Pumpkin Banana Bread
User Reviews
5.0
9 reviews
Excellent
Pumpkin Banana Bread
Report
This pumpkin banana bread is naturally sweetened and made with whole wheat flour, ripe bananas, pumpkin puree and warm fall spices. It's tender, moist and easy to make!
Share:
Ingredients
- 1 ¾ cup whole wheat pastry flour or all-purpose
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup mashed banana about 2 large or 3 medium ripe bananas
- ½ cup maple syrup
- ⅓ cup melted coconut oil avocado oil or olive oil
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts, pecans or chocolate chips (optional)
Add to Shopping List
Instructions
- Preheat oven to 350° F and grease a 9″x5″ loaf pan or line with parchment paper.
- In a medium bowl, stir together flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt.
- In a large bowl, whisk together the eggs, pumpkin, mashed banana, maple syrup, oil, coconut sugar and vanilla.
- Add dry ingredients into the bowl with the wet ingredients and stir together until just combined, making sure to not over-mix!
- Gently stir in chopped nuts or chocolate chips, if using.
- Pour the batter into the prepared loaf pan, smooth the top and top with additional chocolate chips or nuts, if using. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10-15 minutes, then remove and let cool completely on a wire rack before slicing.
- Store in an airtight container at room temperature for 3-4 days, in the fridge for 1 week or in the freezer for up to 3 months.
Notes
- flax eggs
- Flour: If you don’t have whole wheat pastry flour, you can substitute half all-purpose flour and half regular whole wheat flour. You could also use all whole wheat flour or all all-purpose flour, but the texture will be denser.
- Sugar: If you don’t have coconut sugar on hand, brown sugar or white sugar will work as a substitute. And for a maple syrup substitute you can use honey or agave.
- Make it gluten-free: I haven’t tested this with gluten-free flour but you should be able to swap the whole wheat pastry flour with a 1:1 gluten-free flour blend.
- Make it vegan: I haven’t tested this recipe with flax eggs so I’m not sure how it would turn out, but if you try it let me know in the comments below!
Nutrition Information
Show Details
Serving
1 slice (with walnuts)
Calories
224kcal
(11%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
1g
Cholesterol
31mg
(10%)
Sodium
678mg
(28%)
Potassium
148mg
(4%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1 slice (with walnuts) | |
| Calories | 224kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 678mg | 28% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
