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Pumpkin Banana Bread

A soft, moist loaf of Pumpkin Banana Bread that’s both spiced and sweet, perfect for cozy moments.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups whole wheat pastry flour or all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1.5 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon sea salt
Wet Ingredients
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 cup mashed banana (about 2 large or 3 medium ripe bananas)
  • 0.5 cups maple syrup
  • 0.33 cup melted coconut oil (or use avocado oil or olive oil) Let cool slightly before adding to the mix.
  • 0.25 cup coconut sugar
  • 1 teaspoon vanilla
  • 0.5 cups chopped walnuts, pecans, or chocolate chips (optional) Air on the side of caution when adding optional ingredients.

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a 9"x5" loaf pan or line it with parchment paper.
  2. In a medium bowl, stir together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the eggs, pumpkin, mashed banana, maple syrup, oil, coconut sugar, and vanilla.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over-mix!
  5. If you’re feeling adventurous, gently stir in the chopped nuts or chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with any additional nuts or chips if using.
  2. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let cool in the pan for 10-15 minutes, then remove and let cool completely on a wire rack before slicing.

Notes

Store in an airtight container at room temperature for 3-4 days, in the fridge for 1 week, or freeze for up to 3 months. Pro tip: Letting the bread cool is important to prevent crumbliness.