Pumpkin Banana Bread

---

This Pumpkin Banana Bread recipe takes the best of these two classics and combines them into the most moist and delicious healthy bread you’ll ever bake. If you love banana bread, adding pumpkin and pumpkin spice to it it’s a great twist to start - perfect breakfast or dessert with a cup of tea.

---

SERVES 4
PREP TIME 30 MINUTES
COOKS TIME 1 HOUR 15 MINUTES
DIFFICULTY SUPER EASY

---

Ingredients

---

For the bread
3 eggs
3 overripe bananas
345g buckwheat flour
220g pumpkin puree
65g coconut sugar
2 tbsp maple syrup
4 ounces vegetable oil
1/2 tsp baking powder
2 tsp baking soda
1/2 tsp ginger
1/4 tsp all spice
1/4 tsp nutmeg
1/4 tsp vanilla powder

For the icing
4 ounces of light cream cheese
3 tbsp icing sugar
Extra pecans as a topping

---

Method

---

1.
Mash your bananas and put in a bowl with your sugar, coconut sugar, oil, eggs and pumpkin.

2.
Add your dry ingredients into the bowl with your wet mixture and use a spoon or mixer on low to combine.

3.
Line a loaf pan with a piece of parchment paper and fill almost 3/4 of the way full. This will make a big loaf, if your loaf pan is not large enough, you can make two small or use it to make some muffins.

4.
Put into preheated oven at 350 degrees for about 40-50 minutes (20 min if doing muffins) or until a toothpick placed into the middle of the loaf comes out mostly clean.

5.
Take out of pan and put on cooling rack. When completely cooled add the frosting and pecans. Slice and serve

---

Share this recipe