Soft, fluffy and tender, this Pumpkin Banana Bread is made with whole wheat flour and sweetened with just a little coconut sugar and chocolate chips. This banana pumpkin loaf is also oil-free and dairy-free!
If you love banana bread and pumpkin bread, you’ll love this mash up of pumpkin banana bread. Adding both mashed banana and pumpkin puree makes for an unbelievably moist bread and the subtle hint of banana pairs well with the warming flavors of pumpkin spice.
Table of contents
Why you’ll love this recipe
- Dairy-free. The recipe calls for almond milk, omits any butter and uses plant-based chocolate chips.
- Oil-free. Instead of using oil as the necessary fat in this bread, I opted to use natural almond butter. It helps makes this bread tender and moist.
- Not overly sweet. Other than a 1/4 cup of coconut sugar and some chocolate chips, this bread is naturally sweetened with banana and pumpkin.
- Easy to make. You don’t need an electric mixer. Just two bowls, a whisk and a spatula.
Ingredients and substitutions
Below is a brief overview of some of the ingredients and recommended substitutions. The recipe card at the end of this post includes the exact ingredients and quantities used.
- Pumpkin – You’ll need pure pumpkin, also called pumpkin puree, for this bread. I don’t recommend substituting with pumpkin pie filling as it is already sweetened and flavored with spices.
- Banana – Mashed banana adds a hint of banana flavor, moisture and natural sweetness. For the best flavor, make sure your bananas are quite ripe and spotty.
- Pumpkin spice – You can buy pumpkin spice or pumpkin pie spice, but I find they all have a different taste due to the different combination of spices used. This homemade pumpkin pie spice recipe is my go-to.
- Almond butter – For moisture and added fat (since we’re leaving out any butter or oil), you’ll need natural, drippy almond butter. If it has hardened in the fridge, let it come to room temperature so it mixes with the other ingredients easily.
- Whole wheat flour – To make this bread a little more wholesome, I used whole wheat flour instead of all-purpose white.
- Coconut sugar – Since the mashed banana and chocolate chips sweeten the bread, you only need to add a 1/4 cup of coconut sugar. You can substitute lightly packed brown sugar in place of it if you prefer.
- Chocolate chips – You can use any kind you like, but to keep this bread dairy-free, I used plant-based chocolate chips.
How to make pumpkin banana bread
In a medium-sized bowl, whisk together the dry ingredients.
In a large bowl, whisk together the wet ingredients.
Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over mix.
Stir in the chocolate chips.
Pour the batter into a loaf pan that has been greased and lined with overhanging parchment paper.
Bake at 350F for 48-52 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs).
Remove from the oven and let cool for 10 minutes before removing from the loaf pan and transferring to a wire rack to cool completely.
Recipe variations
- Instead of almond milk, try using cashew milk or oat milk. If you don’t need this bread to be dairy-free, you can even use dairy milk.
- Substitute natural peanut butter for the almond butter.
- In place of coconut sugar, you can use loosely packed brown sugar.
- Leave out the chocolate chips and add chopped walnuts or pecans.
Measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you’ll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you’ll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Storage instructions
This pumpkin banana bread should be stored in an airtight container at room temperature, where it should last for 3-4 days.
To freeze, let the bread cool, then wrap it in plastic wrap and place in a resealable bag or freezer-safe container. Store in the freezer for 3 months. Defrost at room temperature before slicing.
Frequently asked questions
I’ve only tested this recipe using whole wheat flour. White flour isn’t as absorbent as whole wheat flour, so a 1:1 substitution will not work in this recipe.
Pumpkin pie filling already has sugar and spices added, so it will make this bread too sweet and spicy. Be sure to use pumpkin puree or pure pumpkin.
I haven’t tested this pumpkin bread with homemade pumpkin puree. As it can sometimes be a little watery compared to store-bought canned pumpkin, just be sure to drain any excess liquid if you decide to try it.
I haven’t attempted making this bread vegan but you can check out this recipe for vegan pumpkin bread.
You’ll need a 9×5 inch loaf pan for this recipe. If you use a 8 1/2 x 4 1/2 inch loaf pan, there will be too much batter for the pan and the bread will not rise properly.
Yes! Check out this recipe for pumpkin banana muffins. It’s pretty similar to this loaf recipe!
Key recipe tips
- Weigh the ingredients. If you have a kitchen scale, I’ve included measurements in grams for many of the ingredients. Since cup measurements can vary, this provides greater accuracy when measuring ingredients for recipes.
- Measure the flour correctly. If you don’t have a kitchen scale, you’ll want to measure your flour using the spoon and level method. If you measure your flour by scooping it out of your flour container, it’ll be packed and you’ll end up with too much flour for the recipe.
- Room temperature ingredients. Since natural almond butter is stored in the fridge, you’ll want to bring it to room temperature so it mixes easily with the other wet ingredients. I also like to bring my egg and almond milk to room temperature.
- Don’t over mix the batter. Just stir the wet and dry ingredients together until incorporated. If you over mix, the bread may turn out a bit chewy and dense.
- Be careful not to under bake. This bread has a lot of moisture in it so be sure to bake it until a toothpick comes out clean. As ovens can vary, I suggest checking on the bread at around 45 minutes. It could take up to 55 minutes for the loaf to fully bake.
More pumpkin recipes
- Baked Pumpkin Donuts
- Pumpkin Bundt Cake
- Pumpkin Snack Cake
- Pumpkin Spice Rice Krispie Treats
- Almond Flour Pumpkin Cake
If you make this recipe, I’d love to hear what you think in the comments below!
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Print
Pumpkin Banana Bread (Dairy-Free)
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Bake
- Cuisine: American, Canadian
Description
Pumpkin Banana Bread is dairy-free and oil-free made with whole wheat flour and sweetened with coconut sugar and chocolate chips.
Ingredients
- 1 3/4 cup (234g) whole wheat flour
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (193g) mashed banana (about 2 bananas)
- 3/4 cup (190g) pure pumpkin (not pumpkin pie filling)
- 1/2 cup (120 ml) unsweetened almond milk
- 1/3 cup (90g) natural almond butter, room temperature
- 1/4 cup (40g) coconut sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (145g) plant-based chocolate chips
Instructions
- Preheat oven to 350F. Grease and line a 9×5 inch loaf pan with overhanging parchment paper.
- In a medium-sized bowl, whisk together the flour, pumpkin spice, baking soda and salt.
- In a large bowl, whisk together the banana, pumpkin, almond milk, almond butter, coconut sugar, egg and vanilla.
- Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over mix.
- Stir in the chocolate chips, reserving some to place on top of the batter.
- Pour the batter into a loaf pan and top with remaining chocolate chips.
- Bake for 48-52 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs).
- Remove from the oven and let cool for 10 minutes before removing from the loaf pan and transferring to a wire rack to cool completely.
Notes
- You’ll need a 9×5 inch loaf pan for this recipe. If you use a 8 1/2 x 4 1/2 inch loaf pan, there will be too much batter for the pan and the bread will not rise properly.
- If you have a kitchen scale, I’ve included measurements in grams for many of the ingredients. Since cup measurements can vary, this provides greater accuracy when measuring ingredients for recipes.
- If you don’t have a kitchen scale, you’ll want to measure your flour using the spoon and level method. If you measure your flour by scooping it out of your flour container, it’ll be packed and you’ll end up with too much flour for the recipe.
- Since natural almond butter is stored in the fridge, you’ll want to bring it to room temperature so it mixes easily with the other wet ingredients. I also like to bring my egg and almond milk to room temperature.
- Just stir the wet and dry ingredients together until incorporated. If you over mix, the bread may turn out a bit chewy and dense.
- This bread has a lot of moisture in it so be sure to bake it until a toothpick comes out clean. As ovens can vary, I suggest checking on the bread at around 45 minutes.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
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