This Pumpkin Banana Bread merges two classic quick bread flavors into one. But unlike most other recipes, this version is dairy-free, whole grain, and downright nutritious. Perhaps because it was created by a dietitian!
This Pumpkin Banana Bread recipe with photos is by dietitian Shanna Stewart of Wellness For The Win. It was shared with us by Culinary.net.
Special Diet Notes: Pumpkin Banana Bread
By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free and vegetarian.
For egg-free and vegan pumpkin banana bread, you can swap the egg and egg whites with your favorite egg replacer, equivalent to 3 whole eggs. I think aquafaba or powdered egg replacer (like Ener-G, VeganEgg, or Bob’s Red Mill) will work quite well.
Pumpkin Banana Bread
Prep time
Cook time
Total time
This dietitian created quick bread recipe is far healthier than most and actually breakfast worthy! Enjoy it for the holidays and beyond.
Author: Shanna Stewart
Serves: 1 8x4-inch loaf
Ingredients
- 2 mashed, ripe bananas (about ¾ cup)
- 1 cup pumpkin puree
- ¼ cup rice bran oil or your baking oil of choice
- 1 egg
- 2 egg whites
- 2 cups white-wheat flour (this is 100% whole wheat)
- ½ cup rolled or old fashioned oats
- ⅓ cup granulated sugar of choice*
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- Dairy-free chocolate chips (optional)
Instructions
- Preheat your oven to 350ºF and grease an 8x4-inch loaf pan with non-stick cooking spray.
- Add the banana, pumpkin puree, oil, egg, and egg whites to a mixing bowl. Beat with electric mixer on low speed.
- In medium bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, nutmeg, ginger, baking soda, and salt.
- Add the flour mixture to the pumpkin mixture and beat until just moist. Do not over-mix.
- Pour the batter into the loaf pan and sprinkle with chocolate chips, if desired.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing. Store in an airtight container in the refrigerator for up to 5 to 7 days. Leftover slices can also be frozen.
Notes
Sugar Note: Shanna uses "sugar substitute" in her original recipe. I do not recommend artificial sweeteners, some of which do contain dairy (some of the "natural" ones do too!). But your granulated sweetener of choice (white sugar, brown sugar, coconut sugar, sugar-free stevia baking blend, etc) should work well in this recipe.
Nuts?: The picture Shanna provided looks like the recipe contains nuts, but it doesn't. If you want your loaf to look just like the picture, you can fold in ½ cup chopped nuts after you have mixed in the flour blend.
Nuts?: The picture Shanna provided looks like the recipe contains nuts, but it doesn't. If you want your loaf to look just like the picture, you can fold in ½ cup chopped nuts after you have mixed in the flour blend.
4 Comments
Can this recipe be made gluten-free? Thank you.
I’m sure it can Dee, but I haven’t tested it.
The pumpkin and the banana both act like eggs in quick bread recipes, so I wonder if this recipe would work without eggs or even egg replacer. I’ll try it and let you know. (I made my mom’s banana bread for years without realizing it actually called for an egg!)
It might Bethany. Sometimes you can completely omit the eggs, but you may find more liquid is needed. Vegan quick breads tend to work better with a batter that is a bit thicker than average.