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Pumpkin Banana Bread

This soft and moist pumpkin banana bread recipe is perfect for a healthy Fall breakfast or snack.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Cook Time 45 minutes
Total Time 45 minutes
Yield 12 - 16 slices

Ingredients

  • 2 cups flour (spelt, white or oat, or try this Keto Pumpkin Bread)
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp pumpkin pie spice or additional cinnamon
  • 1 1/2 cup mashed banana
  • 1/2 cup pumpkin puree
  • 1/2 cup pure maple syrup or honey or agave
  • 1/3 cup oil or water or milk of choice
  • 2 tsp pure vanilla extract
  • 1/2 cup mini chocolate chips (optional)

Instructions

  • To make pumpkin banana bread, 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 45 minutes or until golden and cooked through. Let cool completely. Slice and enjoy! Taste and texture are even better the second day if you can wait. Leftovers can be sliced and frozen if desired.
    View Nutrition Facts

Notes

Want a chocolate version? Try this Chocolate Banana Bread.
 

Nutrition Information

Serving: 1slice | Calories: 90kcal | Carbohydrates: 20g | Protein: 3.4g | Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 90mg | Potassium: 150mg | Fiber: 2.5g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg