So moist and flavorful, this bread is made light by replacing butter with lots of bananas, pumpkin and apple sauce.
Madison, my youngest daughter LOVES banana bread, so I bake it quite often just for her. I was curious how she would feel if I added pumpkin and pumpkin spice to her favorite banana bread – well she loved it!! I used gluten-free flour as a test because I already know all-purpose and white whole wheat flours work and the results were great (she had not idea).
This recipe makes two loaves, you can halve the recipe if you wish or even make them as muffins by reducing the bake time.
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Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).