Healthy Pumpkin Banana Bread is moist and tasty! This recipe is a great way to use up ripe bananas and leftover canned pumpkin puree.
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Why You'll Love this Healthy Pumpkin Banana Bread
This is a one bowl recipe! All you have to do is toss all the ingredients into one bowl. The wet and dry ingredients do not have to be separated.
This bread is sweetened with unrefined sugar. This recipe only calls for ¼ cup of pure maple syrup.
Great for busy mornings and for snack time! My boyfriend loves having two slices with espresso for breakfast. I love having a slice in the afternoon.
If you aren't a fan of overly "pumpkiny" things, this pumpkin banana bread is for you. The banana balances out the pumpkin flavor very nicely.
You can freeze this recipe for meal prep! Cook the bread, slice it and freeze it for up to 3 months.
Ingredients in this recipe
pumpkin puree - Not pumpkin pie mix! Pumpkin pie mix has other ingredients besides pumpkin and it’s sweetened.
mashed overly ripe banana - The riper the banana, the sweeter the bread.
eggs at room temperature
unsweetened almond milk or milk of choice at room temperature
olive oil - For the batter and for greasing the loaf pan.
pure maple syrup at room temperature
oat flour, gluten free if necessary - You can use store-bought oat flour or make your own. Just make sure you grind it very well into a flour consistency.
almond flour - I recommend blanched almond flour for this recipe opposed to almond meal.
pumpkin pie spice - You can use store-bought or make your own.
baking powder
baking soda
salt
Optional - Mix-ins such as dark chocolate chips and/or pumpkin seeds.
A complete list of ingredients, amounts and instructions is located on the recipe card below.
USING STORE-BOUGHT OR MAKING PUMPKIN PIE SPICE
I just buy pumpkin pie spice from the store or from Amazon, but you can also make your own.
Combine cinnamon, ginger, allspice, cloves and nutmeg. You can even use THIS recipe. These healthy pumpkin pancakes are not the only recipe you will need pumpkin pie spice for.
Is pumpkin puree the same as canned pumpkin?
Yes, canned pumpkin and pumpkin purée are the same thing. Pumpkin pie filling is not the same. I do not suggest using pumpkin pie filling in this recipe. Pumpkin pie filling typically includes added sugar and spices.
WHAT CAN I MIX INTO THE BATTER?
- pumpkin seeds
- nuts of choice
- any type of chocolate
- chopped dates or dried fruit like dried cranberries
How to make Healthy Pumpkin Banana Bread
First, preheat your oven to 350 degrees F. In a mixing bowl, whisk together the pumpkin puree, mashed banana, eggs, milk, oil, maple syrup and vanilla extract.
- Add the dry ingredients into the wet ingredients.
- Combine with rubber spatula.
When the flour is almost all mixed in, gently fold in any mix-ins.
Grease an 8x4 loaf pan or use parchment paper. Add the batter into the loaf pan (I added a sprinkle of pumpkin seeds on top) and bake. Let the bread cool in the pan for 10 minutes. Then, gently remove it from the pan and place it on a wire cooling rack.
Allow the banana bread to cool for at least 1 hour before slicing. Do not cut it while it’s still warm. It will fall apart.
RECIPE PRO-TIPS
Use spotty-brown bananas opposed to yellow or green. The darker in color they are, the sweeter they will be.
Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Don't over mix the batter. Mix until just combined. You can wind up with tough or gummy muffins that won't rise if over mixed.
I recommend an 8x4 loaf pan. I find that the bread rises so well in this size pan. Mine is linked HERE.
If the loaf is browning too quickly, open the oven and place an aluminum foil dome/tent over the top of the loaf and continue to let it bake.
Don’t over bake the bread or it will be dry. Once the bread has been baking for about 50 minutes, I suggest inserting a toothpick into the middle of the bread. If the toothpick comes out pretty much clean, it's done.
How long does pumpkin banana bread last?
Store this bread in an airtight container on the counter for 2 days. You can also slice, individually wrap the bread and place it into the freezer for up to 3 months.
FAQs
Yes, it's an easy swap, but pumpkin is less sweet than banana. That's why I love this recipe. Using half pumpkin and half banana provides the perfect amount of sweetness.
I recommend using the mix of oat flour and almond flour for best results. If you're gluten free, just use gluten free oat flour.
Yes. Spoon the batter into a lined muffin pan and bake until a toothpick inserted comes out pretty much clean.
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Healthy Pumpkin Banana Bread
Ingredients
- ½ cup pumpkin puree - Not pumpkin pie mix!
- ½ cup mashed overly ripe banana - The riper the banana, the sweeter the bread.
- 2 eggs at room temperature
- ¼ cup unsweetened almond milk or milk of choice at room temperature
- ¼ cup olive oil - Plus more for greasing the loaf pan.
- ¼ cup pure maple syrup at room temperature
- ½ teaspoon pure vanilla extract
- 1 ¼ cups oat flour, gluten free if necessary - You can use store-bought oat flour or make your own. Just make sure you grind it very well into a flour consistency.
- 1 cup almond flour - I recommend blanched almond flour for this recipe opposed to almond meal.
- 1 ½ teaspoons pumpkin pie spice - You can use store-bought or make your own.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ⅓ - ½ cup Mix-ins such as dark chocolate chips and/or pumpkin seeds. This is optional.
Instructions
- First, preheat your oven to 350 degrees F. In a mixing bowl, whisk together the pumpkin puree, mashed banana, eggs, milk, oil, maple syrup and vanilla extract.
- Add the oat flour, almond flour, pumpkin pie spice, baking powder, baking soda and salt into the bowl. Combine with rubber spatula. If you are using chocolate chips or other mix-ins, fold them into the batter when the flour is almost all mixed. Don't overmix the batter. Mix until just combined. You can wind up with tough or gummy pumpkin banana bread that won't rise if you keep mixing.
- Grease an 8x4 loaf pan or use parchment paper. Add the batter into the loaf pan (I added a sprinkle of pumpkin seeds on top) and bake at 350 degrees F for 50-55 minutes. Once the bread has been baking for about 50 minutes, I suggest inserting a toothpick into the middle of the bread. If the toothpick comes out pretty much clean, it's done.
- Let the bread cool in the pan for 10 minutes. Then, gently remove it from the pan and place it on a wire cooling rack. Allow the banana bread to cool for at least 1 hour before slicing. Do not cut it while it’s still warm. It will fall apart.
Notes
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Farrah
pumpkin banana bread over plain pumpkin bread! This recipe was a hit for the fam. My son hates pumpkin and had 3 pieces of this bread. This will be made again and again
YAY! 🙂
Camille
In love with this loaf. Obsessed.
❤️
Mehreen @homecookmk
Everyone loved it. I just made the bread yesterday. I substituted a few things as didn’t have them at hand like maple syrup for honey and spice mix for just ginger, cardamom and cinnamon powder. I also added some crushed cashews. It was delicious. Thanks for sharing the recipe.
Amazing!! That spice mix sounds heavenly! 🙂
Regina
I made this bread yesterday. I was a little skeptical that it wouldn’t taste like a sweet treat. I was pleasantly surprised! It’s delicious.
So happy to hear that! 🙂