Simple & Healthy Pumpkin Pie Banana Bread

We were heading to Lillooet for the weekend, and needed to bring a contribution for a potluck we were attending. We needed something that was easily portable, did not require refrigeration, was delicious, but still healthy!



I thought Banana Bread would be a good option. We had recently made Pumpkin French Toast, and still had about a cup of leftover canned Pumpkin {actually Pumpkin Pie mix – organic Pumpkin with a few organic spices added it, nothing weird!} that need to be used, so I figured there must be a recipe for Pumpkin Banana Bread!


A quick Pinterest search {I use Pinterest like Google when looking for recipes & crafts} and I found a plethora of options. I skimmed through a few to find one that suited our healthy lifestyle, and ingredients on hand. I still made some adaptations {such as Kamut flour}, but this recipe from Kayln’s Kitchen was the inspiration.





> ½ Cup Coconut Oil {softened} OR organic Butter

> 3 TBS Sugar {Stevia, Coconut, Brown, Cane} & about 1 TBS for the topping

> 2 Eggs

> 1 Cup Pumpkin Pie Puree/filling {organic Pumpkin & spices OR plain Pumpkin, and you can add extra spices to the recipe}

> 1 Cup mashed banana {about 3 medium bananas – our were previously frozen}

> 1 ½ Cups Flour {Whole Wheat, Spelt, Kamut}

> 2 TBS water

> 1 stp Vanilla extract

> ¼ tsp Baking Powder

> 1 tsp Baking Soda

> ¾ tsp sea salt

Optional Ingredients:

> 1 tsp Cinnamon, Nutmeg, Allspice, Ginger {if not using Pumpkin Pie mix}

> Hemp Seeds, Chia Seeds, Pumpkin Seeds, Shredded Unsweetened Coconut, Almond Slices, Chopped Pecans, ChoppedWalnuts, Chopped Hazelnuts, Chocolate Chips or and additions you’d like. I never measure this part- I just sprinkle in. Probably equals about a small palm full of each one chosen. Save some for the top to mix in with that little bit of extra sugar!


Get Baking:
> In a large bowl, mix together the Coconut Oil, Sugar, Eggs, Pumpkin, Banana, Vanilla & Water {by hand – give your wrists/arms a mini workout}.

> Add in the flour, baking soda & powder, salt, spices and any additional nuts/seeds/coconut/chocolate chips. Combine it all!

> Turn on oven to 350 F /180 C {Why turn on the oven first and waste energy? I turn it on when I’m about 5 minutes or less away from actually putting something in the oven, and never have any issues}

> Transfer your batter into a loaf pan {typical size/medium} or whatever you were planning on making. Muffins? Mini Loafs? We greased ours with coconut oil.

> Top! Add your gorgeous toppings and press them in lightly with your hand/spatula/spoon so they stick.

> Bake around 50-65 minutes {depends on your loaf size/oven – start checking around 45/50 minutes.} Let cool in pan {place pan on cookie tray to help cooling}. Devour.



The Finished Loaf – Pumpkin Pie Banana Bread

This loaf was nutty in all the right ways, had little hits of organic chocolate that were delightful, was warm and comforting with subtle, yet noticeable flavours of the spices, banana & pumpkin, and extra silky thanks to the Kamut flour.

Served warm with a smear of butter or coconut oil = super drool.




* We used less sugar than was called for in the original recipe, as we were adding Chocolate Chips, and the bananas are sweet as well. Plus, we enjoy treats that are not as sweet more.












** Remember to use Organic, Non GMO & FairTrade Ingredients to support the Earth & Your Body.











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