Healthy Banana Pumpkin Bread
This healthy banana pumpkin bread is moist, naturally sweetened with maple syrup, and made with Greek yogurt and white whole wheat flour. A cozy, fall-inspired quick bread that’s perfect for breakfast, snacks, or meal prep.
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Servings: 12
INGREDIENTS
- 2 bananas very ripe
- 1 large egg room temperature
- 1 egg yolk room temperature
- 3 tablespoons coconut oil melted and cooled to room temperature
- ½ cup plain or vanilla greek yogurt
- ½ cup pumpkin pure
- ¼ cup brown sugar or more maple syrup
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1½ cups white whole wheat flour spooned and leveled
- 1 cup dark chocolate chips optional
INSTRUCTIONS
- Position the oven rack in the center and preheat the oven to 350°F. Lightly grease a standard 8x4 inch loaf pan with nonstick spray and set aside.
- In a large bowl, mash the bananas with a fork until almost smooth, but a few lumps are okay. Add the egg and egg yolk and whisk until combined then whisk in the coconut oil, greek yogurt, and pumpkin.2 bananas, 1 large egg, 1 egg yolk, 3 tablespoons coconut oil, ½ cup plain or vanilla greek yogurt, ½ cup pumpkin pure
- Once combined, whisk in the brown sugar, maple syrup, and vanilla. Add the baking soda, baking powder, pumpkin pie spice, and salt, and using a wooden spoon or rubber spatula, stir until combined. Slowly stir in the flour, stirring gently between each addition, being careful not to over mix. Add the dark chocolate chips if using them and fold until just combined.¼ cup brown sugar, ¼ cup maple syrup, 1 teaspoon vanilla extract, ¾ teaspoon baking soda, ¼ teaspoon baking powder, 2 teaspoons pumpkin pie spice, ¼ teaspoon salt, 1½ cups white whole wheat flour, 1 cup dark chocolate chips
- Pour the batter into the prepared bread pan and bake for 55-60 minutes until a toothpick inserted in the center comes out clean. Check the bread at around the 40 minute mark for browning. The bread is browning too much around the edges cover with foil and place back in the oven to finish baking.
- Remove from the oven and allow to cool on a wire rack for about 20 minutes then remove from pan and allow to cool completely before cutting.
- Bread is stored well in an air tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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