin banana bread, pumpkin banana bread, easy banana bread, fall banana bread, moist banana bread, pumpkin bread recipe

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