Moist, warmly spiced, and lower in sugar — this cozy loaf is everything I want in a fall bake.
Once September hits, I’m team pumpkin everything — but I still have bananas on the counter and kids who love banana bread. This recipe brings the two together in the best way. It’s soft and moist with just the right amount of sweetness, and the buttery streusel on top takes it over the edge.
I sweeten it with a mix of sugar-free maple syrup and a brown monk fruit blend to keep things on the lighter side, but you can absolutely use regular maple syrup or coconut sugar. It’s the kind of fall treat you’ll want with your morning coffee, after school, or late-night snacking. And yes — it freezes beautifully!
Key Ingredient Breakdown
Here’s what makes this banana bread extra special:
- Overripe banana – Adds natural sweetness and moisture without needing too much added sugar.
- Pumpkin purée – Fall flavor and extra softness without making it too dense.
- Avocado oil – Keeps the bread tender while staying heart-healthy (melted butter also works).
- Sugar-free maple syrup + brown sweetener – A lighter combo that still delivers that cozy, caramel-y flavor.
- Warm spices – Cinnamon and pumpkin pie spice make it smell amazing; a little nutmeg or ginger adds extra depth.
- Optional mix-ins – Mini chocolate chips for a kid-friendly twist, or chopped nuts for crunch and healthy fats.
- Streusel topping – A crumbly layer that bakes into a sweet, buttery crown on top. Don’t skip it!
Ingredients
Dry Ingredients
- 1 ¾ cups (210g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- Optional: ¼ tsp nutmeg or ground ginger
Wet Ingredients
- ¾ cup mashed overripe banana (about 2 small)
- ½ cup pumpkin purée (not pie filling)
- 2 large eggs
- ¼ cup avocado oil (or melted butter)
- ⅓ cup sugar-free maple syrup (or pure maple/coconut sugar)
- ¼ cup monk fruit or stevia brown sugar blend (or Truvia/coconut sugar)
- 1 ½ tsp vanilla extract
- 1 tbsp milk (any kind)
Optional Add-Ins (choose one)
- ½ cup chopped walnuts or pecans
- ½ cup mini chocolate chips
Streusel Topping
- ¼ cup all-purpose flour
- 2 tbsp sugar-free brown sugar (or coconut sugar)
- 2 tbsp cold butter or coconut oil
- ½ tsp cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5 loaf pan with parchment paper.
- Make the streusel topping: In a small bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork until crumbly. Refrigerate while you prep the batter.
- In a large bowl, whisk together mashed banana, pumpkin, eggs, oil, maple syrup, brown sweetener, vanilla, and milk.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and spices.
- Add dry ingredients to wet, stirring just until combined. Don’t overmix.
- Fold in optional mix-ins like nuts or chocolate chips if using.
- Pour batter into loaf pan and smooth the top.
- Sprinkle streusel topping evenly over the surface.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Storage Tips
- Store covered at room temperature for 2–3 days.
- Freeze individual slices tightly wrapped for up to 2 months.
- To reheat, microwave slices for 10–15 seconds for that fresh-from-the-oven texture.
Tips for Success
- Don’t overmix the batter — just stir until combined to avoid a dense loaf.
- Use parchment to make lifting the loaf out easier and to avoid sticking.
- If the top is browning too fast, loosely tent with foil for the last 10–15 minutes.
- Let the bread cool completely before slicing to help it set up perfectly.
FAQ
Can I make this gluten-free?
Yes — substitute a 1:1 gluten-free baking flour. Make sure it includes xanthan gum for structure.
Can I skip the streusel topping?
You can, but it really adds a delicious texture and a bakery-style finish! You could also sprinkle just cinnamon sugar if you prefer.
What if I don’t have sugar-free sweeteners?
You can use coconut sugar, light brown sugar, or regular maple syrup. Just note this will increase the overall sugar content.
Can I bake this in a different pan?
You could use an 8×8 square pan for more of a snack cake feel. Reduce the bake time slightly and check around 35–40 minutes.
🧡 Final Thoughts
This pumpkin banana bread is a cozy fall staple in my kitchen — and it’s flexible enough to make your own. Swap in your favorite sweeteners, add-ins, or toppings, and enjoy a slice (or two) with a warm drink.
If you try it, leave a comment or tag me on Instagram — I’d love to see your version!
