Are you looking for a delicious yet healthy treat? This Healthy No-Added-Sugar Pumpkin Banana Bread is the perfect choice! Packed with nutritious ingredients, it offers a delightful blend of pumpkin and banana flavors without any added sugar. Enjoy it for breakfast, a snack, or even dessert, knowing it’s guilt-free. Let’s get baking!
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Naturally Sweetened
- Easy to Make
- Packed with Nutrition
- Perfect for Any Occasion
Time Breakdown
- Prep Time: 15 minutes
- Bake Time: 60-75 minutes
- Cooling Time: 30-35 minutes
Ingredients List
- ¾ cup pure pumpkin purée
- 1 ½ cups mashed overripe bananas (from about 2-3 medium, very overripe bananas)
- 3 tablespoons melted coconut oil or avocado oil
- 2 eggs
- 1 teaspoon vanilla, pumpkin, or banana extract
- 2 cups white whole wheat flour (see notes)
- 1 tablespoon pumpkin spice blend (see notes to make your own)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Optional: ½ cup mix-ins such as chopped walnuts, pecans, raisins, or chocolate chips (see notes)
How to make Step-by-Step
Step 1: Preheat the Oven
Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan or 3 mini loaf pans. Note: You will reduce the temperature of the oven to 350°F when baking.
Step 2: Mash the Bananas
In a large bowl, mash your bananas if you haven’t already. Then, add the pumpkin puree, oil, eggs, and extract. Whisk together until fully incorporated.
Step 3: Combine Dry Ingredients
To the same bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix with a whisk until just combined. Stir in any mix-ins, if desired, and pour the batter into your prepared loaf pan.
Step 4: Bake the Bread
Bake until a toothpick inserted into the center comes out clean, about 60-65 minutes for a 9”x5” pan, 70-75 minutes for an 8 ½”x4 ½” pan, or 35-40 minutes for mini loaves.
Step 5: Cool Before Slicing
Allow the bread to cool in the pan on a cooling rack for 15-20 minutes. Then, transfer the loaf to a wire rack and let it cool for another 10-15 minutes before slicing.
Serving Suggestions
Enjoy your pumpkin banana bread plain or topped with a little nut butter for added flavor and protein. It’s also great with yogurt or served alongside a warm cup of tea.
Storage Tips
- Keep it in an airtight container to maintain freshness.
- Store in the fridge for up to one week.
- Freeze slices for up to three months; simply thaw as needed.
Tips for Success
- Use very ripe bananas for the best sweetness.
- Don’t overmix the batter; mix until just combined.
- Allow cooling time before slicing to prevent crumbling.
Variations to Try
- Add chocolate chips for a sweeter touch.
- Substitute applesauce for some of the oil for a lower-fat version.
- Include a handful of spices like cinnamon or nutmeg for added warmth.
FAQs
Q: Can I use regular all-purpose flour?
A: Yes, but it will change the texture slightly.
Q: How can I make it gluten-free?
A: Substitute with a gluten-free flour blend.
Q: Can I add other fruits?
A: Yes, diced apples or pears can work well!
Q: What if I don’t have pumpkin spice?
A: You can mix cinnamon, nutmeg, and ginger as a substitute.
Closing Notes
This Healthy No-Added-Sugar Pumpkin Banana Bread is an easy recipe that everyone will adore. With its natural sweetness and nourishing ingredients, you can enjoy it whenever cravings hit. Feel free to get creative with mix-ins and spices! Once you try it, you’ll want to make it again and again. Happy baking!
Healthy No-Added-Sugar Pumpkin Banana Bread
Ingredients
Wet Ingredients
- ¾ cup pure pumpkin purée
- 1 ½ cups mashed overripe bananas (from about 2-3 medium, very overripe bananas) Use very ripe bananas for the best sweetness.
- 3 tablespoons melted coconut oil or avocado oil
- 2 eggs
- 1 teaspoon vanilla, pumpkin, or banana extract
Dry Ingredients
- 2 cups white whole wheat flour See notes.
- 1 tablespoon pumpkin spice blend See notes to make your own.
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Optional Mix-Ins
- ½ cup mix-ins such as chopped walnuts, pecans, raisins, or chocolate chips
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9×5-inch loaf pan or 3 mini loaf pans. Note: You will reduce the temperature of the oven to 350°F (175°C) when baking.
- In a large bowl, mash your bananas if you haven’t already. Then, add the pumpkin puree, oil, eggs, and extract. Whisk together until fully incorporated.
- To the same bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix with a whisk until just combined. Stir in any mix-ins, if desired, and pour the batter into your prepared loaf pan.
Baking
- Bake until a toothpick inserted into the center comes out clean: about 60-65 minutes for a 9”x5” pan, 70-75 minutes for an 8 ½”x4 ½” pan, or 35-40 minutes for mini loaves.
Cooling
- Allow the bread to cool in the pan on a cooling rack for 15-20 minutes. Then, transfer the loaf to a wire rack and let it cool for another 10-15 minutes before slicing.
