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Healthy Pumpkin Banana Bread with Greek Yogurt

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This healthy pumpkin banana bread with Greek yogurt is incredibly moist, naturally sweetened, and packed with real ingredients. It’s a comforting, one-bowl wonder that’s perfect for breakfast or dessert.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1/2 cup plain Greek yogurt (full-fat or 2% recommended)
  • 1/3 cup maple syrup (or honey)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat flour (or all-purpose)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/4 tsp cloves)
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips (optional)
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1 tablespoon chia seeds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Or just grease it well.
  2. In a large bowl, mash the two very ripe bananas with a fork until smooth. A few small lumps are fine. You should have about 1 cup.
  3. To the mashed bananas, add the pumpkin puree, Greek yogurt, maple syrup, eggs, and vanilla extract. Whisk everything together until smooth and well combined.
  4. In a separate small bowl, whisk together the whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt.
  5. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. If using chocolate chips, nuts, or seeds, gently fold them in now. Reserve a handful to sprinkle on top.
  7. Scrape the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the reserved toppings over the top, pressing them in slightly.
  8. Place the pan on the middle rack and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent it loosely with aluminum foil.
  9. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack. Let it cool completely before slicing.

Notes

For best results, use room temperature eggs. Let the bread rest overnight wrapped in plastic wrap for enhanced flavor and moisture. The recipe doubles beautifully for freezing.

Nutrition

Keywords: pumpkin banana bread, healthy pumpkin bread, Greek yogurt bread, whole wheat pumpkin bread, naturally sweetened pumpkin bread

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