Moist and flavorful, this healthy banana pumpkin bread makes the ultimate guilt-free fall treat. It’s easy to make and free of gluten and refined sugar, so you can enjoy it all season long!
Quick Look at the Recipe
- 🍽️ Flavor: Hearty and subtly sweet blend of spiced pumpkin and banana.
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 45 minutes
- 🕒 Ready In: 1 hour 25 minutes (including 30 minutes rest time)
- 👥 Amount: 1 loaf
- 📖 Dietary Info: Gluten-free, dairy-free, refined sugar-free
- ❄️ Freezer Friendly: Yes
- 👩🍳 Tip: Apple cider vinegar helps the bread rise better and enhances the flavor. Don’t worry, you won’t be able to taste the small amount!
Fall Twist on a Family Classic
If you’re looking for a good snack, healthy banana bread is a classic. I’ve been baking banana bread as long as I’ve known how to cook, and my family absolutely loves it!
When fall comes, I always get in the mood to give everything a festive twist, and that’s where this pumpkin banana bread comes in! The spiced pumpkin pairs perfectly with the rich banana flavor, and the healthy ingredients make it exactly the type of snack I love sharing with my family.
What Makes this Healthy Pumpkin Banana Bread Special?
- Simple ingredients you already have in your kitchen.
- Rich, subtly sweet pumpkin spice flavor using real pumpkin and natural sweeteners.
- Healthy bread recipe with plenty of oats and no refined sugar or flour!
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, in a medium bowl, whisk together the oat flour, baking soda, spices, and salt.
Step 2: Using a large bowl, mash the bananas. Then whisk in the pumpkin, oil, eggs, sugar, vanilla, and apple cider vinegar.
Step 3: Next stir the wet ingredients into the dry ingredients.
Place the batter in the fridge to rest for 30 minutes.
Step 4: Preheat your oven to 350 degrees, and grease a loaf pan.
Then pour the batter into the pan and bake for 40-45 minutes or until you can insert a toothpick and it comes out mostly clean with a few moist crumbs.
Chef’s tip: Don’t over-mix the batter! For the ultimate soft and moist bread, it should be stirred until just combined. Over-mixing can lead to a dense, gummy texture.
Step 5: Let the bread cool for 10 minutes before removing it from the pan. To avoid breakage, wait until it’s fully cooled to slice. Enjoy as a healthy and delicious fall treat!
If you’re looking for more pumpkin recipes, check out my fall energy balls and oat flour pumpkin cookies!
Tips for Success
Use older bananas – For the most flavorful bread, use very overripe bananas that are extremely soft and very brown. Unless they’re moldy, completely black inside, or leaking liquid, they’re not too old!
Mix the batter gently – Even though there’s no gluten, over-mixing will still negatively impact the texture. Stir the wet ingredients into the dry ingredients until they’re just combined.
Don’t skip letting it rest – When baking with oat flour, letting the batter rest in the fridge is essential for the oats soaking up moisture and creating a delicious, moist bread.
Slice bread after cooling – For neat, clean slices, make sure the bread has cooled completely before digging in. (Though I won’t blame you if you have to try it sooner!)
FAQs
Store cooled banana pumpkin bread wrapped tightly in plastic wrap at room temperature for 3-4 days.
Yes, banana pumpkin bread freezes wonderfully! Wrap cooled bread tightly in plastic wrap or place in a ziplock freezer bag and freeze for 2-3 months.
Violet’s Tips for Serving
This healthy oat bread delicious by itself, but a smear of butter or coconut oil and a drizzle of raw honey make it truly incredible!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Healthy Banana Pumpkin Bread
Equipment
Ingredients
- 2 cups oat flour use gluten-free oat flour if you need this bread to be gluten free
- 1 cup pumpkin puree drained if watery
- 2 bananas overripe
- 1/4 cup avocado oil
- 2 eggs
- 1/3 cup coconut sugar
- 2 teaspoons baking soda
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- In a medium bowl, whisk together oat flour, baking soda, spices, and salt.2 cups oat flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ground ginger, 1/4 teaspoon salt
- In a large bowl, mash the bananas using a potato masher or fork.2 bananas
- Add pumpkin, avocado oil, eggs, sugar, vanilla, and apple cider vinegar to the mashed bananas and whisk until everything is well combined.1 cup pumpkin puree, 1/4 cup avocado oil, 2 eggs, 1/3 cup coconut sugar, 1 teaspoon vanilla, 1 teaspoon apple cider vinegar
- Gently stir the dry ingredients into the wet ingredients until just combined.
- Cover the bowl and place the batter in the fridge to rest for 30 minutes.
- Preheat your oven to 350 degrees and grease a loaf pan.
- Pour the batter into the loaf pan.
- Bake for 40-45 minutes, until you can insert a toothpick and it comes out mostly clean with a few moist crumbs.
- Let the bread cool for 10 minutes before removing it from the pan, and then let it finish cooling before slicing.
Notes
- Can substitute the coconut sugar for brown sugar
- Store cooled bread tightly wrapped in plastic wrap at room temperature for 3-4 days.
- To freeze, wrap cooled bread tightly in plastic wrap or place in a ziplock freezer bag and freeze for 2-3 months.
Nutrition
If you tried this banana pumpkin bread, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
This is one of my go-to fall recipes! It’s so quick and always a crowd-pleaser! Let me know if you have any questions on making it. I’d love to help out!