This post may contain affiliate links.

This Healthy Pumpkin Banana Bread is naturally sweetened with maple syrup and easy to make. It’s soft, moist, and full of cozy fall flavour from pumpkin, banana, and warm spices. The perfect healthier twist on a classic loaf!

Pumpkin banana bread sliced on a cooling rack

Table of Contents

If you love both my Vegan Gluten-Free Banana Bread and Healthy Pumpkin Bread, this Healthy Pumpkin Banana Bread brings the best of both worlds together in one perfect loaf with an optional streusel topping. It’s moist, lightly spiced, and naturally sweetened with maple syrup for a wholesome twist that still tastes like a treat.

When I share loaf recipes like this one or my Apple Cinnamon Bread on the Choosing Chia Instagram, they quickly become community favourites with so many people asking for the recipe. This Healthy Pumpkin Banana Bread is made with nourishing ingredients like mashed banana and pumpkin purée making it a great option for a healthy breakfast, snack, or dessert.

When To Make This

  • Cozy fall baking: This bread fills your kitchen with the warm scent of pumpkin spice and makes the perfect weekend bake!
  • Overripe bananas on the counter: Instead of tossing them, turn them into this nourishing loaf that’s sweetened naturally with maple syrup.
  • Healthy homemade treat: Made with wholesome ingredients and no refined sugar, it’s perfect for breakfast or an afternoon snack. If you prefer no-bake Fall treats then try a batch of these Pumpkin Protein Balls.
  • Pumpkin season favourite: If you can’t get enough pumpkin recipes, try my

Key Ingredients

*This is a recipe overview. The full recipe with measurements is below in the recipe card.

  • Flour: you can use all-purpose flour, whole wheat flour, gluten-free flour or even oat flour like I use in these Oat Flour Pumpkin Muffins.
  • Pumpkin puree: make sure to use 100% pumpkin puree and not pumpkin pie filling, which is loaded with sugars and spices.
  • Banana: Overripe, brown spotty bananas work best in this recipe to add sweetness. Use any extra bananas in a batch of Almond Flour Banana Muffins.

How To Make Healthy Pumpkin Banana Bread

flour, cinnamon and nutmeg in a mixing bowl

Step 1: Mix the dry ingredients together in a bowl.

eggs, pumpkin puree, mashed banana and avocado oil in a mixing bowl

Step 2: In a separate bowl mix the wet ingredients together.

wet and dry ingredients together in a bowl for pumpkin banana bread

Step 3: Add the wet ingredients to the bowl of dry ingredients.

pumpkin banana bread batter in a mixing bowl

Step 4: Mix just until combined. Don’t overmix.

oats, brown sugar, oat flour and butter in a bowl

Step 5: Add oats, flour, butter, brown sugar and cinnamon to a bowl.

streusel topping in a bowl

Step 6: Mix together to create a crumble topping.

pumpkin banana bread batter with streusel topping in a loaf pan

Step 7: Pour the batter into a loaf pan and top with the crumble.

Pumpkin banana bread sliced on a cooling rack

Step 8: Bake at 350 degrees F for 45-55 minutes.

How To Store

Store leftover Pumpkin Banana Bread in an airtight container on the counter for up to 4 days or in the fridge for up to 1 week. Keep it covered so it stays moist and fresh.

To freeze, let the bread cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. Store in the freezer for up to 2 months. Thaw on the counter and warm in the oven before serving if you like it extra cozy.

Jess’s Tips

  • Use pure pumpkin purée: Be sure to grab canned pumpkin purée, not pumpkin pie filling. The filling contains added sugar and spices, while purée is 100% pumpkin.
  • Mash the bananas well: Use very ripe bananas with brown spots and mash until smooth for the best flavour and texture.
  • Mix gently: Overmixing makes the bread dense. Fold the wet and dry ingredients together until just combined.
  • Check for doneness: Start checking the bread around 45 minutes. It’s done when a toothpick inserted into the centre comes out clean or with a few crumbs.
  • Cool before slicing: Let the loaf cool in the pan for 10 minutes, then transfer to a rack and cool completely before slicing to prevent it from crumbling.
  • Optional streusel: The bread is delicious on its own, but you can add a simple cinnamon streusel or sprinkle of chocolate chips like I add to this Healthy Chocolate Chip Zucchini Bread for a fun twist.

Frequently Asked Questions

How do I know when the pumpkin banana bread is done?

Doing the toothpick test is the best way to tell. Remove your bread from the oven and insert a toothpick into the bread, if there is any batter or many crumbs on the toothpick, the bread needs more time. If the toothpick comes out clean, the bread is fully baked.

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes. Roast or steam fresh pumpkin, then mash or blend until smooth. Make sure it’s thick and not watery before adding it to the batter.

A pumpkin banana bread loaf on a cooling rack

Try These Pumpkin Recipes Next!

If you tried this Healthy Pumpkin Banana Bread or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!

Save this recipe!
Get this recipe sent to your inbox, plus new healthy recipes each week!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
three slices of pumpkin banana bread with streusel topping

Healthy Pumpkin Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 12 servings
  • Category: Snack
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Healthy Pumpkin Banana Bread is sweetened with maple syrup and is perfect for breakfast, a snack or treat!

Ingredients

Units

For the bread:

  • 1 1/2 cups all-purpose flour (sub whole wheat or oat flour)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 eggs
  • 3/4 cup pumpkin purée
  • 1 large ripe banana, mashed (about 1/2 cup)
  • 1/3 cup avocado oil (sub melted coconut oil)
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract

For the streusel topping (optional):

  • 1/4 cup flour (sub oat flour)
  • 2 tbsp rolled oats
  • 2 tbsp brown sugar (sub coconut sugar)
  • 1/4 tsp cinnamon
  • 2 tbsp butter, softened

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease an 8×4-inch loaf pan with cooking spray or line with parchment paper.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. Mix the wet ingredients: In a separate bowl, whisk together the eggs, pumpkin purée, mashed banana, avocado oil, maple syrup, and vanilla extract until smooth.
  4. Combine: Pour the wet ingredients into the bowl of dry ingredients. Gently fold everything together with a spatula until just combined. Do not overmix.
  5. Prepare the streusel topping (optional): In a small bowl, mix the oat flour, rolled oats, brown sugar, cinnamon, and softened butter with a fork until crumbly.
  6. Assemble: Pour the batter into the prepared loaf pan, filling about three-quarters of the way full. Sprinkle the streusel topping evenly over the top and gently press it into the batter.
  7. Bake: Place the loaf in the oven and bake for 45–55 minutes, or until a toothpick inserted into the centre comes out clean or with a few crumbs.
  8. Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Allow it to cool for at least 30 minutes before slicing.

Notes

  • Use pumpkin purée, not pumpkin pie filling.
  • Mash ripe bananas until smooth for the best texture.
  • Mix gently so the bread stays light and fluffy.
  • Check for doneness around 45 minutes with a toothpick.
  • Let cool completely before slicing to keep it from crumbling.

Nutrition

  • Serving Size: 1/12th of recipe
  • Calories: 160
  • Sugar: 10g
  • Fat: 10g
  • Carbohydrates: 14g
  • Fiber: 1.5g
  • Protein: 2g

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

More About Me

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

1 Comment

  1. Meg says:

    This bread came out so good! Moist, flavorful, and made the whole kitchen smell amazing. It was great for breakfast or just a cozy snack with coffee. Will definitely be making this again.

    Reply