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+ servings

Pumpkin Banana Bread

Pumpkin Banana Bread is the perfect Fall recipe, wonderfully moist with walnuts and healthier bananas in place of most of the oil.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Bread
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4 tablespoons unsalted butter , room temperature
  • 1/4 cup light brown sugar
  • 2 large ripe bananas , mashed (about 1 cup)
  • 1 cup pumpkin puree
  • 2 tablespoons nonfat plain Greek yogurt
  • 1/3 cup honey
  • 2 large eggs , room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup walnuts , finely chopped

Instructions

  • Preheat oven to 350 degrees.
  • Grease an 8 x 4-inch loaf pan with cooking spray.
  • Mix the butter and brown sugar in a stand mixer until well combined.
  • Mix in the banana, pumpkin, Greek yogurt, honey, eggs, and vanilla.
  • Sift together the whole wheat flour, baking soda, salt, baking powder, cinnamon, ginger, and nutmeg. Gradually mix the flour mixture into the batter.
  • Fold in the walnuts.
  • Pour the batter into the loaf pan. Allow the batter to rest uncovered for 15 minutes.
  • Bake in the oven for 55-60 minutes.
  • Remove from the oven and allow to cool on a wire rack for 10 minutes before serving or storing.

Nutrition

Calories: 188kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 205mg | Potassium: 181mg | Fiber: 3g | Sugar: 16g | Vitamin A: 3354IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
Keyword: Pumpkin Banana Bread