Healthy Pumpkin Banana Bread

Everyone loves a good banana bread, but what about a (extra) good pumpkin banana bread?

Moist, healthy and full of fall spices, this easy pumpkin banana bread recipe hits the spot (especially on a cool fall morning with a hot cup of coffee).

If I’m not trying to be too, too good, I like adding a bit of chocolate chips and then I’ll eat this pumpkin bread for dessert, on the couch, in my favorite pajamas and a cup of tea :).

Now that’s it’s officially the start of fall, it’s safe to break out all things pumpkin, apple and cinnamon spiced.

Not going to lie, I tried very hard to wait to put my fall decorations up until this week, but I just HAD to do it earlier, especially when the stores are already pushing out Christmas stuff.

Why is there a set “rule” for decorations anyways? You like that giant pumpkin or Christmas tree, you keep it up all year round if it makes you happy. Am I right ;)?

• whole wheat flour
• pumpkin pie spice (see recipe notes to make your own!)
• cinnamon
• baking soda
• salt
• neutral oil (such as avocado or coconut)
• milk
• pure maple syrup (or honey, agave, coconut sugar)
• eggs
• vanilla extract
• mashed bananas
• pumpkin puree
• chocolate chips, nuts (optional)

This easy pumpkin banana bread recipe is made with natural sugar, making it healthier than other banana bread recipes.

Avoid canola or vegetable oil if trying to keep this bread as healthy as possible. Avocado, coconut or sunflower oil are all healthier choices.

I like the flavor of the natural maple syrup, but you could also use honey or agave!

1. Preheat oven to 350 F. Grease and flour (or spray with non-stick spray) a 9×5″ loaf pan. Set aside.
2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda and salt. Set aside.
3. In a separate bowl of your stand mixer fitted with paddle attachment or with a handheld mixer (or by hand with a whisk), mix together the oil, milk, maple syrup, eggs and vanilla. Beat on medium-high speed (or whisk) until combined. Add in mashed bananas and pumpkin puree, beat until combined.
4. Fold dry ingredients into wet ingredients, mixing just until combined. Fold in chocolate chips or nuts if using.
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until toothpick inserted comes out clean. (I like to start checking at the 50 minute mark every 5 minutes until done).
6. Remove from oven and place on cooling rack. Let cool completely before removing from pan.

1. I like to position my oven rack to the lower third position in my oven. This ensures the top of my bread doesn’t get too browned while baking.
2. Whole wheat flour adds some nutrition to this recipe and I love the nutty, slightly grainy flavor. You can certainly substitute with an equal amount of all-purpose flour if desired.
3. I usually have pumpkin pie spice on hand, but if you don’t, you can simply make your own by using this recipe! Store the extra spice in a mason jar or airtight container.
4. You can make this bread into muffins, just follow the recipe as stated, and fill your muffin pan 2/3 way with batter. Bake for 22-25 minutes or until toothpick inserted comes out clean.
5. This banana bread can be wrapped in plastic (I like to then do a layer of aluminum too), then stored in a zip lock bag and kept in the freezer for up to 4 months. Remove from freezer and let thaw at room temperature.

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