We’re counting this pumpkin banana bread as a delicious health food.
They are two bread favorites put into one recipe. Fall pumpkin plus classic banana bread is the combo we didn’t know we needed. The ingredient list may surprise you, because there is no butter or oil.
Michelle Malie shares the surprising replacement. If you have a bunch of bananas just staring at you from your counter, but you’re craving pumpkin bread, this is the recipe to reach for.
Pumpkin Banana Bread With Cinnamon Streusel Topping
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup mashed bananas (about 1 1/2-2 medium bananas)
- 3/4 cup canned pumpkin puree
- 1/2 cup plain non-fat Greek yogurt
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 3/4 cup all-purpose flour
- 2 Tablespoons butter, room temperature
- 1/4 cup packed light brown sugar
- 2 Tablespoons all-purpose flour
- 1/4 cup oats
- 1 teaspoon ground cinnamon
Preheat oven to 350 degrees.
In a medium bowl, mix together the eggs, sugar, and vanilla with an electric mixer or by hand. Add the bananas, pumpkin, and yogurt and mix well.
In a small bowl, mix together the salt, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves. Pour into the wet ingredients.
Add the all-purpose flour and mix just until ingredients are combined.
Pour batter into a standard sized loaf pan lined with parchment paper (this will make removing the bread from the pan a breeze!). Make sure to grease the ends where the parchment paper doesn’t reach.
In a small bowl, mix the streusel topping ingredients together. Sprinkle the topping evenly onto the top of the bread batter.
Bake at 350 degrees for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before removing from the pan and transferring onto a cooling rack. Serve with butter or honey butter.