Pumpkin Banana Bread

5 from 4 votes

The best of both worlds! This pumpkin banana bread blends the flavor of classic banana bread with fall pumpkin spice for a soft, naturally sweet loaf you’ll want to bake all season long.

Prep Time10

Cook Time1

Total Time1 10

Course: Bread, Breakfast/Snack

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

Ingredients

1 ¾ cup whole wheat pastry flour or all-purpose
2 teaspoons pumpkin pie spice
1 ½ teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 large eggs
1 cup canned pumpkin puree
1 cup mashed banana about 2 large or 3 medium ripe bananas
½ cup maple syrup
⅓ cup melted coconut oil avocado oil or olive oil
¼ cup coconut sugar
1 teaspoon vanilla extract
½ cup chopped walnuts, pecans or chocolate chips (optional)

Instructions

Preheat oven to 350° F and grease a 9″x5″ loaf pan or line with parchment paper.
In a medium bowl, stir together flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt.
In a large bowl, whisk together the eggs, pumpkin, mashed banana, maple syrup, oil, coconut sugar and vanilla.
Add dry ingredients into the bowl with the wet ingredients and stir together until just combined, making sure to not over-mix!
Gently stir in chopped nuts or chocolate chips, if using.
Pour the batter into the prepared loaf pan, smooth the top and top with additional chocolate chips or nuts, if using. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan for 10-15 minutes, then remove and let cool completely on a wire rack before slicing.
Store in an airtight container at room temperature for 3-4 days, in the fridge for 1 week or in the freezer for up to 3 months.

Notes

Make it vegan: I haven’t tested this recipe with flax eggs so I’m not sure how it would turn out, but if you try it let me know in the comments below!
Storage: Wrap your banana bread with plastic wrap or aluminum foil or store it in an airtight container on your countertop for 3-4 days or in the fridge for up to 1 week.

Nutrition