Super Moist Olive Oil Pumpkin Bread With Banana (Healthy, Vegan Recipe)
This moist and flavorful Pumpkin Banana Bread is a wonderful treat to enjoy during the fall season. The addition of the ripe bananas brings a natural sweetness to the bread, allowing us to reduce some of the added sugar.
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
Notes
Note:
*The addition of cornstarch is NOT REQUIRED, but it helps reduce overmixing and makes a softer, more tender textured bread that retains more moisture (cornstarch is the main ingredient in pudding mixes!).
**If you don't have pumpkin pie spice on hand, you can easily create a substitute at home. To replace 1 teaspoon of pumpkin pie spice, mix together ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground nutmeg.
Nutrition
Calories: 184kcalCarbohydrates: 19gProtein: 3gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 204mgPotassium: 99mgFiber: 2gSugar: 2gVitamin A: 2392IUVitamin C: 2mgCalcium: 76mgIron: 1mgZinc: 0.2mg***Net Carbs: 17g
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