Hi there — I’m an enthusiast chef, and today I’m sharing one of my favorite fall bakes: a healthy pumpkin banana bread that’s moist, flavorful, and full of cozy spices without being overly sweet.
This wholesome loaf combines ripe bananas, pumpkin purée, whole wheat flour, and natural sweeteners like honey or maple syrup. It’s the perfect cross between banana bread and pumpkin bread — making it ideal for breakfast, snacks, or even dessert. Best of all, this recipe is forgiving, easy to follow, and freezer-friendly.
Why This Pumpkin Banana Bread Recipe Works
Unlike many quick breads that bake at a high temperature, this recipe uses a low-and-slow method at 325°F (160°C). That way, the outside doesn’t brown too quickly while the inside cooks through evenly.
Other reasons this recipe works:
- Whole wheat flour adds fiber and nutrition while keeping the loaf hearty and satisfying.
- Resting the batter before baking allows the flour to fully hydrate, giving you a soft, tender crumb instead of a dense loaf.
- Natural sweeteners like honey or maple syrup paired with a touch of brown sugar deliver just the right balance of sweetness and warm fall flavor.
- Pumpkin purée + bananas keep the bread extra moist — no dry slices here!
Healthy Pumpkin Banana Bread Ingredients
Here’s what you’ll need to make this cozy fall loaf:
- 2 large ripe bananas, mashed
- 1 cup (250 g) pumpkin purée — not pumpkin pie filling
- 4 tbsp (56.7 g) unsalted butter, softened
- 2 tbsp (35 g) plain Greek yogurt or sour cream
- 1/4 cup (55 g) brown sugar
- 1 tsp (4 g) vanilla extract
- 1/3 cup (113 g) honey or pure maple syrup
- 2 large eggs, at room temperature
- 1 1/2 cups (180 g) whole wheat flour
- 1 tsp (4 g) baking soda
- 1/2 tsp (3 g) baking powder
- 1/2 tsp (3 g) salt
- 1 tsp (3 g) ground cinnamon
- 1 tsp (2 g) ground ginger
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (0.5 g) ground cloves
- Optional: 1/2 cup walnuts, pecans, or chocolate chips
Equipment You’ll Need
- 8.5 x 12.5 x 2.5 inch loaf pan (21.5 x 31.7 x 6.3 cm)
- Mixing bowls
- Whisk and spatula
- Toothpick or cake tester
Step-by-Step Directions
- Preheat oven to 325°F (160°C). Lightly grease or oil your loaf pan.
- Mash bananas in a bowl until smooth. Add pumpkin purée, butter, yogurt, brown sugar, vanilla, honey (or maple syrup), and eggs. Whisk until fully combined.
- Mix dry ingredients in a separate bowl: whole wheat flour, baking soda, baking powder, salt, and spices.
- Combine wet and dry ingredients. Fold gently until flour disappears — don’t overmix. Add nuts or chocolate chips if using.
- Rest the batter for 15 minutes at room temperature to hydrate the flour.
- Bake for 80–90 minutes, checking with a toothpick around 85 minutes. If it comes out clean, it’s ready.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips and Variations
- Pumpkin Purée Only: Use pure pumpkin, not pie filling, to avoid extra sugar and spices.
- Sweetener Swap: Pure maple syrup adds a beautiful fall note if you prefer it over honey.
- Dairy Options: Greek yogurt, plain yogurt, or sour cream all work.
- Add-Ins: Stir in chopped nuts or chocolate chips for extra flavor and texture.
- Baking Tip: Baking at 325°F ensures the center cooks without the crust over-browning.
Storage & Freezing
- Store cooled loaf in an airtight container in the fridge for up to 7 days.
- To freeze: wrap slices (or the whole loaf) tightly and freeze for up to 2 months. Thaw at room temperature or in the fridge overnight.
Why You’ll Love This Healthy Pumpkin Banana Bread
This loaf is:
- Moist, fluffy, and spiced with cinnamon, ginger, nutmeg, and cloves.
- Sweetened naturally with honey or maple syrup.
- Made with whole wheat flour for extra nutrition.
- Easy to make in one bowl — no fancy equipment needed.
- Perfect for cozy breakfasts, coffee breaks, or holiday treats.
Healthy Pumpkin Banana Bread FAQs
Can I use all-purpose flour instead of whole wheat?
Yes, you can. The texture will be slightly lighter, but the recipe works with either.
Can I make this recipe dairy-free?
Absolutely. Use melted coconut oil or vegan butter instead of butter, and dairy-free yogurt in place of Greek yogurt.
Can I reduce the sugar?
Yes. You can cut the brown sugar in half or leave it out entirely if your bananas are very ripe. The honey or maple syrup will still provide sweetness.
How do I know when the bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs (not wet batter), it’s ready.
Final Thoughts
This healthy pumpkin banana bread recipe is a cozy, nutritious twist on classic quick bread. With whole wheat flour, natural sweeteners, and just the right amount of warm spice, it feels indulgent but is wholesome enough for everyday snacking.
Bake a loaf this week, enjoy it with coffee or tea, and freeze a few slices so you always have a healthy treat ready to go.
Happy baking!