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    Home » Recipe Archive » Gluten Free » Healthy Pumpkin Banana Bread (made in a blender!)

    Healthy Pumpkin Banana Bread (made in a blender!)

    Nov 14, 2019 · Modified: Sep 30, 2020 by thegranoladiaries · 25 Comments · About 4 minutes to read this article.

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    This Healthy Pumpkin Banana bread is a perfect snack/breakfast/dessert for the fall season! It is made with just 5 main ingredients, which you can throw into a blender and then bake! No hand mixing or bowl cleaning required.

    This recipe is adapted from my 5 Ingredient Blender Banana Bread, but using Pumpkin!

    Healthy Pumpkin Bread Ingredients

    Canned Pumpkin Puree. Because, well, this a a PUMPKIN banana bread! You can also make your own pumpkin puree if you are really feeling ambitious, but canned pumpkin puree is really so easy and quite fresh, actually! Just make sure you don't accidentally get "Pumpkin Pie Filling", which also comes in a can.

    Rolled Oats / Oat Flour. Oat Flour gives the bread a great chewy and almost nutty texture. If you don't have any oat flour on hand, simply use Rolled Oats - they will turn into Oat Flour in the blender! For a Paleo or Grain free bread, you could sub in Almond Flour. But, I would not recommend using Coconut Flour.

    Banana. Because, its healthy Pumpkin BANANA Bread, duh. The bananas also give the recipe most of its natural sweetness. Remember, riper/browner = sweeter!

    Eggs. A couple eggs work as binders and holding the Pumpkin Banana Bread together nicely. If you are a vegan or allergic to eggs, you can easily sub this with a Flax Egg! Just take 2 Tbsp of Ground Flax (I love this one), mix with 4 Tbsp water, and let it sit until it forms a gel. Then, add to the blender with everything else!

    Baking soda. This helps the Pumpkin Banana Bread with texture, and helps it rise. So, I would not skip! Oats are heavy and need some help lifting to create a fluffier bread.

    Cinnamon. Duh! Bring out that delicious fall pumpkin flavor!!!

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    This recipe is a crowd pleaser - just have a look at the comments on this post and social media! Perfect for those who love banana bread, those who love pumpkin bread, those who are gluten free and those who are not! Its a really wonderful, easy, and comforting Fall recipe.

    Pin this recipe for Healthy Pumpkin Banana Bread!

    Healthy Pumpkin Banana Bread you can make with just 5 main ingredients, using a blender! Gluten Free & Vegan Option!  #pumpkinbananabread #chocolatechippumpkinbread #glutenfreepumpkinbread #healthybaking

    Healthy Pumpkin Recipes

    For more fun fall and pumpkin inspired recipes, check these out:

    Vegan Pumpkin Muffins

    Double Chocolate Pumpkin Bread (Gluten Free)

    Pumpkin French Toast

    Gluten Free Chocolate Chip Pumpkin Bread

    PALEO Pumpkin Cookies

    Healthy Pumpkin Banana Bread you can make with just 5 main ingredients, using a blender! No hand mixing or bowl cleaning required. Gluten Free & Vegan Option!

    Healthy Pumpkin Banana Bread

    Healthy Pumpkin Banana Bread you can make with just 5 main ingredients, using a blender! No hand mixing or bowl cleaning required. Gluten Free & Vegan Option.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 4 mins
    Cook Time 35 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 1 Loaf

    Equipment

    • Blender
    • Loaf Pan

    Ingredients
      

    • 2 Large Ripe Bananas
    • ½ Cup Pumpkin Puree
    • 5 Tbsp Maple Syrup
    • 2 Large Eggs Vegan: Sub flax eggs
    • 1 ½ Cup Rolled Oats
    • ½ Tsp Baking soda
    • ½ Tsp Cinnamon
    • ½ Tsp Salt
    • ½ Cup Chocolate Chunks

    Instructions
     

    • Preheat oven to 350 and line or grease a loaf pan.
    • Put all ingredients, except chocolate chips, into a blender in the order they are listed. Blend! You may need to stop and scrape down the sides a few times. Keep blending until everything is combined.
    • Add chocolate chunks and stir. Do not blend, or you will get weird chocolate shavings instead of chunks! Pour batter into loaf pan and bake for 35 - 40 minutes, or until toothpick inserted comes out clean.
    • Let loaf cool for 5 minutes before slicing in. Enjoy! Store in the fridge for up to a week, or the freezer for up to 6 months!

    Notes

    These are the Rolled Oats I use 
    For Vegan or Egg-free version, use a Flax Egg in place of the eggs (I love this flax seed meal)
    Keyword banana bread, banana pumpkin bread, blender banana bread, dairy free, gluten free, pumpkin bread, vegan

    Note: This post contains Affiliate Links, meaning I will make a small commission if you buy the products they are linked to. I only endorse products I personally use and trust. This income helps my blog run for free, to you. Thank you for supporting The Granola Diaries!

    « Witch Finger Cookies
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    Reader Interactions

    Comments

    1. Tania | Fit Foodie Nutter

      November 15, 2019 at 7:44 pm

      5 stars
      You've combined the best flavours, so I'm definitely re-creating this beautiful bake at the weekend!

      Reply
      • thegranoladiaries

        November 15, 2019 at 7:52 pm

        Yay! I hope you love it - the flavors really are the best!!!

        Reply
      • Adamiley

        October 11, 2020 at 9:06 pm

        Can sugar free syrup be used in place of the maple syrup?

        Reply
        • thegranoladiaries

          October 12, 2020 at 2:15 am

          I haven't tried that but its possible! Is it a similar consistency? If so, it should work and obviously the taste may be less maple and more whatever your syrup tastes like! Let me know how it turns out!

          Reply
    2. Jessica Formicola

      November 15, 2019 at 7:44 pm

      5 stars
      I made this bread for dessert last night and it was incredible! Thanks so much for sharing the recipe!

      Reply
      • thegranoladiaries

        November 15, 2019 at 7:53 pm

        I'm so glad you made it and enjoyed!! Thanks for commenting! Xo

        Reply
    3. Raia Todd

      November 15, 2019 at 8:15 pm

      5 stars
      I love the oats and pumpkin in here. Yummy combo. And of course it's so nice to find a banana bread recipe without a boat-load of unnecessary sugar. Thanks!

      Reply
      • thegranoladiaries

        November 15, 2019 at 9:04 pm

        Thank, Raia! Totally agree - I love using natural sugars from the bananas or maple syrup instead of unnecessary sugar!

        Reply
    4. Anita

      November 15, 2019 at 8:17 pm

      5 stars
      The batter is so much fun and so easy to prepare with my blender. I've never prepared a faster batter! And it tastes so good too. 🙂

      Reply
      • thegranoladiaries

        November 15, 2019 at 9:04 pm

        Thanks Anita! You are so kind! 🙂

        Reply
    5. Noelle

      November 15, 2019 at 8:21 pm

      5 stars
      Pumpkin and Banana? Crazy that I never thought of that! What great flavors, yum!

      Reply
      • thegranoladiaries

        November 15, 2019 at 9:04 pm

        The best two chocolate chip loaves, combined into one!

        Reply
    6. Carolyn

      September 16, 2020 at 3:15 pm

      I love this recipe. I was looking for this exact thing (pumpkin, bananas, GFDF) and found through Google. Now I am going to look here 1st when I want a recipe.

      Reply
      • thegranoladiaries

        September 18, 2020 at 3:34 pm

        So happy you found me and love the recipe! Thank you for being a reader!

        Reply
    7. Ryan

      October 12, 2020 at 3:59 pm

      5 stars
      So yummy!! I left the chocolate out and made a cinnamon crumble for the top. So delicious!!

      Reply
    8. Jennifer

      November 10, 2020 at 1:17 am

      Love this! Made it 3 times in a week cause between me and my toddlers we are going through it so fast! The only thing I noticed was it doesn’t rise as high as regular bread but it still tastes good so I didn’t care.

      Reply
      • thegranoladiaries

        November 15, 2020 at 5:13 pm

        Thanks for the comment, Jennifer! Glad your toddlers enjoy it! If it isn't rising as much for you, try adding 1/4 tsp more baking soda or making sure that yours isn't expired!

        Reply
    9. Kristy

      November 07, 2021 at 7:18 pm

      5 stars
      This is one of my favorite recipes!! I can’t believe it turned out this good! My kids loved it! No nut butter, no oil! What a win! So grateful you shared this!

      Reply
      • thegranoladiaries

        November 21, 2021 at 6:31 pm

        Thank you so much Kristy! So glad its a hit with the kids!

        Reply
    10. Alicia

      January 14, 2022 at 10:49 pm

      How long would you bake if you put the batter in a muffin tin instead of load pan.

      Reply
      • thegranoladiaries

        March 22, 2022 at 1:41 pm

        I would start with 18 minutes and check on them every 2 minutes after that!

        Reply
    11. thelma

      March 13, 2022 at 8:20 pm

      Can you make this by just mixing by hand?

      Reply
      • thegranoladiaries

        March 22, 2022 at 1:40 pm

        Definitely!

        Reply
      • Corrinn McCauley

        October 05, 2022 at 1:59 pm

        looks delicious! I have almond and coconut flour on hand, do you think I could sub one of those for the oats and achieve the same results ?

        Reply
        • thegranoladiaries

          October 05, 2022 at 8:55 pm

          You likely could. I might try 1 1/4 Cup Almond Flour + 1/4 Cup Coconut Flour if I were going to experiment. Note this is just a suggestion and I haven't tested it myself!

          Reply

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