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.

Healthy Pumpkin Banana Bread

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

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Instructions

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.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
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.
Combine: Pour the wet ingredients into the bowl of dry ingredients. Gently fold everything together with a spatula until just combined. Do not overmix.
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.
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.
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.
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