Healthy Pumpkin Banana Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Wooden spoon
- 1 9x5-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
For best results, ensure that the bananas are ripe as they will add natural sweetness and moisture to the bread. You can store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. This bread also freezes well; just wrap it tightly in plastic wrap and place in a freezer bag for up to 3 months. Enjoy it as a healthy breakfast or snack option!
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