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–+ servings
two slices of banana bread next to a whole half loaf and plate of butter.

BANANA BREAD WITH PUMPKIN

Moist, warmly spiced healthy pumpkin banana bread made with whole wheat flour, ripe bananas, pumpkin purée, and maple syrup.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 Loaf

Ingredients

  • 2.5 cups white whole wheat flour or all-purpose flour
  • 2 tsp pumpkin spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 cups pure pumpkin purée NOT pumpkin pie filling
  • 2 (verrrry ripe) bananas mashed
  • ¾ cup coconut sugar
  • ½ cup coconut oil melted
  • ¼ cup pure maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
  • In a large bowl, add the pumpkin purée, mashed bananas, coconut sugar, melted coconut oil, maple syrup, eggs, and vanilla.
    eggs, mashed bananas, and pumpkin puree unmixed in a large silver bowl.
  • Mix until well combined.
    orange batter in a large silver bowl.
  • Add the flour, pumpkin spice, baking soda, and baking powder directly to the bowl.
    flour, sugar, and spices on top of an orange batter in a large silver bowl.
  • Gently mix with a spatula just until no streaks of flour remain. Don't overmix.
    orange-ish/brown batter in a large silver bowl with a rubber spatula.
  • Pour the batter into the prepared loaf pan and smooth out the top.
    unbaked pumpkin banana bread in a parchment lined loaf pan.
  • Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
    baked pumpkin banana bread in a parchment lined loaf pan.
  • Let the bread cool in the pan for 5 to 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing.

Notes

Use pure pumpkin purée, not pumpkin pie filling. The latter contains added sugar and spices that will throw off the recipe.
Measure the flour carefully. Spoon it into your measuring cup and level it off rather than scooping straight from the bag to avoid a dry, dense loaf.
Let the coconut oil cool slightly after melting so you’re not adding piping hot oil to the eggs.
Check the centre before pulling it from the oven. A toothpick should come out clean or with a few moist crumbs. Wet batter means it needs more time.
Cool completely before slicing. This moisture-rich loaf needs that cooling time for the crumb to fully set.
Store airtight once cooled. Keep at room temperature for up to 5 days, refrigerate for up to 7 days, or freeze for up to 3 months.

Nutrition

Serving: 1Loaf | Calories: 3021kcal | Carbohydrates: 458g | Protein: 59g | Fat: 125g | Saturated Fat: 94g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 1926mg | Potassium: 2284mg | Fiber: 47g | Sugar: 169g | Vitamin A: 57896IU | Vitamin C: 37mg | Calcium: 715mg | Iron: 16mg
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