Description

I crave this crazy moist pumpkin banana bread with an irresistible crackly crust all fall long! It has the absolute best texture thanks to lots of ripe banana, canned pumpkin puree, whole grain flour, almond butter, and maple syrup. With 6g protein and 4g fiber per slice, it's also super satisfying. Beyond delish with coffee (and a smear of cream cheese frosting, duh).

You'll have about 3/4 cup pumpkin puree leftover, the perfect amount to my make Pumpkin Overnight Oats, yippee!

Ingredients

Units Scale

1 cup very overripe mashed banana*
1 cup pumpkin puree
1/3 cup almond butter (the drippy kind)
1/2 cup pure maple syrup
2 tbsp avocado oil
2 large eggs
1 1/2 tsp pure vanilla extract
2 cups white whole wheat flour, spooned and leveled
1 tsp baking soda
3/4 tsp fine sea salt
2 tsp pumpkin pie spice
1 tsp cinnamon
1 tbsp raw sugar or granulated sugar, for sprinkling (a courser sugar is ideal for a crunchy, crackly top!)
recommended topping: healthy cinnamon cream cheese frosting

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Instructions

Preheat oven to 350F. Line a 9x5 in loaf pan with parchment paper.
Measure out 1 cup banana in a medium bowl. Add pumpkin, almond butter, maple syrup, oil, eggs and vanilla. Whisk until smooth.
Add flour, being sure to spoon and level it into the cup to ensure you're not using too much. Add baking soda, salt, pumpkin pie spice, and cinnamon. Use a wooden spoon to stir until just barely combined (over-mixing makes the bread dense).
Pour batter into lined loaf pan. Sprinkle on raw sugar on top. Bake for one hour, or until a knife inserted into the center comes out clean. While bread bakes, make frosting.
Cool on a wire rack then devour! I find this this bread tastes best the next day, just like most banana breads. If frosting, I recommending frosting fully cooled individual slices versus the whole loaf (since anything frosted should be refrigerated within two hours). Unfrosted bread can be stored tightly covered at room temperature for 3 days and then refrigerated.

Notes

*3 small/medium bananas but please measure! A heaping cup works. The riper they are, the better this will taste (mine were almost black).