Pumpkin Banana Bread

This pumpkin-banana bread is a great autumn treat, and perfect as a before or after trick-or-treating snack. Enjoy with a mug of hot cocoa!

Serves 12.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

  • 1 mashed ripe banana
  • 1 cup pumpkin puree
  • 1/4 cup oil (i.e. rapeseed, canola, melted coconut/butter)
  • 1 large egg
  • 2 egg whites
  • 2 cups wheat or non-wheat flour (almond flour for example)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt (pink Himalayan crystal salt is good)
  • 2/3 cup xylitol
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  1. Preheat oven to 350º degrees.
  2. Spray a 8 ½ x 4 ½-inch loaf pan with non stick cooking spray.
  3. Place mashed banana, pumpkin puree, oil, egg and egg whites in a large bowl.
  4. Beat with an electric mixer on low speed.
  5. Place flour, xylitol, baking powder, baking soda, salt, nutmeg, ginger and cinnamon in a medium bowl and stir with a whisk.
  6. Add flour mixture to banana and pumpkin mixture and beat until just moist.
  7. Pour batter into loaf pan and bake for 1 hour or until toothpick placed in centre comes out clean.

You could add 1 tsp of vanilla extract or orange zest, a sprinkle of dark baking cocoa in with the dry ingredients and only bake it for 45 minutes. Moist and delicious!

I also think this would work well with just banana, or other root or fibrous vegetable or low sugar fruit such as apple (probably would need less sweetener), marrow or squash etc.  Anything that you can puree up!


Big love, small tummies!

Jill – The Fat Controller


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