Healthy Pumpkin Banana Bread (Dairy-free)

This Healthy Pumpkin Banana Bread is a fluffy and delicious banana bread recipe made without dairy or refined sugar. It is the perfect way to use pumpkin puree and ripe bananas!

This pumpkin banana bread is one of my favorite reasons to buy pumpkin puree this time of year. It’s a perfectly spiced pumpkin and banana flavored bread that is wonderful for breakfast, snacking or dessert. It is soft, moist, easy to make and made in one bowl.

You would never know that it was healthier for you either! It is naturally sweetened with maple syrup and and banana. It is also made with olive oil instead of butter.

I have been on a pumpkin roll! From pumpkin cookies to pumpkin hummus and pumpkin cake, I can not get enough. Fall recipes are always my favorite.

And now I am sharing my favorite healthier dairy-free pumpkin banana bread recipe.

What makes this pumpkin banana bread healthier?

Instead of using regular refined white sugar or brown sugar like many banana breads call for, I used maple syrup and the bananas themselves to sweeten the bread.

This recipe is also dairy-free and made without butter or milk. Instead, I used olive oil, which is a heart healthy oil.

Ingredients needed:

• all purpose flour– unbleached all purpose flour is what I used here.
• baking soda– this gives the recipe a lift.
• nutmeg– ground nutmeg adds
• salt– sea salt, Himalayan salt, or kosher salt.
• cinnamon– Ceylon cinnamon gives it a great flavor.
• eggs– help add structure to the bread.
• banana– the more ripe the better!
• pumpkin puree– you can use canned pumpkin puree or freshly made pumpkin puree.
• olive oil– any good quality extra virgin olive oil works great here.
• maple syrup– make sure you are using pure maple syrup

A note on nutmeg– if you don’t like nutmeg, then only add in half the amount from the recipe and add in a little more cinnamon.

Pumpkin pie spice would also work great here.

How to make the best healthy pumpkin banana bread

Step 1: add in the dry ingredients to the bowl and mix.

This includes the flour, baking soda, nutmeg, salt and cinnamon.

Step 2: add the wet ingredients to the bowl and mix.

Make a welt in the dry ingredients and then add the eggs, mashed banana, pumpkin puree, olive oil, and maple syrup into it.

Step 3: pour into a pan and bake!

Once everything is mixed together, you pour the batter into the pan and bake until golden.

Easy peasy!

Delicious mix-ins to try

I love this pumpkin banana bread in it’s pure state, but sometimes it is fun to add in mix-ins. The following ideas would be delish!

• pumpkin pie spice
• chocolate chips
• walnuts
• raisins
• pecans
• dried cranberries

If you like your pumpkin banana bread to have a topping, you could add pumpkin seeds and/or chia seeds to the top of the bread.

How to store it

• at room temperature in an airtight container or wrapped in aluminum foil for about 3-4 days
• in the fridge in an airtight container for 5-7 days.

How to turn this banana bread into muffins

Increase the heat to 375 degrees F and bake for about 20 minutes.

More banana breads to try:

Cinnamon Swirl Paleo Pumpkin Banana Bread

Espresso Chocolate Chip Banana Bread

Paleo Carrot Cake Banana Bread

Healthy Blueberry Banana Bread

❤️ Also, check out my favorite Thanksgiving recipes here! ❤️

Did you try this recipe? Please leave me a ⭐ review below!