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Pumpkin Banana Bread

By Courtney 41 Comments

Alright, let’s talk about that “special bread” I’ve been mentioning for the past two days.

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I know I was a little bit of a tease and honestly, I promise I would have given it to you sooner…but first, I had to remember the ingredients that I used and actually write them out. Whoops.

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This bread actually incorporates two of my favorite healthier bread recipes in a way that just works: a yummy fusion of banana + pumpkin bread.

I’m warning you that they incorporate my “healthier” bread recipes because I don’t want you to end up like Jay did when he took his first bite and was disappointed that it didn’t taste like his mom’s pumpkin bread.

“Of course it won’t honey. It doesn’t have a cup of oil in it.”

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Oil and all though, my mother-in-law does make an amazing pumpkin bread. It’s not healthified in any way, shape, or form, but it’s a holiday treat and I always savor every last bite. Actually, it usually doesn’t take Jay and I more than a couple of days to finish off the loaf.

But now, lucky for me, I’ve got a new bread in town that can be enjoyed more than once a year and can keep me AND my waistline happy. So I guess I can’t feel *too* bad about finishing off the loaf all by myself in one week, right?

*****

[print_this]

Pumpkin Banana Bread

(inspired by my Banana Raisin Pumpkin Bread & Holly’s Pumpkin Gingerbread)

Prep Time: 8 minutes

Cook Time: 45-50 minutes

Servings: 12-15 (depending on how “generous” you are with your slicing)

Ingredients:

  • 2 ripe bananas, mashed
  • 1 (6 oz.) container vanilla Chobani
  • 1 cup sugar
  • 1/4 egg substitute
  • 1 cup canned pumpkin
  • 1/2 cup white flour
  • 1 cup whole wheat pastry flour
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg

Directions:

  1. Heat oven to 350 degrees.
  2. In a large mixing bowl combine bananas, Chobani, sugar, egg substitute, and pumpkin.
  3. Add both flours, baking soda, salt, baking powder, cinnamon, pumpkin pie spice, and nutmeg to the pumpkin mixture. Mix until just combined, and the batter is free of any lumps.
  4. Pour batter into a 9×5 inch loaf pan sprayed with nonstick cooking spray. Bake for about 45-50 minutes, or until toothpick inserted in middle of bread comes out clean. Enjoy!

[/print_this]

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Enjoy a slice cold, or reheated in the microwave for 15 seconds, topped with pumpkin butter, or with peanut butter.

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Either way, it’ll taste delicious!

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Related

November 16, 2011 Filed Under: Bread/Muffin Recipe Tagged With: baking, healthy quick bread recipe, pumpkin banana bread, recipe

About Courtney

I'm a working mom of two beautiful little boys, Lucas and Alex, and I began writing Sweet Tooth, Sweet Life in April 2010. I enjoy chronicling my love of food (healthy and indulgent!), baking, motherhood, fitness, fashion, and everything in between!

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Comments

  1. Danielle says

    November 16, 2011 at 1:56 pm

    Yum! I've had uber-ripe bananas in the freezer for a while waiting for the perfect recipe and I think I just found it! Making these tonight. :)
    Reply
  2. Brittany @ GOtheXtraMile says

    November 16, 2011 at 2:04 pm

    Two of my favorite things as well! Once I get some super ripe bananas, I'll totally be making these :)
    Reply
  3. Danica @ It's Progression Not Perfection says

    November 16, 2011 at 2:09 pm

    Courtney, this recipe looks fantastic! I really wanted to do some baking tonight anyway, so maybe this will be in the mix...however, do you know of what I could use in place of the yogurt?
    Reply
    • Courtney says

      November 16, 2011 at 2:51 pm

      Hmmm, maybe applesauce? Or oil? I'm just not sure how the consistency would be effected since the yogurt makes it so moist. If you give it a try, let me know!
      Reply
  4. Hope says

    November 16, 2011 at 2:11 pm

    I've been wanting to make pumpkin banana bread! You absolutely read my mind! Over the weekend, I made peanut butter banana bread and it turned out amazing! It was the first time I ever made bread. Now I'm itching to make another loaf. I'm definitely trying out your recipe! :)
    Reply
  5. Carol @ LuckyZucca says

    November 16, 2011 at 2:12 pm

    This looks delicious Courtney! I love pumpkin flavored things and banana bread, so I think this is a great combo! Thanks for sharing!
    Reply
  6. Claire @ Live and Love to Eat says

    November 16, 2011 at 2:24 pm

    I made Holly's recipe after you posted it, and now I want to make this version too! The yogurt really helps make it taste like a regular quick bread. Looks delish! :)
    Reply
  7. Ashley @ My Food 'N' Fitness Diaries says

    November 16, 2011 at 2:29 pm

    I came up with a Pumpkin Banana Bread recipe somewhat recently too (you can view it here: http://www.myfoodnfitnessdiaries.com/2011/10/04/pumpkin-banana-bread/) that I've been LOVING lately!! Both the bananas and the pumpkin together make the bread so moist and soft! I love it with peanut butter. I want to try out your recipe too - looks delish!
    Reply
    • Courtney says

      November 16, 2011 at 2:49 pm

      Oooo yes, yours looks and sounds delicious too! Great minds think alike, right? ;)
      Reply
  8. Lauren @ Chocolate, Cheese and Wine says

    November 16, 2011 at 2:43 pm

    You just proved it doesn't have to have oil in it to be delicious, oil does help though!
    Reply
    • Courtney says

      November 16, 2011 at 2:48 pm

      It definitely helps the flavor...just not my pants fitting. ;)
      Reply
  9. Gina @ Running to the Kitchen says

    November 16, 2011 at 3:00 pm

    Looks delicious! I feel like I always have to preface my baked goods with "this is healthified" to my husband otherwise he expects some sugar laden treat!
    Reply
  10. Jackie @ That Deep Breath says

    November 16, 2011 at 3:35 pm

    yum!! This may have to be my first pumpkin bread of the season!!
    Reply
  11. Shannon says

    November 16, 2011 at 4:09 pm

    My brother thinks this bread looks delicious.
    Reply
  12. Erica @ For the Sake of Cake says

    November 16, 2011 at 4:18 pm

    Yum! I'm pinning this! :-)
    Reply
  13. Lindsay @ In Sweetness and In Health says

    November 16, 2011 at 5:03 pm

    Oh yum that looks fabulous!! Thank you for making it up..and for sharing :)
    Reply
  14. alyssa - fashion fitness foodie says

    November 16, 2011 at 5:05 pm

    i made chocolate chip pumpkin bread (healthy) last year and i thought it tasted better than fattening kind! maybe our taste buds just get used to it :)
    Reply
  15. Annette@EnjoyYourHealthyLife says

    November 16, 2011 at 5:12 pm

    I don't like bananas but i LOVE pumpkin! Yumm!
    Reply
  16. Jess @ Jess Go Bananas says

    November 16, 2011 at 5:13 pm

    Fabulous!!! I cannot wait to try this out! :D
    Reply
  17. Alexa @ Simple Eats says

    November 16, 2011 at 6:18 pm

    Looks amazing! Could I use egg instead of egg substitute?
    Reply
    • Courtney says

      November 16, 2011 at 10:26 pm

      Yup! Absolutely :)
      Reply
  18. Amanda @ Semi-Health Nut says

    November 16, 2011 at 6:59 pm

    Yum! I made some of this too although I called it Banana Pumpkin Bread and used totally different ingredients (besides the nanner and pumpkin lol). I will have to try this one out! Here's mine: http://semihealthnut.blogspot.com/2011/08/banana-pumpkin-breadfall-is-sooner-than.html I am curious...what's the difference between pastry flour and regular flour??
    Reply
    • Courtney says

      November 16, 2011 at 10:25 pm

      I wish I knew a good answer for you, Amanda! Honestly, it's the only whole wheat flour I had so I used it. I do know that pastry flour is supposed to help the quality of baked goods, but exactly how, I'm not sure. :-/
      Reply
  19. briana says

    November 16, 2011 at 7:03 pm

    We should sound alike! :) I made a "healthy" loaf of banana pumpkin bread with the addition of yogurt raisins and have pretty much been eating it twice a day and I will probably finish it all by myself too!
    Reply
    • Courtney says

      November 16, 2011 at 10:24 pm

      oh good lord, that sounds amazing! I LOVE yogurt raisins but won't buy them because I demolish the bag way too fast...
      Reply
  20. Kristen @ notsodomesticated says

    November 16, 2011 at 8:34 pm

    It may not have a ton of oil in it, but it still looks really moist! And I love the idea fo combining pumpkin and banana!
    Reply
  21. Mallory @ It's Only Life says

    November 16, 2011 at 8:53 pm

    it sure doesn't *look* healthy, which is a good sign! :D looks awesome courtney..i'm all about pumpkin/banana breads, so this recipe will definitely be utilized!
    Reply
  22. Michelle @ Yoga Health for Life says

    November 16, 2011 at 10:51 pm

    Why have I not combined banana and pumpkin before? This combo his hitting me like a train, I can't wait to try it! I'm making a healthy pumpkin mousse for Thanksgiving and I think this would go great with it!
    Reply
  23. Khushboo says

    November 16, 2011 at 11:40 pm

    "Of course it won’t honey. It doesn’t have a cup of oil in it.”--> hhahahaha, love this!
    Reply
  24. Tracy @ Tracy's Treats says

    November 17, 2011 at 12:10 am

    That bread looks really good. I'm going to a Thanksgiving potluck, so I may try this! Thanks for posting!
    Reply
  25. Danielle says

    November 17, 2011 at 8:02 am

    Yum! This post had me drooling. Can't wait to try it out!
    Reply
  26. Jamie aka "Sometimes Healthy" Girl says

    November 17, 2011 at 8:50 am

    mmmmm that looks delicious - I love healthified recipes. Yes I'll admit I can taste the difference but I don't mind it and i genuinely like it as much as the less healthy stuff!
    Reply
  27. Cat @Breakfast to Bed says

    November 17, 2011 at 9:08 am

    I guess it would defeat the purpose if I added chocolate chips.
    Reply
  28. Holly says

    November 17, 2011 at 9:47 am

    YUM!! Thank you for the link- CANNOT wait to make this. Thinking of maybe making it this weekend...between studying ;)
    Reply
  29. Merrie@ MICAgalleries says

    November 17, 2011 at 2:21 pm

    This looks delicious and I have two brownish banana's just sitting on my counter!
    Reply
  30. Averie @ Love Veggies and Yoga says

    November 18, 2011 at 2:39 pm

    This looks sooo good! Moist, rich, and perfect! I bet the yogurt in it just makes it that much better. My mom and grandma use that trick to keep things from drying out.
    Reply
  31. Hillary says

    October 12, 2012 at 6:14 pm

    I had a banana muffin failure this afternoon. Might have to give this moist-looking recipe a try :)
    Reply
  32. Courtney says

    September 25, 2013 at 3:11 pm

    If I wanted to use just plain ol' egg in place of its substitute, how many would you suggest using?
    Reply
  33. Courtney says

    September 25, 2013 at 3:13 pm

    And one last thing, do you think it would be noticeably different in taste if I used a plain Chobani instead of vanilla? So many questions, particular baker here... Lol, sorry!
    Reply
    • Courtney says

      September 27, 2013 at 9:20 am

      1 egg would do the trick in place of the egg substitute, and I'm sure plain Chobani would be totally fine! It'll just be a little less sweet, so if that suits your tastes, then you're good to go. Enjoy :)
      Reply
  34. brandee says

    October 4, 2013 at 2:05 pm

    I Just put this in the oven while the baby is sleeping! I can't wait to try it :)
    Reply

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Sweet Tooth Sweet Life
Court Profile CircleI'm Courtney, a 30-something wife and working mom living in upstate NY. I'm a food lover, fitness enthusiast, baker extraordinaire and lover of all things sweet.
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