Healthy Pumpkin Banana Bread
Healthy Pumpkin Banana Bread is moist and tasty! This recipe is a great way to use up ripe bananas and leftover canned pumpkin puree.
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
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.
Nutrition Facts
Healthy Pumpkin Banana Bread
Amount Per Serving
Calories 190
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1.4g9%
Sodium 92mg4%
Potassium 176mg5%
Carbohydrates 18.8g6%
Fiber 3g13%
Sugar 6.5g7%
Protein 4.9g10%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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