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!

Healthy Pumpkin Banana Bread sliced

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.

Stacked slices of pumpkin banana bread

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.

slice of healthy pumpkin banana bread in hands

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!

side angle of healthy pumpkin banana bread

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.
pumpkin banana bread in pan

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

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

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider a full review if you REALLY liked it. Thanks!

Healthy Pumpkin Banana Bread sliced

Healthy Pumpkin Banana Bread (Dairy-free)

Dominique
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!
5 from 3 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Bread
Cuisine American
Servings 8 slices

Ingredients
  

  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 3/4 cup mashed banana ( this was from 2 bananas for me)
  • 1 cup pumpkin puree
  • 1/2 cup olive oil
  • 1/3 cup maple syrup

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 9 in × 5 in loaf pan and line with parchment paper.
  • In a large bowl, mix together the flour, baking soda, nutmeg, salt and cinnamon.
  • Make a well in the bowl and add the eggs, pumpkin puree, olive oil, mashed banana, and maple syrup. Mix with a fork until even consistency.
  • Pour the batter into the greased pan and place on the middle rack of the oven. Bake for 45-55 minutes or until it comes out with a clean tooth pick.

Notes

*If you don’t like nutmeg, then only add in half the amount from the recipe and add in a little more cinnamon.  
Tried this recipe?Let us know how it was!