pumpkin banana bread

Healthy Banana Bread with a Festive Fall twist!  This 21 Day Fix Healthy Pumpkin Oatmeal Banana Bread is dairy, gluten, refined sugar free, oil free, and yet full of good for you fiber.  It's our family's new favorite pumpkin flavored treat!

Healthy Pumpkin Oatmeal Banana Bread | 21 Day Fix Pumpkin Oatmeal Banana Bread [Gluten-free/dairy-free]

Bob’s Red Mill Gluten-free Old Fashioned Oats

honey

eggs

mashed ripe bananas (about 2 small or 1 1/2 large ripe bananas)

pumpkin puree (not pumpkin pie filling)

vanilla

vanilla extract

gluten-free baking soda

salt

cinnamon

pumpkin pie spice

dairy free chocolate chips

Preheat oven to 325 degrees Fahrenheit and line a 9×5-inch loaf pan with parchment paper or grease well with coconut oil or coconut oil spray.

Place oats in your food processor or blender and pulse until you have a fine flour.  Measure and be sure you have two cups of flour.

In a large bowl, whisk the honey, vanilla, and pumpkin together together. Add the eggs and beat well, then whisk in the mashed bananas and almond milk.

In a smaller bowl, mix baking soda, salt, pumpkin spice, cinnamon, and whisk to blend. Then fold in the flour, mixing just until the batter is combined.

Gently fold in the chocolate chips if you are using them.

Pour the batter into your prepared loaf pan and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

I really liked it but am curious if anyone has tried doubling the pumpkin puree and/or spice? I didnt find the flavor as strong as I'd like. I'm a pumpkin LOVER!

I had m doubts while baking this,to  be honest. But this was awesome. Will definitely be making more of this. I used ww flour instead of oats and flax eggs. Also added an apple in place of some banana.

What would the container count be for mini muffins? Thank you for the healthy, delicious recipes! Your recipes are by far my favorite!

We loved this one! And my 4 year old loved helping me. Thanks for making recipes we can enjoy together!

I just made these today! My house smelled awesome and the taste was even better! 
Thank you for another great recipe!

So so so good! It’s been hard for me to find a good gluten/dairy free recipe. Thanks so much!

10 STARS! This is a fabulous recipe! Beyond delicious! This is a must make if you have not done so yet!

Made this tonight and it’s delicious!  Also, made your ramen stir fry tonight and that Kung Pao sauce is addicting. You should bottle and market that!

This bread is incredible - so happy to have come across this while looking for a GF/dairy free banana bread recipe, and with honey as the only sweetener! The combo of banana and pumpkin is perfect. I used pecans on top in place of the chocolate chips, still so good! This will be my go-to recipe from now on, thank you!

This vegan oatmeal pumpkin banana bread is moist, fluffy and packed with fall flavors. Super easy to make and only a handful of simple ingredients required. It is made without oil, and is naturally gluten-free!

Vegan Oatmeal Pumpkin Banana Bread

banana ((about 150 grams/5 oz))

pumpkin puree (*)

cashew butter (or other nut/seed butter

maple syrup (or other liquid sweetener)

plant milk

tsp apple cider vinegar

oat flour (**)

baking powder

baking soda

cinnamon powder

Preheat oven to 180C/350F. Line a 8.5 x 4.5 inch loaf pan with parchment paper, leaving some overhang for easy removal.

In a large mixing bowl, mash banana until smooth.

Mix in the rest of the wet ingredients into your mashed banana. Stir until everything is well incorporated.

In a separate bowl, combine together all dry ingredients and mix well.

Fold in dry ingredients into wet and mix until everything is totally combined.

Transfer mixture to the loaf pan and top it with chopped pecans and sunflower seeds, if desired. Bake for 55-60 minutes, or until a toothpick comes out clean when inserted into the middle.

Let it sit in the pan for 10-15 minutes, before transferring it to a wired cooling rack to let it cool down completely. Slice and enjoy!

Pumpkin Banana Bread with Apples - perfect Autumn treat. This is a low-fat bread with only 2 oz of butter used to make a whole loaf (&nbsp;9×5 inch loaf pan).&nbsp; The rest of the butter is replaced with pumpkin puree, mashed bananas, and Greek yogurt.

Pumpkin Banana Bread with Apples

unsalted butter ((4 tablespoons butter), very soft, room temperature)

white sugar

bananas (, very ripe, mashed)

Greek yogurt

pumpkin puree

all-purpose flour (, sifted)

apples (,

Preheat oven to 350 Fahrenheit.&nbsp;

In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).

Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.

Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.

In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.

Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking. Fold in apple chunks.

Butter a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck.&nbsp;

Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Note: I have also used a 8×4 inch loaf pan, plus 3 muffin cups with this recipe. You can also, of course, use mini loaf pans.

Moist, healthy Pumpkin Banana Bread. Whole wheat and made with yogurt and honey, this easy recipe is delicious with chocolate chips, nuts, or on its own!

Pumpkin Banana Bread

pecan halves

mashed banana (the riper the better (about 2 large bananas))

unsalted butter (at room temperature)

coconut sugar sugar

eggs (at room temperature)

pure pumpkin puree (NOT pumpkin pie filling)

pumpkin pie spice

white whole wheat flour

Preheat the oven to 350 degrees F. If using nuts for the mix-ins, spread them onto a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 12 minutes depending upon the size of the nuts. Do not walk away during the last few minutes of baking (this is when nuts love to burn). Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.

In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, Greek yogurt, honey, eggs, pumpkin (feel free to reuse the measuring cup you used for the banana to measure the pumpkin), and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Fold in the pecans or another mix-ins.

Scrape the batter into the prepared pan and let rest uncovered at room temperature for 15 minutes (Don’t skip this step! Resting helps the flour absorb the wet ingredients and will give you a better texture and flavor).

Bake the bread for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Another quick check is to see if the bread reaches 190 to 200 F degrees F on an instant read thermometer. Check the bread at the 35-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed. Place the pan on a wire rack and let cool completely, then remove the bread from the pan wrap the loaf tightly in plastic. Refrigerate for at least 1 hour, or even better, overnight (I know this step sounds odd but it works and makes the bread taste incredible). Slice and devour!

https://content.jwplatform.com/videos/tyKA70aK.mp4

This Pumpkin Banana Bread is super moist, flavored with bananas, pumpkin, warm spices, and vanilla. A delicious way to use up some overripe bananas and enjoy fall flavors at the same time.

oil (vegetable, canola,

sugar

mashed overripe bananas (about 2 medium bananas)

all purpose flour*

preheat

Preheat oven to 350°F with a rack in the center of the oven. 

wet ingredients

In a large bowl, whisk oil, sugar, eggs, mashed banana, pumpkin, and vanilla until well combined.

dry ingredients

In a separate bowl, combine the flour, baking soda, spices, and salt. Add dry ingredients to the wet ingredients. Using a rubber spatula, lightly stir the batter until no streaks of flour remain. Be careful not to over mix. 

bake

Grease a 9x5 loaf pan and pour the batter into the pan. Smooth into an even layer. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean (moist crumbs are OK, just no raw batter). If the top is getting dark you can loosely tent it with foil during the last 5-10 minutes of bake time. Place on a wire rack to cool for 15 minutes, then carefully remove from the pan and place on a wire rack to cool completely. If desired, you can sprinkle the top with some cinnamon sugar while it is still warm (1 teaspoon granulated sugar combined with  a couple dashes of cinnamon).

Pumpkin banana muffins are fun, delicious, easy to make, orange-colored &amp; topped with mini chocolate chips! Your kids will love these quick &amp; easy muffins. They are the perfect treat for Halloween, Thanksgiving and autumn harvest-related events. Visit BreadDad.com for more great banana bread &amp; muffin recipes.Please leave a comment &amp; 5 star rating if you enjoyed these muffins. We would love to hear from you!

Pumpkin Banana Muffins (with Mini Chocolate Chips)

Tablespoons Unsalted Butter ((softened))

Eggs ((large))

Bananas ((ripe & medium sized))

Cup Pumpkin Puree

Cups Flour ((all purpose flour))

Cup Granulated White Sugar

Teaspoon Vanilla Extract

Teaspoon Baking Soda

Teaspoon Baking Powder ((aluminum free))

Teaspoon Salt

Cup Mini Chocolate Chips ((optional))

Preheat oven to 350 degrees F.

Mash bananas with a fork.

Soften butter in a microwave.

Lightly beat eggs.

Stir eggs, bananas and butter together. Then add the pumpkin puree. Mix well.

Mix in all of the remaining recipe ingredients (i.e. flour). Stir until batter is completely mixed.

Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.

Add the batter to the muffin baking cups until each one is about 50-75% full with batter.

Optional – Sprinkle mini chocolate chips (semi-sweet) on top of the batter in the muffin cups before you place the muffin trays in the oven.

Place muffin trays into the oven.

Bake muffins for 23-27 minutes or until golden brown.

Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.

Allow the muffins to cool for 5 minutes within the muffin trays.

Remove the muffins and place them on a cooling rack in order to completely cool.

This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.

baking spray

all purpose flour

tsp baking soda

tsp salt

tsp pumpkin spice

medium very ripe medium bananas (mashed)

pumpkin

butter

brown sugar (unpacked)

tsp vanilla extract

pecans (optional)

Preheat oven to 325F. Grease a 9x5 inch loaf pan with baking spray.

In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.

In a large bowl, cream butter and sugar with an electric mixer.

Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.

Pour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

The best pumpkin banana bread! This delicious bread is moist and tender with the perfect balance of pumpkin and banana flavors. You can add in a few chocolate chips if you'd like or keep things simple. Not only does it taste incredible, this banana bread is also gluten free and made with just a few simple ingredients. You’ll love it!

Gluten Free Pumpkin Banana Bread

UNSALTED BUTTER, melted

cup mashed banana, roughly 2 bananas

DARK BROWN SUGAR

VANILLA EXTRACT

GLUTEN FREE FLOUR

BAKING SODA

SALT

chocolate chips (plus more for the top)

In a large mixing bowl add the melted butter, mashed banana, pumpkin purée, dark brown sugar, eggs, and vanilla extract. Stir until well combined. 

Next, add the gluten free flour, baking soda, pumpkin pie spice, and salt to the bowl. Stir until well combined.

Fold the chocolate chips into the batter.

Transfer the batter to a prepared 9&#215;5 loaf pan. If you would like, sprinkle extra chocolate chips on top of the bread.

Bake the pumpkin banana bread at 350 degrees for 60-65 minutes or until a toothpick inserted into the center comes out clean. 

Let the bread cool before removing it from the pan and onto a wire rack for slicing. Enjoy!

Banana Bread + Pumpkin is the fall flavor combo I didn't know i needed!!! Devoured this loaf between 2 of us in 3 days....should probably make a double batch next time LOL! Thanks for such an amazing recipe, Ashlea!

I’m selling pumpkin bread for a fundraiser. I’ve tried a lot of recipes. Someone asked for “healthy”. I made this, but used zucchini, apple sauce, pumpkin and banana. I also used walnuts instead of chocolate chips. And omg 
OMG This is the best thing in the world. From all the recipes I’ve tried this is my favorite!

SOOOO delicious! Perfect for our cold homeschooling/single working mom crazy mornings! Pure comfort and so soothing!!!

I had some old banana's lying around and a can of pumpkin so I thought I'd give this recipe a shot--I was initially kind of skeptical of the combo but boy was I wrong! These were completely delicious! I made them in muffin form and baked for around 20-25 mins. I'm sure they won't be around for long.

It’s delicious and moist. I love that it’s non-gluten. I will definitely make this again!

This is one of the best banana bread recipes I've ever tried. It was so tasty that I was almost mad when my daughter ate the last slice :) Thank you for sharing your wonderful recipes!

I was getting cravings for both banana bread and pumpkin bread, so when I saw this recipe I knew I had to drop everything and make it! After (impatiently) waiting to find pumpkin purée at the grocery store, this bread was WELL WORTH THE WAIT! I had to bake mine a little longer than 65 minutes but it came out perfect! The flavor is amazing and the recipe could not be easier. This one is a keeper! I froze the rest of the browning bananas in the bunch so I can make this again! Perfect with morning and afternoon tea :)

The perfect mix between banana and pumpkin bread! I used coconut oil instead of butter and it worked perfectly. Will definitely be making again!

I'm not sure what I did wrong except that I didn't measure the bananas I just smashed up two of them. I just had to bake it for a very very very long time and it just never got done. The flavor was wonderful but I think the next time I will try making muffins instead.

So moist, and the directions were easy to follow! The ingredients were perfect. Such a great fall treat!

I used half the amount of butter and used cocoa powder instead of chocolatechips. It was amazing, we just polished 3 slices after dinner.

I have not done well with gluten free baking but this turned out perfect. I used 3 bananas and the bread was so moist and delicious. This recipe is a keeper!

I made this bread to freeze for an easy breakfast option postpartum. It was sooo delicious I had to leave some out to eat on right away! Will definitely be making another loaf of this soon. Thanks for the great recipe.

This is so delicious! Made it today and it's the perfect treat after the pumpkin pie ran out from Thanksgiving. Yum!

This is possibly my favorite pumpkin bread recipe I've ever tried - sooo moist, fluffy and flavorful!

Made this with my 2 and 4year olds today and subbed coa chips for pecan pieces. It was really easy and a huge hit. The parchment + binder clip tip was such a game changer!

Absolutely scrumptious! This banana bread recipe is easy to make and so yummy. Waiting for it to cool is the hardest part!

This was the first recipe I tried from allthehealthythings and it was outstanding!  I’ve made it many times since and it’s moist and delicious every time. The best use of ripe bananas.

So moist and delicious! I have made 2 in one week! My daughters and I are obsessed!

This is delicious and so easy to whip up! I doubled the recipe and subbed coconut oil for the butter. It came out great! Thanks for all your yummy recipes!

BEST. GF. BANANA. BREAD. Added 1/4 walnuts, substituted flax eggs, pecan flour for 1/2c flour and dark moscovado sugar for 1/2c of sugar. I have already eaten 2 1/2 slices and it's still warm :/

This bread is AMAZING!! The best EVER! I made a loaf to take on a trip and had to make another loaf to eat before even leaving on the trip!

I had just about given up on banana or pumpkin bread recipes because they just never seem to work out well with GF flour, but this looked too good to pass up. I followed the recipe exactly (I did let the batter sit for about 20 min to “hydrate” my GF flour before baking) and it turned out GREAT! My toddler gobbled it up, too. Thank you for all the work you put into testing your recipes to get them just right!

I accidentally left out the butter (was sitting in my microwave where I melted it), but they were still tasty! I bet they’ll be even better with all the ingredients 😂

I had some overripe bananas on my counter this week and was craving some baked breads, so I instantly came to your site to find a recipe to use them! Thankfully my mom had a can of pumpkin purée on hand so I whipped up this bread and WOW. I have never had bread come out this moist! I ended up needing to cook it for 10 mins longer than the recipe called for, and I paired it with a maple cinnamon butter which added an extra fall kick to this delicious treat!

WOW!!! This is amazing!! So moist and flavorful and the best spice blend. I used all purpose flour and it turned out perfectly. Definitely adding to my fall recipe repertoire and sharing with everyone!

Ok, my gluten-free baking does not always turn out well but this was SO perfect! Already making it again this week! I substituted coconut sugar for the brown sugar and subbed vegan butter - it still turned out sweet and delicious. Thanks for the perfect fall treat!

This turned out delicious, and the house smelled wonderful while it was baking. Thank you for sharing!

This is my new favorite banana bread recipe! It's delicious &amp; everyone that has tried it absolutely loves it! ❤

I've made this so many times, just the best thing for fall! 😍😍😍

Love this bread recipe! I think it's the brown sugar for me. It's soft and moist, not too sweet. Such a great fall recipe. My whole family loves it!

OK, that’s about what I added - right or wrong, it was AMAZING!!!  Every person that ride it LOVED it - made one loaf for home and one for work, and one person said it was literally award winning - it was phenomenal.

Absolutely delicious! This is the first time I’ve made something with banana and pumpkin. I honestly don’t really taste either, the pumpkin pie spice is the perfect addition to this bread. I made a few modifications. I did 2 heaping cups of oat flour instead of the gf all purpose, and I did 1/2 cup coconut sugar instead of 1 cup brown sugar. I also baked for 50 minutes since my pan is dark coated and cooks faster. I will definitely make this again!

https://content.jwplatform.com/videos/bWWcahLu.mp4

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