Healthy Pumpkin Banana Bread

Healthy Pumpkin Banana Bread, the BEST of both worlds! Made with whole ingredients and great to use up ripe bananas! 

When it comes to healthy baking, bananas are a great option!

They add natural sweetness to baked goods and even better when they are really ripe. So it’s a perfect option when you have extra bananas that are getting ready to go bad. 

But with fall coming, everyone is focused on pumpkin everything. So I thought this combination would be the perfect bread to make, and boy was I right!! 

The spiced flavor from the seasonings along with the comfort from the pumpkin and sweetness from the bananas turned into a moist yummy bread!!

Great for breakfast, brunch, snacks, and dessert! 

Other Recipes To Use Up Ripe Bananas: 

• Almond Flour Banana Muffins 
• Dairy-Free Banana Muffins
• Vegan Banana Chocolate Chip Cookies
• Healthy Sweet Potato Banana Muffins 

Ingredients for Healthy Pumpkin Banana Bread

Flour – Today I’m using white whole wheat flour

Pumpkin Puree – Be sure to use real pumpkin, not pumpkin pie filling!

Pumpkin pie filling contains much more sugar and would definitely alter the flavor of this bread.

Bananas – These need to be RIPE! If you have bananas that are not quite ready to use yet, keep reading to see how you can ripen them fast.

You can also use frozen bananas in this pumpkin banana bread. See how at the bottom of this post.

Applesauce – Great to cut down on oil, fat, and lower sugar in baking recipes, be sure to grab unsweetened! 

Coconut Sugar – such a better alternative when compared to granulated white sugar 

Coconut Oil – Again, way better to use compared to vegetable or canola oil, and you cannot tell the difference!

If you arent a fan of coconut, try using Refined Coconut Oil. It has a neutral taste compared to unrefined.

Other Ingredients: eggs, baking soda, non-stick spray, pumpkin pie spice, cinnamon, salt.

Check out my Amazon store or shop my kitchen to see all of the kitchen accessories I use for this bread and all of my other recipes! 

How To Ripen Bananas Fast! 

Place your bananas on a lined cookie sheet and bake at 300 degrees until the peeling starts to turn black.

Don’t let them cook too long! Let them cool before adding them to the bread mixture. 

Can You Freeze Pumpkin Banana Bread?

Yes! Be sure to let it cool completely. Then wrap in foil or plastic wrap.

Place it in a Ziploc bag to freeze. 

I like to freeze it in individual banana bread slices so I can pull them out as needed without thawing more than necessary.

Tips for Making Healthy Pumpkin Banana Bread 

• Be sure to let the bread cool in a loaf pan then turn onto a wire rack. If you leave the bread in the pan until it’s completely cool it will add a layer of moisture. 
• Use a toothpick to help determine when your bread is fully cooked. 
• If your bread is starting to get brown before the last minutes of cooking, cover it loosely with foil.

How To Store 

Be sure to wrap the banana pumpkin bread in some foil or plastic wrap.

It does not have to be refrigerated.

For best results, wait to slice the bread the next day after baking. 

After you make your bread, I want to see!!

So tag me @hellospoonful on Instagram so I don’t miss it! 

Other Bread Recipes That Are Yummy and Healthy:

• Whole Wheat Chocolate Chip Zucchini Bread
• No Sugar Added Banana Bread with Chocolate Chips
• Addicting Healthy Cinnamon Apple Bread 
• Healthy Whole Wheat Double Chocolate Pumpkin Bread

Can I use frozen bananas in banana bread?

Yes! Simply let your frozen bananas defrost completely in a freezer bag or bowl and come to room temperature.

This is important because the banana bread will not cook through if the batter is cold!

Next, mash the bananas (liquid included!) using a fork, potato masher, or hand mixer.

What are the best mix-ins for healthy banana bread?

Some of my favorite mix-ins are chocolate chips, nuts, dried fruit, or coconut flakes!

You can’t go wrong with any dried fruit, but I especially love cranberry and pumpkin together.

Healthy Pumpkin Banana Bread

Healthy Pumpkin Banana Bread, the BEST of both worlds! Made with whole ingredients and great to use up ripe bananas!

5 from 14 votes

Print Recipe Pin Recipe

Course Breakfast, Dessert, Snack

Cuisine American

Equipment

• 9x5x3 Loaf pan
• Mixing Bowl

Ingredients

  

Healthy Pumpkin Banana Bread

• 1 ½ cups White Whole Wheat flour
• ⅔ cup pumpkin puree
• 2 medium ripe bananas
• ½ cup Applesauce
• ½ cup Coconut Sugar
• ⅓ cup Coconut oil
• 2 eggs
• 1 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 1 tsp pumpkin pie spice
• ½ tsp Salt
• non-stick cooking spray

Simple Vanilla Glaze

• 2/3 Cup Powdered Sugar
• 2 tbsp Milk of choice
• 1/4 tsp Vanilla Extract

Instructions

 

• Preheat oven to 350°F. Coat bottom and sides of a 9x5x3-inch loaf pan with cooking spray; set aside.
• In a large bowl combine flour, baking soda, cinnamon, pumpkin pie spice, and salt Make a well in the center of the flour mixture; set aside. In a medium bowl stir together pumpkin puree, bananas, applesauce, coconut sugar, eggs, and oil.
• Add egg mixture all at once to flour mixture; stir until evenly moistened. Spoon batter into prepared pan.
• Bake 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent over-browning, cover loosely with foil for the last 15 minutes of baking.
• Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap in plastic wrap or foil; store overnight before slicing.

Simple Vanilla Glaze

• Add all of the vanilla glaze ingredients to a bowl and combine until no lumps remain.
• Drizzle on top of bread before serving.

Tried this recipe?Let us know how it was!