Healthier Pumpkin Banana Bread (One Bowl)

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You will fall in love with the texture of this bread! The combination of banana and pumpkin create a fluffy and chewy loaf. Another crazy delicious banana bread recipe is my Super Moist Banana Bread! We use oat flour, coconut sugar and maple syrup here to keep it refined sugar free.

If you don’t have oat flour, simply sub in regular all purpose flour or gluten free all purpose flour. I haven’t tried this recipe with almond flour, so I cannot say for sure that it would work. If you are looking for a recipe with almond flour, you should try my Almond Flour Banana Bread.

If you like this recipe, you will love my Pumpkin Cream Cheese Loaf and my Chocolate Chip Pumpkin Bread. This sweet icing is really scrumptious and perfect for serving guests! If you want to skip the icing in the recipe below, simply add in some chocolate chips as garnish!

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Healthier Pumpkin Banana Bread

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5 from 10 votes

Servings: 8

Prep Time: 5 minutes mins

Cook Time: 50 minutes mins

Total Time: 55 minutes mins

This pumpkin banana bread is super moist and packed with fall flavors. Enjoy it plain or add in nuts, raisins or the optional frosting.

Equipment

• 8×4 inch loaf pan
• Wire rack
• Large mixing bowl

Ingredients 

US CustomaryMetric

• 1 cup mashed bananas
• 3/4 cup canned pumpkin puree
• 1 egg
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup olive oil
• 2 tsp vanilla extract
• 1¾ cup oat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp pumpkin pie spice
• 1/4 tsp salt

Optional Frosting:

• 3 tbs salted butter
• 1/3 cup maple syrup
• 1⅓ cup powdered sugar
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350℉ (or 175℃). Line a 8×4 inch loaf pan with parchment paper.
• In a large bowl, whisk together the mashed bananas, pumpkin puree, egg, coconut sugar, syrup, oil and vanilla until smooth. Add in the oat flour, baking powder, baking soda, cinnamon, pumpkin spice, salt and mix well.
• Bake for 50-55 minutes or until a toothpick comes out clean. Allow to set in pan for 10 minutes then transfer to a wire rack to cool completely before adding on the optional frosting.

Optional Topping:

• In a small pot, melt together the maple syrup and butter over low heat.. Transfer to a bowl to cool. Then whisk in the powdered sugar and vanilla, 1/3 cup at a time, until completely incorporated and smooth.

Notes

1. Store leftovers in an air tight container in your fridge or on the counter.
2. Make this vegan by using a flax egg instead of the egg.
3. Make this dairy free by skipping the topping glaze.
4. Nutritional info is for bread only (does not include optional frosting). 
5. If you don’t have oat flour, simply sub in regular all purpose flour or gluten free all purpose flour.

Nutrition

Calories: 270kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 297mg | Potassium: 278mg | Fiber: 3g | Sugar: 17g | Vitamin A: 3623IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg

Author: Stella Drivas