Sourdough Pumpkin Banana Bread

There’s something magical about fall baking—the cozy aroma of warm spices, the sweetness of ripe bananas, and the rich, earthy flavor of pumpkin. This sourdough pumpkin banana bread brings all of those comforting elements together in one loaf. It’s moist, tender, and lightly tangy thanks to the sourdough discard, which deepens the flavor in the most delicious way.

Whether you’re baking to use up extra sourdough starter or simply want a seasonal twist on classic banana bread, this recipe is one you’ll come back to again and again. Enjoy it for breakfast, tuck a slice into lunchboxes, or serve it with a hot cup of tea for an afternoon pick-me-up (my personal favorite!).

Why You'll Love This Recipe!

• Two favorites in one – Banana bread and pumpkin bread each stand on their own, but together they make a loaf that’s rich, flavorful, and extra moist. Seriously, this is a winning combination!
  
• Warm and cozy flavors – I've used cinnamon to create a delicious fall flavor profile, however you can use pumpkin pie spice if you want to.
  
• Simple to make – This recipe comes together with just a bowl, a whisk, and a loaf pan, no fancy equipment required. Plus it's also freezer-friendly so you can make a loaf now and save a few slices (if you can!) for later. Or make a double batch so you always have one on hand!

Ingredients

• Bananas - I've used 2 medium, overripe bananas for this recipe. Just like making regular sourdough discard banana bread, this recipe is the perfect way to use up those brown bananas starring at you from the counter top!
• Egg - just one large egg. Because this sourdough quick bread contains bananas and pumpkin puree, just one egg is needed.
• Pumpkin Puree - I've used canned pumpkin puree, but you can also use homemade pumpkin puree. I have tested this with both (as I also love making my own pumpkin puree when we have an oversupply of pumpkin the garden) and it works perfectly with either one. You can see my homemade pumpkin puree in this sourdough pumpkin bread. Get inspired with more seasonal bakes in these sourdough pumpkin recipes.
• Butter - melted butter is necessary for this recipe. I've used salted butter.
• Sourdough Starter - you can use sourdough discard or active sourdough starter for this recipe, it won't make too much difference to the outcome. I will often make this after feeding my starter the night before and making bread in the morning, so my starter is kind of in between discard and active - it comes out perfectly every single time!
• All Purpose Flour
• Baking Powder
• Sugar - I've used a mixture of white sugar for structure and brown sugar for a rich caramel flavor. The bananas and pumpkin puree also contribute sweetness to this loaf.
• Salt - just a pinch or a few grams.
• Cinnamon - I've added a generous amount of cinnamon to this recipe. You can use pumpkin pie spice if you prefer, or as always you can leave it out altogether.

How To Make Sourdough Pumpkin Banana Bread

Preheat oven to 180C/350F.

Mash the overripe bananas with the back of a fork until they are fairly smooth (a few lumps is fine).

Now add the eggs and pumpkin puree and whisk together until smooth.

Then add the melted butter and sourdough starter and continue to whisk until the sourdough starter is well combined (it will look a bit like runny caramel)

In a separate bowl, mix all dry ingredients together and ensure that everything is mixed thoroughly.

Now add the dry ingredients to the wet ingredients and stir until just combined.

Pour mixture into a buttered loaf pan.

Bake at 180C/350F for around 1 hour. Baking time will depend on the size of your tin and your oven.

Allow to cool for 30 minutes before removing from the tin.

Other Tips for Success

A few helpful tricks will make your sourdough pumpkin banana bread turn out perfect every time:

• Choose very ripe bananas – The spottier the better! Overripe bananas add natural sweetness and moisture. I've also tested this recipe with frozen bananas and it comes out just as well. Freezing those brown bananas is a great way to always have overripe bananas on hand without them looking sad on your counter tops.
• Don’t overmix the batter – Once you add the flour, gently fold everything together. Overmixing can lead to a dense loaf instead of a tender crumb.
• Check for doneness early – Baking times can vary depending on your oven and pan. Start checking around the 50-minute mark. A toothpick should come out clean or with just a few moist crumbs.

How To Store + Freeze

One of the great things about sourdough pumpkin banana bread is how well it keeps. Thanks to the moisture from the pumpkin and bananas, the loaf stays soft and tender for days—if it even lasts that long!

• Room Temperature – Store the cooled loaf in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days. If your kitchen is warm or humid, it’s best to move it to the fridge after the first day.
• Refrigerator – For longer storage, keep the bread in the fridge, well-wrapped or in an airtight container, for up to 1 week. The texture will firm up slightly when chilled, so bring slices to room temperature or give them a quick toast before serving.
• Freezing the Whole Loaf – Allow the bread to cool completely, then wrap the entire loaf tightly in plastic wrap and again in foil (or place in a freezer-safe bag). Freeze for up to 3 months. To serve, thaw overnight in the fridge, then bring to room temperature before slicing.
• Freezing Individual Slices – For a grab-and-go option, slice the cooled loaf and lay the slices flat on a baking sheet to freeze individually. Once frozen, transfer slices to a freezer-safe bag or container. This way you can pull out one or two slices at a time. Reheat in the toaster, microwave, or oven for a quick, cozy snack.

Frequently Asked Questions

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