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pumpkin banana bread recipe with olive oil
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Pumpkin Banana Bread With Olive Oil, Refined Sugar Free

This pumpkin banana bread with olive oil is delicious, moist, simple and easy to make. You can add the candies as I did or skip that totally or add chopped nuts or semi sweet chocolate chips if you wish.
Course Breakfast, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 slices
Calories 259kcal

Ingredients

  • 4 ripe bananas
  • 1 cup pumpkin puree
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup olive oil
  • 1 cup brown sugar
  • 2 eggs large, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon powder
  • ½ teaspoon pumpkin spice
  • 1 cup m&m candies or semi sweet chocolate chips, (optional)

Instructions

  • Preheat oven to 350 degree Fahrenheit.
  • Add the dry ingredients to a large bowl - flour, baking powder, baking soda, cinnamon powder and pumpkin spice and mix everything well so that the ingredients are mixed evenly.
  • Beat the eggs in a different bowl and add the olive oil  and vanilla extract to it, mix very well.
  • Add the brown sugar also to the egg oil mixture, mix very well to combine. Keep this mixture aside.
  • In a different bowl (large bowl), mash the bananas and add the pumpkin puree to the mashed bananas. Stir well to combine.
  • Add the egg olive oil mixture to the pumpkin banana mixture and stir well to combine everything well.
  • Add the wet ingredients mixture to the dry flour mixture and mix well to combine evenly until there is no dry flour left at the bottom of the bowl.
  • Transfer ¾th of the batter to a prepared loaf pan and mix in the candies almost evenly (if you are using the candies, otherwise you can just add the whole batter to the pan). Then add the remaining ¼th batter on top (to cover the candies inside the batter).
  • Bake for about 50 to 55 minutes or until a toothpick inserted at the center of the bread comes out clean. Once the bread is baked, immediately transfer the pan from the hot oven to avoid further baking and allow the bread to cool down completely before you slice and serve! I love serve the pumpkin banana bread slices with a little jam and butter on top!

Nutrition

Calories: 259kcal | Carbohydrates: 54g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 76mg | Potassium: 368mg | Fiber: 3g | Sugar: 28g | Vitamin A: 3891IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg