With the holidays quickly approaching I thought it would be nice to give you a healthy and super easy baked breakfast option. A blend of safflower oil, pure pumpkin, bananas, oat flour, and baking spices, make this healthy pumpkin banana oat bread guilt and gluten free.
Like my Smoked Honey, Bacon, Fennel Scones, this pumpkin banana bread uses oat flour along with pure maple syrup. This bread has a slightly nutty taste enhanced with pumpkin pie spice. The bread is rich in flavor without all the calories, fat, dairy, eggs, or gluten that may cause allergies or ingredient intolerance in some. This healthy and amazing pumpkin banana oat bread is sweetened only with maple syrup. Natural sweetness and flavor comes from fresh bananas and pure pumpkin purée.
Healthy Pumpkin Banana Oat Bread
We are amidst the pumpkin craze and most of us have canned or fresh pumpkin purée in abundance. I am out of control with pumpkin! I just stock up and go wild! It is a baking impulse that consumes me every Fall! Hence all the pumpkin recipes like Pumpkin Vodka Penne, Pumpkin Spice Latte Cupcakes, Pumpkin Swirled Brownies, and so many others!
This moist and flavorful breakfast bread is packed with mashed ripe bananas, pumpkin, and baking spices. And don’t forget to use those underripe bananas for Bananas Foster Galette!
The holidays are filled with so much food! I eat my weight in butter and sugar during this season. And I do love having Caramel Apple Sticky Buns or Chai Spiced Cinnamon Rolls for holiday morning breakfast. But I always add healthy options like Dragon fruit Smoothie Bowls and this gluten friendly pumpkin banana to the breakfast and brunch spreads.
This is also a great bread for bake sale and functions for kids that have allergies. You can easily adapt this bread even further to accommodate allergies. Or add your own twist, like non dairy chocolate chips!
Healthy Ingredients
I nixed butter in this banana pumpkin bread and opted for safflower oil. For those of you unfamiliar with safflower oil, it’s oil that comes from safflower seeds. It has a neutral flavor, making it ideal for baking.
Safflower oil is lower in saturated fat than olive oil. Additionally, there are reported health benefits to safflower oil. See this Article for more information on this popular cooking oil.
Instead of sugar, this healthy bread uses all maple syrup to sweeten it. Pure maple syrup has less calories than other sweeteners. It also adds a rich flavor to the pumpkin, banana, and spices.
This loaf uses all oat flour. Oat flour adds a nuttiness and boost of oaty flavor. It’s such a tasty flour alternative and makes this bread gluten free.
This pumpkin banana bread is absolutely delicious!
How To Make Pumpkin Banana Bread
This healthy pumpkin banana oat bread is so easy to whip up! First, preheat your oven to 350 degrees F/ 180 degrees C. Spray a loaf pan with cooking oil. Alternatively, line it with parchment paper to easily lift out of the pan after baking.
In a medium sized mixing bowl, whisk together the dry ingredients of oat flour, salt, baking powder, and spices. Set aside.
In a large bowl, whisk together the maple syrup, vanilla extract, nut milk (or non dairy milk, like oat milk), and safflower oil until blended. Then add in the pure pumpkin. Gently mash overripe bananas with a fork. Leave them chunky to add more texture and flavor to the bread. Then incorporate the chunky mashed bananas into the bowl.
Use a spatula to fold the dry ingredients into the banana and pumpkin mixture. Don’t over mix or the bread will get dense.
Then pour the batter into the loaf pan. Smooth the top. Sprinkle on some oats. Bake the pumpkin banana bread for 50-60 minutes, until a toothpick inserted comes out clean.
Allow the bread to cool for at least 30 minutes before serving.
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Healthy Pumpkin Banana Oat Bread
Healthy and egg and gluten free, this low sugar pumpkin banana oat bread is a blend of fresh bananas, pumpkin puree, maple syrup, oat flour, and baking spices.
Ingredients
- ⅓ cup Safflower Oil
- ½ cup pure maple syrup
- 1 cup pure pumpkin not pumpkin pie filling
- 2 large ripe bananas roughly mashed
- 2 cups oat flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 2 tablespoons non dairy milk *like oat milk or nut milk of choice
- 2 tablespoons oats for sprinkling on top
- 1/2 cup non dairy chocolate chips optional mix in
Instructions
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Preheat oven to 350 F/ 180C. Spray a 9×5 loaf pan with cooking spray or line with parchment.
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In a medium sized mixing bowl, whisk together the dry ingredients of oat flour, salt, baking powder, and spices. Set aside.
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In a large bowl, whisk together vanilla extract, maple syrup, and safflower oil until blended. Add milk or non dairy milk (like almond milk). Then add in the pure pumpkin. Gently mash overripe bananas with a fork. Leave them chunky to add more texture and flavor to the bread. Then incorporate the chunky mashed bananas into the bowl.
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Use a spatula to fold the dry ingredients into the banana and pumpkin mixture. Don’t over mix or the bread will get dense.
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Then pour the batter into the loaf pan. Smooth the top. Sprinkle on some oats. Bake the pumpkin banana bread for 50-60 minutes, until a toothpick inserted comes out clean.
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Allow the bread to cool for at least 30 minutes before serving.
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