How to Make Banana Pumpkin Bread
September 5, 2024
This wholesome banana pumpkin bread combines the natural sweetness of ripe bananas and pumpkin purée, creating a moist and flavorful loaf. With a balance of warm spices like cinnamon, ginger, nutmeg, and cloves, this bread has a cozy, autumnal flavor. The inclusion of whole wheat flour makes it a healthier alternative to traditional banana breads by providing more fiber, while ingredients like Greek yogurt and honey offer nutritious alternatives to more processed options like refined sugar and butter.
Why It’s Healthier:
Whole Wheat Flour adds fiber, making this loaf more filling and slower to digest, helping with blood sugar control.
Pumpkin and bananas provide natural sweetness and vitamins like potassium, vitamin A, and antioxidants.
Greek Yogurt or sour cream adds creaminess and a bit of protein, while keeping the fat content lower compared to using all butter.
Honey or Maple Syrup is used instead of refined sugar, offering a more natural sweetness with trace nutrients.
This banana pumpkin bread is a nutrient-rich, flavorful treat that feels indulgent but has a healthier edge, making it a great choice for breakfast or snack. The warm spices, balanced sweetness, and optional crunch of nuts or chocolate chips give it a comforting, slightly sweet, and rich flavor profile perfect for cozy mornings or afternoon tea.
Banana Pumpkin Bread
Ingredients:
2 large ripe bananas, mashed
1 cup (250 grams) pumpkin purée
4 tablespoons (56.7 grams) unsalted butter, softened
2 tablespoons (35 grams) Greek plain yogurt or sour cream
1/4 cup (55 grams) brown sugar
1 teaspoon (4 grams) vanilla extract
1/3 cup (113 grams) honey or maple syrup
2 large eggs, at room temperature
1 1/2 cups (180 grams) whole wheat flour
1 teaspoon (4 grams) baking soda
1/2 teaspoon (3 grams) baking powder
1/2 teaspoon (3 grams) salt
1 teaspoon (3 grams) cinnamon powder
1 teaspoon (2 grams) ground ginger
1/4 teaspoon (0.5 grams) nutmeg
1/4 teaspoon (0.5 grams) ground cloves
1/2 cup (60 grams) chopped walnuts, pecans, or chocolate chips (optional)
Instructions:
Preheat the oven to 325°F (160°C). Lightly grease a bread loaf pan (8.5×12.5×2.5 inches).
In a large bowl, mash the bananas. Add the pumpkin purée, softened butter, yogurt or sour cream, brown sugar, vanilla extract, honey or maple syrup, and eggs. Whisk until the mixture is smooth and well combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
Combine the dry and wet ingredients by gently folding the dry mixture into the banana-pumpkin mixture. Stir until just incorporated. If using walnuts, pecans, or chocolate chips, fold them in now.
Transfer the batter to the prepared loaf pan. Let the dough rest for 15 minutes to allow the whole wheat flour to hydrate.
Bake for 80-90 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Store in a sealed container in the fridge for up to 7 days, or freeze for longer storage.
Nutritional Breakdown (per serving, based on 12 slices):
Calories: ~220 kcal
Protein: 5 grams
Carbohydrates: 38 grams
Fiber: 4 grams
Fat: 8 grams
Sugars: 15 grams