Healthy Banana Pumpkin Bread
This Banana Pumpkin loaf is so moist and delicious with the bananas and the pumpkin spice flavours.
Servings: 10
Calories: 283kcal
Equipment
- mixing bowls
- Loaf pan
Ingredients
- 1 3/4 cup organic all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg (substitute 1 tsp all-spice)
- 1/4 tsp cloves
- 3/4 cup bananas, mashed (2-3 bananas)
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup maple syrup or honey
- 1 cup cup pumpkin puree
- 1 tsp pure vanilla extract
- 1/2 cup walnuts/pecans, chopped
Instructions
- Preheat oven to 350° F. Line a 9 x 5 x 3 inch loaf pan with parchment paper or grease and dust with flour. Set aside.
- In a medium bowl, using a wire whisk, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves (or all-spice). Set aside.
- In a large bowl, mash the bananas and whisk in the melted butter, and eggs. Then stir in the maple syrup and pumpkin puree and vanilla.
- Using a wooden spoon, stir in the flour mixture until well incorporated. Do not over mix. The texture should be lumpy. Over mixing the batter will yield tough, rubbery bread.
- Scrape batter evenly into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
- Allow the bread to cool completely and then carefully remove it from the pan. Wrap it tightly and either leave at room temperature or place in the refrigerator. Serve with butter, and your favourite tea or coffee.
Notes
This Banana Pumpkin Loaf stores well for 4 days covered at room temperature. Freezes really well for up to 3-4 months.
Nutrition
Calories: 283kcal | Carbohydrates: 35g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 173mg | Potassium: 218mg | Fiber: 3g | Sugar: 13g | Vitamin A: 4160IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg