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Pumpkin Banana Bread

Sliced healthy pumpkin banana bread in a marble serving board.
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This pumpkin banana bread is moist, lightly spiced, and finished with an oat streusel topping. Made with whole wheat pastry flour and coconut sugar, it has no refined sugar and bakes up as four mini loaves.

Ingredients

Scale
  • 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

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Instructions

  1. To make the crumble topping, place flour, quick oats, coconut sugar, and cold butter cut into cubes in a medium bowl. Quickly work with your fingertips to form a crumbly, sand-like dough. Refrigerate.
  2. Heat oven to 300°F (150°C). In a medium mixing bowl, mix flour with baking powder and pumpkin pie spice, sift, and set aside. Butter and flour four porcelain mini loaf pans (9 oz. each).
  3. To make the batter, pour grapeseed oil into a large mixing bowl, add coconut sugar, 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 the bananas with a fork or spoon, then fold the mashed bananas and pumpkin puree into the batter. 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) to check for doneness: if inserted into the center of the loaf and it 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°F and 205°F (93°C and 96°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 it cool down completely before slicing or wrapping it.

Notes

  1. Line mini loaf pans with parchment paper or grease them with coconut oil or cooking spray instead of butter and flour.
  2. For best results, don't over-mix the batter. This is essential for quick bread.
  3. To bake the bread in a standard 9x5-inch loaf pan, pour the batter into a buttered and floured pan, sprinkle with crumble, and bake at 300°F (150°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 to 3/4 full, then sprinkle with streusel. Bake at 300°F (150°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.

Nutrition

Find it online: https://www.bakinglikeachef.com/pumpkin-banana-bread/