Pumpkin spice take over….this Maple Glazed Pumpkin Banana Bread recipe is the ultimate fall treat. Tender, moist banana bread with pumpkin, autumn spices and a sweet maple glaze is my favorite way to usher in the cooler temps. The ginger streusel topping is totally over the top addicting, too.

It’s inevitable…..summer’s end is one day away. Officially….it’s over. And now I’m in the process of the season turnover around the house….removing lightweight throws and replacing them with plaid flannel blankets. Storing the summer florals and pulling out the crimson leaves, goards and pumpkins. Ripping out the leggy summer geraniums and planting puffy, fragrant mums. Fall is here.

All we need is the first chilly temp and the sweaters will be pulled from the back of the closet. I’ve been good at resisting the Pumpkin Spice Latte this season but the craving has started and I’ve already been baking up some pumpkin treats like this Maple Glazed Pumpkin Banana Bread with Ginger Streusel. Because….you know, I always have those brown bananas hanging out on my counter.

Overhead shot of streusel Pumpkin Banana Bread on a white towel with an orange embroidered pumpkin from TheSuburbanSoapbox.com

Pumpkin Banana Bread

Banana Bread recipes have suddenly become my forte because I can’t seem to know how many bananas we will actually be needing. And since the Classic Banana Bread recipe can get a little repetitive I like to mix things up by adding fun twists to mix things up……since we eat Banana Bread like….all the time.

So, we will say this is a Healthy Pumpkin Banana Bread recipe because I did use greek yogurt in it and there’s pumpkin and banana so there’s fruit and vegetables. But really….it’s everything in moderation around here so just don’t eat the whole loaf and you should be good. This Pumpkin Banana Bread recipe is topped with a ginger streusel and maple glaze….so there’s that, too.

I adapted this Pumpkin Banana Bread recipe from THIS Pumpkin Bread recipe and THIS Banana Bread recipe. It’s like the two recipes got married and had a baby. You can add chocolate chips to the batter, add nuts, if you want….but I think the streusel and glaze put this bread in a league all it’s own.

Pumpkin Banana Bread on a white marble serving platter with glaze being drizzled with a honey wand.

And if you’re not quite feeling like a loaf you could totally turn this recipe into Pumpkin Banana Bread muffins…..I wouldn’t be mad at all. In fact, I like to break it down into muffins and then freeze them for easy grab and go breakfasts during the week.

How To Make It

Making Pumpkin Banana Bread is pretty simple with ingredients you have in your pantry and those overripe bananas sitting on your counter.

First mix all the dry ingredients together in a bowl. Set aside

Beat the bananas, eggs, sugar, pumpkin, vanilla until smooth.

Slowly add the dry ingredients to the wet ingredients and blend until smooth.

Pour the batter into a loaf pan or muffin tin.


That’s it! So easy to do. The streusel and glaze are simple, as well and you could totally leave them out if you’re not in the mood to go so totally extra with your Pumpkin Banana Bread.

I like to use this easy homemade Pumpkin Spice mix which I have on hand all season long and if you have time, this easy Pumpkin Puree just puts it over the top. Just make sure you drain it for about an hour before mixing it into the other ingredients because it does hold more moisture than a can of commercial pumpkin puree.

Close up of honey wand with maple glaze being drizzled over pumpkin banana bread.

What else can you make with old bananas?

Some of my favorite recipes are made with overripe or old bananas. I like to freeze them for smoothies but I also LOVE to make all of these recipes, too!

Maple Glazed Pumpkin Banana Bread with drizzle on a white board on a blue background from TheSuburbanSoapbox.com

More Easy Banana Bread Recipes

And that’s just the tip of the iceberg! I have been turning my bananas into so many creative things lately like this amazing Blueberry Banana Bread or this light, fluffy Ricotta Banana Bread. OR go totally over the top with this Triple Chocolate Banana Bread.

But my favorite for the fall season is definitely this Pumpkin Banana Bread recipe because of the ginger streusel and maple glaze. It’s just so sweet with a hint of spice but not over the top sweet like a birthday cake. Trust me when I say, you may even run out to grab a pumpkin spice latte to pair with your new favorite banana bread recipe.

Close up of inside Maple Glazed Pumpkin Banana Bread with slices in front.

If you’re looking for more amazing recipes like easy dinners, kid friendly snacks or more twists on banana recipes be sure to follow us over on Instagram!

Get the Recipe: Maple Glazed Pumpkin Banana Bread with Ginger Streusel

The BEST Pumpkin Banana Bread with Ginger Streusel drizzled with a maple glaze is your new favorite fall treat!
5 from 1 vote


For the Banana Bread:

  • 1 cup granulated sugar
  • 1/4 cup butter softened
  • 1 1/3 cups mashed ripe banana about 2 bananas
  • 8 ounces pumpkin puree
  • 1/4 cup 2% milk
  • 1/4 cup plain fat free Greek yogurt
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

For the Streusel:

  • 4 tablespoons butter softened
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 tsp ground ginger

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon maple syrup


  • Preheat oven to 350 degrees.
  • In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, pumpkin, milk, greek yogurt and eggs mixing until combined.
  • In a small bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. 
  • Using a fork, stir together the butter, flour, ginger and brown sugar in a small bowl until pea sized crumbs form. Set aside.
  • Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray. Sprinkle the streusel mixture over the batter and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.
  • In a separate small bowl, whisk together the sugar, milk and maple syrup until smooth. Drizzle the glaze over the banana bread.
  • Serve the banana bread warm or at room temperature.


Pumpkin Banana Bread can be made up to three days in advance and stored at room temperature in an airtight container.
Calories: 263kcal, Carbohydrates: 48g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 36mg, Sodium: 206mg, Potassium: 143mg, Fiber: 1g, Sugar: 30g, Vitamin A: 2430IU, Vitamin C: 2.3mg, Calcium: 31mg, Iron: 1.4mg