When is it too early to start putting pumpkin in everything? August? I think NOT. I don’t know why I’ve been craving pumpkin so much lately, but it’s delicious, so I’m going to roll with it. There’s more banana than pumpkin so really it’s a banana bread, not a pumpkin bread, and therefore good for all seasons.
This is another one of those healthy recipes with no dairy, no oil, and no refined sugar. I love to indulge sometimes, but it’s also nice to have a guilt-free snack every once in a while. In fact, this bread makes the perfect breakfast with some cream cheese (duh), almond butter, or heck, even regular butter. I also love it as an afternoon snack with a cup of tea or a midnight snack crouched in the light of the refrigerator like a little gremlin. To each his own.
Healthy Pumpkin Banana Bread
- 9×5 loaf pan
- Parchment paper
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1½ cups mashed banana the more ripe the better
- ½ cup pumpkin puree
- ½ cup maple syrup, honey, or agave
- 1 teaspoon vanilla extract
- ½ cup pecans, walnuts, chocolate chips, or other mix-in optional
- Preheat oven to 350°F. Lightly coat a 9×5 loaf pan with nonstick spray or line with parchment paper.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In a larger mixing bowl, whisk together banana, pumpkin, eggs, sweetener, and vanilla extract.
- Add the dry ingredients to the wet and with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Fold in the nuts or other mix-ins.
- Pour the batter into the prepared pan and bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let cool completely.