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This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.
Pumpkin Banana Bread
If you love Pumpkin Bread and Banana Bread, you’ll love this combo, the best of both worlds! It’s super moist and a wonderful fall breakfast or snack! We scoffed up half this bread before it got a chance to cool, so good. This would be great topped with some Pumpkin Spiced Cream Cheese! I also have these popular Pumpkin Chocolate Chip Muffins, and Pumpkin Nut Muffins.
Baking is truly a science. Remaking cakes and breads to make them healthier is not always as easy as remaking a pot of soup or a casserole. So whenever I am experimenting with baking, my fingers are crossed the whole time. This recipe turned out delicious, I’ve been sending my daughter to school with some in her lunch box every day!
How to make banana pumpkin bread
- Start with really ripe bananas. The riper the better!
- Preheat oven to 325F and grease a 9×5 inch loaf pan.
- In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.
- In a large bowl, cream butter and sugar with an electric mixer.
- Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.
- Pour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
More Pumpkin Recipes
Your comments are helpful!! If you’ve tried this healthy Pumpkin Banana Bread recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! And if you took some photos of it, share it with me on Instagram so I can re-share on my stories!
Pumpkin Banana Bread
This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.
- baking spray
- 3/4 cup unbleached all purpose flour
- 1/2 cup white whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 tsp pumpkin spice
- 3 medium very ripe medium bananas, mashed
- 1/2 cup pureed pumpkin
- 2 tbsp butter, softened
- 1/2 cup light brown sugar, unpacked
- 1 large egg white
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup chopped pecans, optional
-
Preheat oven to 325F. Grease a 9×5 inch loaf pan with baking spray.
-
In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.
-
In a large bowl, cream butter and sugar with an electric mixer.
-
Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
-
Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.
-
Pour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
-
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.
Serving: 1slice, Calories: 146.5kcal, Carbohydrates: 33.3g, Protein: 2.7g, Fat: 2.7g, Saturated Fat: 1.5g, Cholesterol: 23mg, Sodium: 131.5mg, Fiber: 1.6g, Sugar: 20g
WW Points Plus: 3
Keywords: banana pumpkin bread, healthy pumpkin banana bread, homemade pumpkin bread, moist pumpkin bread, Pumpkin Banana Bread
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