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Healthy Maple Pumpkin Banana Bread (No Refined Sugar)

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This moist and flavorful pumpkin banana bread is sweetened entirely with maple syrup and ripe bananas, proving you don’t need refined sugar to create a truly satisfying treat. Perfect for fall mornings, it’s packed with real ingredients and freezes beautifully.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ⅓ cup pure maple syrup (Grade A dark amber)
  • ⅓ cup coconut oil, melted (or neutral oil like avocado or grapeseed)
  • 1 cup pumpkin puree (100% pumpkin, not pie filling)
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 teaspoon vanilla extract (pure vanilla extract)
  • ½ cup chopped walnuts or pecans (optional, toasted)
  • ¼ cup dark chocolate chips (optional)
  • 2 tablespoons chia seeds or flax seeds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed sides with coconut oil or cooking spray.
  2. In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk for about 20 seconds to aerate and distribute spices evenly. Set aside.
  3. In a medium bowl, mash the bananas thoroughly until completely smooth with no large chunks.
  4. Add the wet ingredients to the mashed bananas: eggs, maple syrup, melted coconut oil, pumpkin puree, and vanilla extract. Whisk until fully combined and smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently, stirring just until no streaks of flour remain (about 10 to 12 strokes). Do not overmix.
  6. If using add-ins (walnuts, chocolate chips, seeds), fold them in gently with a few more strokes.
  7. Pour the batter into the prepared loaf pan and spread evenly with the spatula. Tap the pan gently on the counter a few times to release air bubbles.
  8. Bake for 50 to 60 minutes. Start checking at the 50-minute mark. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done. If the top browns too quickly (after about 40 minutes), tent loosely with aluminum foil.
  9. Let the bread cool in the pan for 15 minutes. Then use the parchment paper overhang to lift it out and transfer to a cooling rack. Cool completely before slicing (about 1 to 2 hours).

Notes

Room temperature ingredients matter—cold eggs and bananas can cause coconut oil to seize. Don’t overmix the batter; mix until flour just disappears. Check baking soda freshness by dropping a bit in vinegar; if it fizzes, it’s good. Let the bread cool completely before slicing to prevent crumbling. The flavors develop and deepen after a day or two.

Nutrition

Keywords: pumpkin banana bread, healthy banana bread, maple syrup, no refined sugar, fall baking, pumpkin bread, banana bread, dairy-free, easy bread recipe

Find it online: https://blingbite.com/healthy-maple-pumpkin-banana-bread-no-refined-sugar/