Pumpkin Banana Bread


Fall is already almost upon us, and my little one and I are already having fun with pumpkin in the kitchen. We recently made this healthy pumpkin banana bread together using a ripe banana, pumpkin purée, coconut oil, whole wheat flour, milk and maple syrup to sweeten it up just a bit. It is always a good idea to have a loaf in the house for use as a breakfast item or a toddler friendly snack. Double the recipe for 2 loaves, and put one sliced in the freezer for later.


Pumpkin Banana Bread Recipe


  • 1/3 cup melted coconut oil
  • 1 14.5 oz can pumpkin purée
  • 1/4 cup milk
  • 1 small, ripe banana, mashed
  • 2 eggs
  • 1/3 cup maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups whole wheat flour



  1. Grease a 9×5-inch loaf pan and preheat the oven to 325 degrees F.
  2. Combine all ingredients in a Baby Bullet pitcher, adding the wet ingredients first, followed by the dry. Use a spatula to aid stirring together.
  3. Pour the batter into the loaf pan and bake for 60 minutes.


Makes 1 loaf




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