Pumpkin Spice meets Classic Banana Bread. Bananas, buttermilk, oat flour, pumpkin spice and pecans swirled into a banana bread suited for pumpkin season. Whole grain flours make this banana bread super healthy!
The photo below was my situation this weekend. I know, horrible, right? 🙂 There was only one thing to do – start baking banana bread!
This classic Banana Bread got a Fall Makeover with
Pumpkin Spice extract!
It starts with this special bottle of pumpkin spice extract.
A secret ingredient to stash in the pantry just for fall baking. I know you’ll be on board with this delicious decision!
Of course you can always use vanilla extract, but it’s fall so this is where I’m taking this banana bread!
How to Make Healthy Banana Bread
This fall inspired riff on banana bread is light, tender and low in sugar.
Using a flour mixture that includes spelt and oat flours. Which mean this bread is packed with whole grains + extra nutrients!
Both are great whole grain flour options to mix with all-purpose for better flavors and texture. Or simply use all-purpose flour if that’s your preference.
It’s topped off with a simple pumpkin spice drizzle to seal in the fall flavors and add a hint of extra sweetness.
The recipe doesn’t end here my friends. I have plans for this Pumpkin Spice Banana Bread.
What is this master scheme you may ask? Well friends, I’ve french toastified this healthy banana bread for an extra delicious weekend breakfast. Find my banana bread french toast recipe here.
- 4 medium bananas 6 – 7″ long
- 3 Tablespoons buttermilk or milk of choice with a squeeze of lemon
- 2 large eggs cold
- 1 Tablespoon Rodelle Pumpkin Spice Extract
- 1 cup all-purpose flour
- 1 cup organic spelt flour
- 1/2 cup oat flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tsp Oat&Sesame pumpkin pie spice
- 1/2 cup coconut oil
- 1 cup toasted pecan or walnuts + more for topping
Line a 9 by 5-inch loaf pan with a strip of parchment paper overhanging the short ends for easy bread removal. Adjust oven rack to lower-middle position and preheat to 350°F.
In a medium bowl, mash bananas with buttermilk, eggs and pumpkin spice extract. Set aside.
In the bowl of a standing mixer with paddle attachment, combine flours, sugar, baking powder, baking soda, salt and pumpkin pie spice. Add coconut oil and mix on low until coconut oil disappears into a pebbly powder.
Add banana mixture and continue mixing only until the flour disappears. Fold in nuts, reserving some to top the bread.
Scrape batter into prepared pan and spread into an even layer. Bake until well risen and golden brown, approximately 55 minutes.
Once the bread has cooled to room temp. Prepare the Pumpkin Spice Drizzle by combining all ingredients in a small bowl, whisking until smooth. Drizzle over the top.