Healthier Pumpkin Banana Bread (2024)

by Chef Lindsey

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Servings: 32 Slices

SavePin RecipeCommentPrint Recipe

For the Bread:

• ▢ 2 cups spelt flour
• ▢ 1 ½ cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ 1 teaspoon kosher salt
• ▢ 3 ½ teaspoons cinnamon
• ▢ 1 ½ teaspoons ground nutmeg
• ▢ ½ teaspoon ground ginger
• ▢ ½ teaspoon ground allspice
• ▢ ¼ teaspoon ground cloves
• ▢ ¼ teaspoon ground mace
• ▢ 3 medium very ripe bananas
• ▢ 16 oz pumpkin puree not pumpkin pie filling
• ▢ 1 cup applesauce no sugar added
• ▢ 2 tablespoons canola oil
• ▢ ¼ cup buttermilk
• ▢ 2 cups dark brown sugar packed
• ▢ 1 cup granulated sugar
• ▢ 4 eggs lightly beaten

For the Cream Cheese Frosting:

• ▢ 4 ounces cold cream cheese no whipped, no low-fat
• ▢ ¼ cup unsalted butter cold but still firm
• ▢ pinch kosher salt
• ▢ ¼ teaspoon Saigon cinnamon
• ▢ 1 ½ cups powdered sugar sifted
• ▢ 1/3 cup Maple Caramel Sauce Recipe Here

For the Pumpkin Banana Bread:

• Pre-heat the oven to 350° and butter and sugar (or flour) 2: 9 inch x 5 inch x 3 inch loaf pans or 6 mini pans.

• In a large mixing bowl, whisk together the flours, baking soda, powder, salt and all the spices; set aside.

• In a separate bowl {if you are using an immersion blender like me} or in the pitcher of a blender, add the bananas and process until smooth. Next add the pumpkin, applesauce and oil; process until smooth. Add the buttermilk, and process to incorporate. Add the brown and granulated sugar and process until smooth. Last add the eggs and process until incorporated.

• If you are using a blender, pour the mixture into a mixing bowl. Add half the flour mixture to the pumpkin mixture and gently fold to incorporate. Repeat with the remaining flour mixture. Fold until very few lumps remain.

• Pour into your prepared baking pans. The batter should fill about 2/3 of the pan. It will rise! If you find yourself with extra batter, pour into muffin tins or into another small loaf pan.

• Bake in preheated oven for 40-75 minutes. The baking time varies greatly by the pan that you choose. Start peaking at 45 minutes. When the bread no longer jiggles in the center, test with a toothpick. It should come out clean or with very few crumbs clinging to it. Cool 20 minute in the pan and then turn them out to cool completely on a wire rack.

• Make the Frosting:

• Using a hand mixer, beat cream cheese, butter, salt and cinnamon on medium speed until smooth and creamy, approximately 2-3 minutes.

• Gradually add the powdered sugar, mixing until smooth and creamy. Slowly pour the caramel into the frosting in gradual increments until the frosting is a spreadable consistency and achieves the maple flavor you desire. My maple caramel was a bit runny so I added full amount but then added some more powdered sugar to thicken it back up. You can adjust to your liking.

• Frost cool loaves with an offset spatula. The frosting will keep best in the refrigerator but it will also keep for several days at room temperature.

Course: Bread

Cuisine: American

Calories: 206