This Pumpkin Banana Loaf is naturally sweetened with bananas and maple syrup, uses whole wheat flour for added fiber, and is loaded with pumpkin goodness. It’s easy to make and perfect for a healthy snack or breakfast!
Ingredients:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ cup coconut oil (melted) or olive oil
- 1 cup pumpkin puree (unsweetened)
- ¼ teaspoon salt
- ¼ cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix wet ingredients: In a large bowl, mash the bananas. Add the pumpkin puree, eggs, maple syrup (or honey), vanilla extract, and melted coconut oil. Stir until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Mix wet and dry: Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined (don’t overmix). If using, fold in chopped nuts.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Pumpkin Banana Loaf:
- Store the loaf in an airtight container for up to 3 days, or freeze slices for later.
- For extra flavor, add some dark chocolate chips or dried cranberries!