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Healthy Pumpkin Banana Bread with Greek Yogurt

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This Healthy Pumpkin Banana Bread with Greek Yogurt is moist, tender, and packed with protein. It’s a quick and easy one-bowl recipe that tastes indulgent but is made with wholesome ingredients.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup plain Greek yogurt (full-fat or 2% recommended)
  • 2 large eggs, room temperature
  • 1/3 cup honey or maple syrup
  • 1/4 cup coconut oil or unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat flour or all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Optional mix-ins: 1/2 cup dark chocolate chips, 1/2 cup chopped walnuts, or 1/3 cup dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. In a large mixing bowl, mash the three ripe bananas with a fork until mostly smooth with a few small lumps.
  3. Add the pumpkin puree, Greek yogurt, eggs, honey or maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. In a separate small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix; a few small lumps are fine.
  6. If using mix-ins, gently fold them in with about 10 strokes of the spatula.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  9. Cool the bread in the pan on a cooling rack for 10-15 minutes.
  10. Use the parchment paper handles to lift the bread out of the pan. Transfer to the cooling rack and cool completely before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to avoid a gummy texture. The bread tastes even better on the second day.

Nutrition

Keywords: pumpkin banana bread, healthy banana bread, Greek yogurt banana bread, fall baking, quick bread

Find it online: https://cookluma.com/healthy-pumpkin-banana-bread-with-greek-yogurt/