Pumpkin Banana Bread (Moist, Easy, and Healthy)
Moist, cozy, and packed with real ingredients, this pumpkin banana bread is an easy, healthy bake perfect for breakfast, snacks, or dessert. It’s naturally sweetened, freezer-friendly, and wildly adaptable your fall go-to loaf!
Ingredients
- 1 ½ cups mashed banana
- ½ cup pumpkin puree
- 2 cups flour spelt, white, oat, or gluten-free
- ½ cup liquid sweetener maple syrup, honey, or agave
- ⅓ cup oil water, or milk of choice
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp pumpkin pie spice or extra cinnamon
- ½ cup mini chocolate chips optional
Instructions
- 1. Preheat oven to 350°F (175°C). Grease a 9x5” loaf pan and line with parchment paper.
- 2. In one bowl, mix flour, baking soda, baking powder, salt, cinnamon, ginger, and pumpkin spice.
- 3. In another bowl, whisk mashed banana, pumpkin puree, sweetener, oil or milk, and vanilla.
- 4. Combine wet and dry mixtures—stir just until combined.
- 5. Fold in chocolate chips or other add-ins if using.
- 6. Pour into pan, top with more chips or nuts if desired.
- 7. Bake for 45 minutes or until toothpick comes out mostly clean.
- 8. Cool completely before slicing.
Notes
Don’t overmix the batter to keep the bread soft.
Let cool fully—texture improves on day two.
Freeze slices with parchment between for easy grab-and-go.
Use sweet potato or squash instead of pumpkin if desired.
Try with walnuts, pecans, or shredded coconut for variation.