Mini Pumpkin Banana Bread Recipe
As an Amazon Associate I earn from qualifying purchases.
Nothing beats a good sweet bread around the holidays and this delicious, clean eating mini pumpkin banana bread loaf is no exception.
You guys know by now that I love to make gifts from my kitchen for friends and family during the holiday season. Nothing says “I love you” more than a handmade/homemade gift. And if that gift is something to eat, it’s typically well received to boot!
It’s been my experience that people love sweet things this time of year. You see it everywhere!
I remember years ago when I worked as an office temp during the holidays, the break room resembled a bakery instead of a place to rest during the day. And I know that office was not alone. It seemed like every worker there had to bring in treats for everybody else, no matter how much was already there from the day before!
So little treats like this that help you stay on track while still enjoying the flavors of the season are a perfect gift for yourself too!
More Healthy Sweet Bread Recipes
MINI PUMPKIN BANANA BREAD RECIPE:
Mini Pumpkin Banana Bread
- 4 cups whole wheat pastry flour
- 2 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- ¼ tsp. ground allspice
- ¼ tsp. ground nutmeg
- ¼ tsp. salt
- 1 ½ tsp. baking soda
- ⅓ cup coconut oil
- ¾ cup honey
- 3 large eggs
- 2 tsp. pure vanilla extract
- 15 oz. can pumpkin puree (not pumpkin pie filling)
- 2 medium ripe bananas (smashed with a fork)
- In an electric mixer, put the flour, spices, salt and baking soda into the mixer and turn it to it’s lowest setting to combine the dry ingredients.
- Slowly add each of the remaining ingredients, one at a time, until you have a smooth batter. It sill be slightly thick.
- Divide the batter into 4 equal portions using 4 mini loaf pans size 5 3/4 x 3 1/4 x 2 1/4. Place the loaf pans on a baking sheet for easy transfer.
- Bake at 350 F. for 55 to 60 minutes. Check at the 50 minute mark. If the tops are getting too brown, simply place a piece of foil loosely over the tops and finish baking. Doing this may add 5 to 10 minute to the baking time.
- Transfer pans to a cooling rack for 1 hour. Turn the loaves out onto the cooling rack and allow to cool fully before slicing.
This recipe from The Gracious Pantry archives. First published 12/11/15.
Perfect timing coming across this recipe. I have bananas and pumpkin and wondered how to incorporate the two. Can’t wait to make this. Although my breads tend to look and feel like bricks, I may make muffins instead.
Tracy – Great! Let me know how it works out for you! 😀
Do you know if it would still work using home ground whole wheat flour or just all-purpose white? I don’t have any whole wheat pastry flour.
Kylie – I’m not sure about white, but regular whole wheat will work. The only difference is that the texture will be a little more dense.
Can I use a regular loaf pan? Don’t have minis.
Thanks and sound delish.
Mary – You could try a muffin tin if you have one. I’m not sure how this would bake in a larger size. Not sure the middle would completely cook. But you could try it! Maybe reduce the heat and bake for longer with a little foil over the top after it browns. Worth a shot! 🙂
Curious, can you just substitute with almond flour? Would it have the same texture?
Kathleen – It wouldn’t hold together. The gluten in the wheat keeps this from turning into crumbles. There are ways to make breads with almond flour, but they have a different formulation. They also don’t rise up the way a wheat based loaf will.