This healthy pumpkin banana bread recipe is the best way to celebrate the fall season. It's super easy to make and insanely delicious. Plus, it contains no refined sugar!
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This bread is perfect alongside a big cup of coffee! It makes a fantastic breakfast, snack or healthy dessert.
In the mood for more healthy pumpkin treats? Be sure to check these out:
- Pumpkin Baked Oatmeal With Pecans
- Almond Flour Pumpkin Mug Cake
- Pumpkin Pie Chia Pudding
- Keto No-Bake Pumpkin Cheesecake
- Low Carb Pumpkin Chocolate Cheesecake Jars
What Makes It Healthy?
Many quick breads are packed with added sugar. Some recipes even call for more than a full cup!
This pumpkin bread contains much less sugar and is sweetened naturally with overripe banana, a touch of maple syrup and a pinch of stevia.
It also uses a mixture of both all purpose and whole wheat flour to provide more nutrients and a bit of extra fiber.
Ingredients & Substitutions
- Flour: a mixture of whole wheat and white flour.
- Leavening agent: baking powder!
- Spices: salt, cinnamon, nutmeg, ginger & cloves.
- Stevia: be sure to use uncut/pure stevia. Stevia is 200x400 times sweeter than sugar and is often mixed with other, more mild sweeteners to create 1:1 refined sugar replacement products. Pure liquid stevia drops will also work. If you go this route, add the drops to wet ingredients rather than dry!
- Banana: this recipe is perfect for using up overripe bananas.
- Canned pumpkin puree: you can also make homemade pumpkin puree if it happens to be sold out at the grocery store. Be sure you don't accidentally purchase pumpkin pie filling, which is full of sweetener and spices. We want pure pumpkin for this recipe!
- Nonfat Greek yogurt: I like using the Fage 0% brand but any will do.
- Eggs: for extra flavor and fluff!
- Maple syrup: honey or agave nectar will also work.
- Vanilla extract: pure is best but imitation does the trick.
- Coconut oil: or substitute unsalted butter.
How To Make Pumpkin Banana Bread
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Measure all dry ingredients into a medium size mixing bowl and whisk well.
Mash banana in a separate bowl.
Add all wet ingredients, except for coconut oil, to bowl containing mashed banana and mix.
Melt coconut oil and allow it to cool slightly. Add to wet ingredients and whisk again until smooth.
Add dry ingredients to wet and gently combine. Do not overmix, it's okay if the batter is a little lumpy.
Spread batter into an 8x4" loaf pan and bake at 375°F for 40-45 minutes, or until a toothpick comes out clean.
Allow loaf to cool down a bit, cut into slices and enjoy!
Measure flour correctly: use a spoon or scoop to fill your measuring cup to overflowing, then level with a knife. Dipping a measuring cup right into the flour container can create a "packing effect" and result in too much flour/dry bread.
Avoid over-mixing: overmixing can affect the texture of your bread, making it dense rather than fluffy. Mix until all dry ingredients are just barely incorporated, if the batter is a little bit lumpy, that's okay.
Avoid over-baking: as soon as your bread is passing the toothpick test, take it out of the oven (note: your toothpick or knife doesn't need to be bone dry in order for the loaf to be done, a crumb or two is okay).
Loaf pan: if you want to get that nice dome shape on top of your bread, using a smaller pan is key. This is why I prefer to use an 8x4" pan, though a larger one will work. If you do use a larger pan, reduce baking time by about 5 minutes!
Mix-ins: dark chocolate chips, chopped pecans or chopped walnuts would all be delicious!
Toppings: top your loaf with roasted pumpkin seeds, nuts or a sprinkle of brown sugar before baking if desired.
Make muffins or mini loaves: portion batter into a greased muffin tin or mini loaf pan and reduce baking time to about 15-20 min!
Allow bread to cool completely. Place in an airtight container or large Ziploc bag. Store on the countertop, at room temperature, for 2-3 days or in the refrigerator for 5-6.
You can also freeze your bread if desired! I recommend cutting your loaf into slices and cloaking it in plastic wrap to help prevent freeze burn, but a Ziploc also works. Store frozen for up to 3-4 months.
To reheat a slice: microwave on high, in 30 second increments, until warmed through.
More Yummy Fall Recipes
- Pumpkin Zucchini Muffins
- Maple Pecan Pumpkin Cookies
- Pumpkin Spice Sauce
- Honey Apple Baked Oatmeal
- Stuffed Baked Apples With Cinnamon
- Gluten Free Apple Crisp
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The BEST Healthy Pumpkin Banana Bread
- 8x4" loaf pan *see note below
- Large Mixing Bowl
- Small Mixing Bowl
- ¾ cup all purpose flour *see note below
- ¾ cup whole wheat flour
- 2 teaspoons baking powder
- 1 & ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon stevia *uncut *see note below
- 1 medium banana *over-ripe
- 1 cup pumpkin puree *see note below
- ¼ cup nonfat Greek yogurt
- 2 large eggs
- 2 teaspoons pure vanilla extract *imitation will work
- ½ cup pure maple syrup
- ⅓ cup coconut oil *or sub unsalted butter *melted and slightly cooled
Recipe notes:Loaf pan: I like using an 8x4" pan for this recipe because it results in a nice domed top. A larger pan will work fine but you may not get as much rise. Also note: use reduced baking time for a larger pan, 35-40 minutes. All purpose/whole wheat flour: for proper flour measurement, use a spoon and scoop flour into a measuring cup until overflowing, then level with a knife. Sticking your measuring cup right into the flour container may cause a "packing" effect and could result in too much flour. Always scoop and level! Stevia: be sure to use an uncut/pure stevia. Stevia is 200 x 400 times sweeter than sugar and so it is often mixed with other, more mild sweeteners to create more of a 1:1 refined sugar replacement product. You can also use pure liquid stevia drops! If you go this route, add the drops to wet ingredients rather than dry! Pumpkin puree: this recipe uses less than a can of pumpkin. I recommend transferring leftover puree to an airtight, lidded container as it tends to go bad more quickly if left in the can. Try using up your puree by using it in an Almond Flour Pumpkin Mug Cake or Pumpkin Chia Pudding!
- Preheat your oven to 375°F.
- Measure all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, nutmeg, ginger, cloves and stevia into a medium size mixing bowl. Whisk well and set aside.¾ cup all purpose flour, ¾ cup whole wheat flour, 2 teaspoons baking powder, 1 & ½ teaspoons ground cinnamon, ½ teaspoon salt, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ⅛ teaspoon stevia
- Peel your banana and place it in a large bowl. Use a fork to mash well, until smooth.1 medium banana
- Measure pumpkin puree, nonfat Greek yogurt, eggs, vanilla extract and maple syrup into the bowl with the mashed banana. Whisk until smooth.1 cup pumpkin puree, ¼ cup nonfat Greek yogurt, 2 large eggs, 2 teaspoons pure vanilla extract, ½ cup pure maple syrup
- Melt coconut oil in the microwave and allow it to cool slightly. Add it to the wet ingredients and whisk again until well incorporated.⅓ cup coconut oil
- Pour dry ingredients into wet. Gently mix the two together with a spatula and stop once all dry ingredients have JUST been incorporated. Do not overmix! It's okay if the batter is slightly lumpy.
- Grease an 8 x 4" loaf pan with oil or nonstick cooking spray. Use a spoon or spatula to evenly spread batter into the pan.
- Bake for 40-45 minutes. Once a toothpick/knife comes out clean, the bread is done.
- Allow your loaf to cool slightly and remove from the pan. Slice and enjoy!
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