We all know Banana Bread is a classic, but by adding pumpkin puree and pumpkin spice, it completely transforms the classic recipe into a delicious holiday treat! This Healthy Pumpkin Banana Bread is soft, fluffy, and melts in your mouth. Great for anyone that is Paleo, gluten-free, or dairy-free.
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What makes this Pumpkin Banana Bread healthy?
This recipe has simple, whole food ingredients like pumpkin puree, almond flour, and bananas. There's hardly any added sugar, just 8 grams per slice which includes the ripe banana, and a small amount of organic coconut sugar. (Which is my favorite low-glycemic sugar option.) You could also use golden lakanto monkfruit as a healthy no-sugar alternative, or skip the sugar altogether! (The ripe bananas adds quite a bit of sweetness.) Each slice also has 4 grams of fiber.
🍴Ingredient Notes
- Mashed (Ripe) Banana - You can use less ripe bananas, but keep in mind - the riper they are, the sweeter they are. Plus they're easier to mash!
- Pumpkin Puree - I love adding pumpkin puree to this recipe for an extra creamy texture!
- Eggs - I have not tested this recipe with an egg replacement. Let me know if you do!
- Coconut Sugar or sub with Lakanto Monkfruit
- Almond Flour - I have not tested with any other flour, but if you have a gluten-free 1-1 flour, it usually requires less since it's more absorbent. If you try substitutions, let me know in the comments! My favorite almond flour brands are Bob's Red Mill, and Blue Diamond. Both have a finely ground blend that doesn't come out clumpy!
- Pumpkin Spice Blend - I get mine from Trader Joe's, but Frontier Co-Op has a great organic blend too!
- Cinnamon - I personally love Ceylon cinnamon because it has an amazing flavor! I get mine from Terrasoul on Amazon.
- Apple Cider Vinegar - This helps to activate the baking soda!
Chocolate Chips
You can add dark chocolate chips on top or folded in the bread! Chopped walnuts or almonds would also be a great add-in. I usually buy the brand Pascha on Amazon because they sell in bulk. Pascha offers a variety of chocolate, but my personal favorite is 85% dark chocolate chips! They are soy-free, dairy-free, and have quality ingredients. They also offer a 100% cacao chip if you're looking for a sugar free option!
🍴Step by Step Instructions
Making the batter
- In a medium sized mixing bowl add almond flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Use a whisk or fork to blend together. (Make sure you get out all the flour clumps!)
- In a separate bowl add mashed banana, pumpkin puree, vanilla, eggs, apple cider vinegar, and coconut sugar. Use a hand mixer or whisk to blend until fully combined.
Putting it all together
- Next add the wet mixture into the dry mixture. Stir together until all of the flour is absorbed.
- Grease your bread pan, and pour in your mixture. If you're going to add chocolate chips, you can sprinkle them on the top now!
Baking
- Bake at 350° for 40-50 minutes with a medium sized loaf pan. I used a 9x5 for this recipe.
- Use a toothpick or fork to check! Stick the toothpick or fork into the center of the bread. If it comes out clean, you'll know it's done! The top should also be golden brown.
- Once it's done cooking, remove it from the oven and let cool on a metal cooling rack for at least 30-60 minutes before slicing.
Helpful Baking Tips
- To measure almond flour, scoop the flour with a spoon into the measuring cup. When you reach the top, take a knife and scrape off the excess flour.
- To easily mash the bananas, you can use a fork, potato masher, or a hand mixer! If the bananas are very ripe, they should mash easily. I like to leave mine with some small chunks, but mostly pureed.
- If the bananas aren't super ripe, peel them and add to a microwave safe bowl. Heat up for about 30 seconds to soften.
- Grease the baking dish! I like using coconut oil, but any non-stick spray will work. I also like to cut out a piece of parchment paper that fits right at the bottom of the baking dish. This helps to pull the cake slices out without them breaking.
- If you use parchment paper, let the bread cool for about 5 minutes. Then pull the bread out of the pan with the parchment paper and transfer to a cooling rack. (Remove parchment paper from bottom.)
- It's best to let the bread cool for at least 30 minutes before cutting to help it set!
Frequently Asked Questions
Yes! I have tested swapping pumpkin puree for mashed banana and it works perfectly! You can skip the pumpkin spice if you would like to make it more like a traditional Banana Bread recipe.
I have not tested the original recipe without the added coconut sugar, but I'm sure it would be great! (If you like it less sweet.) I have tried swapping the pumpkin puree for more mashed banana and skipped the added sugar. The full cup of mashed banana was enough sweetness for me!
I have not tested with a flax egg or egg replacement. If you try it with a flax egg, it might need a little extra flour. I've noticed flax eggs make baked goods a little softer! Let me know in the comments if you try it out!
How to store leftovers
Leftovers can be stored on the counter at room temperature in a container for a few days, but they can also be stored in the refrigerator for up to a week. Any longer and I recommend slicing them, and storing in an air tight bag or container in the freezer. To reheat, you can toast a slice for a few minutes! I usually toast mine and serve with a little butter, or for almond butter for a dairy-free option!
More pumpkin recipes!
- Gluten-Free Pumpkin Spice Scones
- Paleo Pumpkin Pie Bars
- Healthy Pumpkin Ice Cream
- Gluten-Free Pumpkin Cookies
After you make this Healthy Pumpkin Banana Bread, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!
Recipe
Healthy Pumpkin Banana Bread (Paleo)
Equipment
- Whisk or Hand Mixer
- 9x5x3 Bread Pan
Ingredients
Wet Ingredients
- ½ Cup Mashed (Ripe) Banana
- ½ Cup Pumpkin Puree
- ½ Tablespoon Apple Cider Vinegar
- ½ Teaspoon Vanilla Extract
- 2 Eggs
- ¼ Cup Coconut Sugar or Lakanto Monkfruit
Dry Ingredients
- 1+⅓ Cups Almond Flour
- 2 Teaspoons Pumpkin Spice
- ½ Teaspoon Cinnamon
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
Making the batter
- In a medium sized mixing bowl add almond flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Use a whisk or fork to blend together. (Make sure you get out all the flour clumps!)
- In a separate bowl add mashed banana, pumpkin puree, vanilla, eggs, apple cider vinegar, and coconut sugar. Use a hand mixer or whisk to blend until fully combined.
Putting it all together
- Next add the wet mixture into the dry mixture. Stir together until all of the flour is absorbed.
- Grease your bread pan, and pour in your mixture. If you're going to add chocolate chips, you can sprinkle them on the top now!
Baking
- Bake at 350° for 40-50 minutes with a medium sized loaf pan. I used a 9x5 for this recipe.
- Use a toothpick or fork to check! Stick the toothpick or fork into the center of the bread. If it comes out clean, you'll know it's done! The top should also be golden brown.
- Once it's done cooking, remove it from the oven and let cool on a metal cooling rack for at least 30-60 minutes before slicing.
Notes
Helpful Baking Tips
- To measure almond flour, scoop the flour with a spoon into the measuring cup. When you reach the top, take a knife and scrape off the excess flour.
- To easily mash the bananas, you can use a fork, potato masher, or a hand mixer! If the bananas are very ripe, they should mash easily. I like to leave mine with some small chunks, but mostly pureed.
- If the bananas aren't super ripe, peel them and add to a microwave safe bowl. Heat up for about 30 seconds to soften.
- Grease the baking dish! I like using coconut oil, but any non-stick spray will work. I also like to cut out a piece of parchment paper that fits right at the bottom of the baking dish. This helps to pull the cake slices out without them breaking.
- If you use parchment paper, let the bread cool for about 5 minutes. Then pull the bread out of the pan with the parchment paper and transfer to a cooling rack. (Remove parchment paper from bottom.)
- It's best to let the bread cool for at least 30 minutes before cutting to help it set!
Frequently Asked Questions
Nutrition
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SUPER FLUFFY! I swapped the pumpkin for more mashed banana and didn't use sugar. A great no added sugar recipe. Thank you!!
It’s so moist! And it really doesn’t taste like it’s gluten-free!! I will definitely be making again, thanks!
You made my day!! Glad you enjoyed. (: Thanks for sharing Laura!
I make this recipe almost weekly! I use it to make muffins and it makes about a dozen. Love adding walnuts and cacao nibs to the mixture as well!
That sounds delicious!! So glad you've been enjoying this recipe. Thanks for sharing Nina! (:
Can’t wait to try this! I have erythritol sugar, would that be ok? Also hoping to make it vegan with a flax egg and hope that will work out ok! Do you think 1/4 cup more almond flour would be best if I use the flax?
Hi Mary! (: I've never tried that sugar before, I usually use Lakanto monkfruit because it's 1-1. You could try with a flax egg, let me know how it goes. Hope you enjoy!
I made this recipe today for the first time, and I absolutely love it.
It's very simple to make, and tastes delicious.
Will definitely make again!
So happy to hear that!! (:
Fantastic recipe, good job!! It tasted so good and kid approved!!!
Yayy! Thank you! (:
Would this work with bobs red mill gluten free flour too? This recipe looks promising! I would love to try it.
Hi! I have not tried with a gluten-free 1-1 flour, but it might work! You could try using a little less because it might be more absorbent. Let me know if it works out!