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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