Easy pumpkin banana bread made with cake mix — a homemade loaf that uses simple ingredients to deliver a soft, moist, tender bread loaded with warm spices and pumpkin puree. This recipe captures the cozy flavors of autumn and is quick enough for a weeknight bake.
The scent of pumpkin, cinnamon, and baked banana fills the kitchen and immediately evokes fall. This bread combines mashed ripe bananas with pumpkin puree and a spiced cake mix for an effortless batter that bakes into a deliciously moist loaf. It makes a wonderful breakfast treat, snack, or dessert. If you enjoy simpler shortcuts that still taste homemade, this recipe is a great fit.
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Key ingredients
- Bananas — Use ripe bananas for the best flavor and natural sweetness.
- Pumpkin puree — Use pure pumpkin puree, not pumpkin pie filling.
- Eggs — Large eggs at room temperature help the batter come together.
- Oil — Adds moisture and keeps the loaf tender.
- Cake mix — A 15.25 oz spice cake mix works best to enhance fall spices.
Variations
- Glaze the top — A simple powdered sugar glaze brightens the loaf and adds a sweet finish.
- Drizzle with chocolate — Melted chocolate or a quick ganache adds richness.
- Add-ins — Stir in chocolate chips, shredded coconut, caramel bits, peanut butter chips, or chopped nuts like pecans for texture.
- Try different cake mixes — Chocolate cake mix makes an indulgent pumpkin-chocolate loaf; a yellow mix works too if you add pumpkin pie spice to taste (about 2.5 teaspoons).
- Streusel topping — Mix brown sugar, butter, flour, and cinnamon; sprinkle on top before baking for a crunchy finish.
- Top with frosting — Cream cheese frosting or a light sour cream frosting complements the spices and adds creaminess.
How to make easy pumpkin banana bread with cake mix
- Mix wet ingredients — In a large bowl, combine mashed ripe bananas, pumpkin puree, eggs, and oil until smooth.
- Add cake mix — Gently fold in the cake mix until just combined; avoid over-mixing.
- Pour into pans — Divide the batter between two greased and lightly floured 8×4 inch loaf pans.
- Bake — Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.
Tips and techniques
- Use pumpkin puree — Do not substitute pumpkin pie filling; puree has no added sugar or spices.
- Prevent sinking — Measure ingredients accurately, avoid opening the oven door during baking, and ensure your oven temperature is correct. If necessary, bake a few extra minutes.
- Check cake mix size — This recipe is developed for a 15.25 oz box of cake mix; adjust if your box is smaller.
- Room temperature ingredients — These incorporate more easily and produce a smoother batter.
- Banana ripeness — Use ripe but not rotten bananas for the best flavor and texture.
- Don’t over-mix — Over-mixing develops gluten and can make the loaf dense or chewy.
- Know it’s done — A clean toothpick equals doneness. Remove promptly to avoid drying the bread.
Storage
- Room temperature — Store in an airtight container on the counter for 2–3 days.
- Refrigerate — Keep in a sealed container for up to 3 days to extend freshness.
- Freeze — Wrap tightly and freeze for up to 1 month. Thaw before serving.
- Make ahead — Bake up to 3 days ahead and refrigerate, or freeze for longer storage and thaw when ready to enjoy.
Recipe FAQs
If the center is raw or gummy, it likely needs more time in the oven. Confirm accurate measurements, avoid opening the oven during baking, and verify your oven temperature with an oven thermometer. Small adjustments in baking time often solve the issue.
No. Pumpkin puree is plain cooked pumpkin with a smooth texture. Pumpkin pie filling contains added sugar, spices, and thickeners and will change the recipe balance.
Double-check your ingredient amounts so no single ingredient is overpowering. Use puree from a baking-type pumpkin or a good-quality canned puree, and use ripe bananas to boost natural sweetness and flavor.
Dry, crumbly bread usually means it was overbaked or ingredients were measured incorrectly. Reduce baking time slightly and ensure the correct amount of wet ingredients.
More pumpkin desserts
- Easy pumpkin pie (5 ingredients)
- Easy pumpkin cake (with cake mix)
- Pumpkin bars with cream cheese frosting
- Easy baked pumpkin donuts (with cake mix)
- Easy pumpkin cookies (with cake mix)
Recipe
Easy Pumpkin Banana Bread (Cake Mix)
Ingredients
- 3 ripe bananas, mashed
- ½ cup pumpkin puree (not pie filling)
- 3 large eggs, room temperature
- ½ cup oil
- 1 box (15.25 oz) spice cake mix
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour two 8×4-inch loaf pans.
- In a large bowl, mix mashed bananas, pumpkin puree, eggs, and oil until smooth.
- Add the spice cake mix and stir until just combined. Do not over-mix.
- Divide the batter evenly between the two prepared pans.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before removing from pans and slicing.
Notes
- If using a yellow cake mix instead of spice, add about 2.5 teaspoons pumpkin pie spice to the batter.
- Many cake mix boxes vary in size. This recipe is formulated for a 15.25 oz box; if your box is smaller, add mix from another box to total 15.25 oz.
- Leftovers keep well in a sealed container in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition (per slice, approximate)
Calories: 211 kcal | Carbohydrates: 27 g | Protein: 2 g | Fat: 11 g | Sugar: 16 g
Nutritional values are estimates calculated by an automated tool and may not be exact.