Pumpkin Banana Bread

This healthy Pumpkin Banana Bread combines all the spiced flavors of fall in a moist cozy loaf. Made with ripe bananas, pumpkin puree and no oil, this easy one-bowl recipe is perfect for quick breakfasts and afternoon snacks.

40 minTotal

12servings

138 kcal
P 4g
C 23g
F 5g

https://mattsfitchef.com/pumpkin-banana-bread/

Ingredients

2 ripe bananas about 7 oz (200 g)
1 cup (240 g) pureed pumpkin
1 large egg
⅓ cup (80 g) maple syrup or honey
1 tsp vanilla extract
⅙ tsp salt
1 ½ cup (175 g) whole-wheat flour or preferred flour
½ cup (50 g) almond flour or more whole-wheat flour
2 tsp baking powder
⅓ cup chocolate chips optional

Homemade Pumpkin Spice Mix

¾ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves

Instructions

Heat oven to 350°F (180°C) and fold a 9x5 (20x10 cm) loaf pan with parchment paper or grease it with oil.
In a large bowl, mash the bananas then combine with pureed pumpkin, egg, maple syrup, vanilla extract, pumpkin spice mix and a pinch of salt. Stir well until you get a smooth mixture.
Add into the wet mixture whole-wheat flour, almond flour (or more whole-wheat flour) and baking powder. Stir the ingredients together. You may need to adjust with little flour more if the batter is too liquid, or with a splash of milk if it is too dry. This depends on the size of the bananas used.
Fold through chocolate chips or favorite mix-ins, if desired.
Transfer the batter to the prepared pan, then bake in hot oven for about 30-37 minutes. The bread is ready when a toothpick inserted into its center comes out clean. Let cool for at least 15 minutes before serving.

Notes

Recipe Tips

Use ripe bananas, they will sweeten the dessert naturally while providing moisture. If they are still unripe, ripe them faster by baking them in hot oven at 300°F (150°C) for about 15 minutes.
Do not overmix the batter, or the pumpkin banana bread may become dry. Just stir until all ingredients are combined into a smooth mixture without lumps. Mixing too much incorporates air into the batter, causing air bubbles to form.
Check for doneness by inserting a toothpick inside the loaf after about 30-35 minutes. If it is slightly wet or soggy inside, it means that the pumpkin loaf is still raw and requires some more minutes in the oven.

Storage directions

To store. Let the loaf cool completely to room temperature, then transfer it to an airtight container. At room temperature, it will last for up to 3 days. In the fridge it will stay fresh for up to 5 days.
To freeze. After it has cooled completely, wrap it in aluminum foil or parchment paper and transfer to zipper bags. Place in the freezer, it will last for up to 3 months.
To serve. Before serving, take out and reheat the desired amount in hot oven or in the microwave.