Healthy Pumpkin Banana Bread

by Lily Ernst on November 8, 2026

This Healthy Pumpkin Banana Bread is soft, moist, and full of cozy fall flavors! Made with wholesome ingredients like whole wheat flour, pumpkin puree, ripe bananas, and coconut sugar, it’s a deliciously healthier twist on classic bread. Naturally sweetened with bananas and lightly spiced with pumpkin pie spice, this easy quick bread is perfect for breakfast, snacking, or a little afternoon treat.

A loaf of healthy pumpkin banana bread on a wooden cutting board with two slices cut.

Table of Contents

Why you’ll love this recipe:

Wholesome ingredients – Made with 100% whole wheat flour, real pumpkin puree, ripe bananas, and coconut sugar for a more nutritious take on traditional banana bread.
Incredibly moist and tender – The combination of pumpkin, banana, and avocado oil keeps this bread wonderfully soft without needing a lot of added fat.
Naturally sweet and perfectly spiced – Ripe bananas provide natural sweetness while pumpkin pie spice adds a warm, cozy flavor.

If you are looking for more healthy treats, try my High-Protein Pumpkin Oatmeal Cookies, Healthy Pumpkin Pie Bars, and Healthy Chocolate Chip Buns.

Ingredients you’ll need:

Pumpkin puree: Adds moisture, a tender texture, and a boost of fiber and nutrients.
Mashed ripe bananas: Provide natural sweetness and moisture, and help keep the bread soft and tender.
Coconut sugar: Adds a touch of sweetness with a subtle caramel-like flavor.
Avocado oil: Keeps the bread moist and tender without adding a noticeable flavor.
Vanilla extract: Enhances the overall flavor and complements the sweetness of the bananas and pumpkin.
Eggs: Bind the ingredients together and provide structure, richness, and a tender crumb.
Pumpkin pie spice: Adds warm, cozy fall flavors with a blend of cinnamon, nutmeg, ginger, and cloves.
Baking powder: Helps the bread rise and creates a light, fluffy texture.
Baking soda: Helps the bread rise and promotes a beautifully golden-brown crust.
Salt: Balances the sweetness and enhances the flavors of the other ingredients.
Whole wheat flour: Provides structure while adding fiber, nutrients, and a slightly nutty flavor.
Mini chocolate chips: Add little bursts of chocolatey sweetness throughout the bread, making every bite extra delicious.

How to make healthy pumpkin banana bread:

(The full written and printable recipe is further below.)

Step #1) In a large mixing bowl, whisk together the pumpkin puree, mashed bananas, coconut sugar, avocado oil, eggs, and vanilla.

Step #2) Then whisk in the pumpkin pie spice, baking powder, baking soda, and salt. Add the whole wheat flour and chocolate chips.

Step #3) Mix until just combined. Transfer the batter into a 9×5″ loaf pan lined with parchment paper.

Step #4) Sprinkle some pepitas or more chocolate chips on top. Bake at 350F for 50-60 minutes.

🌟 Expert tips:

Choose very ripe bananas – The riper the bananas, the sweeter and more flavorful your bread will be. Use bananas with plenty of brown spots.
Measure the flour correctly – Spoon the whole wheat flour into your measuring cup and level it off with a butter knife. Scooping directly from the bag is not ideal because it can pack in too much flour and result in dry bread.
Don’t overmix the batter – Whole wheat flour can develop a tougher texture when overworked, so stir just until the dry ingredients are incorporated.
Let the bread cool before slicing – This helps the crumb set properly and prevents the bread from becoming gummy or falling apart.

Two slices of healthy pumpkin banana bread on a blue pottery plate.

Storing & freezing instructions:

Room temperature: Store the completely cooled bread in an airtight container at room temperature for up to 2 days.

Refrigerator: Keep in an airtight container in the refrigerator for up to 5 days. Warm individual slices in the microwave for a few seconds before serving.

Freezer: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave when ready to enjoy.

Recipe FAQs:

Can I use all-purpose flour instead of whole wheat flour?

Absolutely! You can substitute an equal amount of all-purpose flour for a lighter, softer loaf. White whole wheat flour is another great option if you prefer a milder whole wheat flavor.

Why is my pumpkin banana bread gummy in the middle?

This can happen if the bread is underbaked or if the pumpkin puree and bananas contain too much moisture. Use thick pumpkin puree, measure the mashed bananas carefully, and make sure the center is fully baked before removing the loaf from the oven.

Is pumpkin banana bread healthy?

This pumpkin banana bread is a more wholesome alternative to many traditional quick breads. It’s made with fiber-rich whole wheat flour, nutrient-dense pumpkin, naturally sweet bananas, and a moderate amount of added sugar and oil. It’s a satisfying option for breakfast or snacking while still tasting like a treat.

If you’ve tried this Healthy Pumpkin Banana Bread Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Recipe adapted from The Natural Nurturer.