Pumpkin Banana Bread

Healthy Pumpkin Banana Bread – Cozy, Moist, and Full of Fall Flavor

¾ cup pure pumpkin purée

1 ½ cups mashed overripe bananas (about 2–3 medium bananas)

3 tablespoons melted coconut oil or avocado oil

2 large eggs

1 teaspoon vanilla, pumpkin, or banana extract

2 cups white whole wheat flour

1 tablespoon pumpkin spice blend

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

Optional Mix-ins: ½ cup chopped walnuts, pecans, raisins, or chocolate chips)

Preheat the oven & prepare pans

Preheat oven to 375°F.
Lightly grease a 9×5-inch loaf pan (or 3 mini loaf pans). You'll reduce oven temperature to 350°F once the bread goes in.

Mix wet ingredients

In a large bowl, mash bananas. Add pumpkin purée, melted oil, eggs, and extract.
Whisk until smooth and fully combined.

Add dry ingredients

To the same bowl, add flour, pumpkin spice, baking powder, baking soda, and salt.
Stir until just combined. Fold in optional mix-ins (nuts, raisins, or chocolate chips).

Bake

Pour batter into prepared pan.
Place in oven and immediately reduce heat to 350°F.
Bake until a toothpick inserted in the center comes out clean—about 60–65 minutes for a 9×5 pan, 70–75 minutes for an 8 ½×4 ½ pan, or 35–40 minutes for mini loaves.

Cool & serve

Let bread cool in pan on a rack for 15–20 minutes. Transfer to a wire rack and cool another 10–15 minutes before slicing.

Sweetness Boost: Stir in 2–3 tablespoons of maple syrup or honey if you prefer a sweeter loaf.
Add Crunch: Top with pumpkin seeds or chopped nuts before baking for a crunchy crust.
Gluten-Free Option: Swap the flour for a gluten-free all-purpose blend.
Dairy-Free Swap: Use dairy-free chocolate chips or raisins if avoiding dairy.
Storage: Keep covered at room temperature for up to 3 days or freeze slices for grab-and-go snacks.
Serve It Up: Try toasting slices and topping with almond butter, cream cheese, or a drizzle of honey for a cozy snack.