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Pumpkin Banana Bread (No Sugar Added)


Serves: 12

Serving size: 1/12th
Calories: 114
Fat: 1.9g
Saturated fat: .3g
Carbohydrates: 22.1g
Sugar: 4.2g
Sodium: 114mg
Fiber: 3.7g
Protein: 4.2g
Cholesterol: 30mg

Count is with stevia, Try 1/4-1/2 cup honey or maple syrup but leave out that amount of applesauce

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Rate this recipe 4.1/5 (15 Votes)


  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup milk, 1%
  • 1/2 cup applesauce, unsweetened
  • 1 teaspoon vanilla liquid stevia
  • 2 bananas, mashed
  • 2 cups whole wheat pastry flour OR gluten free flour ( I used Bob's Red Mill)
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon xanthan gum optional with whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree


Preparation time 15mins
Adapted from


Step 1

1.Preheat oven to 350 degrees.
2.In a stand mixer place eggs, vanilla, milk, applesauce and stevia and blend on speed 4 until combined.
3.Add bananas.
4.In a separate bowl stir together flour, flaxseed, salt, baking powder, baking soda, cinnamon, xanthum gum and pumpkin spice.
5.A little a time pour the dry ingredients into the wet ingredients and blend on all incorporated.
6.Blend in the pumpkin puree.
7.Spray a loaf pan with nonstick cooking spray and pour batter into pan.
8.Bake 60-70 minutes until a toothpick in center of loaf comes out clean.
9.Let cool 30-60 minutes before removing from loaf pan.

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