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Healthy Pumpkin Banana Bread

A moist and flavorful bread combining the natural sweetness of bananas with the warmth of pumpkin spice, perfect for a guilt-free treat.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American, Paleo
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 Cup Mashed (Ripe) Banana Choose bananas that are heavily speckled for maximum sweetness and moisture!
  • 1/2 Cup Pumpkin Puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1/2 Tablespoon Apple Cider Vinegar Helps activate the baking soda for a lovely rise.
  • 1/2 Teaspoon Vanilla Extract Adds warmth that complements spices.
Dry Ingredients
  • 1+1/3 Cups Almond Flour Keeps the bread moist and crumbly.
  • 1/4 Cup Coconut Sugar or Lakanto Monkfruit Natural sweetness without the guilt.
  • 2 Teaspoons Pumpkin Spice A cozy blend of spices.
  • 1/2 Teaspoon Cinnamon Adds extra warmth and spice.
  • 1 Teaspoon Baking Powder Helps make the bread light and airy.
  • 1/2 Teaspoon Baking Soda Works with vinegar for a lift.
  • 1/4 Teaspoon Salt Enhances flavors.

Method
 

Making the Batter
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the mashed banana, pumpkin puree, apple cider vinegar, vanilla extract, and eggs. Stir gently until combined.
  2. Add the coconut sugar and mix until incorporated.
Putting It All Together
  1. In another bowl, whisk together the almond flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
  2. Slowly add the dry ingredients to the wet mixture, stirring until blended into a smooth batter. Avoid over-mixing.
Baking
  1. Pour the batter into a greased loaf pan and spread it evenly. Bake for about 50-60 minutes.
  2. Check doneness by inserting a toothpick; it should come out clean.

Notes

Use overripe bananas for maximum sweetness. Don't skip the vinegar for enhanced flavor. Allow the bread to cool for 10-15 minutes before transferring to a wire rack.