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Home » Recipes » Desserts

Healthy Pumpkin Banana Bread (With Golden Raisins)

Published: Nov 18, 2024 by Yuan

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As the crisp air rolls in, nothing beats the cozy warmth of baking with fall flavors. Pumpkin banana bread is the perfect way to welcome the season. This recipe uses natural sweetness from overripe bananas, golden raisins, and oat flour to create a moist, flavorful bread, while the pumpkin puree brings a rich, cozy flavor.

This delicious, moist, healthy pumpkin banana bread is perfect for breakfast, dessert, or a snack. Read on for more!

healthy pumpkin banana bread 1
Jump To
  • Ingredients for a healthier twist
  • Step-by-step instructions
  • Pro tips for the best pumpkin banana bread
  • Storage and freezing tips
  • Why you’ll love this recipe
  • FAQs
  • Final thoughts
  • Healthy Pumpkin Banana Bread (With Golden Raisins)
  • YOU MAY ALSO LIKE

Ingredients for a healthier twist

I have swapped traditional ingredients for wholesome alternatives to make this banana bread healthier:

Wet ingredients:

  • Canned pumpkin puree
  • Medium-size bananas: Remember to use the overripe ones for natural sweeteners!
  • Eggs
  • Extra virgin olive oil: This recipe uses olive oil instead of butter or vegetable oil for healthier fats.
  • Vanilla extract
  • Raw honey: You can also use maple syrup.
ingredients

Dry ingredients

  • Rolled oats flour
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Golden raisins: I add some golden raisins for extra texture and flavor. Feel free to skip it if you don't like raisins.

Step-by-step instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it with coconut or olive oil.

Mix the dry ingredients: In a large bowl, whisk together the rolled oats flour, all-purpose flour, baking powder, baking soda, and ground cinnamon. Set aside.

steps 1234

Prepare the wet ingredients: In a separate bowl, mix the mashed overripe bananas, pumpkin puree, eggs, olive oil, vanilla extract, and raw honey. Stir until well combined.

Combine: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. Be careful not to overmix.

Add the golden raisins:  Fold the golden raisins into the batter for an extra layer of texture and flavor.

Bake: Pour the batter into the prepared loaf pan. Place the pan in the oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

healthy pumpkin banana bread 2

Cool: Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing. Let the extra moist, healthy pumpkin banana bread rest at room temperature for a few minutes. Serve and enjoy!

Pro tips for the best pumpkin banana bread

Here are some pro tips to make the best pumpkin banana bread:

  • Avoid overmixing: Overmixing the batter can result in a denser, less fluffy bread. The easiest way to avoid this is to gently fold the wet and dry ingredients with a rubber spatula.
  • Use overripe bananas: Like other banana recipes, pick the overripe bananas! We want to use overripe bananas because they bring out a very lovely, natural, sweet flavor. The brown spots on bananas indicate higher natural sweetness, which helps enhance the pumpkin flavor.
  • Double batch: This recipe can easily be doubled if you want to bake a few extra loaves to freeze for later or share with family members and friends.:)
  • Pumpkin banana muffins: For a fun twist, pour the batter into muffin tins instead of a loaf pan and bake for about 20-25 minutes to create moist pumpkin banana muffins.
  • Vegan-friendly: If you prefer the vegan version of this recipe, use flax eggs and coconut oil to make this vegan pumpkin banana bread an excellent option for those avoiding animal products.
healthy pumpkin banana bread 4

Storage and freezing tips

  • Store in an airtight container: Keep your pumpkin banana bread fresh by storing it in an airtight container at room temperature for up to 3 days.
  • Freezing: Wrap the bread in plastic wrap and aluminum foil before freezing. This ensures maximum freshness. Pumpkin banana bread can be frozen for up to 3 months.
  • Reheat with care: To enjoy a slice of warm bread, microwave for a few seconds or reheat in the oven wrapped in aluminum foil until it reaches your preferred temperature.
healthy pumpkin banana bread 6

Why you’ll love this recipe

  • Natural sweetness: This bread satisfies your sweet tooth without adding too much honey, thanks to the natural sweetness of bananas and the natural flavor of raisins.
  • Wholesome ingredients: Oat flour makes this a more nutrient-packed option than traditional banana bread recipes.
  • Pumpkin flavor: The combination of pumpkin spice and bananas creates a flavorful fall recipe that everyone will love.
healthy pumpkin banana bread close

FAQs

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree gives a fresh, authentic pumpkin flavor. Just make sure it's well-drained to avoid too much moisture in the bread.

What if I don’t have oat flour?

You can easily make oat flour by pulsing rolled oats in a food processor. You can substitute oat flour with equal whole wheat flour or almond flour if needed.

Can I make this with coconut flour?

Yes, you can substitute the oats flour with coconut flour. Keep in mind that you might need to adjust the amount slightly, as different flours absorb moisture differently.

Final thoughts

This healthy pumpkin banana bread recipe is the perfect way to celebrate pumpkin season.:) It’s also a great way to use overripe bananas and pumpkin puree to create a quick bread recipe that’s moist, flavorful, and packed with wholesome ingredients. Needless to say, this recipe will bring cozy fall flavors to your kitchen. Happy baking!

healthy pumpkin banana bread 1

Healthy Pumpkin Banana Bread (With Golden Raisins)

This healthy pumpkin banana bread recipe uses natural sweetness from bananas, golden raisins, and oat flour to create flavorful bread.
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Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 12 slices
Calories: 130kcal

Ingredients

Wet ingredients:

  • 1 cup canned pumpkin puree
  • 2 medium size bananas
  • 2 eggs
  • ¼ cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 4 tablespoons raw honey or maple syrup

Dry ingredients:

  • 1 cup rolled oats flour
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ cups golden raisins

Instructions

  • Preheat and prepare: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it with coconut or olive oil.
  • Mix the dry ingredients: In a large bowl, whisk together the rolled oats flour, all-purpose flour, baking powder, baking soda, and ground cinnamon. Set aside.
  • Prepare the wet ingredients: In a separate bowl, mix the mashed overripe bananas, pumpkin puree, eggs, olive oil, vanilla extract, and raw honey. Stir until well combined.
  • Combine: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. Be careful not to overmix.
  • Add the golden raisins: Fold the golden raisins into the batter for an extra layer of texture and flavor.
  • Bake: Pour the batter into the prepared loaf pan. Place the pan in the oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  • Cool: Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing. Let the extra moist pumpkin banana bread rest at room temperature for a few minutes. Serve and enjoy!

Nutrition

Calories: 130kcal | Carbohydrates: 20g | Protein: 2.2g | Fat: 5.4g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 1154mg | Potassium: 225mg | Fiber: 2g | Sugar: 11.9g | Calcium: 38mg | Iron: 1mg
Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!

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me

Hey there! Welcome to SassyChopsticks.com!

I'm Yuan, a writer, world traveler, web developer, and photographer based in the U.S. My journey has taken me across multiple countries, from Malaysia to England, before I settled in Tennessee, where I've called home for nearly two decades.

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