Feel-Good Pumpkin Banana Bread

If pumpkin bread and banana bread had a baby, this Pumpkin Banana Bread would be it. Warming pumpkin spice, loads of banana + pumpkin flavor, and that perfectly soft, moist texture we all want in a fall loaf. Made with whole wheat flour and less added thank most recipes, this fall sweet bread is mixed up in one bowl and simples *has to* be enjoyed with a hot cup of coffee on a crisp fall morning

A little sophisticated. Perfectly uncomplicated. Beautifully moist (which can be a feat with whole wheat baked goods!), and just so stinking undeniably cozy and fall-y. Gah. This one is just so good!

I’ve been working on this one for over a year, friends. When I say I’m dedicated to making my recipes as solid and fail-proof as possible, this Banana Pumpkin Bread is the perfect example. I tested it with different brands of pumpkin puree (the moisture levels vary so much) and with maple syrup (because I know you love baking with it). Sometimes it worked beautifully… other times it left the loaf too wet, especially if the pumpkin puree was on the thinner side.

But after all that testing, I’m so proud to say this loaf is pure pumpkiny perfection. The balance of pumpkin and banana is just right. Moist but not too moist ….with those earthy-meets-sweet flavors I adore. Add in a little Greek yogurt magic, and you’ve got a loaf that’s just *perfection*. If you’re a coffee or tea person, this is probably going to be heavy in your hot bevy dunking rotation (right there with my big ‘ol oatmeal sweet potato cookies).

And of course, I had to toss in mini chocolate chips — because I swear they make every veggie-loaded baked good even better. Mix it all up in one bowl, pop it in the oven, and about an hour later your kitchen smells like straight-up fall: warm, sweet, and completely irresistible.

Let’s just go ahead and make these together. Just you and me…

5 from 18 votes

Feel-Good Pumpkin Banana Bread

Yield: 10 servings

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Cuisine: American

Course: Breakfast

Author: Taesha Butler

If pumpkin bread and banana bread had a baby, this Pumpkin Banana Bread would be it. Warming pumpkin spice, loads of banana + pumpkin flavor, and that perfectly soft, moist texture we all want in a fall loaf. Made with whole wheat flour and less added thank most recipes, this fall sweet bread is mixed up in one bowl and simples *has to* be enjoyed with a hot cup of coffee on a crisp fall morning

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Ingredients

 

1x2x3x

• ▢ ¾ cup canned pumpkin puree, I found a thicker brands, like Libby, worked best.
• ▢ 1 cup mashed ripe banana
• ▢ ½ cup coconut sugar, or light brown sugar.
• ▢ ¼ cup avocado oil, or melted butter or neutral tasting oil
• ▢ 2 teaspoons vanilla extract
• ▢ 2 large eggs
• ▢ ¼ cup plain Greek yogurt, low fat or full fat. I've tested this with fat free and it adds too much moisture to the loaf.
• ▢ 1½ teaspoons pumpkin pie spice
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¾ teaspoon salt
• ▢ 1¾ cups whole wheat flour, spooned and leveled
• ▢ ⅓ cup mini chocolate chips, plus extra for topping

Instructions

 

• Preheat an oven to 350℉ and move the oven rack to the lower third position. Baking in the lower part of your oven will prevent the outside of your bread from browning too much before the inside is baked. Grease a 9×5-inch heavy-weight steel loaf pan or line it with parchment paper.
• In a large bowl, combine pumpkin puree, mashed banana, sugar, oil, eggs, vanilla, and Greek yogurt. Whisk together until smooth.
• Add the pumpkin pie spice, baking powder, baking soda, and salt to the bowl with the wet ingredients. Whisk until everything is incorporated.
• Add the flour to the bowl and mix together until just combined. Do not over mix, as over mixing can lead to dense bread.
• Lastly, fold in chocolate chips.
• Pour batter into the prepared loaf pan, using a spatula to spread the batter evenly throughout the pan. Top with some bonus chocolate chips, if desired.
• Bake in the preheated oven for 55-65 minutes, loosely covering your loaf at the 30 minute mark to prevent the top from browning too much before the inside is baked through.

  Every oven bakes a bit differently (hence the time range), so start checking your bread at the 55 minute mark. If you have a kitchen thermometer, cook until the bread has an internal temperature of 200℉. This will ensure it is cooked through, but not overcooked…meaning you'll have perfectly moist bread!
• Let loaf cool in pan for completely before removing from the pan and slicing.
• Once cool, slice into 10 pieces. Enjoy or store in an airtight container in fridge for up to 5 days or in the freezer for a month.

Notes

I’ve tested this pumpkin bread with maple syrup as the sweetener and while it works, you need to be sure you are using a thick pumpkin puree that is scoopable (like Libby brand). If your pumpkin is thin and has an applesauce consistency, the maple syrup + pumpkin combo will make your loaf too moist and it will sink after baking.

Serving: 1slice, Calories: 232kcal, Carbohydrates: 36g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 34mg, Sodium: 293mg, Potassium: 226mg, Fiber: 3g, Sugar: 16g, Vitamin A: 2933IU, Vitamin C: 2mg, Calcium: 73mg, Iron: 1mg

Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.