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Low-Sugar and Whole-Wheat Pumpkin Banana Bread

Low-Sugar and Whole-Wheat Pumpkin Banana Bread
  • Meal


  • Cusine


1/2 cup coconut oil, softened at room temperature

2/3 cup  granulated sweetener of your choice

3 T brown sugar

2 eggs

1 cup canned pumpkin puree

1 cup mashed very ripe banana

2 T water

1 tsp. vanilla

1 1/2 cups white whole wheat flour 

1/4 tsp. baking powder

1 tsp. baking soda

3/4 tsp. salt

1 tsp. cinnamon

1/4 cup chopped pecans


Let coconut oil soften if needed. Preheat oven to 350F/180C. Spray an 8 1/2 x 4 1/2 inch loaf pan with non-stick spray.Mash bananas to make 1 cup. Chop pecans.Beat together the softened coconut oil, sweetener of your choice, brown sugar (or more sweetener), eggs, canned pumpkin, mashed banana, water, and vanilla. (I use a sturdy whisk, but you could use a small hand beater.)Mix in the white whole wheat flour, baking powder, baking soda, salt, and cinnamon. (I switched to a heavy spoon to mix this together.)Scrape the mixture into the loaf pan and press down gently until it’s even. Top with chopped pecans.Bake until a toothpick inserted in the center comes out clean; for me that was 65 minutes but I started checking at 55 minutes. Let the bread cool well in the pan.