Healthy Pumpkin Banana Mini Loaf
Let’s be honest, this is probably the 28075390th post you’ve read in the past couple of weeks that’s exclaiming… IT’S FALL! And what does fall mean?! PUMPKIN TIME! Sorry guys, but we’re not going to pretend to be above the pumpkin craze (however you will not see us buying a PSL). We absolutely love the stuff, and just about any baked good that it finds its way in to. At the top of this love list is the famous pumpkin loaf. It’s just too good to pass up!
BUT, why is it that pumpkin and 78 grams of sugar always seem to go hand in hand?! We want pumpkin people, not a straight injection of processed sugar that’s going to send us into a 3pm coma.
So, we did what any pumpkin loving couple who like to eat their baked yummies in the morning would do… We tweak and substituted with mostly natural sweetness, and found a recipe for a pumpkin loaf that not only gave us our pumpkin fix, but was also healthy enough to throw some almond butter on at 7am and call it a breakfast.
To cut down on the sugar in this pumpkin loaf, we added banana, which also adds a ton of moisture to the batter. We also used whole wheat flour, which packs way more fiber and protein than white flour.
You can bake this recipe in a full loaf pan, but we LOVE these mini loaves we found at the store. They’re the perfect portion size for a grab and go snack or small meal. And they just look cute.
While we used pumpkin seeds to top our pumpkin loaf, you can pretty much use any topping you’d like (or none at all!). Nuts and seeds add texture, and dried fruit adds a little extra sweetness. Throw them on before you bake, and they’ll add color and extra deliciousness.
Regardless of how you enjoy this, we’re sure you’ll be loving the fact that it delivers full pumpkin satisfaction, while keeping your clean eating on track.
You’re welcome. Happy Fall!
1 Cup Pumpkin Puree
3 Mashed Bananas
1 Stick Butter or Vegan Butter (melted)
1 tsp. Vanilla
1/2 Cup Brown Sugar
2 tsp. Cinnamon
1/4 tsp. Nutmeg
2 Cups Whole Wheat Flour
1 tsp. Baking Soda
1/4 tsp. Salt
1. Preheat oven to 350 degrees.
2. In a medium sized bowl, combine pumpkin puree, mashed bananas, eggs, butter, vanilla, brown sugar, cinnamon, and nutmeg. Stir until smooth.
3. In a separate bowl, sift together the flour, baking soda, and salt.
4. Slowly add the dry ingredients into the wet, stirring until just smooth.
5. Pour mixture into mini loaf pan (or into a large loaf pan).
6. Bake in oven for 30 minutes (if using a mini loaf pan), or 50-60 minutes if using a full loaf pan. When a toothpick in the center comes out clean, it’s ready!
7. Let cool completely, then enjoy!
*Store any leftovers in the refrigerator to prevent the banana from going bad.