Yesterday marked the first day of fall, my FAVORITE time of year! There is such a sense of relief when those cold mornings and evenings begin to creep in at the end of summer. I have been loving the chilly morning walks and was so ready to get the pumpkin spice cooking in our kitchen — cue today’s Healthier Pumpkin Banana Bread.
My goodness, you guys, this pumpkin banana bread recipe is DELICIOUS. Patrick and I couldn’t keep our hands off of it last night… it was dangerous. So good, that I thought it deserved a permanent seat on the website.
This Pumpkin Banana bread is healthy; sweetened primarily with ripe bananas and honey, so you can eat it for breakfast, a snack, OR dessert. It’s best served with a dollop of ghee and Maldon sea salt sprinkled on top.
Okay, okay. I’ll quit teasing you and share.
Healthier Pumpkin Banana Bread
Ingredients
- ½ cup pecan halves (can sub walnuts if you don't have pecans)
- 1 cup mashed bananas about 2 bananas
- 4 tablespoons ghee room temperature
- ¼ cup coconut sugar
- 2 tablespoons unsweetened apple sauce (can swap for nonfat plain greek yogurt)
- ⅓ cup honey
- 2 eggs large
- 1 cups pumpkin puree
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 ½ whole wheat flour
Instructions
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Preheat the oven to 350 degrees F. Spread nuts onto a single layer on an ungreased baking sheet. Bake until toasted, about 8 to 12 minutes. Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Line a 8 1/2 x 4 1/2-inch loaf pan with parchment paper.
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In a small bowl, mash the bananas and measure them out to 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, applesauce, honey, eggs, pumpkin, and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then slow the speed down on the mixer and mix the dry ingredients in until it just disappears. Fold in the pecans or another mix-ins with a spatula.
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Scrape the batter into the prepared parchment lined pan and let rest uncovered at room temperature for 15 minutes. Be sure not to skip this step! Resting helps the flour absorb the wet ingredients and will give you a better texture and flavor.
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Bake the bread for 55 minutes to 70 minutes (until a toothpick inserted in the center comes out clean). Check the bread at the 35-minute mark. If it is browning more quickly than you would like, tent the pan with foil and continue baking as directed. Remove the load from the pan and place on a wire rack (if you MUST try a piece right from the oven, just cut a slice off the end). Let the loaf cool completely. Then, wrap it tightly in plastic and refrigerate for at least 1 hour or overnight. This really helps to get the desired texture and increase the delicious flavors! Plus… if you're like me, you've already had a slice so save the rest for tomorrow!
Recipe Notes
You can ABSOLUTELY add chocolate chips to this recipe if you’re a chocolate lover. I added some to one end of the loaf to try it out (upon the husbands request) and it was great!
Love this recipe? Check out some of my other favorite fall recipes:
- Pumpkin Peanut Butter Dog Treats
- First of Fall Pumpkin Snickerdoodles
- Healthy & Easy Banana Flaxseed Breakfast Muffins
- Spicy Autumn Sweet Potato Soup
I hope you enjoy this in good health, with the scent of pumpkin in your kitchen, bundled up with a loved one 🙂 Welcome fall!
