I’ve been on a mission lately to create healthier versions of my favorite comfort foods, and this pumpkin spice banana bread has been a total game-changer in my breakfast routine. I wanted to make a banana bread that I could actually feel good about eating every morning – something that was low in sugar but still had that classic, moist banana bread texture we all crave. Plus, with fall in full swing, I couldn’t resist adding those warm pumpkin pie spices that make everything feel so cozy and seasonal.
What I love most about this recipe is that it doesn’t taste “healthy” at all. The combination of overripe bananas and pumpkin puree keeps it incredibly moist, while the monk fruit sweetener and Greek yogurt help cut down on calories without sacrificing any of that sweet, satisfying flavor. At around 100 calories per slice, I can enjoy a piece (or two!) with my morning coffee while still working toward my health goals.
Making healthy pumpkin spice banana bread
This healthy pumpkin spice banana bread is honestly so simple to make, and it’s become my go-to weekend baking project. I love making a loaf on Sunday and having breakfast sorted for the entire week – it keeps beautifully and actually gets even more flavorful after a day or two.
The key to getting the perfect texture is using really overripe bananas – I’m talking brown and spotty, the kind you might normally throw away. Those super ripe bananas are naturally sweeter and mash up beautifully, giving you that classic banana bread flavor without needing tons of added sugar (if your bananas aren’t that ripe, you can bake them for 10 min at 350 to caramelize). I also use monk fruit sweetener instead of regular sugar, which cuts the calories significantly while still giving you that sweetness you want. The molasses adds just a touch of deep, caramel-like flavor that pairs perfectly with the pumpkin pie spice.
Greek yogurt is my secret weapon here – it adds moisture, plus it bumps up the protein content. The pumpkin puree not only gives you those gorgeous fall flavors but also keeps the bread incredibly moist. You can totally make your own pumpkin pie spice blend if you want, but I usually just grab the pre-made stuff because it’s so convenient.
I like to top mine with thin banana slices before baking – it’s totally optional, but it makes the loaf look so pretty and adds a little extra banana flavor on top. Bake it in a loaf pan at 350°F for about 50-60 minutes, until a toothpick comes out clean. Let it cool completely before slicing (I know, the waiting is torture!), and then you’re good to go. Store it wrapped up on the counter for a few days, or slice it up and freeze individual pieces for grab-and-go breakfasts.
More pumpkin recipe ideas
Fall is upon us, and that means all things pumpkin in my kitchen. If you’re looking for some fall-forward breakfast inspiration, try my Healthy Pumpkin Waffles or Pumpkin Banana Muffins. For dessert, I highly recommend Pumpkin Spice Icebox Cake for warmer days, Pumpkin Fluff Dip for a crowd, and Chocolate Chip Pumpkin Bread to have on hand all week.
Healthy Pumpkin Spice Banana Bread
Equipment
- Mixing Bowls
- 9×5 Loaf Pan
- Whisk
Ingredients
- 2 large eggs
- 3/4 cup monk fruit sweetener
- 1 tbsp molasses
- 2 tsp pumpkin pie spice or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/3 cup Greek yogurt
- 2 large overripe bananas plus optional 3rd for topping
- 1/3 cup pumpkin puree 75g
- 1 tsp baking soda
- 1 1/2 cups all-purpose flour 190g
Instructions
- Preheat oven to 350°F and grease a 9×5 loaf pan with nonstick cooking spray.
- In a small mixing bowl, whisk together flour, baking soda, salt, and pumpkin pie spice until well combined.
- In a large bowl, mash the 2 bananas very well until mostly smooth. Add pumpkin puree and mix until uniform.
- Add eggs, Greek yogurt, molasses, monk fruit sweetener, and vanilla to the banana mixture. Stir until just combined – don’t overmix.
- Add the dry ingredients to the wet ingredients and gently fold together until just uniform. The batter should be thick but pourable.
- Pour batter into the prepared loaf pan. If using, slice the third banana and arrange slices on top of the batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
- Store wrapped at room temperature for up to 4 days, or slice and freeze for up to 3 months. Enjoy!
