Picture the aroma of spiced pumpkin and ripe bananas wafting through your kitchen, evoking a sense of warmth and coziness.
This Healthy Pumpkin Banana Bread isn’t only simple to make but also offers a comforting embrace of autumn flavors.
As the ingredients meld together, they transform into a moist, flavorful loaf that’s both nourishing and delightful.
Let’s bring this inviting treat to life!
Kitchen Tools Required
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Wooden Spoon
- 1 9×5-inch Loaf Pan
- 1 Cooling Rack
- 1 Measuring Cup Set
- 1 Measuring Spoon Set
Ingredients
- 1 cup Whole Wheat Flour
- 1/2 cup All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Ginger
- 1/3 cup Coconut Oil, melted
- 1/2 cup Honey or Maple Syrup
- 2 Large Eggs
- 1 cup Pumpkin Puree
- 2 Medium Bananas, mashed
- 1/4 cup Unsweetened Almond Milk or Milk of choice
- 1 teaspoon Vanilla Extract
- 1/2 cup Walnuts, chopped (optional)
Cook & Prep Time
Here’s a timeline to efficiently manage your time while making Healthy Pumpkin Banana Bread:
- Preparation (Total: 20 minutes)
- Reading and Gathering Ingredients (5 minutes): Spend a few minutes reading through the recipe to guarantee you understand the steps and gather all the necessary ingredients and equipment.
- Preheat Oven and Grease Loaf Pan (2 minutes): Begin preheating the oven to 350°F (175°C) and grease the 9×5-inch loaf pan.
- Mix Dry Ingredients (3 minutes): In the large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix Wet Ingredients (5 minutes): In the medium mixing bowl, combine melted coconut oil, honey or maple syrup, and whisk in eggs. Then, stir in pumpkin puree, mashed bananas, almond milk, and vanilla extract until well combined.
- Combine Mixtures (3 minutes): Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix until just combined. Fold in chopped walnuts if using.
- Baking (Total: 55 minutes)
- Pour and Bake (50-55 minutes): Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Use this time to clean up the preparation area or prepare other meals/snacks.
- Cooling and Resting (Total: 10 minutes)
- Cool in Pan (10 minutes): Once baked, allow the bread to cool in the pan for 10 minutes.
- Transfer to Cooling Rack: After the initial cooling period, transfer the bread to a cooling rack to cool completely before slicing.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C) and grease the loaf pan.
In the large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In the medium mixing bowl, combine the melted coconut oil and honey or maple syrup.
Add the eggs to the wet mixture and whisk until well combined.
Stir in the pumpkin puree, mashed bananas, almond milk, and vanilla extract into the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined.
Fold in the chopped walnuts, if using.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Serving Tips
- Spread with Nut Butter: Add a layer of almond or peanut butter for extra protein and a nutty flavor.
- Top with Greek Yogurt: A dollop of Greek yogurt adds creaminess and a dose of probiotics.
- Pair with Fresh Fruits: Serve with sliced apples or berries for a rejuvenating and colorful side.
- Drizzle with Honey: Add a touch of sweetness with a light drizzle of honey or maple syrup.
- Serve with a Warm Beverage: Enjoy alongside a cup of coffee or herbal tea for a cozy breakfast or snack.
Storage
Store leftover pumpkin banana bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week.
Freeze for up to 3 months.
Freezing
To freeze Healthy Pumpkin Banana Bread, wrap it tightly in plastic wrap and place it in a freezer bag.
Store for up to 3 months.
Thaw at room temperature before enjoying.
Reheating
To reheat Healthy Pumpkin Banana Bread, slice and microwave each piece for 10-15 seconds.
Alternatively, warm slices in an oven at 300°F for 5-10 minutes to maintain moisture.
Final Thoughts
Healthy Pumpkin Banana Bread is a delightful and nutritious option for breakfast or a snack.
The combination of pumpkin and banana provides natural sweetness and moisture, making it a healthier alternative to traditional banana bread.
With a blend of whole wheat and all-purpose flour, the bread offers a good balance of fiber and texture.
Spices like cinnamon, nutmeg, cloves, and ginger add warmth and depth of flavor, complementing the sweetness of the pumpkin and banana.
Using coconut oil and honey or maple syrup helps maintain the bread’s moist consistency while reducing refined sugars and unhealthy fats.
Walnuts are optional but can add a pleasant crunch and additional nutrients. If you prefer a nut-free version, simply omit the walnuts.
Once baked, allow the bread to cool before slicing.
This bread can be stored at room temperature for up to three days, in the refrigerator for up to a week, or frozen for up to three months.
Enjoying this pumpkin banana bread is a delicious way to incorporate wholesome ingredients into your diet.
Whether as a morning treat or a satisfying snack, this recipe is sure to become a favorite.
Frequently Asked Questions
Can I Substitute Gluten-Free Flour for Whole Wheat Flour?
You can substitute gluten-free flour for whole wheat flour, but choose a blend with xanthan gum to maintain bread structure. This guarantees the bread remains nutrient-rich and provides a healthful, delicious option for those avoiding gluten.
What Can I Use Instead of Coconut Oil?
You can substitute coconut oil with olive oil or unsweetened applesauce. Olive oil provides healthy fats, while applesauce adds moisture and cuts calories. Both options maintain the bread’s texture and nutritional benefits without compromising taste.
Is There a Vegan Version of This Recipe?
Yes, you can make it vegan by using flax eggs instead of regular eggs and opting for maple syrup over honey. Replace almond milk with any plant-based milk for similar nutrient benefits. Enjoy your health-oriented treat!
How Can I Make This Recipe Lower in Sugar?
To lower sugar, substitute honey or maple syrup with unsweetened applesauce. You’ll reduce added sugars while maintaining moisture. Rely on the bananas’ natural sweetness. Make certain they’re ripe for ideal flavor and sweetness without extra sugar.
Can I Add Chocolate Chips to the Batter?
You can add chocolate chips to the batter for a sweet twist. Dark chocolate chips offer antioxidants and can enhance flavor without considerably increasing sugar content, making your pumpkin banana bread both delicious and slightly more indulgent.
Healthy Pumpkin Banana Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Wooden spoon
- 1 9×5-inch loaf pan
- 1 Cooling rack
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup Whole Wheat Flour
- 1/2 cup All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Ginger
- 1/3 cup Coconut Oil melted
- 1/2 cup Honey or Maple Syrup
- 2 Large Eggs
- 1 cup Pumpkin Puree
- 2 Medium Bananas mashed
- 1/4 cup Unsweetened Almond Milk or Milk of choice
- 1 teaspoon Vanilla Extract
- 1/2 cup Walnuts chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease the loaf pan.
- In the large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In the medium mixing bowl, combine the melted coconut oil and honey or maple syrup.
- Add the eggs to the wet mixture and whisk until well combined.
- Stir in the pumpkin puree, mashed bananas, almond milk, and vanilla extract into the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined.
- Fold in the chopped walnuts, if using.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Notes
