Our pumpkin bread with bananas and Greek yogurt brings two of our favorite fall treats together in one loaf. We love the warm spices and flavor of pumpkin bread, along with the natural sweetness of banana bread, so we wanted to combine the best of both in one recipe.

To give this quick bread a nutritional boost, we added Greek yogurt and protein powder while replacing half of the all-purpose flour with whole wheat flour. The result is a pumpkin banana bread with more protein and fiber than a traditional version.

Nutrition (Per Serving – Recipe Makes 10 Servings)

Calories	Carbs	Fat	Protein
220 kcal	33 g	5 g	11 g

Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.

Vertical close-up stack of sliced pumpkin banana bread on a dark gray plate, garnished with small decorative pumpkins in the background.

Why Choose This Pumpkin Banana Bread?

Moist & Soft

Mashed bananas, pumpkin puree, and Greek yogurt help keep the crumb moist and tender. Together, they give the bread a soft texture without relying on excess fat.

Extra Protein

Each slice provides around 11 grams of protein from Greek yogurt, eggs, and protein powder. This makes it an easy way to add more protein to your breakfast or afternoon snack.

One-Bowl Pumpkin Banana Bread

You don’t need a separate bowl for the dry ingredients. Simply add them to the wet ingredients and stir until just combined, which means less washing up.

Ingredients for Pumpkin Banana Bread

Labeled ingredient overview on a clean background showing everything needed to make pumpkin bread with bananas and Greek yogurt, including flour, protein powder, pumpkin puree, bananas, and spices.

Here you can see the ingredients for this pumpkin bread with bananas. See the recipe card below for the full list of ingredients with all quantities.

Ingredients Explained

Pumpkin Puree: gives this quick bread its pumpkin flavor and classic fall taste. Make sure to use pure pumpkin puree, not sweetened pumpkin pie filling.
Ripe Bananas: add natural sweetness, banana flavor, and moisture. The riper the bananas, the better.
Plain Nonfat Greek Yogurt: adds protein and moisture. We use Greek yogurt with 0.2% fat for this recipe.
Eggs: provide structure, help hold the loaf together, and add protein.
Coconut Sugar: adds a little extra sweetness that complements the banana and pumpkin flavors. It’s one of our favorite alternatives to refined sugar.
Coconut Oil: adds some fat and helps keep the bread soft.
Vanilla Paste: brings out the sweet flavors and adds a hint of vanilla.
Whole Wheat Flour: adds fiber and helps keeps you satisfied for longer.
All-Purpose Flour: balances out the whole wheat flour for a milder flavor and softer texture.
Vanilla Whey Protein Powder: boosts the protein content.
Pumpkin Pie Spice & Cinnamon: are our go-to spices for cozy fall desserts, adding warmth and classic autumn flavor.

Variations & Substitutions

You can easily customize this pumpkin banana bread recipe to match your own taste.

No Pumpkin Pie Spice: if you don’t have pumpkin pie spice, use 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/8 tsp ground cloves. Or simply replace it with 2 tsp of ground cinnamon.
No Protein Powder: you can leave it out and replace it with a little more all-purpose flour.
Flour: you can also make this pumpkin banana bread with only all-purpose flour for a milder, more classic flavor, or use only whole wheat flour for more fiber. Either way, the texture will change slightly.
No Coconut Sugar: you can replace it with 1/4 cup brown sugar.
Mix-Ins & Toppings: you can add chocolate chips, chopped pecans, walnuts, or pumpkin seeds.

Any changes to the ingredients may affect the macronutrient values. If you modify the recipe, the nutritional values should be recalculated accordingly.

How to Make Pumpkin Bread with Bananas

Two-panel recipe step photo showing wet ingredients like pumpkin puree, coconut sugar, eggs, and Greek yogurt in a glass bowl, and whisking them together into a smooth batter.

Images 1–2: Mix the Wet Ingredients

Mash the bananas with a fork in a large mixing bowl. Add the pumpkin puree, Greek yogurt, eggs, coconut sugar, melted coconut oil, and vanilla paste. Whisk everything together until well combined.

Two-panel recipe step photo showing dry ingredients like flour and protein powder added to the wet mixture, and stirring them together into a thick pumpkin banana bread batter.

Images 3–4: Add the Dry Ingredients

Add both flours, whey protein powder, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt directly to the same bowl. Mix just until everything is combined. We avoid overmixing to help keep the bread soft and tender.

Two-panel recipe step photo showing the pumpkin banana bread batter smoothed out in a parchment-lined loaf pan, and the freshly baked golden-brown loaf straight out of the oven.

Images 5–6: Fill the Loaf Pan & Bake

Pour the batter into the prepared pan and spread it evenly. Bake for 55–65 minutes in a preheated oven. If the top starts browning too quickly, loosely cover it with aluminum foil after 35–40 minutes. Test the center with a wooden skewer before removing it from the oven.

Two-panel recipe photo showing the baked loaf cooling on a wire rack next to fresh bananas, and the sliced pumpkin banana bread.

Images 7–8: Cool Before Slicing

Let the pumpkin bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the loaf set and makes it easier to cut clean slices.

JuicyMacros Recipe Tip

Check for Doneness, Not Just Color: the top can look done while the center still needs more time to bake. To check, insert a wooden skewer into the center. A few moist crumbs are fine, but there shouldn’t be any wet batter.

How to Store

Room Temperature: let the bread cool completely, then wrap it tightly or store it in an airtight container for 1–2 days. Since this pumpkin banana bread has a moist texture, we recommend refrigerating it if you plan to keep it longer.
Fridge: store the bread in an airtight container in the refrigerator for up to 5 days.
Freezer: for easy portioning, slice the bread before freezing and wrap the slices well. Store in the freezer for up to 3 months.
Reheating: warm a slice briefly in the microwave or pop it in the toaster. We recommend this especially when the pumpkin banana bread is no longer quite as fresh, as it helps bring back some of that soft texture.

How to Serve

Enjoy It Your Way: we enjoy this pumpkin banana bread warm, at room temperature, or even straight from the fridge.
Add Your Favorite Toppings: spread a little butter or peanut butter on a slice, drizzle it with honey, or add any of your favorite toppings for an easy breakfast.
Pair It with Greek Yogurt: serve a slice with extra Greek yogurt for a more protein-rich breakfast or snack.

Slices of pumpkin banana bread served on dark gray plates, with one slice spread with a melting pat of butter, next to a cup of coffee.

More Sweet Fall Breakfast Recipes

If you’re looking for more cozy fall breakfast ideas or sweet recipes with extra protein, here are a few of our favorites to try next:

If this recipe was a hit for you, consider leaving a star rating and letting us know your experience in the comments below. 🙂

Recipe: Pumpkin Bread with Bananas & Greek Yogurt

Pumpkin Bread with Bananas & Greek Yogurt

Recipe by JuicyMacros – juicymacros.com

0.0 from 0 votes

Course: Breakfast, DessertCuisine: American

Servings

–

servings

Prep Time

minutes

Cook Time

hour

Calories*

220

kcal

Carbohydrates*

Fat*

Protein*

This pumpkin bread with bananas and Greek yogurt is soft, moist, and lightly sweet, with around 11 grams of protein per slice. Made in just one bowl with a mix of whole wheat and all-purpose flour, it’s an easy fall favorite for breakfast, snacking, or dessert.

Cook Mode

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Ingredients

Wet Ingredients
2 Medium Ripe Bananas, mashed (Note 1)
1 cup Pumpkin Puree
1 cup Plain Greek Yogurt (0.2% fat)
3 Large Eggs
1/3 cup Coconut Sugar
2 Tbsp Coconut Oil, melted
1 tsp Vanilla Paste
Dry Ingredients
1 cup Whole Wheat Flour
1 cup All-Purpose Flour
1 1/2 scoop Vanilla Whey Protein Powder
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Pumpkin Pie Spice (Note 2)
1/2 tsp Ground Cinnamon
1/4 tsp Salt

Directions

Prepare the Oven & Pan
Preheat the oven to 350°F (175°C) using conventional (top and bottom) heat. Line a loaf pan with parchment paper. (Note 3)
Mix the Wet Ingredients
Mash the bananas with a fork in a large mixing bowl. Add the pumpkin puree, Greek yogurt, eggs, coconut sugar, melted coconut oil, and vanilla paste. Whisk until well combined.
Add the Dry Ingredients
Add the whole wheat flour, all-purpose flour, whey protein powder, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt directly to the wet ingredients. Mix until just combined, being careful not to overmix.
Fill the Loaf Pan & Bake
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top starts browning too quickly, loosely cover the loaf with aluminum foil after 35–40 minutes.
Cool Before Slicing
Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

1. Banana Size
Use medium bananas, about 7–8 inches long and 120 g each (peeled).
2. Pumpkin Pie Spice Substitute
If you don’t have pumpkin pie spice, use 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/8 tsp ground cloves. For a simpler option, use 2 tsp of ground cinnamon instead.
3. Loaf Pan Size
We used a 10 × 3.5-inch (26 × 9 cm) loaf pan, but a standard 9 × 5-inch loaf pan works too. The loaf may turn out slightly wider and shorter.
4. Meal Prep & Storage
– Fridge: Up to 5 days in an airtight container
– Freezer: Freeze individually for up to 3 months.
*Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.

Nutrition (auto. calculated, use for approximation only)

Serving Size: 118 g
Calories: 220kcal
Fat: 5g
Saturated Fat: 3g
Sodium: 332mg
Carbohydrates: 33g
Net Carbs: 30g
Fiber: 3g
Sugar: 10g
Sugar Alcohols: 0g
Protein: 11g

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Recipe FAQs

Can I make this pumpkin banana bread into muffins?

Yes! You can bake this pumpkin banana bread batter in muffin liners instead of a loaf pan. The baking time will be shorter, so start checking the muffins early with a wooden skewer. They’re ready when it comes out without wet batter.

Why is my pumpkin banana bread soggy?

If your pumpkin banana bread turns out soggy in the middle, it may need more time in the oven. Extra-moist pumpkin puree or larger bananas than we used can also add too much moisture. Make sure the bread has cooled completely before slicing, as the center needs time to set. To check for doneness, insert a toothpick or wooden skewer into the center. A few moist crumbs are fine, but there shouldn’t be any wet batter.

Can I make this pumpkin banana bread without pumpkin pie spice?

Yes! The easiest swap is using an equal amount of ground cinnamon. If you still want that classic autumn warmth, you can easily mix your own blend using kitchen staples like cinnamon, nutmeg, ginger, and cloves (we’ve listed the exact ratios in the “Variations” section above).