All things pumpkin are in full effect! Are you loving it or ready to move right into peppermint for the holidays?
We are embracing it over here…I love the warm spices that meld so wonderfully with the flavor of pumpkin. And this Pumpkin Banana Bread is the perfect display of that.
It screams fall with just the perfect amount of cozy spices and warm maple flavor. The combination of pumpkin and banana is such a good thing. And if you want to take it up to the level of perfection, sprinkle a bit of cinnamon and coconut sugar on top of the loaf before you bake it…heavenly!
It’s so much more healthful than your standard banana bread recipe, and you won’t miss all that refined sugar one bit, i promise!
Pumpkin Banana Bread
Note: you can buy oat flour at most markets…but it’s super simple and much cheaper to make your own at home. Just place rolled oats in a food processor or blender and process until the oats are very fine and flour-like.
1 1/4 Cups Oat Flour * see note
1/2 Cup White Whole Wheat or All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
1/4 Teaspoon Allspice
1 Cup Canned Pumpkin
1/2 Cup Mashed Ripe Banana (approx 1 Banana)
1/2 Cup Pure Maple Syrup
6 Tablespoons Melted Unsalted Butter, slightly cooled
2 Large Eggs
1 Teaspoon Vanilla
Optional topping: 1 Tablespoon Coconut Sugar mixed with 2 Teaspoons Ground Cinnamon
Preheat oven to 350 and grease a 9×5 loaf pan or mini loaf pan with butter. Place the flours, baking soda, cinnamon, nutmeg, salt and allspice in a medium bowl and whisk to combine.
In a large bowl whisk together the pumpkin, banana, maple syrup, butter, eggs and vanilla until combined. Pour the dry ingredients into the wet and stir until just combined. Pour batter in prepared loaf pan and sprinkle with coconut sugar/cinnamon topping if desired.
Bake for 1 hour, if using a 9×5, or approximately 30 minutes if using a mini loaf pan, or until toothpick is inserted an comes out clean. Slightly cool before slicing.