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Healthier Pumpkin Banana Bread loaf sliced on rack

Healthier Pumpkin Banana Bread

This Healthier Pumpkin Banana Bread combines ripe bananas, pumpkin puree, oat flour, and warm spices for a naturally sweet, moist loaf. Perfect for fall, with an optional maple glaze for extra indulgence.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Banana Bread
  • 1 cup mashed bananas about 2–3 very ripe bananas
  • 0.75 cup pumpkin puree blot excess moisture if watery
  • 1 egg room temperature works best
  • 0.5 cup coconut sugar can substitute brown sugar
  • 0.25 cup maple syrup honey works as an alternative
  • 0.25 cup olive oil melted coconut oil also works
  • 2 tsp vanilla extract pure vanilla preferred
  • 1.75 cups oat flour use certified gluten-free if needed
  • 1 tsp baking powder helps loaf rise
  • 1 tsp baking soda essential for texture
  • 0.5 tsp cinnamon warm spice flavor
  • 0.25 tsp pumpkin pie spice classic fall spice blend
  • 0.25 tsp salt balances sweetness
Optional Frosting
  • 3 tbsp salted butter can use unsalted with pinch of salt
  • 0.33 cup maple syrup sweetener for frosting
  • 1.33 cups powdered sugar sift for smooth texture
  • 1 tsp vanilla extract optional but recommended

Equipment

  • Mixing bowls
  • Whisk
  • 8×4-inch loaf pan
  • Parchment paper
  • Wire Rack

Method
 

  1. Preheat oven to 350℉ (175℃). Line an 8x4 inch loaf pan with parchment paper.
  2. In a large bowl, whisk together mashed bananas, pumpkin puree, egg, coconut sugar, maple syrup, olive oil, and vanilla until smooth.
  3. Stir in oat flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Mix until just combined—don’t overmix.
  4. Pour batter into prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Optional Frosting: Melt butter and maple syrup in a small pot over low heat. Transfer to a bowl, cool slightly, then whisk in powdered sugar and vanilla until smooth. Spread over cooled bread.

Notes

The riper the bananas, the sweeter the bread. Blot watery pumpkin puree to prevent soggy texture. Add nuts or chocolate chips for extra flavor. Skip glaze and top with cinnamon sugar for a lighter option.