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Healthy Pumpkin Banana Bread

A moist and healthy pumpkin banana bread with no dairy, oil, or refined sugar!
Prep Time10 mins
Cook Time1 hr
Course: Breakfast, Snack
Cuisine: American
Keyword: banana, bread, Healthy, pumpkin, Quick Bread
Servings: 12


  • Oven
  • 9x5 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
  • 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.



This bread actually tastes better after it's been refrigerated! The taste and texture is better the second, and even the third day. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. I like to cut the cooled bread into slices, wrap, and freeze them individually.