Oh, fall! Is there anything better than the smell of spices wafting through the house? Seriously, I live for this time of year. And what screams “fall” more than pumpkin AND banana? So, I’ve been playing around in the kitchen, trying to find the perfect balance of those flavors, and trust me, this Healthy Pumpkin Banana Bread is IT.
It’s seriously moist, packed with flavor, and the best part? It’s actually pretty good for you! We’re talking a healthier twist on your classic banana bread, folks. I made a loaf last weekend when my family came over, and it was gone in, like, five minutes. Even my picky nephew devoured it! Get ready for a slice of pure autumn bliss. You won’t regret it!
Why You’ll Love This Healthy Pumpkin Banana Bread
Okay, listen up, because this isn’t just ANY bread! It’s seriously special. Here’s why you’re gonna be obsessed:
- It’s unbelievably moist and delicious – seriously, every bite is heavenly!
- So easy to make, even I can’t mess it up (and that’s saying something!).
- It’s a healthier twist on classic banana bread – win-win!
- Perfect for breakfast, snack time, or even dessert (shhh, I won’t tell!).
- A brilliant way to use up those ripe bananas and that can of pumpkin puree you’ve been eyeing!
Key Benefits of this Healthy Pumpkin Banana Bread
The best part? We sneak in some goodness! It’s not loaded with sugar like those bakery loaves. Plus, you can totally use whole wheat flour for even MORE healthy points. I promise, you won’t even notice the difference!
Ingredients for Healthy Pumpkin Banana Bread
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing bread. Make sure you have everything prepped and ready to go – it makes life SO much easier!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 2 medium – the spottier, the better!)
- 1 cup pumpkin puree (NOT pumpkin pie filling, okay?)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup chopped walnuts (optional, but highly recommended!)
Ingredient Notes and Substitutions for Healthy Pumpkin Banana Bread
Okay, so pumpkin puree? That’s the secret to the amazing moisture! And listen, if you want to be super healthy, swap the all-purpose flour for whole wheat. It gives it a little nutty flavor – yum! Got a nut allergy? No problem! Just skip the walnuts. You could even throw in some chocolate chips instead… just sayin’!
How to Make Healthy Pumpkin Banana Bread: Step-by-Step Instructions
Alright, ready to get baking? This is the fun part! Just follow these steps, and you’ll have a warm, delicious loaf of healthy pumpkin banana bread in no time. Trust me, it’s easier than it looks!
- First things first: Preheat your oven to 350°F (175°C). And don’t forget to grease and flour a 9×5 inch loaf pan. This is KEY, people! Otherwise, your bread will stick, and nobody wants that.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Get all those spices mixed up nicely!
- Now, in a SEPARATE bowl (yes, it matters!), combine 1 cup mashed ripe bananas, 1 cup pumpkin puree (not pumpkin pie filling!), 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/4 cup vegetable oil, 1 teaspoon vanilla extract, and 2 large eggs. Whisk it all together until it’s nice and smooth.
- Okay, here’s where we get serious. Add the wet ingredients to the dry ingredients. Mix until *just* combined. I’m serious about this! DO NOT OVERMIX! A few lumps are totally okay. Overmixing = tough bread, and we want tender, fluffy bread, right?
- If you’re using them, gently fold in 1/2 cup chopped walnuts.
- Pour that beautiful batter into your prepared loaf pan.
- Bake for 50-60 minutes. Start checking around 50 minutes with a toothpick. Stick it in the center – if it comes out clean (or with just a few moist crumbs), you’re good to go!
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. I know, it’s tempting to slice it right away, but trust me, it’s worth the wait!
Tips for Baking the Perfect Healthy Pumpkin Banana Bread
Wanna take your healthy pumpkin banana bread to the next level? Here are a few of my secrets: Don’t overmix the batter – seriously! Use super ripe bananas; they’re sweeter and easier to mash. Check for doneness with a toothpick, and let it cool completely before slicing (patience, my friend!). Enjoy!
Variations for Your Healthy Pumpkin Banana Bread
Okay, so you’ve got the basic recipe down? Awesome! Now let’s get a little crazy and mix things up! Seriously, this healthy pumpkin banana bread is like a blank canvas – get creative! How about throwing in some chocolate chips? Or dried cranberries for a little tang?
You could also swap out the cinnamon for some pumpkin pie spice for an extra kick! Want to make it vegan? Easy peasy! Just use flax eggs. Gluten-free? Use your favorite gluten-free flour blend. The possibilities are endless, my friend!
Storing Your Healthy Pumpkin Banana Bread
Okay, so you’ve managed NOT to eat the whole loaf in one sitting? Wow, I’m impressed! To keep your healthy pumpkin banana bread fresh, wrap it up tight in plastic wrap or pop it in an airtight container. It’ll stay good at room temperature for about 3 days. Wanna keep it even longer? Stick it in the fridge for up to a week! Just sayin’!
Frequently Asked Questions About Healthy Pumpkin Banana Bread
Got questions? I’ve got answers! Here are some of the most common things people ask me about this amazing healthy pumpkin banana bread. Don’t be shy – if you’ve got a burning question, I’m here to help!
Can I freeze Healthy Pumpkin Banana Bread?
Absolutely! This bread freezes like a dream. Just wrap it up super tight – I’m talking plastic wrap AND a freezer bag – and it’ll keep in the freezer for up to 2 months. When you’re ready to eat it, just let it thaw on the counter. Easy peasy!
How do I make this Healthy Pumpkin Banana Bread gluten-free?
No problem! Just swap out the regular flour for your favorite gluten-free flour blend. I’ve had good luck with several different brands, so just pick one you like. You might need to add a little extra liquid, so keep an eye on the batter!
Can I use pumpkin pie filling instead of pumpkin puree in this Healthy Pumpkin Banana Bread?
Okay, listen closely: NO! Seriously, don’t do it! Pumpkin pie filling has added sugar and spices, and it’ll totally mess up the flavor and texture of your bread. Stick with plain pumpkin puree – you’ll thank me later!
Nutritional Information for Healthy Pumpkin Banana Bread
Okay, so you want to know what you’re *really* eating, right? Here’s the lowdown on the nutritional info for this healthy pumpkin banana bread. Keep in mind, this is just an estimate, okay? It can vary depending on the exact ingredients you use. But here’s a general idea:
Enjoy Your Healthy Pumpkin Banana Bread!
Alright, you made it! Go grab a slice (or two!), and enjoy every single bite of your amazing healthy pumpkin banana bread. And hey, if you loved it as much as I do, leave a comment and rating below! Don’t forget to snap a pic and share your masterpiece on social media – tag me so I can see your creations! Happy baking!
Print
Unbelievably Delicious Healthy Pumpkin Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy this moist and delicious healthy pumpkin banana bread. It is perfect for breakfast or a snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine mashed bananas, pumpkin puree, granulated sugar, brown sugar, vegetable oil, vanilla extract, and eggs.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in chopped walnuts, if using.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add chocolate chips or dried cranberries.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
