Pumpkin Banana Bread
It happened. Two weeks ago. I became the teeniest, tiniest bit excited about fall. I’m not ready to bust out the boots and don my flannel, but I’m ready to dabble in pumpkin. Pumpkin Banana Bread, specifically.
I’m normally a hold-onto-summer-kick-and-screaming kind of girl.
Thus, while I’m not ready to launch into full-on pumpkin bread baking mode with all-in autumn recipes like Healthy Pumpkin Bread, Pumpkin Chocolate Chip Bread, and Paleo Pumpkin Bread, I’m feeling a little flirty.
We’ve had some cooler mornings and earlier sunsets, and all of the back to school sales remind me that fall has nearly arrived. After avoiding its glances for the last few weeks, I finally fell for the can of pumpkin that’s been winking at me from our pantry shelf.
Had I known how delicious this Pumpkin Banana Bread would turn out to be, I would have cracked the can sooner!
If you’re ready to dabble too, this healthy Pumpkin Banana Bread is the ideal way to begin. It’s not completely committal, but it hints at the plaid shirts, boots, and pumpkin spice lattes (and pumpkin spice everything else) to come.
Healthy Pumpkin Banana Bread — The Best of Both Worlds
Considering my laundry list of healthy pumpkin bread recipes is rivaled only by my collection of healthy banana bread recipes (ahem, classic Healthy Banana Bread, Paleo Banana Bread, Cream Cheese Banana Bread…), it was only a matter of time before the two got together to create a tasty Pumpkin Banana Bread baby.
This Pumpkin Banana Bread is lightly sweet but not overly so, and the majority of the sweetness comes from the natural sugars in the banana itself.
This Pumpkin Banana Bread recipe also receives mega marks in the texture department. Both pumpkin and banana are fabulous at keeping baked goods moist and tender, so with the two joining forces, this is one of the most melt-in-your-mouth bread recipes you’ll ever bake.
As written, this healthy Pumpkin Banana Bread is 100% whole wheat but doesn’t taste it at all thanks to white whole wheat flour, which is mild and tastes like regular white all-purpose flour in this recipe.
If you’d like Pumpkin Banana Bread gluten free, you can use the same amount of a 1:1 gluten free baking blend like this one. To make the Pumpkin Banana Bread vegan is trickier. Because this bread is already so moist, I fear using flax eggs in place the regular eggs is risky. I’d suggest scratching your pumpkin itch with these Vegan Pumpkin Muffins instead.
I haven’t yet tried this recipe as Pumpkin Banana Bread muffins, but I think that would work nicely and have a suggested baking time in the recipe below.
So which are you: Team Endless Summer or Team Early Fall? Fortunately, with this Pumpkin Banana Bread, you can play both sides of the season!
Recommended Tools to Bake This Pumpkin Banana Bread
- 8×4 inch loaf pan (I am a diehard fan of this pan and this brand’s entire line of bakeware)
Moist, healthy Pumpkin Banana Bread. An easy, one-bowl pumpkin that’s the perfect treat for fall (or all year round!). Whole grain and sweetened with honey. Yield: 1 loaf Prep Time: 25 minutes Cook Time: 1 hour Total Time: 2 hours 30 minutes Serving Size: 1 slice (of 10)
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
Pumpkin Banana Bread
Ingredients:
Directions:
Nutrition Information
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About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
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Bring on the pumpkin bread, and this with banana sounds fabulous!
Whooo hooo! Thanks Kori!
This posting made me laugh! You are both a great cook and a great writer. What a great idea to combine two of my favorite things–bananas and pumpkin! And it’s never too early for pumpkin, in my mind. I bake with pumpkin all year long!
Lisa, I am blushing, thank you!!!!
Erin, is there really 20 grams of fat in this recipe per slice or is that a typo?
Hi Annita, yes, that is a typo—it should be closer to 10 grams. Thank you for pointing it out!
I’m LITERALLY going bananas for this fall loaf!
I already know pumpkin and banana is sure to be a delicious combination!! So excited I have ripe bananas and pumpkin on hand right now too! :)
Would regular whole wheat flour work instead of white whole wheat flour
Hi Kay, yes, you can use regular whole wheat flour! The taste may be a little more nutty but the bread should still turn out.
Looks delicious!! Would all-purpose flour work for this recipe? If so, do you think the quantity would need any adjusting?
Hi Emily, you can use all-purpose in the same amount here. I hope you enjoy!
Haha, I’m Team Endless Summer (literally, it’s always summer here)! But I love pumpkin and banana and I eat them any time in the year! This bread sounds absolutely delicious :)
This is delicious and so moist! Tastes like an exact combo of banana and pumpkin bread..you get both flavors! I only had regular whole wheat flour on hand it it came out perfectly! Will definitely be making all fall :)
Hooray! I’m so glad to hear the recipe was a hit, Elaine. :)
I made this bread last night, just love it it is so moist, sure will keep on making it….
I’m glad to hear it’s a favorite, Murielle! Thank you so much for taking the time to leave this review!
Wow looks so yummy.
Olga.
I made these last night and they are terrific! I used half whole wheat flour and half all purpose, as well as dark chocolate chips. I will definitely make these again, thank you!
I’m glad to hear it was a winner, Christina! Thanks so much for sharing your swaps and this great review. :)
This one is a keeper! It made the house smell incredible, of course, and tastes just as great. I opted for chocolate chips instead of nuts and used whole wheat pastry flour, which worked well. I used raw honey but am wondering about subbing a lower-GI sweetener, perhaps a combination of molasses and maple syrup?
Kristin, I’m so glad you enjoy the bread! I think you could swap in maple syrup, but I’d go easy on the molasses as its flavor can quickly become overwhelming. If you decide to experiment with different sugars, I’d love to hear how it goes!
Whoa! Just had a slice and it is good! Thanks for a great recipe that’s about to go on repeat this fall.
Megan, I’m happy to hear it’s a hit! Thanks so much for taking the time to report back.
Yum!! Another winner Erin. I love the consistency of this bread. I made a double batch so I can share with my hiking group when we go to the mountains to see the Fall colors. Seriously, I have never gone wrong with any of your recipes. Well done!
Sherrie, snacking on this bread during a fall mountain hike sounds like a DREAM! I’m so glad you enjoy it!
I’m looking up this recipe to make for the second time because it is a hit! I made them into muffins (made 21, filling cups 3/4 full) and my non pumpkin loving 6 year old even enjoyed them.
SO happy to hear that Sarah, thank you!!!