Ingredients
Scale
- 3 ripe bananas
- 1 cup cooked pumpkin puree
- 2 large eggs
- 1/4 cup honey or maple syrup (optional, for added sweetness)
- 1/4 cup melted coconut oil or olive oil
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Optional: chopped walnuts, chocolate chips, or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
- In a large mixing bowl, mash the bananas until smooth. Add pumpkin puree, eggs, honey or maple syrup (if using), and melted coconut oil. Whisk until well combined.
- In a separate bowl, whisk together whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined.
- Fold in optional mix-ins like walnuts, chocolate chips, or dried cranberries, if desired.
- Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
- Use ripe bananas for natural sweetness.
- Opt for whole wheat flour to increase fiber.
- Experiment with spices like ginger or cloves for seasonal variation.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze slices for longer storage; thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg