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Healthy Maple Pumpkin Banana Bread: Easy One-Bowl Recipe

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This Healthy Maple Pumpkin Banana Bread is a moist, tender quick bread made with whole wheat flour, maple syrup, and ripe bananas. It delivers the cozy flavors of fall without refined sugar, making it a guilt-free treat perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ½ cups (180g) whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger (optional)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) pure maple syrup
  • ¼ cup (50g) coconut sugar or brown sugar
  • ½ cup (120ml) pumpkin puree
  • 1 cup (about 2 medium) mashed ripe banana
  • ¼ cup (60ml) melted coconut oil or avocado oil
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk of choice
  • For the optional maple glaze:
  • ½ cup (60g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 teaspoons milk of choice

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. If not using parchment, grease the pan thoroughly.
  2. In a large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
  3. In a separate small bowl, mash the ripe bananas with a fork until smooth with only a few small lumps.
  4. In the same large bowl (push dry ingredients to the side) or another bowl, whisk together the eggs, maple syrup, coconut sugar, pumpkin puree, mashed banana, melted coconut oil, vanilla extract, and milk until smooth.
  5. Pour the wet ingredients into the bowl with the dry ingredients. Fold gently with a silicone spatula or wooden spoon until just combined—do not overmix. A few small lumps are fine.
  6. Scrape the batter into the prepared loaf pan, spreading evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  8. Let the bread cool in the pan on a wire rack for 10-15 minutes. Then lift out using the parchment overhang and transfer to the rack to cool completely.
  9. For the glaze (optional): whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over completely cooled bread. Let set for 10 minutes before slicing.

Notes

For best texture, use very ripe bananas (spotty). If pumpkin puree seems watery, pat dry with a paper towel. Do not overmix batter. Let bread cool completely before slicing to avoid crumbliness. Toasting slices enhances flavor. Store in airtight container at room temperature for up to 4 days, or freeze unglazed loaf for up to 3 months.

Nutrition

Keywords: healthy pumpkin banana bread, maple pumpkin bread, whole wheat banana bread, fall quick bread, one bowl recipe

Find it online: https://leilameals.com/healthy-maple-pumpkin-banana-bread-easy-one-bowl-recipe/