Pumpkin Banana Bread

Freshly baked pumpkin banana bread on a cutting board

Aitor

This Pumpkin Banana Bread blends ripe bananas, pumpkin puree, and fall spices into a moist, healthy loaf that’s perfect for breakfast or snacking.

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Prep Time 10

Cook Time 50

Cooling Time 15

Total Time 1 15

Servings: 12 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 160

Ingredients Method Notes

Ingredients

Dry Ingredients

1.5 cups flour (spelt, oat, or all-purpose)
1 tsp baking soda
0.5 tsp baking powder
0.75 tsp salt
1 tsp cinnamon
0.5 tsp ground ginger
1 tsp pumpkin pie spice or extra cinnamon

Wet Ingredients

1 cup mashed ripe bananas about 2–3 bananas
0.5 cup pumpkin puree canned or fresh
0.5 cup maple syrup or honey/agave
0.25 cup milk of choice dairy or non-dairy
2 tsp vanilla extract
2 tbsp neutral oil optional for softness

Optional Add-ins

chocolate chips, nuts, or raisins as desired

Method

Preheat oven to 350°F (175°C) and grease a 9×5" loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and pumpkin pie spice.
Add mashed banana, pumpkin puree, maple syrup, milk, vanilla, and oil. Stir gently until just combined.
Fold in any optional add-ins like chocolate chips or nuts.
Pour batter into prepared loaf pan and bake for 45–50 minutes, or until a toothpick comes out mostly clean.
Let cool in pan for 15 minutes, then transfer to a wire rack. For best texture, wait until the next day to slice.

Notes

Store leftover bread in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days. You can also freeze slices for up to 3 months.

Nutrition Information

- Calories: 160
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 180mg
- Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 12g
- Protein: 2g
- Vitamin A: 70% DV