Lighter Pumpkin Banana Bread, Dairy-free
This Lighter Pumpkin Banana Bread is a fluffy and satisfying banana bread recipe made without dairy or refined sugar. It is a fast and simple, one bowl recipe and the just right way to use up pumpkin puree and ripe bananas!
We have been on a pumpkin roll! From pumpkin cookies to pumpkin hummus to pumpkin white Russians to pumpkin cake, we can not get enough. This pumpkin banana bread is one of our favorite reasons to buy pumpkin puree this time of year. It is perfectly spiced, soft, moist, and yummy for breakfast, snacking or dessert.
Plus, you would never know that it was a healthier recipe. It is naturally sweetened with maple syrup and and banana. It is also made with olive oil instead of butter.
Why you will want this recipe:
- It is naturally sweetened with maple syrup and bananas. This recipe does not use refined white sugar or brown sugar like many banana breads call for.
- This recipe is dairy-free and made without butter or milk. Instead, we used olive oil, which is a heart lighter oil. This dairy-free pumpkin bread is also made with olive oil, but without bananas.
- You can easily make this recipe gluten-free, by using gluten-free flour.
- It is a one bowl recipe where the batter is made in one bowl, which makes for an easier clean up.
- Using canned pumpkin puree adds vitamin C, vitamin A, fiber, and antioxidants to the recipe.
- It is toddler approved and always a crowd pleaser.
Recipe ingredients
- All purpose flour– unbleached all purpose flour is what we used here.
- Baking soda– this gives the recipe a lift.
- Nutmeg– ground nutmeg adds great Fall flavor to the banana bread.
- Salt– sea salt, Himalayan salt, or kosher salt work in this recupe.
- Cinnamon– Ceylon cinnamon gives it a great flavor.
- Eggs– help add structure to the bread.
- Banana– the more ripe the better!
- Pumpkin puree– you can use canned pumpkin puree or freshly made pumpkin puree. Try our pumpkin cheesecake if you love pumpkin puree baked recipes.
- Olive oil– any good quality extra virgin olive oil works great here.
- Maple syrup– make sure you are using pure maple syrup.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- 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.
- Instead of olive oil, you can use avocado oil.
How to make lighter pumpkin banana bread:
Step 1
Step 1: Mix the dry ingredients together in a bowl. This includes the flour, baking soda, nutmeg, salt and cinnamon.
Step 2
Step 2: Make a welt in the dry ingredients and then add the eggs, mashed banana, pumpkin puree, olive oil, and maple syrup into it.
Step 3
Step 3: Mix until the pumpkin banana bread batter forms.
Step 4
Step 4: Pour the batter into a loaf tin.
Step 5
Step 5: Bake until golden.
Satisfying mix-ins to try:
- pumpkin pie spice
- chocolate chips
- walnuts
- raisins
- pecans
- dried cranberries
If you like your pumpkin banana bread to have a topping, you could add pumpkin seeds and/or chia seeds to the top of the bread.
Recipe variations
- If you are looking for a gluten-free option, try these gluten-free pumpkin muffins by Life after Wheat.
- If you are looking for a Paleo option, try our Cinnamon Swirl Paleo Pumpkin Banana Bread.
- If you are looking for a carrot cake option, try our pumpkin carrot cake.
Expert tips
- Measure your flour correctly. Spoon the flour into your measuring cups then scrape a knife along the front to evenly level the flour.
- Use fresh baking soda. This will ensure the banana bread rises as it should.
- Don’t overbake the banana bread or it will be too dry.
- Line your loaf tin with parchment paper. This ensures the banana bread won’t get stuck to the pan.
Recipe FAQs
How do you store this banana bread?At room temperature in an airtight container or wrapped in aluminum foil for about 3-4 days
In the fridge in an airtight container for 5-7 days.
To freeze: let the pumpkin banana bread cool, then wrap it with aluminum foil. Put into a freezer friendly bag and keep in the freezer for up to 3 months.
How do you turn this banana bread into muffins?Increase the heat to 375 degrees F and bake for about 20 minutes.
Prep 10 minutesCook 50 minutesTotal 1 hourMakes 8 slices
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 us)
- 1 cup pumpkin puree
- 1/2 cup olive oil
- 1/3 cup maple syrup
Method
- 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.
