All Recipes

Low-Sugar and Whole-Wheat Pumpkin Banana Bread

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

    Bread

  • Cusine

    American

Ingredients

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

Directions

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 , eggs, canned pumpkin, mashed banana, water, and vanilla. Mix in the white whole wheat flour, baking powder, baking soda, salt, and cinnamon. 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.