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+ servings

Healthier Pumpkin Banana Bread

5 from 8 votes
Prep5 mins
Cook35 mins
Total40 mins
Enjoy this perfectly spiced Healthier Pumpkin Banana Bread as a celebration of fall! Made with Greek yogurt, it's incredibly moist and rich with a little extra protein.
Author: Courtney Paige


  • 8x4 or 9x5 loaf pan
  • Measuring cups and spoons
  • two large mixing bowls
  • whisk or rubber spatula
  • Fork
  • handheld mixer (optional)


  • 1 ripe banana
  • ½ cup pumpkin, canned
  • 2 tbsp Greek yogurt
  • ¼ cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 tsp pumpkin pie spice
  • ¼ tsp ground cinnamon
  • pinch salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ cup chocolate chips


  • Preheat oven to 350°F. 
  • In a mixing bowl, mash 1 banana with a fork or handheld mixer. Use a rubber spatula to fold in canned pumpkin and Greek yogurt.
  • Beat in maple syrup, egg, and vanilla extract.
  • In a separate bowl, mix together all purpose flour, pumpkin pie spice, ground cinnamon, salt, baking soda, and baking powder.
  • Combine wet and dry ingredients until a batter forms.
  • Fold in chocolate chips.
  • Grease a 8x4 or 9x5 loaf pan. Pour batter into the loaf pan. Sprinkle more chocolate chips on top if desired.
  • Bake for 30-35 minutes or until the toothpick comes out clean.


Store this bread in the refrigerator for up to 1 week. You can also freeze it by the slice. It'll stay fresh for up to 3 months.
The consistency of this bread comes down to the way the ingredients are combined together. Be sure to mix all of the wet ingredients together, and THEN add the dry ingredients. This will result in the best texture.
Ensure the bread has completely cooked by sticking a toothpick in the middle of the loaf. If the toothpick is removed and still clean, the middle of the bread is done, and therefore, so is the loaf!