Healthy Pumpkin Banana Bread (made in a blender!)
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!Jump to Recipe
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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Healthy Pumpkin Banana Bread
- Loaf Pan
- 2 Large Ripe Bananas
- 1/2 Cup Pumpkin Puree
- 5 Tbsp Maple Syrup
- 2 Large Eggs Vegan: Sub flax eggs
- 1 1/2 Cup Rolled Oats
- 1/2 Tsp Baking soda
- 1/2 Tsp Cinnamon
- 1/2 Tsp Salt
- 1/2 Cup Chocolate Chunks
- 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!
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