Ingredients:

  • 2 large (approx. 1 cup / 225g) overripe bananas, mashed
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (60g) plain Greek yogurt
  • 1/3 cup (80ml) pure maple syrup
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (180g) white whole wheat flour
  • 1 tsp (5g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) fine sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, mash the bananas until smooth.
  2. Whisk in the pumpkin puree, Greek yogurt, maple syrup, egg, and vanilla until the batter is velvety and no streaks of egg remain.
  3. Sift the flour, baking soda, pumpkin pie spice, and salt directly into the wet ingredients.
  4. Using a spatula, fold the mixture gently just until no dry flour streaks are visible. Do not overmix.
  5. Pour the batter into a greased 9x5 inch loaf pan.
  6. Bake for 55–65 minutes, or until the top is a deep mahogany brown and a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.