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Pumpkin Banana Bread

Moist & soft pumpkin banana bread –  combined with sweet cinnamon, ginger, and pumpkin pie spice for the ultimate Fall-inspired banana bread.

banana pumpkin bread

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Super Healthy Pumpkin Banana Bread

Trust me, if you love pumpkin, you NEED to try this pumpkin banana bread.

The recipe is packed with two whole cups of pumpkin and banana, adding unbelievable moisture and softness, without any added fat!

If you make just one pumpkin recipe this year, you won’t regret making this one. I’ve already made it five times and have no plans to stop any time soon. It is good for breakfast, snack, dessert, or anything in between… and it freezes well too!

You Might Also Like: Sweet Potato Brownies

pumpkin loaf

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This is a great way to use up canned pumpkin and over-ripe bananas.

The recipe was inspired by two of my favorites: Flourless Banana Bread and the popular Carrot Cake Banana Bread.

Adding the extra cinnamon and pumpkin took it over the top in deliciousness, and this particular version is hands-down the best banana bread recipe on my entire website, at least in my opinion.

There’s actually a batch in my oven as I’m typing this post!

*2019 edit: Be sure to also try this Chocolate Banana Bread!

banana bread batter

The Best Pumpkin Chocolate Chip Banana Bread Recipe

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Even the bowl of batter looks like a swirled work of art.

And tastes really good, too…

Plus, no eggs in the batter, so you can eat as much as you want.

(You can serve it either plain or topped with melted almond butter or coconut butter.)

Although I would never serve it this way, I love undercooking the vegan pumpkin banana bread on purpose and eating it so gooey it’s almost raw in the middle. It sounds crazy but is ridiculously good.

Trending Right Now: Chia Pudding – 5 NEW Flavors

pumpkin bread

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The pumpkin banana bread could not be easier to make:

Just combine all ingredients and stir to form a batter, then smooth it into a loaf pan.

Eat a copious amount of chocolate chips as you work, to make up for all of those calories you’re burning.

Then sit back and relax, and try not to peek before it’s done.

To cool the bread gradually so it doesn’t sink in the middle, I like to turn off the heat before opening the oven and leave it in for an extra ten minutes.

Leftover pumpkin? Try these super healthy Applesauce Muffins!

The Best Healthy Pumpkin Banana Bread Recipe

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Adapted from this Healthy Banana Bread Recipe

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Pumpkin Banana Bread

A moist and soft pumpkin banana bread recipe that's perfect for a healthy breakfast or snack.
4.86/5 (77)
Total Time 40 minutes
Yield 12 - 16 slices

Ingredients

  • 2 cups flour - I like oat flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp each: cinnamon, ginger, pumpkin pie spice
  • 1 1/2 cup mashed overripe banana (360g)
  • 1/2 cup pumpkin puree (120g)
  • 1/2 cup pure maple syrup, honey, or agave
  • 2 tbsp any sweetener of choice OR 1/16 tsp uncut stevia
  • 1/3 cup oil OR milk of choice
  • 2 tsp pure vanilla extract
  • optional 1/2 cup mini chocolate chips

Instructions

  • *I've tried the recipe successfully with spelt, white, and oat flour. Although I can't vouch for a flour I haven't tried, please feel free to experiment.
    Preheat oven to 350 F. Grease a 9x5 loaf pan, and set aside. In a large mixing bowl, combine all dry ingredients. Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter. Smooth into the prepared pan. If desired, press some extra chocolate chips into the top. Bake on the center rack 30 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 10 additional minutes. Because ovens may vary, if it's still undercooked after this time then just turn the heat back on and cook--checking every 5 minutes--until firm. Let cool completely, then cover and refrigerate overnight. Taste and texture will be much better the second day (and even better the third day as it will get sweeter). Leftovers can be sliced and frozen if desired.
    View Nutrition Facts

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More Healthy Pumpkin Recipes:

Creamy Pumpkin Macaroni And Cheese Recipe

Pumpkin Mac And Cheese

 

pumpkin brownies

Pumpkin Workout Brownies

 

crustless pumpkin pie crop

Crustless Pumpkin Pie

 

pumpkin bread recipe

Pumpkin Swirl Cream Cheese Bread

(From the Hello Breakfast Cookbook)

 

Pumpkin Cupcakes

Pumpkin Cupcakes With Cream Cheese Frosting

 

Single Serving Pumpkin Oatmeal Recipe

Pumpkin Oatmeal

 

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More About The Cookbook

 

 

4.86/5 (77)

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Published on November 7, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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141 Comments

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  1. Courtney says

    This is better than any bakery dessert bread I’ve ever had!! So moist and I ate it right out the oven 😀 Delicious!!

  2. maggie says

    I made this today with some changes and I loved it! I am a registered nutritionist so I am aways looking to make things without sugar, stevia, syrup etc. I used 405g of banana and a whole 400g tin of pumpkin puree. I didn’t put the syrup, stevia, or chocolate chips in as I wanted to make something you can have all the time. I added an extra tsp of vanilla. This was sooooo good! I had it for snack with some cream cheese on top and seriously it is the most delicious treat. It is so dense and filling and full of Vitamin A and potassium! I used sprouted whole buckwheat flour because thats all I had to hand. It was great! I am going to bring it into the office tomorrow for everyone to try as we love yummy healthy treats 🙂 I would say next time I may add some more of the spices to it to add even more flavour , but it was wonderful the way it is.

    Thanks for a great recipe

  3. VirginiaL says

    Regarding the oat flour, does it make any difference whether you start with quick oats or regular rolled oats? Thank you.

  4. Natasha @ Thoughts of Tradition says

    This tastes delicious, but there isn’t much of a pumpkin flavor. I even used an extra 1/2 cup of pumpkin in place of the banana, and it still had little pumpkin taste.
    I will definitely make this again, but I’ll be adding a full tsp of each spice next time.

  5. Natasha @ Thoughts of Tradition says

    Two weeks ago, I commented that the bread didn’t have much of a pumpkin flavor. Since then, I’ve made another two loaves of this bread, this time making modifications to each one.
    For the first loaf, I really only made minor changes, which included using a full tsp. of each spice instead of half, and subbing banana puree for the pumpkin. This was a success, but it was still a bit fudgy in the center.
    For the second loaf, I, once again, used a full tsp. of each spice. I wanted to see if I could make it completely free of added sugars, so I substituted mashed banana for the pumpkin, and water for most of the agave. The bread turned out unbelievably delicious and I couldn’t believe there was no oil, and hardly any added sugar (I used only a teaspoon or so of agave.) I also sprinkled some golden raisins on top.
    Now, neither of these really qualify as “pumpkin bread”, but oh my goodness, they were delicious. I recommend at least taking my advice on the spices and increasing the amount to a full teaspoon!

  6. Izabela says

    I made the muffins instead of bread. Delicious, light and not too sweet, addition of chocolate chips is a must. Approved by my picky teenage son, which rarely happens.

  7. Stefanie says

    Hi!
    Wanted to try this recipe and was wondering if all purpose flour works instead! Has anybody tried it?
    Thank you!

  8. Jacky says

    This recipe is seriously delicious! I’m amazed at how most and delicious the bread turned out with no oil (I subbed plant milk)! 10/10 would recommend. This is my first oil free bake, and I’m so glad I found this recipe because now there’s no going back! I used half oat flour and half whole wheat flour because that’s what I had on hand. It was very good!

  9. Morgan says

    Hi there,

    I was wondering if the nutrition facts were calculated using maple syrup or honey or agave?
    Planning to make this today and very excited.

    Thanks!

  10. Nikki Hurst says

    Made this! 30 min (+ 10 with over off) is definitely not enough. 55 straight minutes is the sweet spot. I replaced oil/milk with apple sauce, omitted the chips (didn’t have any) and adjusted the spices a little (didn’t have pumpkin pie spice). I didn’t need the excess sweetener either (only maple syrup).

    Verdict: DELICIOUS! Moist! Hearty!

  11. Abby McCloskey says

    Just made this and it turned out great! I used 2 ripe bananas and 1 cup pumpkin puree. I also used 1/3 cup extra virgin olive oil (to get monounsaturated fat in there) and a tiny splash of almond milk. I skipped the stevia because I personally don’t like the taste. I used 1/4 cup honey and 1/4 maple syrup. I didn’t have chocolate chips, but had half a dark chocolate bar, so I crushed it up and it worked well! Perfect amount of sweetness, nice consistency. Overall great recipe. Thank you!

  12. Krista Bonanno says

    This is by far the best recipe I have tried. used oat flour (ground my own sprouted rolled oats), also did 1 cup pumpkin and 1 cup banana to make 2 cups total. Made muffins, they are super delicious and perfect in texture. I froze the leftovers and pop one in the microwave to defrost everyday! These will be a staple from this point on..:)

  13. Tamara says

    I used this recipe to make pumpkin bread without the banana because I made your chocolate banana bread today also so I didn’t want to be on overload with the bananas. Let me start by saying I was hesitant to use oat flour because all I had on hand was “steel cut oats”. I put it in the processor and measured 2 cups and followed everything as stated except the bananas. I also added a half cup of walnuts to the mix….Katie, I don’t know if I messed it up with the steel oats but IT WAS FANTASTIC! It actually taste like oatmeal, chocolate chip walnut bread. The fact that it is much healthier than anything I could have purchased in a store and not loaded with sugar.
    Thanks for taking the time to post your recipes. They do come in handy.

    Kind regards….Tamara

  14. Dyann says

    This is a fabulous recipe. I made several over the Thanksgiving holiday – easy and welcomed at all venues! I was making a different pumpkin bread recipe over the last couple of years but this one is better. Thanks much!

  15. Lisa Silver says

    I just made this in muffin form. I ddin’t have enough banana so added more pumpkin and applesauce as another commentor did. Also, I used less maple syrup because hubby doesn’t want so much and added 1/8 t liquid stevia. Even with the adjustments this is so very good! I will be making this again.

  16. Amy Jo says

    So, I made the mistake of leaving it in a bit longer and taking it out to set (because I couldn’t turn off the oven – had pumpkin cookies to throw in right after). The batter was completely raw in the middle; I ended up cooking it at 400 degrees for 5-10 minutes, and letting it sit. Did the trick, though still a bit undercooked. May want to leave this in longer if you’re working with a cooler over.

    That said, I made this late last night and it’s already almost gone – my vegan roomies LOVED this! I mixed flour, vegan butter, cinnamon, pumpkin pie spice, and sugar to make a crumble topping at it was DOPE. A. F.

    Great recipe, but should probably be cooked a bit longer than the recipe states. But SUPER SUPER YUMMY!

  17. Mag' says

    I made it yesterday with whole flour & buckwheat flour, and it turned very well! It’s moisty & fluffy. Thank you for sharing 🙂

  18. Heather says

    I followed this recipe as written with the exception of the maple syrup, I only used a quarter cup…also I used leftover whole milk instead of oil. And instead of a loaf I made cupcakes. I cooked them for 18 mins at 350 and that was perfect. I live at sea level. Next time I’ll probably use the full amount of maple syrup or use brown sugar instead. Otherwise these came out very tasty! They did stick to the cupcake papers which bummed me out because that meant less muffin in my mouth! But I’ll make these again for sure.

  19. Ezinne Okoro says

    This is a DOPE recipe. I love that I did not need to go out of my way to grt the ingredients I needed.
    Sprinkled the top with walnuts.
    Baked at 350 but the inside was taking too long to cook so next time I’d bake at 300. Just turned off thr oven and left the bread pan in there.
    I used freshly baked pumpkin with banana. Was short by half cup but it was still moist and nice.
    Flour was 1.5 cups steel cut oats and 1/2 cup flour.
    Used evaporated milk.

    Love the recipe, lovr that it does nrrd lots of sugar & oil either

  20. Grace says

    This is SO GOOD!!!! I did one cup banana and one cup pumpkin, added 10 mins cook time. I’m devouring this loaf! Yum!!!!

  21. Jessica Lubragge says

    I realized this is an old post and that i might not get an answer. But … I was curious.. You said you liked you baked goods under cooked, does this time you called for reflect that? I like my banana bread springy and firm and I was concerned with the added wet ingredient (pumpkin) that it would take longer to cook. Would you suggest I try longer then you stated (again not sure if that the time you like to have it with a bit of a under cook middle or if that is regular time)

    Thank you so much for your time!

  22. Bernadette says

    I made these as muffins, which let them cook faster (20 minutes). I added raisins instead of the chocolate chips. They were tasty.

  23. Serelie says

    Hi Katie,
    I would be using fresh pumpkin for this recipe as canned is not very common here. Does it make a difference which kind I use? Can I use butternut squash if I like? Also, is it ok to use honey for sweetening?
    Thank you!

    • Jason Sanford says

      You can definitely use butternut squash. Roast it and then puree (or mash very well) and then use that 🙂
      And yes, honey works!
      Jason (media relations)

  24. Maureen says

    I made this bread for the first time this morning because I had a little bit of canned pumpkin left over after I made pumpkin pancakes?I honestly don’t have the best luck baking breads or muffins. My oven is 30 years old. I baked this for 30 minutes, left it in the oven another 10 minutes with the oven off as instructed. After cooling about ten minutes it wasn’t done in the middle enough for my liking so back in the oven it went for 5 minutes more. Perfect! It tastes amazing. I only used the chocolate chips in the batter and not on top.

    Thank you Katie for this wonderful recipe❤️

  25. Mara says

    Hi Katie
    I enjoy your shares/recipes so much, I’m low fodmap, so oat flour I use as well., in this flourless pumpkin banana bread I could add cocoa pwd to make a choc banana pumpkin bread?, and of course extra chips on top ????
    Thankyou M

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