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Pumpkin Banana Bread

Sliced healthy pumpkin banana bread in a marble serving board.
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5 from 1 review

Healthy pumpkin and banana bread is the best of both worlds. It is moist, beautifully spiced, and so delicious. The healthy version of the bread is made with whole wheat pastry flour, with no artificial flavors or preservatives.


  • 1/2 cup (110 g) grapeseed oil
  • 1 cup + 2 1/2 tablespoons (200 g) coconut sugar
  • 2 large eggs, room temperature
  • 2 cups (240 g) whole wheat pastry flour
  • 2 teaspoons (10 g) baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/2 medium bananas, mashed
  • 1/2 cup + 1 tablespoon (140 g) pure pumpkin puree
  • 1 1/2 tablespoon (30 ml) maple syrup

For the streusel topping:

  • 1/4 cup (30 g) whole wheat pastry flour
  • 5 tablespoons (30 g) quick oats
  • 2 1/2 tablespoons (30 g) coconut sugar
  • 1 oz. (30 g) salted butter chilled

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.


  1. To make the crumble topping, in a medium bowl, place flour, quick oats, coconut sugar, and cold butter cut into cubes. Work with your fingertips quickly to make the crumbly sand-looking dough. Refrigerate.

  2. Heat oven to 300 degrees F/150 degrees C. Mix flour with baking powder and pumpkin pie spice in a medium mixing bowl, sift and set aside. Butter and flour four porcelain mini loaf pans (9 oz. each).

  3. To make the batter, pour grapeseed oil, add coconut sugar to a large mixing bowl, and mix with a rubber spatula. Add eggs, one by one, to the wet ingredients mixing between each addition. Next, add dry ingredients and delicately mix with the spatula. Mash bananas with a fork or a spoon and fold mashed banana and pumpkin puree into the principal preparation. Add maple syrup and mix with a spatula just to combine (don't over mix).

  4. Divide batter evenly into the prepared mini loaf pans. Sprinkle the chilled streusel topping over the batter. Bake the bread on the center rack of the preheated oven for 50 to 60 minutes. Use a toothpick (a wooden pick) for doneness: if it is inserted into the center of the loaf comes out clean, it is ready. Or use a cooking thermometer to check the bread's doneness. The internal temperature of the bread should be between 200 and 205 degrees F (93 and 96 degrees C).

  5. Take the baking pans from the oven, place them on a wire rack and cool for 10 minutes.  Then remove the bread loaves from the tins by running a butter knife around the sides of the pans. Transfer the baked bread to a cooling rack and let them cool down completely before slicing or wrapping them.


  1. Line mini loaf pans with parchment paper or grease them with coconut oil or cooking spray instead of butter and flour to prep the tins.
  2. For the best results, don't over-mix the bread butter. It is essential in making quick bread.
  3. To bake the bread in a standard 9 x 5-inch loaf pan, pour the batter in a buttered and floured pan, sprinkle with crumble, and bake at 300 degrees F/150 degrees C for 80 to 90 minutes.
  4. To bake pumpkin banana muffins (you will make about 15 regular-sized muffins), scoop the batter into muffin cups inserted into a muffin pan. Fill the cups up to 3/4, sprinkle with streusel. Bake at 300 degrees F/150 degrees C for about 40 to 45 minutes.
  5. To make mini muffins (48 counts), proceed the same as for muffins. Bake at the same oven temperature for 25 to 30 minutes until a toothpick inserted in the center of a muffin comes out clean.





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