Banana bread with a hint of pumpkin, cinnamon, ginger, cloves and nutmeg – a fall twist to a classic favourite!
I waited almost a whole year to make this recipe again. From the end of last year’s pumpkin season until I spotted the first pumpkin in the store again earlier this fall. Actually, that might have added up to only seven months. But being a huge pumpkin lover, it did feel like an eternity! You might know by know that I am obsessed with everything pumpkin and pumpkin spice (I already posted some of my favourite recipes: Pumpkin Spice Smoothie Bowl, Pumpkin Spice Overnight Oats and Creamy Pumpkin Pasta), and pumpkin spiced baked goods are definitely the best among them all.
This pumpkin banana bread is light in texture and super moist, it’s filled with warm fall flavours from the pumpkin and spices, and it’s subtly sweetened with bananas. If you still need more convincing: You will also find chocolate chips inside for even more decadence!
If you have made banana bread before, you will know how easy it is to whip up. My basic Banana Bread recipe only requires seven ingredients, two bowls and a few minutes to combine them all. This pumpkin banana bread is not any more complicated. There are a few more ingredients to get that spiced fall flavour, but the method is the same simple three to four steps.
You can also customize this recipe according to your liking, such as using your favourite type of flour (I can’t guarantee it will work with any kind of flour, but I have achieved great results with regular, spelt, whole grain and oat flour), your sweetener of choice (any kind of sugar, maple syrup, agave, or maybe even stevia) or adding chopped nuts or dried fruit if you like.
I like to enjoy thick slices of this bread either on their own or topped with almond butter and/or a drizzle of maple syrup. Paired with a cup of coffee, it makes for a great breakfast or afternoon treat!
I hope you’ll enjoy this recipe as much as I do. And if you do, I would love to hear about that. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
Pumpkin banana bread with chocolate chips
- 3 medium sized ripe bananas
- 3 heaping tablespoons pumpkin purée
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- 200 g flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- pinch of salt
- 2 tablespoons plant milk (if batter is too dry)
- 1 handful dark chocolate chips
Preheat your oven to 175 degrees Celcius / 350 degrees Fahrenheit and line a loaf pan with parchment paper.
In a large bowl, mash the bananas and mix them with pumpkin purée, coconut sugar, maple syrup, oil and vanilla extract.
In a seperate bowl combine flour with baking soda, baking powder, spices and salt.
Add dry ingredients to the wet ones and combine well. If the batter appears too dry, add two tablespoons of plant milk. Otherwise, just fold in the chocolate chips.
Pour the batter into the prepared loaf pan and bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
Store in an air-tight container in the fridge for up to four days. It tastes yummy on its own but even better with almond butter or a drizzle of maple syrup!