This Healthy Pumpkin Banana Bread is a delicious combination of two classic loaves of bread! This recipe uses whole wheat flour, is dairy-free, and is almost fat-free. The flavors of cinnamon, pumpkin pie spice, and ginger enhance the pumpkin, and semi-sweet chocolate chips pair beautifully with the banana. Also, natural coconut sugar creates a perfectly sweet loaf. A slice of this bread pairs wonderfully with a cup of coffee or topped with a bit of honey. It’s the best way to use overripe bananas and any leftover holiday pumpkin!
Pumpkin bread and banana bread are both extremely popular and delicious! So, I wanted to combine the two flavors in the healthy loaf.
I always seem to have overripe bananas around, and I like to find creative ways to use them up. I usually make my Healthy Banana Chocolate Chip Bread, but I wanted to try something different.
Also, during the holiday season, I bake lots of recipes with pumpkin, like Healthy Pumpkin Chocolate Chip Muffins and Pumpkin Yeast Bread. But I usually have a bit leftover, and most recipes call for more than half a cup. So, I made this hybrid in hopes of using up ingredients that won’t be wasted!
Healthy Pumpkin Banana Bread Ingredients
- Whole wheat flour
- Baking soda
- Baking powder
- Fine sea salt
- Pumpkin pie spice
- Coconut sugar
- Canned pumpkin puree
- Unsweetened almond milk
- Coconut oil
- Pure vanilla extract
- Dairy-free semi-sweet mini chocolate chips
Bread Ingredient Substitutions
This bread is on the healthy side and easy to make, but there are a few ingredient substitutions you can make if necessary!
This bread can also be made vegan by replacing the egg with a flax egg. Combine 1 tbsp of flaxseed meal with 2 tbsp of water and let it sit for 5 minutes. Then you will add it to the mix just as you would the egg.
I have never made a gluten-free version, but you could replace the whole wheat flour with Pamela’s All-Purpose Baking Flour and try it gluten-free. I have had great results using that brand in gluten-free baked goods, so it should turn out fine.
I only use 1 tbsp of coconut oil in this recipe, but if you don’t have that available, butter or canola oil can be used instead. You could even use unsweetened applesauce to cut out the fat altogether.
Lastly, if pumpkin pie spice isn’t available to you, combine an equal amount of your other spices and use that mixture instead.
Banana and Pumpkin Health Benefits
This bread is not only delicious, but it has ingredients that are beneficial for health! For example, pumpkin is high in vitamin-A and antioxidants that fight against cancers and chronic diseases. Also, it’s high in potassium, vitamin-c, and fiber, which can help with heart health. Bananas are also known for their high levels of potassium and fiber and have been proven to help in exercise recovery. They are also rich in pectin and resistant starch, which may moderate blood sugar levels after meals.
Bread Making Equipment
- 8.5×4.5 Loaf pan
- 2 large mixing bowls
- Measuring cups and spoons
You won’t need a lot of equipment for this recipe because it’s simple! I like to use my Wilton non-stick 8.5×4.5 loaf pan for this, and just spray it with coconut oil baking spray. No parchment paper is required, and the loaf comes out smoothly.
Bread Recipe Notes
Although this bread is simple, here are a few notes to provide optimal results!
I recommend using very ripe bananas so that you get the best sweetness levels. Also, if you use frozen bananas, make sure to drain the excess liquid off before you mash them and add them to the mix.
When baking the loaf, check it at 45 minutes and test it with a toothpick. It may need 5 more minutes depending on different oven temperatures.
You can freeze this bread if you don’t want to eat it right away. Just wrap it tightly in plastic wrap and place it in two ziplock bags. It should be good for up to 3 months, and you can defrost it in the fridge whenever you want to eat it.
I hope you love this healthy version of pumpkin banana bread! You may also want to check out my Healthy Banana Bread recipe too!
Healthy Pumpkin Banana Bread
- 8.5×4.5 Loaf pan
- 2 Large mixing bowls
- Measuring cups and spoons
- 2 Cups Whole wheat flour
- 1 tsp Baking soda
- 3/4 tsp Baking powder
- 3/4 tsp Fine sea salt
- 1 tsp Ground cinnamon
- ½ tsp Ground ginger
- ¼ tsp Ground nutmeg
- 1 tsp Pumpkin pie spice
- 1/2 cup Coconut sugar
- 2 Medium Overripe bananas
- 1/2 Cup Canned pumpkin puree
- 1 Large Egg
- 1/3 Cup Unsweetened almond milk
- 1 Tbsp Coconut oil melted and cooled slightly
- 2 teaspoons Pure vanilla extract
- 1/3 Cup Semi-sweet mini chocolate chips
- Preheat oven to 350 degrees F. Spray an 8.5×4.5 loaf pan with baking spray liberally.
- In a large mixing bowl, combine the flour, baking powder and soda, spices, coconut sugar and whisk to combine.
- Mash the banana in another large bowl and then add the pumpkin, egg, almond milk, coconut oil, and vanilla. Whisk until the ingredients are combined.
- Pour the wet ingredients into the dry ingredients and stir to form a batter. Fold in the chocolate chips.
- Smooth into the prepared loaf pan. Optionally add a few more chocolate chips to the top of the batter.
- Bake on the center rack for 45 minutes or until a toothpick inserted in the center comes out smoothly.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Remove to a wire rack to finish cooling.
- I recommend using very ripe bananas so that you get the best sweetness levels.
- If you use frozen bananas, make sure to drain the excess liquid off before you mash them and add them to the mix.
- When baking the loaf, check it at 45 minutes and test it with a toothpick. It may need 5 more minutes depending on different oven temperatures.
- You can freeze this bread if you don’t want to eat it right away. Just wrap it tightly in plastic wrap and place it in two ziplock bags. It should be good for up to 3 months and you can defrost it in the fridge whenever you want to eat it.
*Health benefit facts taken from https://www.healthline.com/.*