Are you ready to indulge in a deliciously healthy treat that combines the best of both worlds? Meet our Healthier Pumpkin Banana Bread—a moist, flavorful loaf that not only satisfies your sweet cravings but also packs in the nutrients! With the warm spices of cinnamon and the natural sweetness of honey, this recipe is perfect for breakfast, a midday snack, or even a cozy dessert. Imagine the aroma wafting through your kitchen as this delightful bread bakes to perfection. Don't miss out on the chance to whip up this scrumptious loaf that will have your friends and family begging for seconds!
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup mashed bananas
- 1 cup pumpkin puree
- 1/2 cup honey
- 1/4 cup Greek yogurt
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little oil or cooking spray to prevent the bread from sticking.
- In a large mixing bowl, combine 1 cup of mashed bananas, 1 cup of pumpkin puree, 1/2 cup of honey, and 1/4 cup of Greek yogurt. Use a whisk or a fork to mix until the ingredients are well blended and smooth.
- In a separate bowl, mix together the dry ingredients: 1 1/2 cups of whole wheat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Stir until evenly combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Ensure the batter is evenly distributed in the pan.
- Place the loaf pan in the preheated oven and bake for 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the loaf pan from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely.
- Slice the pumpkin banana bread once it has cooled, and enjoy it as a healthy snack or breakfast option. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Tips
- Choose Ripe Bananas: For the best flavor and sweetness, use overripe bananas. The more speckles, the better!
- Pumpkin Puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, to keep the recipe healthy and avoid added sugars.
- Mixing: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so embrace those lumps!
- Check for Doneness: Ovens can vary, so check your bread a few minutes before the 55-minute mark. A toothpick should come out clean or with just a few crumbs.
- Cooling Time: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack. This helps maintain its structure and prevents it from becoming soggy.
- Storage: To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it to extend its shelf life.
- Serving Suggestions: Enjoy it plain, or spread a little almond butter or cream cheese on top for an extra treat!
Nutrition Facts
Calories: 160kcal
Carbohydrates: 30g
Protein: 4g
Fat: 2g
Saturated Fat: g
Cholesterol: 1mg
