Recipe: Pumpkin Banana Bread

I love love love banana bread. I especially love it when there’s pumpkin in it. The pumpkin adds flavor and nutrition, and it makes the bread is perfectly moist. Plus, I love the chocolate chips with this bread! Serving this bread with almond butter is amazing. This pumpkin bread is also vegan and whole wheat!

I adapted this recipe from Chocolate Covered Katie’s pumpkin banana bread recipe. She has amazing recipes! I highly recommend checking out her blog.

Pumpkin Banana Bread


  • 2 cups whole wheat flour
  • 1 tsp. baking soda
  • 3/4 tsp. baking power
  • Sprinkle of sea salt
  • 1/2 tsp. of cinnamon
  • 1/2 tbp. ground ginger
  • 1/2 tsp. all spice
  • 3 large bananas (or 3.5 small)
  • 1/2 cup pure pumpkin puree
  • 1/4 cup agave nectar
  • 1/4 coconut sugar *
  • 1/2 cup almond milk
  • 2 tsp. pure vanilla extract
  • 1/2 cup chocolate chips (optional)

* I have not tried it, but I am sure brown sugar would work, too!


Preheat the oven to 350 degrees F.

In a large mixing bowl, combine all dry ingredients. In a separate medium bowl mash the bananas. Add in all other wet ingredients.

Pour the wet mixture into the dry and stir together. Fold in the chocolate chips.

Pour into a 9 x 5 in. pan, and bake for thirty minutes. Turn off the oven and keep the loaf in for an extra ten minutes. Let cool completely.

Processed with VSCO with f2 preset
The spices before they are mixed with the dry ingredients
In the process of combining the wet and dry mixtures to form the batter
Two pieces of the banana bread: one with butter and one with almond butter!

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