• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fresh Water Peaches
  • Home
  • Recipe Index
  • Lifestyle
    • Shop
  • About Me
  • Contact
    • Work With Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Lifestyle
  • Shop
  • Work With Me!
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Lifestyle
    • Shop
    • Work With Me!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Fall

    Healthy Pumpkin Banana Bread (Paleo)

    Published: Oct 31, 2019 · Modified: Oct 15, 2021 by Mariah Mandile

    • Share on Twitter
    • Share on Facebook
    • Share on Pinterest
    • Share via Email
    Jump to Recipe Print Recipe

    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.

    Overhead shot of pumpkin banana bread cut into thick slices with a fork on the side.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • What makes this Pumpkin Banana Bread healthy?
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Helpful Baking Tips
    • Frequently Asked Questions
    • How to store leftovers
    • Recipe
    • Shop this recipe -
    • Want more recipes?
    • 💬 Reviews

    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

    Overhead shot of pumpkin banana bread ingredients.
    • 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

    1. 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!)
    2. 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

    1. Next add the wet mixture into the dry mixture. Stir together until all of the flour is absorbed.
    2. 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!
    • Overhead shot of bread batter in a glass bowl.
    • Overhead shot of pumpkin banana bread in bread pan before going into the oven.

    Baking

    1. Bake at 350° for 40-50 minutes with a medium sized loaf pan. I used a 9x5 for this recipe.
    2. 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.
    3. 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.
    • Pumpkin banana bread cooling on a metal rack.
    • Pumpkin banana bread cut into slices.

    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

    Can you swap the pumpkin puree for more mashed banana?

    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.

    Can you make this recipe without added sugar?

    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!

    Can you make this recipe Vegan?

    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!

    Side shot of pumpkin banana bread on parchment paper.

    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

    Side shot of pumpkin banana bread on parchment paper.

    Healthy Pumpkin Banana Bread (Paleo)

    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.
    5 from 7 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 14 mins
    Cook Time 35 mins
    Total Time 49 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 6 Slices
    Calories 210 kcal

    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

    Can you swap the pumpkin puree for more mashed banana?
    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.
    Can you make this recipe without added sugar?
    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!
    Can you make this recipe Vegan?
    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!

    Nutrition

    Serving: 1SliceCalories: 210kcalCarbohydrates: 18gProtein: 8gFat: 14gSaturated Fat: 1gCholesterol: 55mgSodium: 223mgPotassium: 129mgFiber: 4gSugar: 8gVitamin A: 3269IUVitamin C: 2mgCalcium: 68mgIron: 2mg
    Keywords almond flour banana pumpkin bread, gluten free banana bread, grain free banana bread, healthy pumpkin banana bread, mini pumpkin banana bread, pumpkin banana bread
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    Shop this recipe -

    Image of Almond Flour

    Almond Flour

    Buy Now →
    Image of Hand Mixer

    Hand Mixer

    Buy Now →
    Image of Coconut Sugar

    Coconut Sugar

    Buy Now →

    Want more recipes?

    Check out my recipe box where you can browse by season, diet, and flavor!

    Recipe Index

    More Fall

    • Spicy Chicken Soup Recipe
    • Gingerbread Cookie Sandwiches (Gluten-Free)
    • Apple Crumble Muffins (Gluten-Free)
    • Pumpkin Pasta Sauce (Dairy-Free)

    Reader Interactions

    Comments

    1. Melanie

      October 05, 2020 at 2:40 pm

      5 stars
      SUPER FLUFFY! I swapped the pumpkin for more mashed banana and didn't use sugar. A great no added sugar recipe. Thank you!!

      Reply
    2. Laura

      April 10, 2021 at 8:41 am

      5 stars
      It’s so moist! And it really doesn’t taste like it’s gluten-free!! I will definitely be making again, thanks!

      Reply
      • [email protected]

        April 13, 2021 at 5:32 pm

        You made my day!! Glad you enjoyed. (: Thanks for sharing Laura!

        Reply
    3. Nina

      April 13, 2021 at 5:20 pm

      5 stars
      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!

      Reply
      • [email protected]

        April 13, 2021 at 5:31 pm

        That sounds delicious!! So glad you've been enjoying this recipe. Thanks for sharing Nina! (:

        Reply
        • Nina

          January 30, 2022 at 8:42 pm

          Did you recently add apple cider vinegar to the recipe? I made it so many times last year but haven’t made it in a while and I don’t remember ever adding that ingredient...did I just miss that every time?! Thanks! Can’t wait to make it again soon!

          Reply
          • Mariah Mandile

            January 31, 2022 at 10:56 am

            Yes, I reformulated the recipe a couple months ago when I updated the pictures! You can make the recipe without, but you'll notice it rises a little more with the ACV. I've been adding it to a lot of my newer recipes. It helps to activate the baking soda. (: Let me know what you think!

            Reply
    4. Mary

      October 08, 2021 at 8:02 am

      5 stars
      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?

      Reply
      • Mariah Mandile

        October 11, 2021 at 7:51 am

        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!

        Reply
    5. Joanne

      November 01, 2021 at 1:42 pm

      5 stars
      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!

      Reply
      • Mariah Mandile

        November 01, 2021 at 2:30 pm

        So happy to hear that!! (:

        Reply
    6. Jenna

      November 03, 2021 at 1:54 pm

      5 stars
      Fantastic recipe, good job!! It tasted so good and kid approved!!!

      Reply
      • Mariah Mandile

        November 04, 2021 at 11:06 am

        Yayy! Thank you! (:

        Reply
    7. Sierra

      November 28, 2021 at 10:31 am

      Would this work with bobs red mill gluten free flour too? This recipe looks promising! I would love to try it.

      Reply
      • Mariah Mandile

        November 29, 2021 at 5:42 pm

        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!

        Reply
    8. Sujitha

      March 27, 2022 at 4:28 pm

      Hi! I tried the recipe yesterday, I was out of almond flour so I made it with complete coconut flour and I used buttermilk instead of eggs. Even though it's a bit dry, the taste is really good. I added some pecans for extra crunch and I love eating with some sugar-free vanilla ice cream. I'm definitely gonna try it with almond flour and eggs next time. Thanks for the flavourful recipe.

      Reply
    9. Maria

      May 04, 2022 at 9:16 pm

      5 stars
      Wonderful and delicious recipe! (I used white eggs) Thank you!

      Reply
      • Mariah Mandile

        May 05, 2022 at 9:38 am

        So glad you liked it!! (:

        Reply
    10. KAREN MCINTYRE

      September 13, 2022 at 4:29 pm

      Can I make this with oatmeal flour. I don't have almond flour.

      Reply
      • Mariah Mandile

        September 14, 2022 at 12:53 pm

        Hi Karen! I would not swap almond flour for anything else.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Girl with blonde hair holding coffee cup.

    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

    Winter Recipes!

    • Gingerbread Cookie Bars (Gluten-Free)
    • Creamy Butternut Squash Pasta Sauce
    • Whole30 Chicken Pot Pie Soup
    • One Pot Lasagna Soup

    Trending Recipes!

    • Dairy Free Chicken Alfredo with Broccoli
    • Buffalo Chicken Casserole with Cauliflower (Dairy-Free)
    • Cassava Flour Bread (Paleo)
    • Almond Flour Vanilla Cake

    No-Bake Recipes!

    • Frozen Banana Bites
    • Gluten-Free Chocolate Mousse (Vegan)
    • Cookie Dough Truffles (Gluten-Free)
    • No-Bake Cereal Cookies

    Want healthy recipes sent right to your inbox? Join the newsletter to get my FREE eBook with 6 Gluten-Free + Dairy-Free Recipes!

    Footer

    ↑ back to top

    Contact me!

    Send me a message!

    Stay up to date!

    Join my newsletter to get healthy recipes sent right to your inbox!

    Work with me!

    Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fresh Water Peaches all rights reserved.