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