Go Back
Pumpkin banana bread with raisins sliced on a white background.
Rocco Fuhrman

Pumpkin Banana Bread – Diabetic-Friendly and Delicious

This moist, flavorful, and naturally sweet Pumpkin Banana Bread is gluten-free, vegan-friendly, and diabetic-conscious. Packed with warm spices, pumpkin puree, and ripe bananas, it delivers a comforting fall treat without the sugar crash. High in fiber, low in net carbs, and made in one bowl for easy cleanup, it’s perfect for those seeking a healthy dessert or snack option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 143
Ingredients Method Notes

Ingredients
  

Base
  • 0.75 cup pure pumpkin puree (unsweetened)
  • 1.5 cups mashed overripe bananas (about 2–3 medium bananas)
  • 3 tbsp melted coconut oil or avocado oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract, pumpkin extract, or banana extract
Dry Ingredients
  • 2 cups white whole wheat flour or gluten-free flour blend
  • 1 tbsp pumpkin spice blend
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
Optional Mix-ins
  • 0.5 cup chopped walnuts, pecans, raisins, or sugar-free chocolate chips

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan or three mini loaf pans. Reduce oven temperature to 350°F (175°C) once the bread is placed inside to bake.
  2. In a large mixing bowl, mash bananas until smooth. Add pumpkin puree, melted coconut or avocado oil, eggs, and extract of choice. Whisk until smooth and combined.
  3. Add flour, pumpkin spice blend, baking powder, baking soda, and salt to the bowl. Stir gently until just combined. Avoid overmixing to keep the bread light.
  4. Fold in any optional mix-ins such as nuts, raisins, or sugar-free chocolate chips. Spread batter evenly in prepared pan.
  5. Bake for 60–65 minutes for a 9x5-inch pan, 70–75 minutes for an 8½x4½-inch pan, or 35–40 minutes for mini loaves. Bread is done when a toothpick inserted in the center comes out clean.
  6. Cool in the pan for 15–20 minutes on a wire rack. Remove from pan and cool for another 10–15 minutes before slicing.

Notes

Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or freeze individual slices for up to 3 months. To make muffins, bake at 350°F for 18–22 minutes. Optional mix-ins like chopped pecans, walnuts, or sugar-free chocolate chips can enhance flavor without raising net carbs.

Nutrition Facts (Per 3-ounce slice)

Calories: 143 | Sugar: 4 g | Sodium: 193 mg | Fat: 5 g | Saturated Fat: 1 g | Unsaturated Fat: 4 g | Trans Fat: 0 g | Carbohydrates: 20 g | Fiber: 3 g | Protein: 4 g | Cholesterol: 31 mg
Nutrition Disclaimer

Nutritional information provided is an estimate and can vary depending on the specific products and brands used. For the most accurate results, calculate the nutrition values using your preferred nutrition calculator and the exact ingredients you select.