Pumpkin Banana Bread

Have you ever tasted something and thought “No way. That could not possibly be healthy.” That was my experience with this bread. I’d been craving pumpkin bread again and went in search of a new recipe. I found this one and set out to make it right away.

Pumpkin Banana Bread
Source: Skinny Taste
Servings: 12 slices (1 loaf)
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    • 1/2 cup light brown sugar
    • 2 tbsp. unsalted butter, softened
    • 3 very ripe bananas, mashed
    • 1/2 cup pumpkin puree
    • 1 egg
    • 1 egg white
    • 1 tsp. vanilla 
    • 3/4 cup all-purpose flour
    • 1/2 cup whole-wheat flour
    • 1 tsp. cinnamon
    • 1 tsp. pumpkin pie spice 
    • 3/4 tsp. baking soda
    • 1/2 tsp. salt

1. Preheat the oven to 325. Spray a 9×5 loaf pan with non-stick cooking spray.
2. In the bowl of your stand mixer, beat butter and sugar together until smooth. Add the banana, pumpkin, egg, egg white and vanilla.
3. Meanwhile, in a medium bowl, combine the flours, cinnamon, pumpkin pie spice, baking soda and salt together with a whisk.
4. Gradually add the flour mixture into the stand mixer until combined.
5. Pour the batter into the prepared loaf pan and bake for 1 hour. Transfer the pan to a wire rack to let cool for at least 20 minutes before serving.

I was expecting this to be kind of dry, but it was quite the opposite. The bread is really moist and the pumpkin and banana flavors come through strongly. I had a slice for breakfast each morning.  

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