My cookbook is here! 
This pumpkin banana bread is super moist and packed with fall flavors. Enjoy it plain or add in nuts, raisins or the optional frosting.
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
Ingredients
- 1 cup (225 g) mashed bananas
- 3/4 cup (183.75 g) canned pumpkin puree
- 1 egg
- 1/2 cup (80 g) coconut sugar
- 1/4 cup (59.15 ml) maple syrup
- 1/4 cup (59.15 ml) olive oil
- 2 tsp vanilla extract
- 1¾ cup (210 g) 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 (78.86 ml) maple syrup
- 1⅓ cup (160 g) 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
- Store leftovers in an air tight container in your fridge or on the counter.
- Make this vegan by using a flax egg instead of the egg.
- Make this dairy free by skipping the topping glaze.
- Nutritional info is for bread only (does not include optional frosting).
- If you don’t have oat flour, simply sub in regular all purpose flour or gluten free all purpose flour.
Blown away! Tastes great without the icing but the icing truly levels this up!
Hi Ashton, I completely agree! Thanks for the kind feedback!
How do I adjust to make this into muffins?
Hi Jim, Same recipe just bake for 22 minutes or until toothpick comes out clean
These are some of the best recipes I’ve come across easy to make and nutritious. I love then
I rarely comment on recipes, but I came on here today to say this recipe is so incredible. I’ve made a lot of oat flour based recipes that are lackluster and these are phenomenal! I’ll be trying more of your recipes for sure. The bread is sweet enough as it is but I made this icing and it is so delicious!! Thank you for this recipe, it’s a keeper.
Hi Sara, Thank you for the kind message! This happens to be one of my favorite loaf recipes too!
Thank you Stella! Made made this last night and I absolutely loved it. I added a 2 scoops of protein powder to it for a high protein desert.
Look forward to making more of your recipes.
Hi Josh, I’m so glad you tried it and liked it!
Thank you for coming back to share your feedback which is useful to everyone!
Josh – did you adjust any other ingredients? Were they dry at all?
Just put a loaf in the oven. Can’t wait to taste it !! Ty for recipe.
Btw do you happen to have any baked good recipes, besides brownies, that I can try using avocado’s?
I have made this a few times and it is the BEST!!! The maple syrup in the frosting gives a whole new twist and I will always make my confectioner’s sugar frosting this way from now on. This bread is so moist & delicious, it has become one of my FAVORITE recipes!!!
So excited to try this recipe! I’ve been wanting to make pumpkin banana bread for ages now but kept putting it off because I assumed I had to make it with all the bad ingredients, but I love the ingredients used in this one!!
I don’t have oat flour however, could I substitute with all purpose flour 1:1 ratio? Would baking time change?
Hi Nini, yes feel free to sub in all purpose flour for the oat flour. No change in temp or time! Enjoy – this is a great recipes!!
Fabulous recipe! So easy to make. I added walnuts to ours and didn’t add the frosting. My husband smothered softened butter all over a huge corner piece and loved it. I used gluten free all purpose flour and made my own pumpkin pie spice mix. I also omitted the coconut sugar as another commenter did on hers. I didn’t have it and I can’t have sugar. It is so moist and flavorful! Thank you so much Stella!
I would love your spice mixture if u would choose to share it. please??
Thank you for this amazing recipe! This is the best banana pumpkin bread I’ve ever had in my life! My whole family loves it too! I will be making this again and again and again!
This looks yummy! I’m trying to incorporate extra protein into my day – could I add vanilla whey protein powder to this? Would I have to add extra pumpkin or banana to prevent it from being too dry?
I haven’t cooked with protein powder before but I know people do – there’s just a trick to it..