Healthy No Sugar Pumpkin Banana Bread Recipe

Let me set the scene. It’s mid-October. The leaves are turning, your hoodie is finally getting its moment, and you’ve got a couple of sad-looking, overripe bananas sitting on the counter. You could toss them. Or… you could do something magical.This recipe was born on one of those chilly mornings when I had half a can of pumpkin puree in the fridge and two bananas that were one day from turning into banana wine. Instead of making either banana bread or pumpkin bread, I mashed them together—literally—and made a Healthy No Added Sugar Pumpkin Banana Bread that’s been on repeat ever since.

There’s no refined sugar in this loaf—just the natural sweetness from bananas and pumpkin. The result? A soft, moist, subtly spiced bread that tastes like fall gave you a warm hug. Whether you’re baking with kids, packing a snack for school, or meal-prepping for the week, this bread checks all the boxes.

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And if you’re already obsessed with pumpkin season (I see you, PSL crew), don’t miss our other cozy faves like Moist homemade pumpkin bread and Pumpkin cream cheese muffins.

Ingredient Breakdown: What’s in This Magical Loaf

Let’s walk through what you need—and why each ingredient earns its spot in the bowl.

Overripe Bananas

The darker, the better. They’re soft, sweet, and the secret to ditching sugar entirely. You want about 1 cup mashed (roughly 2–3 bananas). If yours are frozen, defrost and drain off the extra liquid.

100% Pure Pumpkin Purée

Not pumpkin pie filling. That’s loaded with sugar and spices. We want the pure stuff for a clean, earthy sweetness. You’ll need ¾ cup.

Eggs

Two large eggs help bind everything and give that perfect crumb. I haven’t tested this recipe with egg alternatives—but if you try, let me know how it turns out!

Avocado Oil or Coconut Oil

Both work great here. Use ¼ cup. These are healthy fats that won’t overpower the bread’s flavor.

Pumpkin Spice Blend

You can use store-bought or make your own:

• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• ¼ tsp cloves or allspice

Vanilla Extract

Or banana extract for extra fruitiness. Even pumpkin extract if you’re feeling festive.

Baking Powder + Baking Soda

Leavening power combo! You’ll need 1 tsp baking powder and ½ tsp baking soda to keep things nice and fluffy.

Salt

Just a pinch to balance the sweet and bring out the spice.

White Whole Wheat Flour

This is your best bet for wholesome texture without heaviness. You’ll need 1¾ cups. You can also use a blend of all-purpose and whole wheat.

Optional Mix-Ins

Throw in no sugar chocolate chips, chopped walnuts, pecans, or raisins. Just be mindful—some add-ins can bump up sugar a bit.

Looking for more healthy baking inspo? Try our Carrot cake for healthy baking lovers.

Prep Tips: Get It Right the First Time

Here’s the thing—banana bread is forgiving, but it does have a few secrets.

Use Very Ripe or Frozen Bananas

If your bananas are frozen, thaw them fully and drain the excess liquid before mashing. Use a fork or potato masher to make a smooth mash.

Don’t Overmix the Batter

Mix just until the flour disappears. Overmixing = dense, rubbery bread. We’re aiming for light and moist.

Preheat the Oven Correctly

Start baking at 375°F for 10 minutes, then reduce to 350°F for the rest. This gives your bread a perfect lift and golden top.

Choose the Right Pan

Standard 9×5 loaf? Cool. Mini loaves? Even better for portioning. Just adjust the bake time:

• Large loaf: 60–65 mins
• Mini loaves: 35–40 mins

Need more inspo? Check out our Healthy banana bread recipe for variations and mix-in ideas.

Kitchen Tools You’ll Need

Nothing fancy here—promise.

• Fork or potato masher
• Mixing bowl
• Whisk or wooden spoon
• Rubber spatula
• 9×5-inch loaf pan (or mini pans)

Optional but helpful: parchment paper for easy removal.

Adjust It to Your Taste

Wanna tweak the flavor? Here’s how:

For More Sweetness

Use 3 bananas instead of 2. Decrease pumpkin to ½ cup.

For More Pumpkin Flavor

Use a full cup of pumpkin and reduce bananas to 1.

This bread is super flexible. Add a bit of maple syrup if you’re not strict about added sugars—or leave it as-is for a true sugar-free treat.

How to Serve It (and Dress It Up!)

This bread shines on its own—but if you want to go extra, here are a few ways:

• Toasted with a schmear of cream cheese
• Slathered in homemade honey butter (4 tbsp butter + 1½ tbsp honey + pinch salt)
• Drizzled with real maple syrup
• Topped with Greek yogurt and cinnamon

Pair it with your morning coffee or a refreshing treat like our No-bake lemon blueberry dessert.

Frequently Asked Questions

Other Recipes You’ll Love

Need more cozy bakes? Add these to your list:

• Pumpkin magic custard cake recipe
• Pumpkin cream cheese muffins
• Easy pumpkin crisp dessert
• Carrot cake for healthy baking lovers
• Lemon coconut energy boost balls

Recipe Card: Healthy No Added Sugar Pumpkin Banana Bread

Healthy No Added Sugar Pumpkin Banana Bread

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• Author: Jake
• Total Time: 75 minutes
• Yield: 1 loaf (~10–12 slices) 1x

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Description

Moist, naturally sweet, and full of fall flavor—this pumpkin banana bread skips the refined sugar without sacrificing taste. Perfect for breakfast, snacks, or meal prep!

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Ingredients

Scale 1x2x3x

• 2–3 overripe bananas (1 cup mashed)
• ¾ cup 100% pure pumpkin puree
• 2 eggs
• ¼ cup avocado or melted coconut oil
• 1 tsp vanilla extract
• 1 tsp pumpkin spice blend (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves or allspice)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1¾ cups white whole wheat flour
• Optional: ½ cup chopped nuts, no sugar chocolate chips, or raisins

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Instructions

1. Preheat oven to 375°F. Grease or line a 9×5 loaf pan.
2. In a large bowl, mash bananas. Add pumpkin, eggs, oil, and vanilla. Mix well.
3. Add spices, baking powder, baking soda, and salt.
4. Fold in flour gently—don’t overmix!
5. Stir in any mix-ins.
6. Pour into pan. Bake 10 mins at 375°F, then reduce to 350°F and bake for 50–55 mins more.
7. Cool in pan 15 mins, then transfer to a rack.

Notes

Use very ripe or frozen (and drained) bananas for best sweetness and texture. Great for freezing and batch baking. For more sweetness, use 3 bananas and reduce pumpkin to ½ cup. For more pumpkin flavor, use 1 cup pumpkin and reduce bananas to 1.

• Prep Time: 10 minutes
• Cook Time: 60–65 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (3 oz)
• Calories: 143
• Sugar: 4g
• Sodium: 193mg
• Fat: 5g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 31mg

Make Ahead & Freezing Tips

Make ahead: Mix the dry ingredients and store in a zip-top bag.
Freeze: Cool loaf completely, wrap tightly in foil, then seal in a freezer bag. Keeps up to 3 months.
Reheat: Slice and toast straight from the freezer.

Great for batch baking and grabbing a quick back to school snack.

Baking With Kids: A Family Affair

Let’s get those little hands involved:

• Toddlers: Mash bananas, stir batter, pour into pan
• Kids: Measure flour, mix spices, crack eggs
• Big kids: Preheat oven, test doneness with a toothpick

It’s a fun, floury bonding moment—and sneaks in a healthy snack for toddlers they’ll actually eat.Final Thoughts

This Healthy No Added Sugar Pumpkin Banana Bread brings together the best of both worlds: the warmth of pumpkin and the sweet nostalgia of banana bread—minus the sugar crash.

Bake it once, and I promise it’ll become your go-to fall staple.

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