Healthier Pumpkin Banana Bread
This pumpkin banana bread is super moist and packed with fall flavors. Enjoy it plain or add in nuts, raisins or the optional frosting.
Ingredients
- 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 8x4 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.
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