Healthy Pumpkin Banana Bread

You're going to love this healthy pumpkin chocolate chip banana bread for breakfast. This recipe is gluten-friendly and naturally sweetened.

Enjoy a slice of this bread made with nutritious pumpkin puree, mashed ripe banana, and greek yogurt that add vitamins and protein. Amp up the flavor with pure maple syrup, coconut sugar and pumpkin pie spice. Dark chocolate chips add a little extra sweetness and perfect this pumpkin banana bread.

Why You'll Love This Pumpkin Banana Loaf!

This pumpkin banana bread is easy to make and no mixer is required! One bowl recipes require little clean up and that means more time to enjoy your bake (aka eating it). Want to have your bread out of the oven and into your belly even sooner? My secret to quickly baking banana bread is dividing the batter into two loaf pans! Splitting your batter cuts the baking time almost in half!

This baking tip is also useful if your past banana breads and loaves are underbaked and a little gooey in the centers. This is a common issue when baking breads with lots of moisture from ripe bananas or other wet ingredients. If you're a novice baker, your oven is finicky or you simply want to eat your pumpkin loaf asap, I highly recommend dividing your batter into two separate loaves to make life easier.

Packed with Pumpkin Flavor and Warming Fall Spices

Pumpkin pie spice adds a warming, satisfying fall flavor to this moist pumpkin loaf. You could also add some cinnamon or ground ginger if you like! This delicious, healthier pumpkin bread recipe is a winner in our house and I hope it is in yours too!

How To Make Healthy Pumpkin Chocolate Chip Banana Bread:

To start making your pumpkin bread, whisk together the egg, greek yogurt, mashed banana and pumpkin puree in a large mixing bowl.

Next, stir in the coconut sugar, maple syrup, and vanilla extract. (If you are substituting the coconut oil for another oil like olive, avocado, canola or vegetable, you may also mix in the oil at this step. Otherwise, add the melted coconut oil after the dry ingredients.)

Finally, mix in the dry ingredients including the flour, baking soda, pumpkin pie spice and salt. Fold the dry ingredients into the wet ingredients until just combined. The key to getting a moist, lighter bread is not over mixing. Add the chocolate chips and mix until there's no longer any little pockets of flour.

Grease a nonstick bread pan and pour in your batter. To cut down baking time, separate the batter into two tins. Before your banana bread is in the oven, top it with a few extra chocolate chips or a sprinkle of turbinado sugar if you like!

Refined Sugar-Free & Gluten-Friendly!

This delicious breakfast loaf can be made refined sugar-free by using natural sweeteners like pure maple syrup and coconut sugar. I've also made this recipe with brown sugar if that's your go-to. I love baking with pure maple syrup because it brings a rich taste to desserts. Amber maple syrup is my favorite as it's flavor is more delicate than dark maple syrup varieties. The coconut sugar has a deep caramel-like flavor and is not too sweet. Using these more natural sweeteners creates a perfectly sweet loaf that isn't over the top and is actually healthy enough to enjoy in the morning with your cup of coffee or tea.

Now if you're gluten-free, I recommend using a 1:1 gluten-free baking flour in this recipe for the best texture. However, fine oat flour that is gluten-free would also work! Oat flour tends to weigh down muffins and breads and the end results may not be as light and fluffy as all-purpose flour recipes, but I promise your healthy pumpkin chocolate chip banana bread will still taste just as lovely.

Everything You'll Need

Pumpkin Bread:

• Pumpkin Puree
• Coconut Sugar
• Pure Maple Syrup
• Egg
• Greek Yogurt
• Coconut Oil
• Vanilla Extract
• All-Purpose Flour
• Baking Soda
• Pumpkin Pie Spice
• Salt
• Chocolate Chips

Need to make a substitution?

No Pumpkin Pie Spice?

You can use a mixture of warming fall spices like ginger, nutmeg, cardamom, and allspice.

No Greek Yogurt?

Sour cream is a great substitute for greek yogurt in muffin and bread recipes.

Sub for Coconut Oil?

Avocado oil, canola or vegetable oil make a good swap for coconut oil.

More Muffin and Bread Recipes:

• Cinnamon Oat Pear Muffins
• Spiced Pumpkin Cream Cheese Bread
• Healthier Lemon Blueberry Muffins
• Moist Pumpkin Streusel Muffins

If you make this healthy pumpkin chocolate chip banana bread, be sure to tag #bakedabundance on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you! 

healthy pumpkin chocolate chip banana bread

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You're going to love this healthy pumpkin chocolate chip banana bread for breakfast. This recipe is gluten-friendly and naturally sweetened.

• Author: Marley
• Prep Time: 10
• Cook Time: 45
• Total Time: 55 minutes
• Yield: 8 1x

Ingredients

Units USM Scale 1x2x3x

• 2 small ripe bananas, mashed
• heaping ½ cup pumpkin puree
• ½ cup greek yogurt, plain or vanilla
• 1 large egg
• ½ teaspoon vanilla extract
• ¼ cup coconut sugar or brown sugar
• ¼ cup pure maple syrup
• 1 ½ cup all-purpose flour (gluten-free if necessary)
• 1 teaspoon baking soda
• 2-3 teaspoons pumpkin pie spice (use 3 teaspoons for stronger flavor)
• ¼ teaspoon salt
• ¼ cup coconut oil, melted*
• ½-¾ cup dark chocolate chips (use ¾ cup if you love chocolate)

Instructions

1. In a large mixing bowl, add mashed banana, pumpkin puree, greek yogurt, and egg. Use a whisk to combine.
2. Then add vanilla extract, coconut sugar and pure maple syrup and mix together.
3. Add the flour, baking soda, pumpkin pie spice and salt to the bowl. Stir the baking soda into the flour before folding in the dry ingredients.
4. Finally, add in the coconut oil and chocolate chips and stir until just combined. Adding the coconut oil at the end ensures it will not harden like it would with the cold yogurt and egg. If using a different oil, it may be added earlier with the wet ingredients.
5. Grease a bread pan and pour in the batter. Top with a handful of chocolate chips or turbinado sugar if you'd like. Bake at 350F for 45-55 minutes or until a toothpick comes out clean. (To shorten baking time, divide batter into two greased tins and bake for 25-30 minutes or until a toothpick comes out clean.)

Notes

Coconut Oil: Melted coconut oil will harden when in contact with cold ingredients. To avoid this, add the coconut oil after the dry ingredients have been partially incorporated.

Coconut Oil Substitution: Olive, avocado, canola or vegetable oil may be substituted for the melted coconut oil.

Baking Time: Time varies for different ovens. If your oven doesn't get very hot, divide the batter into two tins and make two smaller loaves to avoid gooey centers. (Another tip is to cover the loaf pan with aluminum foil for part of the baking process so the center can cook through before the top gets too browned.)

Nutrition

• Serving Size: 8
• Calories: 300.58kcal
• Sugar: 19.77g
• Sodium: 89.99mg
• Fat: 12.08g
• Saturated Fat: 8.54g
• Carbohydrates: 43.63g
• Fiber: 2.65g
• Protein: 5.35g
• Cholesterol: 25.46mg

Keywords: pumpkin banana bread, healthy pumpkin chocolate chip banana bread, pumpkin loaf