Healthy Pumpkin Banana Bread (Dairy-free)

5 from 4 votes

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!

Prep Time10

Cook Time50

Total Time1

Course: Bread

Cuisine: American

Servings: slices

Author: Dominique

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

- To turn this banana bread into muffins, increase heat to 375 degrees F and bake for 20-25 minutes.
- Instead of all purpose flour, you can use gluten-free flour to make this recipe gluten-free.

- Instead of nutmeg, you can add more cinnamon or pumpkin pie spice. You could also only add half the amount of nutmeg from the recipe and add in more cinnamon.

- Instead of olive oil, you can use avocado oil.

Nutrition