Discover the unique combination of ripe bananas and pumpkin in our Super Moist Olive Oil Pumpkin Bread. Natural sweetness of the bananas allow us to lessen the added sugar, making this treat a healthier option for the fall season.
Perfect for breakfast and dessert, this recipe is eggless and dairy free, too! The addition of almond flour and cornstarch is my secret for making a tender moist homemade pumpkin loaf without eggs, dairy or butter.
Ingredients Used to Make This Pumpkin Bread with Banana
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Pumpkin Banana Bread Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Almond Flour - Almond flour contributes to a softer, more tender texture in this pumpkin bread recipe. Because it's naturally gluten-free, the almond flour helps reduce overmixing and minimizes gluten-formation in the bread.
- Cornstarch - the addition of cornstarch is NOT REQUIRED, but it acts as a binding agent (it's sometimes used as a vegan alternative to eggs) and makes a softer, more tender textured bread that retains more moisture. Fun fact: cornstarch is the main ingredient in pudding mixes 🙂
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - if you need to substitute, 3 tsp of baking powder is equivalent to about 1 tsp baking soda
- Pumpkin Pie Spice - if you don't have pumpkin pie spice on hand, replace 1 teaspoon of pumpkin pie spice with ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground nutmeg. You can also just use 1 tsp of cinnamon without the other spices.
- Brown Sugar, or other sugar of choice – Darker sugars like brown sugar, coconut sugar, date, and maple sugars will give you the most flavor, but you can use any sugar you have at home. If you want a low-sugar and low carb option, I recommend this brown monk fruit sweetener.
- Pumpkin puree - I used canned pumpkin puree, which you can find in the baking aisle. I have not tried this recipe using fresh pumpkin, so substitute at your own risk!
- Mashed Bananas - mash ripe, peeled bananas with a fork until it reaches a smooth and creamy consistency.
- Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe.
Topping Ingredients
- Halved banana - the topping is a half-slice of banana that's been cut lengthwise. TIP: cut the banana with the peel on so that it's easier to cut. The peel can be removed right before using.
There are many alternative topping ingredients you can use for this pumpkin bread recipe. Here are some ideas here in this post
There are many alternative topping ingredients you can use for this pumpkin bread recipe. Here are some ideas here in this post
Step by Step Guide
How to Make Pumpkin Banana Bread
STEP 1
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
STEP 2
In a large mixing bowl, combine the dry ingredients
STEP 3
In a separate bowl, combine the wet ingredients
STEP 4
Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together.
STEP 5
The batter will be thick, but if there are still dry ingredients remaining, you can add 1-2 Tbsp more almond milk.
STEP 6
Pour the batter into the prepared loaf pan and spread it evenly.
STEP 8
Place the halved banana on top of the batter as the topping.
STEP 9
Bake the Pumpkin Banana Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
STEP 10
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
STEP 11
Enjoy!
What are some ways you can eat Pumpkin Banana Bread?
- Plain and warm, served with jam or butter
- Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
- Toasted in the Air Fryer, an drizzled with honey, maple syrup, caramel or chocolate syrup
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
Pumpkin Bread Add In Variations:
- Pumpkin bread can be wonderfully versatile, and I've gathered some add in and filling ideas here in this post to take your pumpkin bread to the next level.
How to Store Pumpkin Bread
- You can store these bread covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 4 days, or freeze up to 4 months.
What to Do with Leftover Pumpkin Puree - See Ideas HERE
Dealing with leftover pumpkin puree can be quite frustrating! Especially since the leftover is often not enough to make a full recipe, and it seems like a waste to throw it away. Below are some pumpkin puree recipes that require only about ½ cup of pumpkin puree:
Final Tips
- Use batter right away after prep. The batter will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Prevent Over-browning - Depending on your oven or where your bread is placed inside the oven, the top of your bread may start to brown. Check 40 minutes into baking to see if this is the case, and gently cover the top of the bread with aluminum foil. This helps prevent excessive browning while the bread continues to bake.
- Turn them into muffins! You can also bake this in a muffin pan instead of a cake pan. To adjust, reduce the cooking time from 50-60 minutes to 30-40 minutes.
Super Moist Olive Oil Pumpkin Bread With Banana (Healthy, Vegan Recipe)
Equipment
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour (180g)
- ½ cup almond flour (60g)
- 1 Tbsp cornstarch *
- ½ tsp salt
- 3 tsp baking powder
- ½ cup sugar of choice (100g), use monk fruit sweetener for a lower sugar option
- 1 tsp pumpkin pie spice powder , or cinnamon powder
Wet Ingredients:
- ¾ cup mashed ripe bananas (168g), from about 1 ½ medium bananas
- ¾ cup pumpkin puree (183g), from canned
- ½ cup light olive oil (110g)
- ¼ cup unsweetened almond milk (57g), or milk of choice
Topping:
- Halved banana for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, almond flour, cornstarch, salt, baking powder, sugar, and pumpkin spice powder. Ensure they are well combined.
- In another bowl, mix the wet ingredients: mashed bananas, pumpkin puree, olive oil, and almond milk. Stir until the mixture is smooth and fully incorporated.
- Add the wet ingredients to the dry ingredients. Stir gently until you have a smooth batter. Do not overmix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Place the halved banana on top of the batter as the topping.
- Bake the Pumpkin Banana Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy
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