A plain and simple banana bread that’s loaded up with pumpkin flavor and warm spices of the Fall season. And yes, I can post pumpkin recipes all I want now that it’s officially FALL. Even though I’ve already been posting them. Now you can have even more of them!

This is a very traditional banana bread that I’ve added pumpkin and spices to. That’s really all. There’s no nuts. No chocolate. No other added things. Just banana and pumpkin. Simple and as tasty as can be. This bread, just like any breakfast style bread, is perfect to make on the weekend and have ready for breakfast all week.

This bread is lightened up by using less oil, more pumpkin, less sugar, and some honey for added sweetness and flavor. You end up getting a nice BIG slice of bread for very few calories and no guilt at all. Excluding any nuts or chocolate also helped to keep this pumpkin banana bread exactly where I wanted it.

I served mine with some fresh fruit and berries and warmed with just a little bit of butter. It was the perfect thing to come home to after a nice cool walk outside this morning. Happy fall, y’all!

Pumpkin Banana Bread

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

A delicious and skinny version of a simple banana bread that is loaded with pumpkin goodness - perfect for a Fall friendly snack or breakfast!

Ingredients

1 1/2 C. Flour
2 Tsp. Pumpkin Pie Spice
1 Tsp. Ground Cinnamon
1 Tsp. Baking Soda
1/2 Tsp. Salt
1/4 Tsp. Baking Powder
1/4 C. Sugar
1/4 C. Natural Sweetener
1/4 C. Honey
1/3 C. Oil
1 Whole Egg
1 Egg White
1 C. Pumpkin Puree
1 C. Mashed Banana

Instructions

Preheat the oven to 350 degrees F. and lightly coat the inside of a 9x5" loaf pan with non-stick baking spray and set aside.
Whisk together the 1 1/2 C. flour, 2 Tsp. pumpkin pie spice, 1 Tsp. cinnamon, 1 Tsp. baking soda, 1/2 Tsp. salt, and 1/4 Tsp. baking powder together and set aside as well.
In the base of a stand mixer or a large bowl, beat together the 1/4 C. sugar, 1/4 C. sweetener, 1/4 C. honey, and 1/3 C. oil.
Beat in the 1 egg and the 1 egg white.
Add the flour mixture in and stir until just combined.
Finally, add in the 1 C. pumpkin puree and 1 C. mashed banana.
Pour the mixture out into the prepared loaf pan and place in the oven to bake for 45-60 minutes or until an inserted tooth pick comes out clean.
Once done, remove from the oven and allow to cool in the pan for 15 minutes before transferring to a wire rack.
Once cooled enough to handle, slice and serve to enjoy right away or store in a cool dry place for 3-5 days.

Nutrition Facts

Calories

274.72

Fat (grams)

10.31

Sat. Fat (grams)

0.94

Carbs (grams)

43.11

Fiber (grams)

2.51

Net carbs

40.60

Sugar (grams)

20.13

Protein (grams)

4.37

Sodium (milligrams)

336.64

Cholesterol (grams)

23.25

Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Dairy Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free •Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher