Easy Healthy Pumpkin Banana Bread Recipe, Moist
This Healthy Banana Pumpkin Bread is basically a combination of two of my favorite baked goods: banana bread and pumpkin bread! It's perfectly moist, slightly sweet with warming spices, and made healthier by using less sugar since overripe bananas add sweetness. And pumpkin adds fiber and vitamins A & C. I hope you enjoy it as much as I do!
Equipment
- 1 loaf pan (9x5 inch)
Ingredients
Dry Ingredients
- 1¾ cup oat flour (or all-purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
Wet Ingredients
- 1 cup mashed banana (about 2 large bananas, I suggest measuring it though)
- ¾ cup pumpkin puree
- 2 large eggs
- ½ cup pure maple syrup
- ¼ cup avocado oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉ (177°C). Prep a 9x5 inch loaf pan by either spraying it with cooking spray or lining it with parchment paper. In a medium bowl whisk the dry ingredients including the oat flour, baking powder, baking soda, salt, and pumpkin pie spice together. Set aside.
- In a separate large mixing bowl, combine the eggs, avocado oil, maple syrup, and vanilla extract. Whisk it together until it's well combined, about 1 minute. Mash the bananas using either a potato masher or a fork until they are almost liquid. Whisk the mashed banana and pumpkin puree into the egg mixture.
- Mix the dry ingredients (the flour mixture) in with the wet ingredients and stir until just combined. I do this part gently with a spatula.
- Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes. The bread is done when an inserted toothpick comes out clean. Let the loaf rest at least 10-15 minutes before enjoying.
- Hint: Don't overmix the batter or it will turn out tough! You just need to stir in the dry ingredients until they are combined.
Video
Notes
Expert Tips
- Sift the flour and measure it with a kitchen scale for accuracy.
- Use room-temperature eggs and bananas to create a fluffier texture. The more brown the banana, the sweeter it will be.
- Use a liquid measuring cup for the avocado oil & maple syrup.
- Let the bread cool for ~10 minutes in the loaf pan before taking it out of the pan.
- Tip for storing - let the bread cool completely and then line an airtight container with a paper towel, place the bread in the container and add another paper towel on top to absorb excess moisture. Alternatively wrap it tightly in plastic wrap or aluminum foil.
- Room temperature - store in an airtight container at room temperature for 3-4 days.
- Refrigerator - store in an airtight container in the fridge for up to 1 week.
- Freezer - slice the bread before storing in the freezer if you want to be able to take it out to thaw one serving at a time. Store the slices in an airtight container in the freezer for up to 3 months. For best results, thaw it in the fridge overnight before reheating in either the microwave or oven.
Nutrition
Serving: 1 sliceCalories: 220kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gFiber: 2gSugar: 15g
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