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This is seriously the BEST healthy pumpkin banana bread and has all the warm pumpkin flavor with just the right amount of sweetness. Made with simple, wholesome ingredients, it’s the perfect fall baked treat to share with your kids!

An overhead shot of sliced bread with butter on the side.
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Best Pumpkin Banana Bread Recipe

Can’t decide between pumpkin bread and banana bread? Well, then you’ve gotta try making this healthy pumpkin banana bread! It’s the best of both worlds with all those cozy fall flavors in every single bite.

You will also love how easy it is to whip up with simple ingredients you probably already have on hand!

This quick bread is made with whole grains and no refined sugars and stays incredibly moist thanks to the dynamic pumpkin and banana combo. The banana isn’t too overpowering, rather it gives just that perfect hint of sweetness!

Enjoy as a delicious breakfast or snack with some cream cheese or nut butter to add some protein. Perfect for sharing with kids.

And if you’re looking for a similar muffin version, try these pumpkin banana muffins as well!

This cranberry banana bread is so perfect for the holiday season too!

Ingredients

All the ingredients laid out on a white background and labelled.

 I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Oats – Rolled oats work best but you can also use quick-cooking oats. See FAQ section below for substitutions.
  • Pumpkin – be sure to use canned pumpkin puree, NOT pumpkin pie filling! It’s a pantry staple as it’s a great source of vitamin A and fiber. If it’s not available, here’s how to make homemade pumpkin puree.
  • Ripe bananas – the more ripe they are, the sweeter and more moist the bread will be. If you’re not planning to add maple syrup then be sure to use overripe bananas.
  • Pumpkin pie spice – make your own  or grab it from the store.
  • Apple cider vinegar – Both oats and pumpkin can weigh the bread down. This will help make the bread less dense. You won’t be even taste it!
  • Vanilla extract – be sure to get pure vanilla extract not imitation.
  • Maple syrup – If planning to enjoy with your baby, leave it out completely as it’s recommended to avoid added sugars until 2. You can also use date syrup instead.

Step by Step Instructions

A four image collage of step by step baking process.
A two image collage of before and after baking.
  1. Add oats to a blender and blend until finely ground to resemble flour.
  2. Add all the wet ingredients into the blender and blend until smooth.
  3. In a large bowl, mix together the oat flour, baking powder, baking soda, and pumpkin pie spice.
  4. Combine the wet and dry ingredients. Be careful not to over mix.
  5. Pour into the prepared pan and bake for for 45-50 minutes, or until the toothpick comes out clean when inserted into the center of the loaf.
  6. Cool, slice (thick slices will work better), and enjoy!

Tips for the BEST Pumpkin Banana Bread

  • Use room temperature eggs for the best rise.
  • Cool the bread for at least 15 minutes then transfer to a wire rack. This will prevent soggy bottom.
  • Allow the bread to cool completely! The bread will be especially moist straight out of the oven, and if you slice it too soon, the bread will fall apart.
  • If possible, bake several hours prior. The warm spices will become more pronounced and all the flavors will meld together.

How to Make this Bread Sweeter?

The natural sweetness in this recipe comes from bananas and maple syrup, which I’ve provided a range for the amount so you can decide how sweet you want the bread to be.

Personally, I’ve found 3 tablespoons to be the sweet spot. But feel free to adjust the sweetness to your liking by adding more maple syrup. You can also add some chocolate chips and/or dried fruits like chopped dates and raisins.

Pumpkin Banana Bread Mix-Ins

A close up shot of sliced bread.

This bread is absolutely delicious as is but if you’d like to spice it up more, here are some add-ins to try:

  • Chopped walnuts, pecans, or pumpkin seeds. They are a great source of healthy fat and will add texture. Pumpkin seeds in particular is a great source of iron, a super important nutrient for babies and toddlers
  • Chocolate chips
  • Dried fruit – such as chopped dates, cranberries, or golden raisins

How to Serve Low Sugar Pumpkin Banana Bread

Sliced pumpkin bread with various toppings.

You can enjoy this pumpkin loaf cold, at room temperature, or warmed up in the toaster oven.

Although delicious as is, here are some suggestions to take the bread to the next level. If serving to your baby or toddler, any of these options are a great way to make every bite count!

  • Butter ((fat is so important for optimal brain development)_
  • Cream cheese with chia seeds (or hemp or ground flax seeds)
  • Yogurt
  • Peanut butter (or any nut or seed butter, if there’s an allergy) with banana or berries
  • Cooked vegetables – such as beets or sweet potatoes

How to Store

A baby grabbing sliced bread spread with butter.

Once cooled, store in an airtight container for 1-2 days on the counter or in the refrigerator for up to 4 days.

To freeze:

  • A whole loaf of bread – cool completely, wrap it in plastic wrap, and place in the freezer bag. Will keep for up to 3 months.
  • Individual slices – Stack two to four slices, separating each with a small piece of waxed or parchment paper and wrap each stack in plastic wrap, and place in the freezer bag.

Frequently Asked Questions

Can this pumpkin banana bread be made without eggs?

You can substitute with flax eggs.  In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency.

What is a good substitute for oats?

You can use all purpose flour, white whole wheat flour, a combination of 1 cup all purpose flour and 3/4 cup whole wheat flour, or 1:1 gluten free flour like this one. Almond flour will not work.

More Delicious Pumpkin Recipes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

4.98 from 40 votes

Healthy Pumpkin Banana Bread

Made with healthy ingredients, this moist pumpkin banana bread has all the warm pumpkin flavor with just the right amount of sweetness.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8 Slices
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Ingredients 

Dry Ingredients

  • 1 3/4 cups (175g) rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice

Wet Ingredients

  • 1 cup (240g) canned pumpkin puree
  • 2 medium over ripe banana (240g weighed without peel)
  • 2 eggs, room temperature
  • 1/4 cup butter, melted (or olive oil or avocado oil)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla
  • 2-4 tablespoons maple syrup, see note

Instructions 

  • Preheat oven to 350°F and prepare a 8×4 loaf pan by greasing it with oil or butter or lining with parchment paper. Set aside.
  • Add the oats to a blender and blend until finely ground to resemble flour. 
  • In a large bowl, mix together all the dry ingredients.
  • Add all the wet ingredients into the blender and blend until smooth. 
  • Pour the wet ingredients into the bowl with the dry ingredients. Be careful not to over mix.
  • Bake for for 45-50 minutes, or until the toothpick comes out clean when inserted into the center of the bread. Cool the bread for at least 15 minutes then transfer to a wire rack. This will prevent soggy bottom.
  • Allow the bread to cool COMPLETELY! This is super important! The bread will be especially moist straight out of the oven, and if you slice it too soon, the bread will fall apart and be too gummy in texture.

Video

Notes

Maple syrup – I’ve provided a range for the amount so you can decide how sweet you want the bread to be.  You can leave it out completely or use date syrup instead to avoid added sugars.
Storage:
Once cooled, store in an airtight container for 1-2 days on the counter or in the refrigerator for up to 4 days. Freeze for up to 3 months.

Nutrition

Calories: 187kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Fiber: 4g | Iron: 2mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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