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Pumpkin Banana Bread

A moist and soft pumpkin banana bread recipe that's perfect for a healthy breakfast or snack.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 12 - 16 slices

Ingredients

  • 2 cups spelt, white, or oat flour (for low carb: Keto Pumpkin Bread)
  • 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

  • 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

Notes

For a chocolate version, try this Chocolate Banana Bread.
 

Nutrition Information

Calories: 92kcal