Healthy No Added Sugar Pumpkin Banana Bread

The best ever healthy no added sugar pumpkin banana bread is bursting with fall flavors and is made with no refined sugar, just healthy, real food ingredients. Enjoy it plain or add some mix-ins: walnuts, pecans, raisins, or my favorite, chocolate chips!

Closeup of sliced healthy, low sugar pumpkin banana bread

You guys. It’s pumpkin season — arguably my favorite season of the entire year. I mean, the holidays are great, but pumpkin season gives me all of the same warm and cozy feels without having to buy or wrap a single. solitary. gift. Not one! In fact, every bite of this healthy pumpkin bread feels like a gift to myself lately. 

I’ve been making No Added Sugar Banana Bread for a long time. In fact, I’ve been making it so long my original recipe lives on a completely different blog that I sorta unintentionally abandoned after having our first baby. What can I say, #lifehappens.

Overhead view of a slice of pumpkin banana bread smeared with butter and a drizzle of honey on a gray ceramic plate

But when I got my first whiff of fall a few weeks ago, my mind immediately went to pumpkin, and then to this No Added Sugar Banana Bread

I thought: What if pumpkin bread and my favorite banana bread could have a baby of their own? 

I knew I had to make it happen, so I did. And with only one bowl.

Behold, Healthy No Added Sugar Pumpkin Banana Bread.

Here it’s pictured with raisins —which are delicious in their own right— but if I’m being real those raisins are usually semi-sweet chocolate chips. Sure that sort of negates the whole ‘no added sugar’ aspect but chocolate chip mix-ins are just how we roll around here. Even with chocolate chips, this banana bread is still low in sugar compared to most other banana bread recipes out there. 

Ingredients for Healthy No Added Sugar Pumpkin Banana Bread

  • Pumpkin puree: Make sure it is 100% pure pumpkin puree. Do not use pumpkin pie filling. They are not the same! 
  • Mashed overripe bananas: Fresh or frozen and defrosted both work! For more info on using frozen bananas, see the section below. 
  • Eggs: Regular ol’ large eggs are best. I’ve not tried this recipe with flax “egg” or other egg alternatives, so let me know if you do! 
  • Oil: I prefer to use a neutral- to light-flavored oil like avocado oil or melted coconut oil.
  • Pumpkin spice blend: If you don’t have pumpkin spice blend on hand, you can make this bread with ground cinnamon, ginger, nutmeg and allspice or cloves. I recommend using 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves.
  • Leaveners: A mix of baking powder and baking soda give this quickbread its rise. I used mostly baking powder since there is not a whole lot of acidity to counteract the alkalinity of baking soda. 
  • Flavor extract: I’ve only used vanilla extract but if you want to elevate the pumpkin and/or banana flavor, you can substitute pumpkin and/or banana extract. 
  • Kosher Salt: I use kosher salt in all of my recipes, but table salt or sea salt would also work. Since table salt is much finer than kosher salt or sea salt, I’d recommend reducing the amount of table salt just a smidge.
  • Flour: This recipe calls for white whole wheat flour but I’ve also made it using 1 cup all-purpose flour + ¾ cup whole wheat flour and it turns out great!

How to make low sugar pumpkin bread

The key to making this low sugar pumpkin bread is sweetening it with overripe bananas rather than refined sugar. As bananas ripen, their fructose (sugar) content increases, making them sweeter and perfect for incorporating into baked goods in place of added sugar. Head to the recipe card for the step-by-step process!

How to serve pumpkin bread

If you’re adding chocolate chips, this pumpkin bread really doesn’t need anything else. If you’re making it without the chocolate chips and want a little something extra, it’s also great with:

  • Cream cheese and a dusting of cinnamon-sugar
  • A smear of room-temperature butter and drizzle of honey
  • Nutella
  • Chocolate hummus
  • Apple butter
Slices of pumpkin bread smeared with butter and a drizzle of honey

Frequently Asked Questions

Is banana bread without added sugar still sweet?

It is! The key is using enough overly-ripe bananas. Overripe bananas actually have more fructose (sugar) than the lesser ripe ones we all love to eat, but this makes them perfect for baking.

Can I use frozen bananas?

Yes, absolutely! In fact, I rarely have enough overripe bananas at the same time so I typically use ones that I’ve frozen over the course of several weeks.

To freeze bananas, place peeled bananas in an airtight freezer bag and remove as much air as possible before freezing. Frozen bananas can last up to 6 months, maybe longer. 

To bake banana bread using frozen bananas, let them defrost completely in a freezer bag or bowl and come to room temperature. This is important because the banana bread will not cook through if the batter is cold. Then, mash or puree the bananas with the liquid using a fork, potato masher, or immersion blender.

What are the best mix-ins for healthy banana bread?

Some of my favorite mix-ins include nuts (especially walnuts or pecans), raisins, or chocolate chips — which are well worth the bump in sugar in my opinion.

How much sugar does pumpkin bread have?

One slice of classic pumpkin bread sweetened with refined sugar typically has around 20-25 grams of sugar. One slice of this low sugar pumpkin bread has just 5 grams of sugar. (*Based on a 3-ounce slice)

Other reader-favorite recipes with no added sugar:


Healthy No-Added-Sugar Pumpkin Banana Bread

The best ever healthy, low sugar pumpkin banana bread is bursting with fall flavors and is made with no added sugar, just healthy, real food ingredients. Enjoy it plain or add some mix-ins!

  • Prep Time:
    15 minutes
  • Total Time:
    1 hour 20 minutes
  • Makes:
    12, 3-ounce slices 1x
  • Prep Time:
    15 minutes
  • Total Time:
    1 hour 20 minutes
  • Makes:
    12, 3-ounce slices 1x
  • Ingredients

    • 1 cup pure pumpkin purée
    • 2 cups mashed overripe bananas  (about 45 medium)
    • 2 eggs
    • 1/4 cup avocado oil, melted coconut oil or other neutral-flavored cooking oil
    • 2 1/2 teaspoons pumpkin spice blend (see notes)
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda 
    • 1 teaspoon vanilla, pumpkin, or banana extract
    • ½ teaspoon kosher salt
    • 1 ¾ cups white whole wheat flour (see notes) 
    • Optional: ½ cup mix-ins such as chopped walnuts or pecans, raisins, chocolate chips (see notes)


    1. Preheat the oven & prepare the pan(s). Set oven to 325F and lightly grease a 9×5-inch loaf pan, or 3 mini loaf pans. 
    2. Mix pumpkin, bananas,and oil. In a large bowl, mash your bananas if you haven’t already. Then, add the pumpkin and oil and mix everything together with a whisk. 
    3. Add eggs, pumpkin spice, leavening, extract and salt. Add the eggs, pumpkin spice, baking powder, baking soda, extract and salt, and mix with the whisk just until combined. 
    4. Stir in the flour. Using a big spoon, stir in the flour and any mix-ins just until combined. Pour batter into your prepared loaf pan.
    5. Bake and cool. Bake for 60 to 70 minutes (35-40 minutes for mini loaves), or until a toothpick inserted into the center comes out clean. Allow the bread cool in the pan for 10 minutes, then transfer the loaf to a wire rack and let it cool another 15-20 minutes before slicing.  




    • Pumpkin spice blend: If you don’t have pumpkin spice blend on hand, you can make this bread with ground cinnamon, ginger, nutmeg and allspice or cloves. I recommend using 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves.
    • Flour: If you don’t have white whole wheat flour you can also use a combination of 1 cup all-purpose + ¾ cup whole wheat flour
    • Mix-ins: Chocolate chips contain added sugar so, if you choose to add them, your bread will have some added sugar, but still far less than the average loaf.


    Nutrition calculated using avocado oil and kosher salt, and without mix-ins.

    Make Ahead

    • Mash the bananas; refrigerate up to 2 days 
    • Measure your dry ingredients; okay to combine pumpkin spice blend, baking powder, baking soda, and salt


    Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help: 

    • Toddlers: Help with peeling and mashing the bananas, grease bread pan with a paper towel and dollop of oil; whisk ingredients together, stir in flour and mix-ins
    • Little Kids: Peel and mash the bananas, open canned pumpkin, measure ingredients; pour batter into the pan
    • Big Kids: All of the above!


    Make a double batch and freeze one for later! Once the loaf has completely cooled, tightly wrap it in foil and place in an airtight freezer bag, pressing out as much air as possible. Defrost overnight on the counter.


    • Serving Size: 3-ounce slice
    • Calories: 154
    • Sugar: 5 g
    • Sodium: 147 mg
    • Fat: 6 g
    • Saturated Fat: 1 g
    • Unsaturated Fat: 5 g
    • Trans Fat: 0 g
    • Carbohydrates: 21 g
    • Fiber: 3 g
    • Protein: 4 g
    • Cholesterol: 31 mg

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    Can I ask a quick favor? If you make this healthy pumpkin banana bread, please leave a comment and/or give this recipe a rating. Ratings and comments help other busy parents and families discover this recipe. Plus, I love to hear from you and always do my best to respond to each and every comment.

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    Author: Elle Penner M.P.H., R.D.

    I'm Elle, Registered Dietitian and minimalism-obsessed mama with a thing for simplifying, particularly when it comes to clutter, calendars, and family meals. Favorite things include carbs, cooking, kid-free workouts, and high-waisted yoga pants.

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    Recipe rating

    • These were very yummy! I used this exact recipe to make regular sized muffins for my baby, and they turned out great. I think next time I may add a little more of the spice to kick up the flavor, but I’m enjoying this batch with some salted butter! I used your advice from a previous comment and baked for around 22-25 minutes. I was curious to know how long these will stay good, as my son will probably only eat one muffin every couple of days.How would you recommend storing?

      • So glad you’re enjoying them! I typically put whatever we won’t finish in 2-3 days either in the fridge or the freezer. For muffins, I freeze them for 1-2 hours on a parchment-lined baking sheet and then transfer them to a food storage bag, pressing out the air before sealing. Hope that helps!

    • Dear Elle,
      I am very excited to try this recipe. I am attempting to rid my life of white sugar. 😳 Your recipe will be so…. helpful.

    • If you weigh out your ingredients, this calls for WAY too much banana. I normally use 2 bananas when making banana bread and used 5 for this one to make it 20 oz. Baked in the oven for 2 hours and still wasn’t done. Inside was still completely wet so I gave up and called it quits.

      • Hi Jamie, I’m so sorry this didn’t turn out for you! I measured the bananas again and think you’re right… 20 ounces yielded more than 2 cups of mashed banana which certainly would have made for a way-too-wet batter. I usually go by volume but added weight thinking it would be easier for some, but clearly something isn’t right there. Should you try it again with 2 cups of mashed banana, I’d love to know how it turns out for you. It’s my most highly rated recipe and trust it will be amazing next time. Thanks again for leaving feedback and helping me improve the recipe for others in the future. 🙂 Elle

    • Just made this with slight modification and it turned out Delicious. I used 1 cup gluten free flour + 3/4 cup almond flour. I used very ripe bananas but I find that it still needs a bit more sweetness so I topped it off with a drizzle of maple syrup when eating. Overall, this is such an easy recipe and will definitely make it again!

      • I’m so happy you loved it, and glad those substitutions worked. Your feedback is helpful for our other GF readers. Appreciate it! 🤗

    • For having no added sugar (besides the dark chocolate chips I had to add😉), this was super yummy! Thank you for sharing; I’ve been searching for a good pumpkin bread recipe, not overloaded with sugar!!

    • To add to my original comment I probably should have mentioned that I didn’t measure out my bananas in terms of cups either but I used 6 small bananas. I didn’t want my batter to be too wet since I was using the all purpose flour.

    • I just baked this and after letting it cool tried a piece. It was very good considering it has no added sugars. I added a little pumpkin spice jam that went really well with this bread. I did swap the white whole wheat flour 1:1 for all purpose white flour ( almost, I added about 1/4 cup extra flour based off texture of batter. It looked a bit too wet with 1:1 ratio). I baked as instructed for 60 minutes and it came out perfect. My bananas were not that ripe so I don’t feel they contributed much sweetness but I was so anxious to try the recipe that I didn’t want to wait for them to ripen more! I will definitely bake again with riper bananas to see how that turns out! Thanks from an expat baker in Egypt!

    • Hi. Can i substitute durum wheat flour for white whole wheat flour? What quantities, if yes. Thank you.

      • Hi there! I’ve never tried this recipe with durum wheat flour but I would think you could substitute 1:1 for white whole wheat. Would love to know how it turns out!

    • I found that 325 degrees is much too low. It has taken over 90 minutes plus increasing the temperature of the oven. The outside is done but the inside is still gooey. Baked goods usually bake quickly in our oven, so I’m very surprised. The only thing I can think of is that the bread is so wet from all the bananas.

      • Thanks so much for the feedback. Sorry to hear your bread didn’t turn out as expected! I’ve found this happens when I use even the slightest bit more banana than the recipe calls for. Two cups seems to be the magic amount for me, but I know ovens and elevation also come into play. Perhaps try using 1/4 cup less banana next time, or increase to 350F? Also make sure you spoon and level your flour when measuring. I’d be interested to know if it turns out better! 🙂

      • Hi Cait! I make these as muffins all the time and don’t make any adjustments except for baking time. Mini muffins take 12-14 minutes, standard muffins 17-22 minutes. Hope you love them!

    • This bread is delicious and the only i did differently was a 30 oz puree pumpkin can on hand. I followed the recipe to the tea. Only thing I added extra was 1 cup of enriched white flour. Made baking powder to 2 tsps, baking soda 2 tsp. 3 large eggs. Then added dark chocolate chips. It baked for 70 minutes. Wonderful flavor and my batch made 3 – 1/2 size 9×5 loads. This is staying in my folder.

      • That’s exactly why I made this one! So many banana bread recipes have a shocking amount of added sugar, and there’s really no need! I prefer to eat my added sugar in cheesecake and cupcake form. 😉 Glad you enjoyed it!

      • Hi Tara! I think adding a little honey work ok. I’d say try 1/4 cup to start, and maybe decreasing the mashed banana by a smidge so the bread isn’t too wet. Would love to know how it turns out!

    • One word: YUM! I am always looking for new recipes that have minimal added sugar and this one is AWESOME! I made my own pumpkin puree for the first time and was looking for a good way to use it and this recipe was the perfect find! I did add some dark chocolate chips and chopped pecans 🙂 Thank you Elle for this lovely recipe, which I will definitely be making again!

    • Used flax seeds as an egg substitute and it still came out amazing 🙂 Also added some dark chocolate chips! I love being able to control the sweetness by adding additional toppings when serving, like honey, sweet cream cheese, etc. Thank you so much for the recipe!!!

      • Wonderful! Do you remember the amount of flax + water you used? I’d love to update the recipe with this substitute. Thanks so much for the feedback and so glad you enjoyed it!

    • Made this last night with raisins and it was spot on. Not gonna lie I did slather on some honey/butter when I toasted up slices this morning. My kids gobbled it up. On its own it was a nice spicey and dense pumpkin bread. But the honey butter was the perfect addition and, honestly, with only a teaspoon added it still comes in with far less sugar content than most. Will definitely make again, thank you.

      • Honey + butter makes the world go round. Glad you loved it! And thanks for taking the time to leave a review.

    • I just stumbled here through Pinterest (less than ten minutes ago) and I’ve already saved a dozen recipes. Each one looks amazing but still attainable for a working mom with kids. My girls are 4 and I can vouch that getting them involved in meal prep makes all the difference. They are more excited to try new things and proud of their contribution.

      • Kate, this makes me so happy! Glad you find the recipes approachable. That’s exactly what I’m trying to accomplish. Hope you enjoy them — I always appreciate feedback and suggestions if you ever have any!

    • I can’t wait to try this recipe! I’ve been trying to find a good dessert bread recipe with no added sugars. This one looks so good. ?