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 Recipes
For more fun fall and pumpkin inspired recipes, check these out:
Double Chocolate Pumpkin Bread (Gluten Free)
Gluten Free Chocolate Chip Pumpkin Bread
Healthy Pumpkin Banana Bread
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
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You've combined the best flavours, so I'm definitely re-creating this beautiful bake at the weekend!
Yay! I hope you love it - the flavors really are the best!!!
Can sugar free syrup be used in place of the maple syrup?
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!
I made this bread for dessert last night and it was incredible! Thanks so much for sharing the recipe!
I'm so glad you made it and enjoyed!! Thanks for commenting! Xo
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!
Thank, Raia! Totally agree - I love using natural sugars from the bananas or maple syrup instead of unnecessary sugar!
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. 🙂
Thanks Anita! You are so kind! 🙂
Pumpkin and Banana? Crazy that I never thought of that! What great flavors, yum!
The best two chocolate chip loaves, combined into one!
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.
So happy you found me and love the recipe! Thank you for being a reader!
So yummy!! I left the chocolate out and made a cinnamon crumble for the top. So delicious!!
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.
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!
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!
Thank you so much Kristy! So glad its a hit with the kids!
How long would you bake if you put the batter in a muffin tin instead of load pan.
I would start with 18 minutes and check on them every 2 minutes after that!
Can you make this by just mixing by hand?
Definitely!
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 ?
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!