Description
This banana bread is naturally sweetened with ripe bananas and pumpkin puree, using whole wheat flour for added fiber and flavor, making it a healthy treat without added sugars.
Ingredients
- 3 large very ripe bananas, mashed well
- 1/2 cup pumpkin puree, unsweetened
- 2 large eggs, room temperature
- 1/3 cup olive oil or melted coconut oil
- 1/3 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 and 3/4 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg or pumpkin spice
- 1/2 teaspoon fine sea salt
- Optional mix ins: 1/2 cup chopped walnuts or 1/3 cup dark chocolate chips
Instructions
- Prep a 9 by 5 inch loaf pan with a light oil or parchment sling, and preheat the oven to 350°F.
- In a large bowl, whisk bananas, pumpkin, eggs, oil, yogurt, and vanilla until smooth and creamy.
- In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Stir the dry ingredients into the wet using a spatula, folding gently. Stop as soon as the flour vanishes.
- If using mix ins, fold them in with two or three strokes.
- Pour the batter into the pan and smooth the top. Bake for 50 to 60 minutes, starting to check at 48 minutes for doneness.
- Cool in the pan for 10 minutes, then lift onto a rack. Let it cool almost completely before slicing.
Notes
Wrap leftovers tightly and keep on the counter for 2 days, or refrigerate for up to 5 days. It freezes well; slice, wrap individually, and freeze. Toast from frozen for a fast snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American