Pumpkin banana bread!
It’s like regular banana bread but more seasonal. And yummier. And more nutritious. It also features lots of chocolate chips because temperatures dropping = chocolate intake rising! That’s just a logical equation, in my opinion. This beautiful yellow cake will brighten your day, release happy hormones in your brain and satisfy your tummy.
It’s healthy & wholesome! No oil or refined flours.
Naturally sweetened with bananas and dried coconut blossom nectar aka coconut sugar, this banana bread offers a healthy alternative to conventional cakes.
Guests coming over spontaneously? No problem – make banana bread.
Feel like baking something but scared to fail? No problem – banana bread always turns out well.
Too many ripe bananas and too cold for nicecream? – Make banana bread.
There are countless reasons why you should make banana bread every now and then. It’s probably my all-time favourite cake because it is so easy to make. Some people would say it’s a bread – for me it’s definitely a cake. Unlike conventional cakes though, banana bread is so healthy it could replace a breakfast. To be honest, I sometimes just eat 2-3 thick slices as a meal or snack. Totally guilt-free. 🙂
For this banana bread, I recommend combination of oat flour and buckwheat flour. You could probably leave out the buckwheat flour if you don’t have it at hand but I highly recommend it! It’s even more nutritious than oats, which are already super packed with minerals.
I make oat flour and buckwheat flour myself by simply blending up whole oats and whole buckwehat in my high-speed blender. It only takes a few seconds and gets really fine like store-bought flour! If you buy buckwheat in bulk like I do, making your own flour can even be cheaper.
This huge vegetable is very nutritious, versatile and widely available during the cold season. Even if you don’t like the pumpkin taste so much – don’t worry! This banana bread still tastes like regular chocolate chip banana bread but with the health benefits of pumpkin. Further to that, you also get a magnificent yellow colour!
By the way, did you know that the colours of fruits and vegetables are the antioxidants?
For this recipe, I baked the pumpkin myself and simply added it to the food processor together with the remaining ingredients. The ingredient list calls for pumpkin puree but you can just use roasted pumpkin, as I did. The good thing if you roast the pumpkin yourself: You get to enjoy the leftover pieces for dinner and thereby save time.
No refined flours or sugars are used in this recipe. The buckwheat flour is made from whole, raw buckwheat and the oat flour consists of 100% whole ground oats. Unlike brown sugar, coconut sugar (which I use in this recipe) contains fibre and a generous amount of minerals. Most of the sweetness in this recipe, however, comes from fully ripe bananas.
Please only use SPOTTY bananas for this recipe. They should be yellow, soft, and sprinkled with brown spots. You could even use black bananas for this recipe, as long as they are still nice and juicy on the inside. If your bananas are still yellow, or even worse: yellow with green bits at the top, wait for a few days.
This recipe is a great way to “save” bananas you wouldn’t want to eat anymore.
At my university, they sell banana bread in the cafeteria. It’s that kind of banana bread that resembles bread more than cake. Some people would call it “fluffy”; I call it dry.
My preferred texture is MOIST and JUICY.
I love banana bread that stays moist no matter how long you bake it. The texture of this pumpkin banana bread is the major reason why I am sharing this recipe with you here. I have made dozens of banana breads in my life, using different flours (mostly buckwheat) and recipes. Never have I succeeded so well in making THE PERFECT, MOIST banana bread. This is it!
I feel so lucky. And blessed to share this recipe with you today!
Banana bread is the perfect cake for lazy bakers. You don’t need extraordinary chef skills to make it. If you follow the instructions more or less properly, I guarantee you will love the result.
If you try this banana bread variation, make sure to tag me on Instagram and use the hashtag #HealthyFairyFood so I can see your creation!
Pumpkin Banana Bread With Chocolate Chips
- 100 g buckwheat flour
- 90 g oat flour (gluten-free if needed)
- 0.5 tsp baking powder
- 1 tsp baking soda
- 40 g coconut sugar
- 0.5 tsp cinnamon
- 0.5 tsp vanilla bean powder
- 0.25 tsp sea salt
- 0.5 tsp tumeric (also add a pinch of pepper)
- 3 bananas
- 1.5 tbsp chia flour (defatted)
- 50 g coconut butter (melted)
- 200 g pumpkin puree
- 100 g dark chocolate chips
- 1 banana (for decorating)
- Preheat oven to 175 C°. (350F)
- Mix all dry ingredients: oat flour, buckwheat flour, baking powder & soda, coconut sugar and the spices.Tip: I make buckwheat flour and oat flour myself in a high-speed blender. It's easy and only takes a few seconds! Use gluten-free oats if needed.
- Make a chia "egg" by mixing the chia flour with about 70-80g water. It should thicken immediately.
- Mash the banana and mix together with the remaining wet ingredients: Pumpkin puree, melted coconut butter and the chia "egg".
- Add wet ingredients to the dry ingredients and mix well. I like to do this in a food processor but a hand-held blender or whisk will work here too.
- Fold in chocolate chips. I use around half a cup but you can use as many as you like!
- Fill the batter into a greased loaf pan and arrange a halved banana on top. Sprinkle with some more chocolate chips.
- Bake for around 50 minutes or until a toothpick inserted comes out clean. Make sure not to hit melted chocolate when doing the toothpick test.
- Let the cake cool off before you remove it from the loaf pan. The banana bread will firm up as it cools down.
- Essential: Serve with a cup of hot matcha latte or cappuccino. Wear a cozy sweater and enjoy every bite!