Yummy Clean Eating Pumpkin Spice Banana Bread
I know that this isn’t exactly the right time of the year for pumpkin spice, but we’re currently trying to clean out our freezers, and I just happened to have three bags of homemade pureed pumpkin that needed to be used. The first things I thought of when I saw those bags of pumpkin yumminess were banana bread and cookies, but not just any plain old pumpkin banana bread and cookies…pumpkin spice!
Pumpkin is delicious, don’t get me wrong. I use it in a variety of breakfast, dinner, and even dessert recipes. Sometimes I use it to give a recipe some more moisture, and sometimes it’s used to replace something I don’t have, like an egg, or sour cream. But as delicious as pumpkin recipes are, there’s just something that some added do to give a recipe a real kick. That’s what sounded so good when I was imagining what I was going to make with my pureed pumpkin.
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Most recipes using pumpkin spice that you will find online suggest using 1/2 to 1 teaspoon of spice, but how are you supposed to taste any of it amidst a couple cups of flour and a cup of pumpkin?? So I use 3 teaspoons in mine. Feel free to even add another if you really like to taste your spices. You may be worried about your kids and their more tender taste buds when considering using pumpkin spice, but just know that my kids (1 and 4 years old, haha) wolfed down both loaves of this amazing banana bread before I hardly had a chance to enjoy it myself.
I’m so glad that I decided to make two loaves. I know the stomachs in this house and knew I wouldn’t get any if I hadn’t made two. The cookies came out amazing as well! Let me show you how easy this banana bread was to make so you can whip some up for yourself!
Now it’s your turn to give it a try!!
More Recipes You’re Sure to Love:
Tempting Hot Chocolate Banana Bread
Clean Eating Pumpkin Cinnamon Rolls
Rich and Fluffy Pumpkin Coffee Cake
Ingredients
- 2 eggs
- 1 cup pureed pumpkin
- 2 ripe bananas
- 1 teaspoon vanilla extract, here’s my homemade recipe
- 3 teaspoons pumpkin spice, my homemade recipe
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pink Himalayan salt
- 2 cups whole wheat flour
- 3/4 cup coconut sugar (this is the kind I use!)
- 1/2 cup coconut oil, melted (this is the kind I use!)
- 1 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350 degrees F and line your loaf pan with some parchment paper.
- In a large mixing bowl, add your ingredients one at a time. This time, I started with all of my wet ingredients.
- It really doesn’t matter what order you mix everything in, as long as you get everything in the bowl. I find if I go in order, I don’t miss anything.
- Finish off with your dry ingredients, and then your coconut oil.
- The walnuts mixed into the batter and sprinkled on top are totally optional. Some people don’t like nuts in their banana bread, and some people couldn’t imagine it without nuts. Your choice!
- Pour your batter into your prepared loaf pan and slide it into the oven.
- Bake for one hour, or until a knife slid into the middle comes out clean.
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 106 |
| Calories from Fat | 36 |
| % Daily Value * | |
| Fat 4 g | 6% |
| Saturated fat 4 g | 20% |
| Carbohydrates 4 g | 1% |
| Sugar 1 g | |
| Fiber 3 g | 12% |
| Protein 5 g | 10% |
| Cholesterol 1 mg | |
| Sodium 3 mg | |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
If you enjoyed this recipe, you’ll also want to give my Pumpkin Spice Snickerdoodles a shot, and I would be remiss if I didn’t also suggest my Homemade Pumpkin Spice Donuts. The last ones obviously aren’t cookies, but were so easy to make using my mini bundt pan and go well with every other dish in the fall and winter seasons.
One thing that’s really special about all of my pumpkin dishes, is that I use fresh pumpkins that we grow or buy in the fall season and bake up when the season is over. In fact, I really like going around and collecting pumpkins from all of my friends and neighbors that they are just going to throw away once December arrives. I end up collecting 50 or so pumpkins to cook, freeze, can, make into wonderful creations, and even dehydrate throughout the winter and into the new year.
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Without the extra salt, sugar, and preservatives, this pumpkin is pure, very healthy for you, and delicious! It’s not usually as dark orange as the canned variety, unless you get just the right kind of pumpkin, but it tastes even better, and most people just throw them away. This next fall season, I challenge you to give cooking your pumpkins a shot for some truly yummy pumpkin dishes. And here’s 14 Delicious Ways to Use Your Extra Pumpkins!
Growing your own is a great hobby as well. Your kids get to see the entire pumpkin life cycle throughout the Spring, Summer and Fall, can even make jack o’ lanterns with them, and can then make yummy dishes with them. What a fantastic lesson they provide, and then everyone gets to enjoy the reward at the end. Just one pumpkin vine can give you up to 20 pumpkins if you choose the right variety and take care of it. And we have always grown ours in pots in the backyard.
Even if all you do is buy some canned pumpkin and give this bread a shot, it’s well worth it. Enjoy!
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Although this is a fantastic recipe to enjoy during the fall season amidst all of the other amazing pumpkin spice recipes, it’s also great any time of the year. This yummy clean eating pumpkin spice banana bread is packed full of real pumpkin and is sure to be an easy, deliciously healthy treat.
I am definitely trying this! That imaginary person at the beginning of your post? Totally me. I work four ten-hour days so I can have 3-day weekends to work on my blog, and by the time I walk in the door at the end of a work day I can hardly think straight, let alone make a time-consuming recipe. This kind of dinner is just what I need!
Working all day long somewhere else can really put a damper on your meals everyday. I would highly recommend grabbing yourself a Crock-pot and checking out some of my Crock-pot recipes!
Wonderful post! We are linking to this great article on our site. Keep up the great writing.
Thank you so much! I’m happy that you are enjoying the recipes.
These look so delicious I love meatballs! I love that you made these with ground turkey too.
These meatballs are special! I am the biggest fan of meatballs so I can tell when one is amazing!
🙂
This was yummy! I’ve never made spaghetti squash before and I’m not sure if it’s supposed to me soft or not when it’s done. My squash was on the larger side so maybe I should have cooked it longer.
I’m so glad that you’re enjoying these recipes!
We tried this recipe and were disappointed with it. I’m sure we followed it step by step, and maybe it was supposed to happen this way – but the rice just turned to mush. the flavor was ok, but the mushy rice & the fact that there wasn’t much nutritional value to it aside from some protein from the chicken, we won’t be making it agin.
I’m so sorry. I make all of my rice in our rice cooker. It cooks our rice perfectly every single time. I hope you find a recipe that works for you!
Second time I have tried this dish – absolutely delicious! Thanks ever so much for this,.
I’m so glad you enjoyed the recipe!
This was SO delicious!! I followed your exact recipe and I don’t think it was too thick at all. It was nice and creamy and the flavors were great! My husband ate two bowlfuls and wanted more. We had plenty for leftovers. Thanks–this is a keeper.
I’m so glad that you enjoy the recipe!
My husband prefer eating beef so much.This dish looks very delicious, I will make them as your recipe for him, I hope he will happy when eating them.
Me too! Enjoy!
These look delicious, love the fact you made these with turkey. I think using turkey makes a little softer meatball, perfect for this time of year.
I’m so glad you enjoyed the recipe!
I was just wondering what to make for dinner tomorrow night…problem solved….the clincher was the cut up carrots….I had just cleaned out my pantry and found a can of pinto beans and one of white beans..so was a no–brainer…but I like the idea of the carrots…also the olives…never have used it in chili before, so will be a new experience.
Sounds yummy!
My husband prefer eating beef so much.This dish looks very delicious, I will make them as your recipe for him, I hope he will happy when eating them.
Me too! My kids love it.