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

    • ¾  cup pure pumpkin purée
    • 1 ½ cups mashed overripe bananas (from about 23 medium, very overripe bananas)
    • 3 tablespoons melted coconut oil or avocado oil
    • 2 eggs
    • 1 teaspoon vanilla, pumpkin, or banana extract
    • 2 cups white whole wheat flour (see notes) 
    • 1 tablespoon pumpkin spice blend (see notes to make your own)
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • Optional: ½ cup mix-ins such as chopped walnuts, pecans, raisins, or chocolate chips (see notes)


    1. Preheat the oven & prepare the pan(s). Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan or 3 mini loaf pans. Note: You will reduce the temperature of the oven to 350°F when baking.
    2. Mix the wet ingredients. In a large bowl, mash your bananas if you haven’t already. Then, add the pumpkin puree, oil, eggs, and extract. Whisk together until fully incorporated. 
    3. Add the dry ingredients. To the same bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix with a whisk until just combined. Stir in any mix-ins, if desired and pour batter into your prepared loaf pan.
    4. Bake and cool. Place the pan in the oven and reduce the heat to 350°F. Bake until a toothpick inserted into the center comes out clean, about 60-65 minutes for a 9”x5” pan, 70-75 minutes for an 8 ½”x4 ½” pan, or 35-40 minutes for mini loaves. Allow the bread to cool in the pan on a cooling rack for 15-20 minutes, then transfer the loaf to a wire rack and let it cool for another 10-15 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 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 ¼ 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 was calculated using avocado oil and kosher salt and without mix-ins.

    Make Ahead

    • 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 a dollop of oil; whisk ingredients together, stir in flour and mix-ins
    • Little Kids: Peel and mash the bananas, open the 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 it in an airtight freezer bag, pressing out as much air as possible. Defrost overnight on the counter.


    • Serving Size: 3-ounce slice
    • Calories: 143
    • Sugar: 4 g
    • Sodium: 193 mg
    • Fat: 5 g
    • Saturated Fat: 1 g
    • Unsaturated Fat: 4 g
    • Trans Fat: 0 g
    • Carbohydrates: 20 g
    • Fiber: 3 g
    • Protein: 4 g
    • Cholesterol: 31 mg

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