Print
Homemade Banana Pumpkin Bread Healthier Recipe
You can now enjoy your favorite holiday banana pumpkin bread using healthier ingredients. "Another slice, please."
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 Mini Loaves
Author Kim Croisant
-
1/3
cup
Organic Coconut Oil
-
1/4
cup
Coconut Sugar
-
1/4
cup
honey
-
2
eggs
-
1-3/4
cups
Bob's Red Mill Unbleached White All-purpose Flour
-
1
tsp
baking powder
aluminum-free
-
1/2
tsp
baking soda
aluminum-free
-
1/2
tsp
sea salt
-
1
tsp
pumpkin pie spice
*see below how to make your own
-
3/4
cup
mashed ripe bananas
2 large (overripe the better)
-
1/2
cup
pumpkin puree
1. Preheat oven to 350 degrees.
2. Cream together the coconut oil, coconut sugar, and honey.
3. Add eggs and beat well.
4. Add dry ingredients one at a time starting with the flour to the creamed mixture and blend well.
5. Drop in mashed bananas and pumpkin puree and blend well.
6. Next, Pour into four greased mini loaf pans.
7. Bake for 40 mins or until toothpick comes out clean.
8. Let cool for about 5 mins before taking them out of the pan.
9. Let cool completely on a wire rack.
In case you were wondering, this loaf pan is from Pampered Chef. It's the best way to bake mini loaves.