Home Fall Healthy Pumpkin Banana Bread (Paleo)

Healthy Pumpkin Banana Bread (Paleo)

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We all know Banana Bread is a classic, but by adding pumpkin puree and pumpkin spice, it completely transforms the classic recipe into a delicious holiday treat! This Healthy Pumpkin Banana Bread is soft, fluffy, and melts in your mouth. Great for anyone that is Paleo, gluten-free, or dairy-free.

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What makes this Pumpkin Banana Bread healthy?

This recipe has simple, whole food ingredients like pumpkin puree, almond flour, and bananas. There’s hardly any added sugar, just 8 grams per slice which includes the ripe banana, and a small amount of organic coconut sugar. (Which is my favorite low-glycemic sugar option.) You could also use golden lakanto monkfruit as a healthy no-sugar alternative, or skip the sugar altogether! (The ripe bananas adds quite a bit of sweetness.) Each slice also has 4 grams of fiber.

🍴Ingredient Notes

  • Mashed (Ripe) Banana – You can use less ripe bananas, but keep in mind – the riper they are, the sweeter they are. Plus they’re easier to mash!
  • Pumpkin Puree – I love adding pumpkin puree to this recipe for an extra creamy texture!
  • Eggs – I have not tested this recipe with an egg replacement. Let me know if you do!
  • Coconut Sugar or sub with Lakanto Monkfruit
  • Almond Flour – I have not tested with any other flour, but if you have a gluten-free 1-1 flour, it usually requires less since it’s more absorbent. If you try substitutions, let me know in the comments! My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy!
  • Pumpkin Spice Blend – I get mine from Trader Joe’s, but Frontier Co-Op has a great organic blend too!
  • Cinnamon – I personally love Ceylon cinnamon because it has an amazing flavor! I get mine from Terrasoul on Amazon.

Optional Add-Ins

You can add dark chocolate chips on top or folded in the bread! Chopped walnuts or almonds would also be a great add-in. I usually buy the brand Pascha on Amazon because they sell in bulk. Pascha offers a variety of chocolate, but my personal favorite is 85% dark chocolate chips! They are soy-free, dairy-free, and have quality ingredients. They also offer a 100% cacao chip if you’re looking for a sugar free option!

🍴Step by Step Instructions

  1. In a medium sized mixing bowl add, almond flour, pumpkin spice, cinnamon, baking soda, and salt. Use a whisk or fork to blend together. (Make sure you get out all the flour clumps!)
  2. In a separate bowl add mashed banana, pumpkin puree, vanilla, eggs, and coconut sugar. Use a hand mixer or whisk to blend until fully combined.

How to mash banana

You can use a fork, potato masher, or a hand mixer! If the bananas are very ripe, they should mash easily. I like to leave mine with some small chunks, but mostly pureed.

Putting it all together

  1. Next add the wet mixture into the dry mixture. Use your hand mixer to blend, scraping down the edges with your spatula.
  2. Grease your baking dish, and pour in your mixture. If you’re going to add chocolate chips, you can sprinkle them on the top now!

Baking your Healthy Banana Pumpkin Bread with a single loaf pan:

  1. Bake at 350° for 35-40 minutes with a medium sized loaf pan. I used a 9×5 for this recipe. If you double the recipe, or use a smaller loaf pan, it could take closer to 60 minutes!
  2. Use a toothpick or fork to check! Stick the toothpick or fork into the center of the bread. If it comes out clean, you’ll know it’s done! The top should also be golden brown.
  3. Once it’s done cooking, remove it from the oven and let cool on a metal cooling rack for at least 30-60 minutes before slicing.

Baking with a mini loaf pan:

  1. Bake at 350° for about 20-25 minutes. They cook much quicker!
  2. Use a toothpick or fork to check! Stick the toothpick or fork into the center of the bread. If it comes out clean, you’ll know it’s done! The top should also be golden brown.
  3. Once it’s done cooking, remove it from the oven and let cool on a metal cooling rack for at least 30-60 minutes before slicing.

Frequently Asked Questions

Can you swap the pumpkin puree for more mashed banana?

Yes! I have tested swapping pumpkin puree for mashed banana and it works perfectly! You can skip the pumpkin spice if you would like to make it more like a traditional Banana Bread recipe.

Can you make this recipe without added sugar?

I have not tested the original recipe without the added coconut sugar, but I’m sure it would be great! (If you like it less sweet.) I have tried swapping the pumpkin puree for more mashed banana and skipped the added sugar. The full cup of mashed banana was enough sweetness for me!

Can you make this recipe Vegan?

I have not tested with a flax egg or egg replacement. If you try it with a flax egg, it might need a little extra flour. I’ve noticed flax eggs make baked goods a little softer! Let me know in the comments if you try it out!

Helpful Kitchen Tools

How to store leftovers

Leftovers can be stored on the counter at room temperature in a container for a few days, but they can also be stored in the refrigerator for up to a week. Any longer and I recommend slicing them, and storing in an air tight bag or container in the freezer. To reheat, you can toast a slice for a few minutes! I usually toast mine and serve with a little butter, or for almond butter for a dairy-free option!

Love this recipe? You’ll love these too!

  • Paleo Chocolate Banana Muffins
  • Matcha Chocolate Banana Muffins
  • Gluten-Free Cranberry Orange Bread
  • Chocolate Banana Bread Muffins with a Twist
  • Healthy Pumpkin Cookies

Healthy Pumpkin Banana Bread

We all know Banana Bread is a classic, but by adding pumpkin puree and pumpkin spice, it completely transforms the classic recipe into a delicious holiday treat! This Healthy Pumpkin Banana Bread is soft, fluffy, and melts in your mouth. Great for anyone that is Paleo, gluten-free, or dairy-free.

5 from 3 votes

Prep Time 14 mins
Cook Time 35 mins
Total Time 49 mins

Course Breakfast, Dessert
Cuisine American

Servings 6 Slices
Calories 210 kcal

Equipment

  • Oven
  • Hand Mixer or Stand Mixer
  • Mixing Bowls
  • Spatula
  • 9×5 Loaf Pan

Ingredients

  

Wet Ingredients

  • ½ Cup Mashed (Ripe) Banana
  • ½ Cup Pumpkin Puree
  • ½ Teaspoon Vanilla Extract
  • 2 Eggs
  • ¼ Cup Coconut Sugar or Lakanto Monkfruit

Dry Ingredients

  • 1+⅓ Cup Almond Flour
  • 1 Teaspoon Pumpkin Spice
  • ½ Teaspoon Cinnamon
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Instructions

 

Making the batter

  • In a medium sized mixing bowl add almond flour, pumpkin spice, cinnamon, baking soda, and salt. Use a whisk or fork to blend together. (Make sure you get out all the flour clumps!)
  • In a separate bowl add mashed banana, pumpkin puree, vanilla, eggs, and coconut sugar. Use a hand mixer or whisk to blend until fully combined.
  • Next add the wet mixture into the dry mixture. Use your hand mixer to blend, scraping down the edges with your spatula.
  • Grease your baking dish, and pour in your mixture. If you're going to add chocolate chips, you can sprinkle them on the top now!

Baking with full size bread pan

  • Bake at 350° for 35-40 minutes with a medium sized loaf pan. I used a 9×5 for this recipe. If you double the recipe, or use a smaller loaf pan, it could take closer to 60 minutes!
  • Use a toothpick or fork to check! Stick the toothpick or fork into the center of the bread. If it comes out clean, you'll know it's done! The top should also be golden brown.
  • Once it's done cooking, remove it from the oven and let cool on a metal cooling rack for at least 30-60 minutes before slicing.

Baking with mini baking pans

  • Bake at 350° for 20-22 minutes if you're using mini baking pans.
  • Use a toothpick or fork to check! Stick the toothpick or fork into the center of the bread. If it comes out clean, you'll know it's done! The top should also be golden brown.
  • Once it's done cooking, remove it from the oven and let cool on a metal cooling rack for at least 30-60 minutes before slicing.

Notes

For this recipe you can use mini bread pans, or a full size 9×5 loaf pan!

Frequently Asked Questions

Can you swap the pumpkin puree for more mashed banana?

Yes! I have tested swapping pumpkin puree for mashed banana and it works perfectly! You can skip the pumpkin spice if you would like to make it more like a traditional Banana Bread recipe.

Can you make this recipe without added sugar?

I have not tested the original recipe without the added coconut sugar, but I’m sure it would be great! (If you like it less sweet.) I have tried swapping the pumpkin puree for more mashed banana and skipped the added sugar. The full cup of mashed banana was enough sweetness for me!

Can you make this recipe Vegan?

I have not tested with a flax egg or egg replacement. If you try it with a flax egg, it might need a little extra flour. I’ve noticed flax eggs make baked goods a little softer! Let me know in the comments if you try it out!

Nutrition

Serving: 1SliceCalories: 210kcalCarbohydrates: 18gProtein: 8gFat: 14gSaturated Fat: 1gCholesterol: 55mgSodium: 223mgPotassium: 129mgFiber: 4gSugar: 8gVitamin A: 3269IUVitamin C: 2mgCalcium: 68mgIron: 2mg

Keywords almond flour banana pumpkin bread, gluten free banana bread, grain free banana bread, healthy pumpkin banana bread, mini pumpkin banana bread, pumpkin banana bread
Did you make this recipe?Tag @freshwaterpeaches on Instagram!

After you make this Healthy Pumpkin Banana Bread, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah

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