Get ready for Fall with this deliciously moist and healthy pumpkin banana bread. Made with wholesome ingredients like whole wheat flour and sweetened with maple syrup, this banana pumpkin bread is the perfect fall treat. Plus, it only takes 15 minutes to prepare and no mixer needed!
As much as I love my cinnamon crunch banana bread and my cheesecake swirl pumpkin bread, I felt like I was missing something that combined the two. This pumpkin banana bread is the perfect recipe for when you’re craving something for Fall and pumpkin-y, but still want it to be healthy.
Tell me about this recipe
- Instead of regular all purpose flour, this recipe uses whole wheat flour. I promise you won’t taste the difference!
- The loaf is extra moist due to having pumpkin puree and mashed bananas. Instead of butter, I use room temperature coconut oil.
- Now I know I said this was healthy but I just had to add some dark chocolate chips on top! Feel free to leave those out, but I think they’re worth it -plus dark chocolate has antioxidants!
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Maple Syrup: make sure to use real maple syrup for this and not pancake syrup or golden syrup, which is just corn syrup with additives.
- Pumpkin Puree: you need to use real pumpkin puree and not pumpkin pie filling
- Bananas: use ripe bananas for this as that will make it easier to mash plus they will be sweeter
How to make this recipe
One: Mash up your bananas using a fork or potato masher
Two: In a large bowl, whisk together your pumpkin puree, coconut oil, brown sugar and maple syrup.
Three: Add your bananas, vanilla and egg and mix well. Add in your dry ingredients in three additions, alternating with the sour cream. Make sure there are no flour pockets in the batter.
Four: Pour the batter into a greased and lined 4.5×8.5″ loaf pan and tap firmly on your counter to remove any air bubbles
Five: Sprinkle over your chocolate chips and bake at 350 degrees for 60-70 minutes
Six: Allow your loaf to cool completely before slicing
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
- Use a light metal pan for this recipe. A dark metal will scorch the sides of the loaf.
Frequently Asked Questions
The reasons for breads sinking in the middle is usually because it is underdone, so make sure you leave it in the oven long enough!
I let my pumpkin banana bread cool for several hours so I can get nice, clean slices
Yes! Add in chopped nuts, chocolate chips or dried raisins to the batter. Mix well just before pouring into your loaf pan. Remember though, if your mix ins aren’t chopped and are too heavy, they will sink to the bottom of the loaf
Keep it tightly wrapped and in the fridge for up to 5 days. You can freeze individual slices, wrapped in plastic wrap, for up to 3 months. Just defrost in the fridge overnight.
Other Bread Recipes to Try
Healthy Pumpkin Banana Bread
- 4.5×8.5" loaf pan
- 192 grams bananas
- 180 grams whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 113 grams coconut oil
- 78 grams maple syrup
- 106 grams light brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 113 grams sour cream room temperature
- 226 grams pumpkin puree
- 42 grams dark chocolate chips
- Preheat the oven to 350°F/175°C. Grease and line a 8.5×4.5 inch loaf pan.
- Mash your bananas until smooth, set aside. You can use a fork or a potato masher to mash them.
- Whisk the flour, baking soda, salt and spices together. Set aside
- In your mixer, or in a large bowl, mix together your coconut oil with your sugar, pumpkin puree and maple syrup
- Add the vanilla and the egg, then beat well to incorporate.
- Add your mashed bananas and whisk, your mixture might be lumpy which is fine
- Add the dry ingredients in three additions whisking after each addition, alternating with the sour cream, starting and ending with the dry ingredients
- Pour the batter into your pan and tap it on the counter to remove any air bubbles.
- Sprinkle over your chocolate chips
- Bake for 60-70 minutes, a toothpick inserted will come out with a few crumbs. If it is browning too quickly, place some foil on top