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Pumpkin banana bread with apples

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Pumpkin banana bread with apples, breakfast banana bread, dessert banana bread

This is my new favorite banana bread recipe. And, as you can see, it’s not just a regular banana bread. It’s a PUMPKIN banana bread stuffed with apple chunks, flavored with cinnamon and vanilla, and baked to perfection, with a gorgeous top crust!

Pumpkin banana bread with apples, breakfast banana bread, dessert banana bread

This recipe combines so many of my favorite things: bananas, pumpkin, apples, cinnamon, vanilla, and Greek yogurt. Yes, since I mentioned Greek yogurt, that means that this bread is also low-fat, with only 4 tablespoons of butter used for a whole loaf!

Pumpkin banana bread with apples, breakfast banana bread, dessert banana bread, Greek yogurt banana bread


If you bake lots of banana breads, you know that bananas and Greek yogurt work great as butter replacement. We’re keeping only 4 tablespoons of butter in the whole loaf (for texture). In place of butter, I am using mashed bananas, Greek yogurt, and pumpkin puree – all of these ingredients make this bread really moist, soft and tasty.

Pumpkin banana bread with apples, breakfast banana bread, dessert banana bread

You can add any kind of apples, as long as they are crisp (not soft or mushy). Add sweeter kind of apples (such as Gala), and you’ll get a sweeter loaf. Add tarter apples (such as Granny Smiths), and you’ll get a sweet loaf too, with a touch of pleasant tartness from baked apples.

Pumpkin banana bread with apples, breakfast banana bread, dessert banana bread, Greek yogurt banana bread

For this loaf, I actually used 2 completely different apples: one very tart Granny Smith apple and one very sweet Gala apple. Chopped up into chunks and folded into the cake batter, these sweet and tart apple chunks add unforgettable contrast of flavor! I don’t even peel the apples: after being baked in the bread for about an hour, they get very soft, including the peel, there is really no need to peel them. Plus, I think the peel holds the apple chunks together better: they don’t get so mushy.

Pumpkin banana bread with apples, breakfast banana bread, dessert banana bread

Dear friends, please try this Fall recipe: you won’t be disappointed! The pumpkin flavor is so subtle and perfect in this bread, I am convinced this could become a favorite recipe even for those who don’t like pumpkin in their desserts: try this recipe and you’ll change your mind! 🙂 And, don’t even get me started on what a great breakfast this bread makes!

Pumpkin banana bread with apples

Total Time: 60 minutes

Yield: 9×5 inch loaf pan or a 8×4 inch loaf pan (plus 3 muffin cups)

Pumpkin banana bread with apples


  • 4 tablespoons unsalted butter, very soft, room temperature
  • 1 cup regular white sugar
  • 2 eggs
  • 2 very ripe bananas, mashed
  • 1/2 cup Greek yogurt
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 cups sliced apple chunks, or about 2 medium size apples (cored), or 1 large size apple (cored)


  1. Preheat oven to 350 Fahrenheit. In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).
  2. Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
  3. Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.
  4. In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.
  5. Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking. Fold in apple chunks.
  6. Butter a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck. Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
  7. Note: I have also used a 8×4 inch loaf pan, plus 3 muffin cups with this recipe. You can also, of course, use mini loaf pans.

If you like PUMPKIN, I have a wonderful board on Pinterest for you:



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{ 61 comments… add one }
  • Shashi @ http://runninsrilankan.com October 9, 2013, 4:38 am

    This is one heck of a delicious looking banana bread! Thanks for sharing this wonderful recipe – I have all the ingredients and this is on my to do list – pinned to bake this weekend!

  • Alla October 9, 2013, 5:05 am

    Can you put squash pure instead of pumpkin? 🙂 also the Greek yogurt is it important to use the full fat yogurt or 3% and 0% also ok?
    I LOVE this, will make it today and will try not to eat it all before tomorrow’s breakfast.

    • Julia October 15, 2013, 2:04 am

      Alla, I am pretty sure you can use squash puree instead of pumpkin. It’s pretty similar. Also, it doesn’t matter flavor or texture wise what kind of yogurt to use (full fat, 3%, or 0%). Obviously, using 3% or 0% Greek yogurt will make this bread low-fat while full fat will add a bit of fat back. 🙂

  • Krista October 9, 2013, 5:28 am

    Absolutely gorgeous and moist bread. 🙂 I made banana bread this week too but with raw cacao. I’d love to try your version. 🙂

  • Noel Lizotte October 9, 2013, 7:16 am

    oh my stars! Julia, this looks and sounds amazing! I can almost smell it through the internet!! This is going onto my *Must Make* list!

    • Julia October 15, 2013, 2:04 am

      Noel, thank you! You won’t be disappointed!

  • [email protected] October 9, 2013, 7:35 am

    Pumpkin pie and banana bread are one of my favorite fall sweets – mixing them into one? Even more yummy! We made a vegan banana bread few years ago before we started this blog – it was pretty easy without the use of eggs, just use the blackest bananas as an egg replacer, but I like the idea of adding pumpkin puree & cinnamon in the banana bread recipe 🙂

    • Julia October 15, 2013, 2:06 am

      How interesting! Yes, I’ve used the most ugly, very ripe bananas, that were all black on the outside and like a puree on the inside. 🙂 I need to try to make banana bread without eggs – very curious how it will come out!

  • Barb October 9, 2013, 8:11 am

    Oh, this looks so yummy!

  • Judy @Savoring Today October 9, 2013, 8:38 am

    This is what I call a trifecta, I love all these flavors and why have to choose between them?! YUM!

  • [email protected]'s Recipes October 9, 2013, 9:58 am

    An amazing banana pumpkin loaf, Julia. So moist, perfectly dense and delicious!

  • Ari @ Ari's Menu October 9, 2013, 11:37 am

    Oh girl slice me off a piece of that bread!! It looks incredible and I love the dark, soft top!

  • [email protected] October 9, 2013, 2:18 pm

    Great way to use both pumpkin and apples, both of which are superb at this time of the year. Wonderful looking bread – I’ll bet this tastes terrific! Thanks so much.

  • Yelena October 9, 2013, 2:39 pm

    Dont you just love autumn? I adore it-) So many excellent dishes you can cook, very comforting and homy-)

    • Julia October 15, 2013, 2:06 am

      Yes, I love Fall! 🙂

  • Stacy | Wicked Good Kitchen October 9, 2013, 4:01 pm

    Awesome Fall loaf, Julia! All of my favorites are here…in one moist, tasty and bountiful loaf. Love all the apple chunks. Mmmm. And, as always….gorgeous photography! Thanks for sharing, girl. Pinning!

    • Julia October 15, 2013, 2:16 am

      Thanks, Stacy! Don’t you just love the Fall? 🙂

  • Deb October 9, 2013, 5:31 pm

    You have combined two of the best fruit flavors into one great dessert! A refreshing and seasonal update to traditional banana bread!

  • Matt @ The Athlete's Plate October 9, 2013, 7:51 pm

    And this is on the menu for this weekend 🙂

  • Pina October 9, 2013, 9:39 pm

    This bread looks simply amazing. But wondering if there is a substitute for the 1 cup of white sugar. Would honey be ok to use do you think.?

    • Julia October 15, 2013, 2:08 am

      I think honey would be OK to replace sugar. Maybe, texture would become somewhat denser, but it’s a quick bread after all. In fact, you just gave me an idea and I will test it out! 🙂

  • Jen @ Savory Simple October 10, 2013, 9:10 am

    Sounds wonderful!

  • Ashley October 10, 2013, 4:45 pm

    It looks so moist!! I love that you used two different types of apples in the loaf – such a great idea!

  • Tina @ Tina's Chic Corner October 11, 2013, 11:36 am

    Not only does this look delicious but when you don’t know which to make first (pumpkin, banana, or apple) you can combine all 3 great flavors in 1! Awesome idea. 🙂

  • Kiran @ KiranTarun.com October 12, 2013, 10:45 pm

    This looks so delicious and moist! I’m loving all the ingredients here 🙂

  • The Café Sucré Farine October 13, 2013, 7:48 am

    I love banana bread, love pumpkin bread and love apple bread and now you’ve gone and put them all together, very yummy Julia!

    • Julia October 15, 2013, 2:09 am

      Yes, that was the idea! To put everything together! It worked!

  • Laura Dembowski October 13, 2013, 4:04 pm

    Forget about a piece of this, I want a whole loaf! This looks crazy good, Julia! I want to dive right in.

  • Vadim (@NatashasKitchen) October 13, 2013, 9:59 pm

    “Loaded” that’s one way to describe this banana bread. I make banana bread on regular bases but it’s always the same recipe, but this one sounds exciting with different fruit and pumpkin; I have all the ingredients on hand except the two bananas which I’m sure can be found once I make couple phone calls to few of the relatives :).

    • Julia October 15, 2013, 2:15 am

      Ha-ha! Relatives can be quite resourceful. I wanted a Fall pumpkin recipe that was not just about pumpkin because pumpkin desserts can have an overwhelming pumpkin flavor. Well, in this one, I love the balance: bananas, pumpkin, apples. I use VERY RIPE bananas: they are all black on the outside and very mushy (like a puree) on the inside. Most people would throw such bananas in a trash, but not me: they go into my banana breads. 🙂

  • lindsey @ American Heritage Cooking October 15, 2013, 12:27 pm

    I was wondering the other day if pumpkin would be a good addition to a banana bread or a complete miss, so thank you for trying it first! I trust you, and now I absolutely must make this bread! It looks so healthy yet moist and flavorful!

    • Julia October 17, 2013, 6:37 pm

      Lindsey, thanks for the trust. 🙂 But remember: Trust But Verify. 🙂

  • Jeanette October 16, 2013, 9:46 am

    Have you ever tried to cut down on the white flour and sugar? If I wanted to do that, do you have any suggestions?

    • Julia October 17, 2013, 6:22 pm

      You can safely cut down sugar to 3/4 cup or 2/3 cup (maybe even 1/2 cup if you’re OK with less sweet bread). As long as you use very ripe bananas (black on the outside) – they will add a lot of sweetness. Also, use very sweet apples – in fact, when I did, I thought my bread was too sweet with 1 cup of sugar because very sweet apples (not Granny Smiths) added so much sweetness. I don’t think you can cut down the flour, but replacing it with whole wheat flour should work fine.

  • Nami | Just One Cookbook October 16, 2013, 4:54 pm

    I’m loving your pumpkin and fall ingredient posts! Pumpkin and banana – that’s new combo that I need to try!

  • Brook October 17, 2013, 9:35 am

    looks so yummy i want to try but question, can i use whole wheat floor instead of all purpose? would this effect the recipe?

    • Julia October 17, 2013, 6:24 pm

      I think you can safely use whole wheat flour instead of all-purpose flour. Should not affect the recipe at all. There are so many flavors going on in there, I don’t think you’ll taste any difference in flour :). Just make sure to sift it so that you don’t overpack too much flour into a measuring cup – that could make the bread too dense.

  • Pam Wooldridge October 24, 2013, 10:56 am

    I made this yesterday. BEST banana, pumpkin bread EVER! My whole family loves it! Even my son who doesn’t like ANY baked goods…I mean he doesn’t like cupcakes, muffins, cookies, cakes, any of it. He even said this was pretty good. 🙂 Thank you!!!

    • Julia October 25, 2013, 12:08 am

      Pam, I am so glad to hear this! Your words made my day! Thank you so much for stopping by and letting me know how this recipe turned out for you – it means a lot to me. 🙂

  • Kiersten @ Oh My Veggies October 29, 2013, 8:45 pm

    Ooh, this looks so moist and perfect! Apples and pumpkin together makes me so happy. 😀

  • Luv What You Do November 2, 2013, 11:21 pm

    This bread looks amazing! I can’t wait to make a loaf!

  • Swati November 8, 2013, 10:28 am

    Made this yesterday. Came out really good. Thank you so much!

    • Julia November 12, 2013, 2:22 am

      Swati, so glad that you liked the recipe! 🙂 And thank you for stopping by and letting me know that the recipe turned out well for you! 🙂

  • Sydney Enders November 10, 2013, 5:02 pm

    your page does not have just a “PRINT THE RECIPE” site, at least that i could find. Is that possible to add for those of us who prefer just the recipe printed but not all the comments? Or else let me know where i can find it!:)
    thank you!:)

    • Julia November 12, 2013, 2:03 am

      Sydney, the “PRINT” function on my site is long overdue! I don’t have it installed right now but but it’s on my to-do list – soon it will be added to new recipes and I will have to update the old ones.

  • zahra November 12, 2013, 2:40 am

    Can I make this with raw cane sugar instead of white sugar?

    • Julia November 22, 2013, 5:46 pm

      I just did a little research and from everything I’ve read, it shouldn’t really make a difference in this recipe. Using raw cane sugar vs. white sugar will make a difference if you’re making a buttercream or some finer desserts, but for this simple bread – it doesn’t matter ! 🙂

  • zahra November 21, 2013, 4:15 pm

    I made this and it was delicious and moist. My co-workers devoured it. I made it with raw cane sugar and I did have to bake it over an hour-about an 1 hour and 15 min before it was fully done. Thank You for the wonderful recipe.

    • Julia November 22, 2013, 5:48 pm

      Zahra, thank you for stopping by and letting me know you and your co-workers loved the recipe! It always makes me happy to hear this! Also, good to know that raw cane sugar worked just fine here!

  • Eileen P. Williams November 23, 2013, 5:25 pm

    What about nuts? Pecans or walnuts?

    • Julia November 25, 2013, 2:46 am

      Nuts will be great here! Either walnuts or pecans. I made this banana bread with walnuts many times – it’s one of my most requested breads! I also topped this apple banana bread (every single slice :)) generously with pecans – so delicious!

  • Michelle November 24, 2013, 9:53 am

    Could a sugar substitute be used such as splenda or truvia?

    • Julia November 25, 2013, 2:41 am

      Splenda should work just fine! Just replace use the same quantity – 1 cup of splenda instead of 1 cup of white sugar here. I found this recipe on Splenda site which has approximately same proportions of ingredients and produces the same loaf size, and based on that recipe I feel confident that you replace in 1:1 proportion, so just use 1 cup of splenda for this recipe.

  • Peter December 20, 2014, 5:47 am

    Hi Julia what a “beautiful” cake , I am going to make it but do you think i should remove the skin off the apples or leave skin on?

  • JO March 18, 2015, 11:39 pm

    BAKED this tonight and just tasted a slice still warm and delicious. It will be even tastier when cool tomorrow morn with COFFEE. This is an easy RECIPE and I followed it exactly as written. It is moist and all the flavors blend without overpowering plus the APPLES make it moist and it is not heavy or dense. You definitely have a 5 star RECIPE and I thank you for sharing it.

  • Amy Martin September 19, 2015, 8:50 am

    what would you replace the yogurt with if you’re making dairy free?

  • Ronna Churchill November 25, 2016, 8:57 pm

    Is there an egg substitute for this recipe?

    • Lorie Anderson August 23, 2017, 2:39 pm

      Flax Seed or Chia Seed can be used as Egg Substitutes in cooking and baking. 1 tablespoon of either seed should be ground to a fine meal, combined with 3 tablespoons of warm water and left to set for 5-10 minutes. This mixture will replace one egg. As Flax and Chia Seed contain oils, only grind the amount you need for each recipe, or grind small amounts and kept it refrigerated so it will stay fresh. Excellent additional information is at: http://www.onegreenplanet.org/vegan-food/tips-for-using-flax-and-chia-seeds-to-replace-eggs-in-baking-and-cooking/

      • Julia November 3, 2017, 6:30 pm

        Thank you for the tips!

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