Healthy Pumpkin Banana Bread

This healthy pumpkin banana bread is the kind you want with your morning coffee, as an afternoon snack, or honestly, straight from the pan. It is refined sugar-free, unbelievably moist, and full of cozy flavor in every bite.

Healthy Pumpkin Bread

Ingredients

 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.
• 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, check out how to cook pumpkin for babies to learn how to make homemade pumpkin puree .
• Ripe bananas – Overripe bananas add sweetness, moisture, and that classic banana bread flavor that pairs perfectly with pumpkin. 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 – A cozy blend of cinnamon, nutmeg, ginger, and cloves that gives this bread its signature fall flavor. You can grab a jar at the store or make your own with the quick DIY spice mix I share in this healthy pumpkin cookies recipe.
• Apple cider vinegar – This might seem like a surprise ingredient, but it reacts with the baking soda to give the bread lift. Since oats and pumpkin can sometimes weigh the loaf down, this little boost helps keep it light and tender. Don’t worry, you won’t taste it at all!
• Vanilla extract – Be sure to get pure vanilla extract not imitation.
• Maple syrup – For babies under 2, it’s best to leave this out since added sugars aren’t recommended (you can read more in sugar for babies). If you’d like a natural alternative, this homemade 2 ingredient date syrup works well too.

Substitutions

• Egg-free? 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. Flax is not only a great binder for baking, but it’s also rich in fiber and plant-based omega-3s.
• No oats? You can use all-purpose flour, white whole wheat flour, or even a mix of 1 cup all purpose flour and 3/4 cup whole wheat flour. A 1:1 gluten free flour blend like this one also works well. Just note, almond flour will NOT work in this recipe.
• Butter – You can substitute with melted coconut oil or avocado oil.
  

Step-by-Step Instructions

Step 1: Add oats to a blender and blend until finely ground to resemble flour. If using all purpose flour, white whole wheat flour, or other flour of choice, you can skip the blender.

Step 2: Add all the wet ingredients into the blender and blend until smooth. If you don’t have a blender, you can mash the banana in a large bowl and whisk it with the rest of the wet ingredients.

Step 3: In a large bowl, mix together the oat flour, baking powder, baking soda, and pumpkin pie spice.

Step 4: Combine the wet and dry ingredients. Be careful not to over mix.

Step 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.

Step 6: Cool, slice (thick slices will work better), and enjoy!

Want a Sweeter Pumpkin Banana Bread?

This healthy pumpkin banana bread gets most of its natural sweetness from ripe bananas and a touch of maple syrup. I’ve included a range in the recipe so you can adjust the sweetness to your taste.

Personally, I find 3 tablespoons of maple syrup to be just right, but if you prefer a sweeter loaf, go ahead and add the full amount.

For extra flavor (and kid-approved sweetness), you can also fold in chocolate chips, or try dried fruit like chopped dates or raisins. Both pair perfectly with the cozy pumpkin spice flavors.

Favorite Mix-Ins

This banana pumpkin bread is delicious just as it is, but if you want to make it extra special, here are some fun variations to try:

• Chocolate chips – Mini or regular-sized, they melt slightly during baking for pockets of sweet, gooey chocolate.
• Chopped nuts – Walnuts, pecans, or hazelnuts add crunch and a boost of healthy fats and protein. Nuts are also a great option for supporting healthy weight gain. Check out Best Weight Gain Foods for Babies and Toddlers to learn more!
• Dried fruit – Golden raisins, chopped dates, or cranberries add natural sweetness and chewiness.
• Seeds – Pumpkin seeds or sunflower seeds add a subtle crunch and extra nutrients. Pumpkin seeds are also a great source of iron. Learn more in Best Iron-Rich Foods for Babies and Toddlers.
• Spices – Add a pinch of extra cinnamon, nutmeg, or ginger to amp up the warm, cozy flavor.

Tip: You can mix and match a couple of these for even more variety. Just fold them in gently so the bread stays tender.

Storage Suggestions

• Room temperature – Store the bread in an airtight container for up to 2 days.
• Refrigerator – Keeps well for up to 5 days, slice as needed.
• Freezer
  • A whole loaf – Once completely cooled, wrap the bread tightly in plastic wrap and place it in a freezer-safe bag. It will keep for up to 3 months.
  • Individual slices – Stack two to four slices, separating each with a piece of waxed or parchment paper. Wrap each stack in plastic wrap and place in a freezer-safe bag. This makes it easy to grab a slice or two whenever you want.

Tip: This bread actually tastes even better a day after baking as the flavors continue to meld.

Frequently Asked Questions

More Healthy Pumpkin Recipes

Healthy Pumpkin Oatmeal Bars

Healthy Pumpkin Waffles

Healthy Pumpkin Oatmeal Pancakes

Pumpkin Oatmeal Muffins

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4.99 from 51 votes

Healthy Pumpkin Banana Bread

By: Min Kwon | MJ and Hungryman

This healthy pumpkin banana bread is refined sugar-free, unbelievably moist, and full of cozy flavor in every bite.

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 Slices

Video

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Equipment

• Blender
• Muffin Pan

Ingredients 

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Dry Ingredients

• ▢ 1 3/4 cups (175g) rolled oats, or flour of choice (see notes section)
• ▢ 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
• ▢ 3-5 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.

Notes

• If you’re not using rolled oats, you can skip the blender. Instead, whisk all the wet ingredients together in a large bowl, then add the dry ingredients and continue with the remaining steps.
• 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

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