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Healthy Pumpkin Banana Bread Recipe

Healthy Pumpkin Banana Bread Recipe

Healthy Pumpkin Banana Bread Recipe made with ripe bananas, pumpkin puree, whole-wheat flour, and maple syrup. Moist, easy, naturally sweetened, and delicious.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 ripe bananas (about 7 oz / 200 g)
  • 1 cup (240 g) pure pumpkin puree
  • 1 large egg
  • ⅓ cup (80 g) maple syrup or honey
  • 1 teaspoon vanilla extract
  • ⅙ teaspoon salt
  • 1½ cups (175 g) whole-wheat flour (or your preferred flour)
  • ½ cup (50 g) almond flour (or substitute with more whole-wheat flour)
  • 2 teaspoons baking powder
  • ⅓ cup chocolate chips (optional)
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves

Method
 

  1. Prepare for Baking

    Preheat your oven to 350°F (180°C).
    Line a 9×5-inch (20×10 cm) loaf pan with parchment paper or lightly grease it with oil or butter.

  2. Mix the Wet Ingredients

    Mash the ripe bananas in a large mixing bowl until mostly smooth.
    Add:
    pumpkin puree
    egg
    maple syrup (or honey)
    vanilla extract
    homemade pumpkin spice mixsalt
    Whisk everything together until smooth and well combined.

  3. Add the Dry Ingredients

    Add the following directly into the wet mixture:
    whole-wheat flour
    almond flour
    baking powder
    Gently fold everything together just until no dry flour remains.
    If using chocolate chips, gently fold them into the batter.
    Tip: Avoid overmixing the batter. Mixing too much develops the gluten, resulting in a denser, drier loaf. Stir only until the ingredients are fully combined.

  4. Bake

    Pour the batter into the prepared loaf pan and spread the top evenly.
    Bake for 30–37 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
    If the center is still wet, continue baking for a few more minutes, checking every 2–3 minutes.
    Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.