Get the Recipe: Pumpkin Banana Bread
This pumpkin banana bread is soft, fluffy and moist! It is the perfect mix between banana bread and pumpkin bread. This easy loaf will become your new favorite!
Ingredients
- 1 ¼ cups mashed bananas, about 2 large bananas
- ¾ cup pumpkin purée
- 2 eggs
- ½ cup melted coconut oil, or vegetable oil
- 1 tsp vanilla extract
- 1 cup lightly packed brown sugar, or coconut sugar
- 2 cups flour, all purpose or gluten free flour
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp baking powder
- 1 tsp baking soda
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a loaf pan (8 by 4 inch) with parchment paper.
- In a mixing bowl, add mashed bananas, pumpkin purée, eggs, melted coconut oil and vanilla. Stir to combine.
- Then, add in all remaining ingredients. Stir to combine.
- Add batter to lined loaf pan. Smooth out the top.
- Bake for 50 to 60 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow bread to fully cool before slicing and serving.
Notes
- Use ripe bananas for best flavor.
- Use pumpkin purée, not pumpkin pie filling.
- Feel free to use vegetable oil or avocado oil in place of melted coconut oil.
- Both brown sugar and coconut sugar work well.
- Both regular all purpose flour and gluten free 1 to 1 flour can be used. I used King Arthur Flour gluten free 1 to 1 flour for these photos.
- Bake until toothpick inserted into the middle of the loaf comes out clean.
- Allow the bread to fully cool.
- Store leftovers in an airtight container for up to 3 days.
- Bread freezes well.
Calories: 390kcal, Carbohydrates: 61g, Protein: 5g, Fat: 15g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 189mg, Potassium: 262mg, Fiber: 3g, Sugar: 32g, Vitamin A: 3658IU, Vitamin C: 4mg, Calcium: 60mg, Iron: 2mg