The BEST Healthy Pumpkin Banana Bread
Healthier pumpkin bread sweetened naturally with maple syrup, ripe banana and stevia! This recipe also features a mixture of both whole wheat and all purpose flour for more nutrients and fiber.
Servings: 12 slices
Calories: 175kcal
Equipment
- 8x4" loaf pan *see note below
- Large Mixing Bowl
- Small Mixing Bowl
- Whisk
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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!Instructions
- 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!
Video
Nutrition
Serving: 1/12th of recipe (all values are approximate). | Sugar: 10.4g | Fiber: 2.3g | Calories: 175kcal | Fat: 7.1g | Protein: 3.6g | Carbohydrates: 25g