Leave a Review Print Recipe Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Yield 12 - 16 slices 4.9 from 116 votes Ingredients 2 cups spelt, white, or oat flour (for low carb: Keto Pumpkin Bread) 1 tsp baking soda 3/4 tsp baking powder Preheat oven to 350 F. Combine dry ingredients and mix very well. Easy Pumpkin-Banana Bread recipe:. Fold in pecans. Add almond milk, pumpkin puree, and vanilla and mix again. In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Slowly add to wet ingredients, mixing as you go. Add the eggs and beat well, then whisk in the mashed bananas and milk. (I prefer to line my loaf pan with parchment & spray with cooking spray.) Fold in the raisins and walnuts if desired. 1 cup pure pumpkin purée 2 cups mashed overripe bananas (about 4-5 medium) 2 eggs 1/4 cup avocado oil, melted coconut oil or other neutral-flavored cooking oil 2 1/2 teaspoons pumpkin spice blend (see notes) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon vanilla, pumpkin, or banana extract ½ teaspoon kosher salt Fold the dry ingredients into the pumpkin puree mixture. The bread will last for up to 3 months in the freezer. It'll be love at first bite when you try this spiced twist on banana bread. Beat until combined. Mix the butter and brown sugar until well combined. Preheat oven to 350°F. Top with a sprinkle of turbinado sugar (or brown sugar) if desired. Add the banana, pumpkin puree, oil, egg, and egg whites to a mixing bowl. Whisk flour, baking soda, salt, baking powder, and spices together. Prepare 8.5x4.5" or 9x5" loaf pan. This easy quick bread is finished off with a sweetened cream cheese spread over the top to complement the spices. Grease a 9x5 inch loaf pan with baking spray. In a medium bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, salt, cinnamon, and pumpkin pie spice. Advertisement. Add the dry ingredients to the wet ones and stir. Beat together oil, sugars, eggs, pumpkin, banana, milk, and vanilla. Pour into a greased loaf pan, leaving about an inch of room at the top. Pumpkin Banana Bread Pumpkin Banana Bread. Preheat oven to 325°. Preheat oven to 350 degrees F (175 degrees C). Preheat your oven to 350ºF and grease an 8x4-inch loaf pan with non-stick cooking spray. Pour batter into prepared loaf pan and top with pumpkin seeds. Directions: To 1 cup of lotion base I added 1 teaspoon of fragrance oil. loaf pans. Mix sugar, pumpkin puree, flour, mashed bananas, oil, eggs, baking soda, nutmeg, cinnamon, allspice, and cloves together in a large bowl. (Or, put all the wet ingredients in the blender and blend until smooth. The mixture will be lumpy - do not over stir. Then stir the dry ingredients into the batter with a spoon. Then add the mashed bananas, pumpkin, honey, and other wet ingredients. Immediately transfer to a cutting board. Plus the sugar in the recipe isn't refined white sugar. Add to flour mixture, stirring just until moist. In a smaller bowl, mix baking soda, salt, pumpkin spice, cinnamon, and whisk to blend. Add the dry ingredients and stir with a wooden spoon until just combined. Cool for 10 minutes before removing from pans to wire racks. Preheat oven to 350 F. Grease and flour (or spray with non-stick spray) a 9×5″ loaf pan. Combine the oats with the other dry ingredients in a bowl. Add all ingredients to a blender and blend until smooth and well combined. Add to the mixer with the pumpkin and bananas and mix to combine. Coat bread pan with olive oil. Beat with electric mixer on low speed. Add pumpkin and banana; mix well. In a separate large bowl, mix the coconut sugar, olive oil, and eggs together with a fork or whisk. Separate eggs, add egg yolks to banana-pumpkin puree, put egg whites in a separate bowl. Enjoy! Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Add the flour and gently fold until combined (batter will be thick). Stir until well combined. Mix in the mashed banana, pumpkin puree, and vanilla. Fold in the nuts or other mix-ins. Pour batter into pan. Heat the oven to 350 degrees and spray 2 bread pans with nonstick spray. Preheat oven to 350 degrees F. In a large bowl, use a potato masher to mash banana. In a separate bowl, whisk the baking soda, Pumpkin Pie Spice, kosher salt, all-purpose flour, and whole wheat flour. Pumpkin Banana Hemp Bread Recipe. In another medium bowl, whisk together flour, baking soda and salt. 3.3 Dairy Free Banana Bread from Go Healthy with Bea. Pumpkin and Banana Bread Recipe. In comparison, this healthy pumpkin bread has just 181 calories, 6 grams of fat, and 14 grams of sugar. Next, whisk eggs, coconut sugar, and maple syrup together in a large mixing bowl. In a medium bowl, combine flour, salt, baking powder baking soda and all the spices. Perfect for any occasion. Mix the eggs, sugar and vanilla until light in color and then add in mashed bananas and pumpkin puree. Bake 45 minutes, then add foil loosely on the top. This Healthy Pumpkin Banana bread is a perfect snack/breakfast/dessert for the fall season! Once all wet ingredients are well-combined, add flour, brown sugar, baking soda, baking powder, cinnamon and salt. Step 2. It is made with just 5 main ingredients, which you can throw into a blender and then bake! Preheat oven to 350. Pour the batter into the prepared pan and spread to even out. Stir in chopped nuts. In a large mixer, add the eggs, butter, oil, sugar and vanilla, mix until smooth. Stir in flour mixture. How to make healthy pumpkin banana bread. Can you even believe this is the very first pumpkin recipe I've put out this fall? Step 1. Mix dry ingredients together. Preheat oven to 350 degrees F. Prepare a 9×5 inch loaf pan with butter or parchment paper liner. Slightly oil the paper with cooking spray to prevent the bread from sticking to the paper. Heat oven to 350° F. In a small bowl make your flax "egg", mix ground flaxseed with water and let set 5-10 minutes. Bake in 350 degree F oven 50 to 60 minutes, until toothpick inserted comes out clean. It uses a combination of mashed bananas and pumpkin puree, along with pumpkin pie spice, to bring you a moist and fluffy Fall-flavored bread that's wonderful for both breakfast and dessert. Peel the bananas, mash with a fork or potato mashed, and measure the amount called by the recipe. 1 cup mashed cooked pumpkin . Perfect breakfast, brunch or dessert paired with a cup of coffee this holiday season or year round. In a small bowl, combine the dry ingredients; combine the flour, cinnamon, baking powder, and the pumpkin pie spice. This pumpkin banana bread is the BEST!! Method. Bake for 1 hour and 20 minutes. Instructions. In a separate bowl, whisk together the dry ingredients. Step 3. In a larger mixing bowl, whisk together banana, pumpkin, eggs, sweetener, and vanilla extract. 2 tsp pure vanilla extract. In a separate mixing bowl, combine wet ingredients, then stir into dry until just evenly mixed. Beat in maple syrup, egg, and vanilla extract. Add dry to wet and mix to combine. In another bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. I love all of the pumpkin recipes! Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Butter and flour a loaf pan or a jumbo muffin tin (holds 9 muffins). Add dry ingredients to wet and stir to combine. In a mixing bowl, mash 1 banana with a fork or handheld mixer. In a separate bowl combine flax egg, mashed bananas, pumpkin puree, maple syrup and vanilla; stir until well combined. Line a 9x5-inch loaf pan with some paper liner. In a large bowl, mash two bananas. It's ok if it looks slightly chunky because of the bananas. Cool in pan 10 minutes. Instructions. Bake 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. In a large bowl, combine the mashed bananas, pumpkin, brown sugar, oil, buttermilk, eggs, and vanilla extract. ½ cup of vegan butter, softened; ⅔ cup of brown coconut sugar; 3 tablespoons maple syrup; 2 egg replacer eggs or flax egg, see instructions on package; 1 cup of canned unsweetened pumpkin purée; 1 cup (about 2 large) overripe bananas, mashed; 1 teaspoon vanilla extract; DRY. Beat the butter and sugars together in a large bowl until smooth and creamy. Whisk pumpkin puree, mashed banana, brown sugar, butter, orange juice, eggs and vanilla together in a large bowl. Use a rubber spatula to fold in canned pumpkin and Greek yogurt. Bake until a toothpick inserted in the middle comes out clean, 1 hour to 1 hour and 10 minutes. combine. Swap in your favorite flour, such . Pumpkin Bread, Pumpkin Muffin Top, and Pumpkin Bubble Bread help me get my fill. No hand mixing or bowl cleaning required. Pour in water slowly, mixing until batter is well blended. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Separately, whisk flour, baking powder, baking soda, salt, and spices. Program the Combi-Steam Oven: Operating modes / Combination mode / 350°F / 55 min / 25% steam. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Storage: Store the leftover Chocolate Pumpkin Banana bread covered on the counter for up to 3 days, or refrigerate for up to 1 week. Add the dry ingredients and mix until just combined. Mix well. In a large bowl mix together whole wheat flour, baking soda, salt and spices. In a bowl, beat sugar and eggs. 1 1/2 tbsp lemon juice or white or apple cider vinegar. In a large bowl, whisk together the pumpkin puree, mashed bananas, sugar, brown sugar, melted butter and eggs until combined. Beat in bananas, pumpkin and vanilla. Add the bananas and pumpkin. Pumpkin Spice Bread 1 This pumpkin spice bread recipe is a snap to pull together. Line muffin pan with muffin liners and set aside. Stir until well combined. Tips & Tricks for Pumpkin Banana Chocolate Chip Bread Variations to Pumpkin Banana Chocolate Chip Bread Pumpkin Banana Chocolate Chip Bread FAQs; Recipe; Pair your pumpkin banana bread with a cup of hot chocolate, serve it as a midnight snack, or eat it with a scoop of ice cream on top! 1-¼ cup of . (These are my favorite storage and meal prep containers)Make Muffins: Pour the batter into a muffin tine to make chocolate pumpkin spice muffins. Pour into a greased loaf pan and bake 35-40 minutes. Add mashed banana, pumpkin, and milk (or yogurt). Spoon mixture into loaf pan and bake for 40-45 minutes. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves. Instructions. Add the pumpkin puree, banana and mix well with a whisk or with an electric mixer until lightened in color. In a large bowl, whisk the honey, vanilla, and pumpkin together together. In a large bowl, beat the oil and honey together with a whisk. Add walnuts. Grease two loaf pans, (8x4 or 9x5). In a small bowl, mash the bananas with a fork until smooth. Healthy Pumpkin Banana Bread Moist quick bread with a tender crumb that's packed full of fruit and flavor. 1 / 2 teaspoon baking powder . Coat a 9 x 5-inch loaf pan (or muffin tin) with cooking spray. Stir just until combined, batter will be lumpy. Stir in the oil and vanilla extract. In another bowl, beat sugars, oil, and eggs until combined. HOW TO MAKE PUMPKIN BANANA BREAD. Whisk flour, cinnamon, baking powder, baking soda and salt together in a medium bowl. 1 teaspoon pumpkin pie spice . 3.7 Vegan Sourdough Banana Bread. This bread can be a snack or dessert. Add any optional chocolate chips or nuts. In a large mixing bowl, cream together the butter and brown sugar until . Add the dry ingredients to the wet and with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Beat egg whites with a hand mixer until stiff and set a side briefly. Using a spatula stir all the ingredients together. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan. It is made with just 5 main ingredients, which you can throw into a blender and then bake! Add dry ingredients to wet ingredients and mix until just combined. With your whisk, beat all of the ingredients together until you no longer see a separation of oil and lotion. Mix until everything is well combined. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside. Then fold in the bananas. Pumpkin Banana Bread Baking Times for Different Pans. Beat in oil. In a large bowl, cream butter and sugar with an electric mixer. Bake for about 60-75 minutes, until a toothpick inserted into the center, comes out clean. In a large bowl, combine mashed banana, pumpkin puree, sugar, oil, molasses and vanilla. Mix in cake mix and oats (optional) until mostly moistened. It's one of my favorite healthy pumpkin recipes, along with pumpkin energy balls. Bake at 350 degrees for 35-40 minutes. In a mixing bowl, cream together the sugar and the butter. and about 1 TBS of vitamin E oil (I just squeezed it straight from the bottle into the lotion). Next, add the gluten free flour, baking soda, pumpkin pie spice, and salt to the bowl. Add egg mixture all at once to flour mixture; stir until evenly moistened. Stir in flour, baking powder and cinnamon into the batter. Check to make sure there is 1 cup. Pumpkin Banana Cake: Bake in a jelly roll pan or 13×9 baking dish, well greased and lined with parchment paper, for 25-30 minutes at 350 degrees. Set aside. Whisk well to combine. The subtle hits of pumpkin with the banana is a true winner in this bread. Generously coat a loaf pan with cooking spray and set aside. In a large bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Preheat oven to 375°F. and no oil (thanks banana! Scroll down for this delicious fall recipe! Preheat oven to 350°F. Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with nonstick baking spray and set aside. Set aside. Weekend breakfast/brunch was done - and I really have to tell you guys, this is a MUST-TRY recipe if you love banana bread and pumpkin bread. (Check out these Pumpkin Spice Cupcakes with Marshmallow Frosting) This Paleo pumpkin bread also happens to be dairy free and refined sugar free (it's only sweetened with coconut sugar and just a touch of maple syrup for flavor purposes!). 3.6 Tender, Whole Wheat Dairy Free Banana Bread by Barefoot in the Pines. 1 cup chopped walnuts or pecans *Substitute 1 cup canned pumpkin. Preheat oven to 350 degrees F and grease a 9 x 13 inch baking pan, set aside. DIRECTIONS Preheat oven to 300 degrees. In another medium bowl whisk the eggs well, then whisk in melted butter, mashed bananas and pumpkin puree. In a large mixing bowl, whisk together the pumpkin puree, mashed banana, eggs, maple syrup, and vanilla extract. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda and salt. Pour into prepared pan and top with pumpkin seeds or chocolate chips. Most pumpkin bread is packed, I mean packed, with sugar. Preheat oven to 350* F. Grease an 8"x4" loaf pan with oil and fit with a parchment sling for easy removal later. Step 2. Mix wet ingredients together in a small bowl. 1 teaspoon salt . Set aside. Line a bread pan with parchment paper. Add the eggs and beat well, then whisk in the mashed bananas and almond milk. Step 2: Pumpkin Bread. Combine flour, baking soda, cinnamon and cloves and stir into banana mixture until just blended. Do not walk away during the last few minutes of baking (this is when nuts love to burn). Grease and flour two 9x5-inch loaf pans. Spray a 9x5 loaf pan with nonstick cooking spray. Then fold in the flour, mixing just until the batter is combined. Step 3 Pour into greased 8-1/2 x 4-1/2 inch loaf pans. If you are gluten free and dairy free like me, this might be the best pumpkin banana bread recipe for you. Instructions. First, preheat oven to 350ºF and spray a bread pan with nonstick cooking spray and set aside. In a large mixing bowl, stir together the bananas, pumpkin, yogurt, melted butter, eggs, vanilla and sugar, until well combined. Cool on wire rack. Combine flour and next 4 ingredients (through pumpkin pie spice) in a large bowl; make a well in center of mixture. 3.5 Vegan Chocolate Babka by Rainbow Nourishments. Set aside. This may take a few minutes. Set aside. First, grind the old fashioned oats into a fine flour using a food processor or blender. Let bread cool 10-15 minutes before cutting. In a separate bowl, stir together whole wheat flour, pumpkin pie spice, baking soda, and salt. In medium bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, nutmeg, ginger, baking soda, and salt. Preheat oven to 350°F. Whisk together the flour, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl until combined. Mix dry ingredients together in a large bowl. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray. In a second bowl, sift together the baking soda, salt, four and spice. Whisk together until the wet ingredients are smooth. Fold the chocolate chips into the batter. Sift together the whole wheat flour, baking soda, spices and other dry ingredients, and slowly add them to the banana bread batter. Fold in chocolate chips, if using. Ingredients. Once cooled, wrap it completely in plastic wrap or cut it and place it in an air tight container then place it in the freezer. In a separate mixing bowl, stir together flour, baking soda, and pumpkin pie spice. 2 medium (1 cup) ripe bananas, mashed . Pour wet mixture over dry ingredients. Stir in mashed bananas and vanilla extract until mixed. In another large bowl combine eggs, mashed banana, pumpkin, sugar, and butter. Add in yogurt and mix well. BAKE. In a large bowl combine bananas, pumpkin puree, and brown sugar. Gradually stir flour mixture into the wet ingredients until just combined. Preheat the oven, coat a loaf pan with non-stick spray and line it with parchment paper. One at a time, add the eggs. Stir in the flour, baking soda, baking powder . Grease an 8x4-inch loaf pan. Let cool a few minutes, then roughly chop. If you love a traditional pumpkin bread, you'll love this addition of banana. Fold in nuts. Spoon batter into prepared pan. Divide batter evenly between pans. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Place banana and 100g of the baked pumpkin (or canned pumpkin puree) in a bowl and mash with fork to a fine puree. Pour into pre-sprayed loaf pan and bake at 350 degrees for 55 minutes or until toothpick inserted in center comes out clean. No hand mixing or bowl cleaning required. This recipe is adapted from my 5 Ingredient Blender Banana Bread, but using Pumpkin! Whisk in two eggs, pumpkin puree, coconut sugar, coconut oil and vanilla. In a large bowl whisk together flour, sugar, baking soda, baking powder, spices, and salt. A moist and soft pumpkin banana bread recipe that's perfect for a healthy breakfast or snack. Instructions. However, like I mentioned earlier, you don't have to make this healthy pumpkin bread Paleo or even gluten free if you don't need it! This Healthy Pumpkin Banana bread is a perfect snack/breakfast/dessert for the fall season! Recipe Tips and Variations. 3.4 Gluten Free Dairy Free Biscuits by Go Healthy with Bea. Then fold chocolate chips in with banana pumpkin bread batter. In a large mixing bowl mix together canned pumpkin and bananas until well blended. Mash the bananas in a large bowl with a potato masher or fork until smooth, then . Mini Pumpkin Banana Bread Loaves: Divide batter between 4-5 mini loaf pans that have been greased and floured. Pour batter into the prepared pan. The pumpkin and banana make this bread extra moist, and the cinnamon sugar topping a little extra sweetness. Pumpkin Banana Bread Recipe. But this pumpkin banana bread is also a must! Preheat oven to 350ºF. Instructions. Slowly stir in the dry ingredients into wet ingredients until well blended. Preheat oven to 350°F (180°C). Add wet ingredients to dry ingredients. Add the baking soda, baking powder, salt, cinnamon and nutmeg, and mix well. Combine bananas, pumpkin, eggs and sugar in mixer bowl. Slowly add the flour mixture to the butter and sugar mixture and mix until combined. Set aside. Recipe adapted from my honey whole wheat pumpkin bread and healthy banana bread. Bake: Pour the batter into the prepared loaf pan. This healthy pumpkin banana bread is a fall treat that must be on your baking list. In a separate bowl, combine dry ingredients. Add the oil, mashed banana, and pumpkin puree. How to Make Pumpkin Oatmeal Bread. ), this pumpkin banana bread not only tastes delicious, but is good for you too. Bake until toasted and fragrant, about 8 to 12 minutes depending upon the size of the nuts. In a separate bowl, mix together all purpose flour, pumpkin pie spice, ground cinnamon, salt, baking soda, and baking powder. Healthy Pumpkin Banana Bread uses applesauce, bananas, and pumpkin in place of butter and has only 1/2 cup brown sugar in the whole recipe! If you love banana and pumpkin bread this is a great twist on your traditional sweet bread recipe. Pour the batter into two regular-sized bread loaf pans. I baked up this pumpkin banana bread Friday morning and we proceeded to demolish these two loaves over the weekend! Notes. Then mix in the eggs, vanilla, pumpkin and sour cream. To a medium bowl, add mashed bananas, pumpkin puree, maple syrup, melted coconut oil, vanilla extract and 2 eggs. To make this Pumpkin and Banana Bread start by greasing your loaf pan. Add nuts if desired. 2 teaspoons baking soda . I can't. To freeze healthy pumpkin banana bread, allow the baked bread to cool completely. Healthy Pumpkin Banana Muffins | with greek yogurt | no sugar | naturally swetened | whole wheat | toddler snack | baby led weaning | BLW | easy | for kids | clean eating | banana bread | fall recipe | freezer muffin | snack ideas for kids | baking with kids Set aside. Pour into five greased 5-3/4x3x2-in. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. This recipe is adapted from my 5 Ingredient Blender Banana Bread, but using Pumpkin! n a large bowl mix pumpkin, mashed bananas, eggs, brown sugar, vanilla, cinnamon, and nutmeg until smooth. Grease an 8½ x 4¼-inch or a 9×5-inch loaf pan. Add eggs, pumpkin puree, vanilla and butter and mix. It's super moist, filled with pumpkin spice and bananas and is a delicious, easy fall recipe. Combine sugar and all wet ingredients in a medium bowl; stir with a whisk until smooth. Pumpkin puree and maple syrup add sweetness to help cut down the amount of added sugar while ensuring this healthy loaf stays moist and tender. The most delicious pumpkin banana bread recipe is here! For example, the pumpkin bread at Starbucks has 410 calories, 15 grams of fat, and 39 grams of sugar in a single slice. Preheat oven to 350 F. Grease and flour (or spray with non-stick spray) a 9x5" loaf pan (see notes for muffins*). Preheat oven to 350°F/180°C. 3 cups all-purpose flour . In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda and salt. In a small bowl, whisk together flour, pie spice, baking powder, baking soda, and salt. In a medium bowl stir together pumpkin puree, bananas, applesauce, coconut sugar, eggs, and oil. In a large mixing bowl add the melted butter, mashed banana, pumpkin purée, dark brown sugar, eggs, and vanilla extract. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. Let cool before slicing. Made with greek yogurt (protein!) Bake in preheated oven for 60-70 minutes or until a knife inserted in the middle comes out clean. LAW. Slowly add dry ingredients to wet and mix. Add egg mixture to flour mixture.

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