Heathier Banana Pumpkin Spice Bread
Discover the pure comfort of this Healthier Banana Pumpkin Spice Bread, a wholesome twist on a classic seasonal favorite. Packed with ripe bananas, creamy pumpkin puree, and naturally sweetened with maple syrup or honey, this recipe offers a moist and flavorful loaf made with a combination of whole wheat and all-purpose flour for added nutrition. Infused with warm pumpkin pie spice and cinnamon, every bite feels like autumn in bread form. Plus, the option to mix in dark chocolate chips, crunchy nuts, or tart dried cranberries makes this bread easily customizable to suit your cravings. Quick to assemble in just 10 minutes and baked to perfection in under an hour, it's the ideal treat for breakfast, snacks, or dessert. Perfect for fall and beyond, this healthier banana pumpkin spice bread is sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 0.5 cup pumpkin puree
- 0.25 cup unsweetened applesauce or melted coconut oil
- 0.25 cup maple syrup or honey
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 0.5 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup optional mix-ins (e.g., dark chocolate chips, chopped nuts, or dried cranberries)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth. Add the pumpkin puree, applesauce or coconut oil, maple syrup or honey, egg, and vanilla extract. Whisk until well combined.
In a separate bowl, mix the whole wheat flour, all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix to avoid a dense loaf.
If using mix-ins like dark chocolate chips, chopped nuts, or dried cranberries, fold them in gently at this stage.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 minutes, or until a toothpick inserted into the center comes out clean. Check around the 50-minute mark to avoid overbaking.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 13.3 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 272 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
