Skinny Pumpkin Banana Bread

It’s officially Fall! Are you in the mood yet because I certainly am. After seeing countless fall related desserts, it’s hard not to jump on the bandwagon and bake some of these yummy babies!!  ( I’m not kidding on the number of posts there are on fall). Everytime I refresh my Instagram, I see a pumpkin spice post. After 1 hr, someone posted an apple cinnamon related pie.. Another few mins, I see a pumpkin banana bread.

You multiply that by the number of active food bloggers, and you get flooded with all these addictive treats… It’s so hard to say no to teeth cavity. Anybody a fan of pumpkin related desserts? I know many of you guys are.. It’s no surprise because it spells the progression to the next season and with that comes all things yummy!

I was quite disappointed that the cherry season is over but looking back at the countless trips made to the supermarket to buy at least a kilo worth of those bright juicy fruit, ok.. I am fairly settled. At least we all had our fair share of those bright red indulgence. Maybe it’s time to get over or maybe not. Some part of me is still missing the awesome FRESH CHERRY CRUMBLE tart I bake recently. Or the Lemon Curd and Cherry Tart . –> Do check the recipes out. So Deeelicious! 

Now don’t get bored with me if you happen to see an influx of pumpkin/ banana/ spices/ cinnamon/ apple related bakes. I guarantee you they taste as yummy as they look. ( I HOPE). This healthy pumpkin cinnamon bread was adapted from ChelseasMessyApron. It uses coconut oil which smells awesome in baked good ( Btw if you haven tried adding coconut oil to your bakes, you should.), pure pumpkin ( Cant emphasize how awesome something will taste with this added), chia seeds ( Gotta declare that im a super fan of this- Which means adding them into my everyday desserts, morning breakfast cereal yogurt mix, Hot chocolate etc) and greek yogurt ( Whooohoo.. im not sure why but I get super excited everytime I consume yogurt). It’s just comfort food really.. 

Healthy Pumpkin Banana Bread ( Makes 4 mini loaf) 

225g canned pumpkin
1/2 cup greek yogurt
1 egg
1 tsp vanilla extract
1/3 cup coconut oil, melted
3/4 cup brown sugar
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 cup all purpose flour
1/2 cup oat flour blended oats ( about 50g of rolled oats blended in food processor)
1/2 cup dark chocolate chips or nuts
1 banana ( Sliced into half for decoration)


1) Preheat oven to 175Deg Cel (350 F)
2) Grease and line 4 mini loaf pans
3) In a large bowl, stir together pumpkin, greek yogurt, egg, vanilla, coconut oil and brown sugar until well combined
4) In another bowl, stir together baking soda, salt, cinnamon, flour and oat flour.
5) Add dry ingredients to wet ingredients and mix until just combined (Do not overmix).
6) Place sliced bananas on top and press in a little.
7) Bake for 30-35 mins until toothpick inserted comes out clean.

Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations 🙂 


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