This healthy pumpkin banana bread recipe is made with greek yogurt and other wholesome ingredients.

A delicious pumpkin bread made without any oil or butter and naturally sweetened!

Today I’m back with another pumpkin recipe!

This pumpkin banana bread has all of those lovely fall flavors, but made with healthy ingredients!

Pumpkin banana bread is great for a snack, breakfast, or even dessert.

We love baking up this healthy treat every fall.

Banana bread is a favorite of mine, so I decided to make a fall themed version.

how to make healthy pumpkin banana bread

This healthy pumpkin bread is made with greek yogurt and naturally sweetened!

It is made with whole wheat flour and is oil free.

Simple, wholesome ingredients make this pumpkin bread both healthy and delicious.

Ingredients to make pumpkin banana bread

plain nonfat greek yogurt
pure maple syrup
mashed bananas
canned pumpkin
eggs
baking soda
salt
vanilla extract
pumpkin pie spice
cinnamon
whole wheat pastry flour

Maple syrup, greek yogurt, and canned pumpkin add the moistness to this recipe without the use of butter or oil.

I love making desserts like this one as they are healthy enough to eat as a snack or for breakfast!

If you have read my blog before, you know that my son Crosby can be a very picky eater.

He is a little string bean that doesn’t really care to sit still long enough to eat.

I gave Crosby a bite of this bread and he loved it so much he ate more than half of a big piece in one sitting.

I’m calling that a mom win! 🙌🏻

If you’re like me, you’ll love this bread served cold straight from the fridge.

If you’re like my husband, you will love it warmed up with butter smeared over the top.

Either way it’s delicious.

Snacks are a weak point for me.

If I don’t have a healthy snack prepped ahead I will usually just grab something packaged.

Recipes like this one (or my pumpkin cream cheese swirl muffins) are perfect as a grab and go snack when I need one.

This bread lasted exactly two days in our house before it was all gone!

I am a self proclaimed bread lover and this one does not disappoint.

There’s just something so satisfying about eating a big slice of bread, am I right?

Homemade bread makes your house smell amazing!

If I haven’t convinced you yet, I will add that this recipe is made in just ONE bowl.

Simple, healthy, and oh so delicious.

pumpkin recipes

Hungry for more fun and healthy pumpkin recipes?

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Click HERE to pin this recipe for later!

Pumpkin banana bread tutorial

Healthy Pumpkin Banana Bread Recipe:

Yield: 1 loaf

Healthy Pumpkin Banana Bread

Name: Healthy Pumpkin Banana Bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 loaf
Cuisine: American
Ingredients: 1/3 cup plain nonfat greek yogurt; 1/2 cup pure maple syrup; 1/2 cup mashed bananas (around 2 medium sized bananas); 3/4 cup canned pumpkin; 2 eggs; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon vanilla extract; 1 teaspoon pumpkin pie spice; 1/4 teaspoon cinnamon; 1 3/4 cups whole wheat pastry flour

Healthy pumpkin banana bread recipe made with greek yogurt. A delicious pumpkin dessert or breakfast made without any oil or butter and naturally sweetened.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

1/3 cup plain nonfat greek yogurt
1/2 cup pure maple syrup
1/2 cup mashed bananas (around 2 medium sized bananas)
3/4 cup canned pumpkin
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
1 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1 3/4 cups whole wheat pastry flour

Instructions

Add all ingredients except flour to a large bowl and whisk until well combined
Add flour and whisk or stir until just combined (do not overmix)
Pour batter into a greased loaf baking dish
Bake at 350 degrees for 40-45, or until toothpick inserted comes out clean
Store in the fridge

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 334 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 52mg Sodium: 352mg Carbohydrates: 64g Fiber: 7g Sugar: 17g Protein: 12g

Did you make this recipe? Be sure to leave a star rating below!

Comments

J says
May 31, 2018 at 2:25 pm
this was amazing!
Lisa B says
November 5, 2017 at 4:14 pm
Thanks for the recipe! I am always looking for healthier snacks for the family. My 3 year old just asked for a second one! I subbed honey for the maple syrup and made muffins instead. (20 min was perfect!) I added some cloves and cardamom for fun! Great base muffin — fluffy and moist and lightly sweet.
- Joy Shull says
  November 5, 2017 at 8:02 pm
  Yum! Muffins sound like a great way to use this recipe!
Deb says
October 29, 2017 at 6:18 pm
Just made this, was wonder if you know nutrition facts, calorie count would really help
- Joy Shull says
  October 30, 2017 at 10:07 am
  Hi Deb,
  I do not provide nutritional information for my recipes, as it will vary based on the specific brands you buy as well as the substitutions that you make. You can use a calculator like this one: http://www.myfitnesspal.com/recipe/calculator if you want the exact calories. Hope that helps!
Melissa Bland says
October 22, 2017 at 10:13 am
Can you use regular flour? Or coconut flour? I have both of those, but I don’t have whole wheat pastry flour! 🙂
- Joy Shull says
  October 25, 2017 at 11:24 am
  Regular flour should work great!
Kelli says
October 19, 2017 at 7:31 pm
Can you use regular whole wheat flour.
- Joy Shull says
  October 25, 2017 at 11:24 am
  Yes, that should sub just fine!
Christine says
October 10, 2017 at 11:58 am
Can you use whole milk plain yogurt?
- Joy Shull says
  October 10, 2017 at 1:01 pm
  I haven’t tried it but I think it would work!

Healthy Pumpkin Banana Bread