Pumpkin Banana Bread
User Reviews
5
Pumpkin Banana Bread
Description
This pumpkin banana bread recipe uses about 1¼ cups mashed bananas and ¾ cup pure pumpkin purée combined with eggs, melted coconut or vegetable oil, and vanilla extract. Brown sugar adds sweetness and moisture, while all-purpose or gluten-free flour provides structure. The inclusion of pumpkin pie spice and cinnamon gives a warm spice note that complements the fruit flavors.
The batter is mixed and poured into a lined loaf pan, then baked at 350°F for 50 to 60 minutes until a toothpick inserted in the center comes out clean. The finished bread has a moist, tender texture suitable for slicing and serving at room temperature.
This bread can be enjoyed sliced for breakfast or as a snack, pairing well with butter or cream cheese. Using ripe bananas intensifies natural sweetness and flavor. The recipe allows for substitutions such as vegetable or avocado oil and coconut or brown sugar. It can be stored in an airtight container for a few days or frozen for longer preservation.
Ingredients
- 1 ¼ cups banana about 2 large bananas, mashed
- ¾ cup pumpkin puree
- 2 egg
- ½ cup coconut oil or vegetable oil, melted
- 1 tsp vanilla extract
- 1 cup brown sugar or coconut sugar, lightly packed
- 2 cups flour all purpose or gluten free flour
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp baking powder
- 1 tsp baking soda
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a loaf pan (8 by 4 inch) with parchment paper.
- In a mixing bowl, add mashed bananas, pumpkin purée, eggs, melted coconut oil and vanilla. Stir to combine.
- Then, add in all remaining ingredients. Stir to combine.
- Add batter to lined loaf pan. Smooth out the top.
- Bake for 50 to 60 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow bread to fully cool before slicing and serving.
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- Use pumpkin purée, not pumpkin pie filling, to avoid added sugars or spices.
- You can substitute melted coconut oil with vegetable or avocado oil.
- Both brown sugar and coconut sugar are suitable as sweeteners.
- All-purpose flour or gluten-free 1-to-1 flour can be used interchangeably.
- Bake until a toothpick inserted in the loaf center comes out clean to ensure doneness.
- Let the bread cool completely before slicing for best texture.
- Store leftovers in an airtight container for up to 3 days; it freezes well for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 189mg | 8% |
| Potassium | 262mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 3658IU | 73% |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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