Baking is truly a science. Remaking cakes and breads to make them healthier is not always as easy as remaking soups or casseroles. So, whenever I am experimenting with baking, my fingers are crossed the whole time. This moist pumpkin banana bread recipe turned out delicious. I’ve been sending my daughter to school with some in her lunchbox every day, and it’s been a big hit!
Pumpkin Banana Bread Ingredients
Flour: I use all purpose and white whole wheat flour to keep the texture light but with more nutrition. If you don’t have white whole wheat flour, you can swap it with all purpose flour.
Baking soda improves the texture and helps the bread rise.
Salt balance out the sweetness.
Spices: The mix of cinnamon and pumpkin pie spice screams “fall.”
Bananas: You want really ripe bananas. They should be more black than yellow – the riper, the better!
Pumpkin: Use canned or homemade pumpkin puree.
Butter: Two tablespoons add a little fat while keeping the nutrition info in check. You can also use vegan butter.
Sugar: I use light brown sugar, but dark would work too.
Eggs: One egg white and one whole egg, to cut back on fat.
Vanilla Extract for extra flavor
Pecans: Swap them with walnuts, or for nut-free pumpkin bread, omit them or sub chocolate chips.
How To Make Pumpkin Banana Bread
Preheat your oven to 325°F and grease a 9” × 5” loaf pan.
In a medium bowl, whisk the flour, baking soda, pumpkin spice, and salt and set aside.
In a large bowl, cream the butter and sugar with an electric mixer.
Add the egg white, egg, bananas, pumpkin, and vanilla, and beat at medium speed until thick. Scrape down the sides of the bowl.
Add the dry ingredients and nuts (if using), and blend at low speed until combined. Do not overmix.
Pour the batter into the loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool for at least 20 minutes before slicing. The pumpkin bread should be at room temperature so it doesn’t fall apart when cut.
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