Healthy Pumpkin Banana Bread
This Healthy Pumpkin Banana Bread is a tasty combination of two classic loaves of bread! This recipe is whole wheat, dairy-free. low in fat, and has fantastic flavors. It is a perfect way to use up overripe bananas and any leftover holiday pumpkin.
Equipment
- 8.5x4.5 Loaf pan
- 2 Large mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F. Spray an 8.5x4.5 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.
Notes
- 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.
