Fall, Low Calorie Recipes, recipes, Sweet Pastries

Healthy Pumpkin Bread Recipe With Banana And Biscoff Biscuits

How about a slice of moist pumpkin bread with bananas, cinnamon, and crunchy Biscoff Biscuit bits on top? This healthy pumpkin bread recipe combines the sweet and moist flavor of ripe bananas with the caramel note of Biscoff Biscuits. And even if this sounds like to be pretty high in calories, it’s not. One serving of the yummy banana pumpkin bread has actually less than 100 calories. And here’s how to make this healthy recipe for pumpkin banana bread!

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healthy pumpkin bread recipe
easy and delicious recipe for pumpkin banana bread

How To Make A Healthy Pumpkin Bread Recipe

Although most banana or pumpkin bread recipes require a large amount of sugar and butter, this recipe is completely made without those high calorie ingredients. In fact, this healthy pumpkin bread recipe is made without any extra fat and sugar. But nevertheless, it tastes just as good as any other banana or pumpkin bread. And here’s how to make it.

This pumpkin banana bread requires:

  • 2 ripe bananas
  • 100 grams or 1/3 cup + 1 tablespoon of pumpkin puree (homemade ore store-bought)
  • 3 medium-sized eggs
  • 1 teaspoon of cinnamon
  • 1 pinch of salt
  • 50 grams or ¼ cup of soy yogurt
  • 50 grams or ½ cup of quick cooking oats or oat flour
  • 100 grams or 1 cup of whole wheat or whole grain spelt flour
  • 20 grams or 2 tablespoons of erythritol (If you don’t have that on hand, you can use some stevia, 20 grams of coconut blossom sugar, or sugar).
  • 1,5 teaspoons of baking powder
  • 4 Biscoff Biscuits or Speculoos Biscuits

As you can see, we don’t need any butter, oil and even just a tiny amount of flour for this healthy pumpkin bread recipe. The eggs and the sugar of the bananas provide out bread with the necessary fats and the appropriate sweetness that a cake simply requires.

Obviously, I must mention that the Biscoff Biscuits aren’t healthy, low-fat, or sugar-free at all. They are just some regular, flavorful buttery cookies. However, we only use four of them for the entire pumpkin bread. That’s enough to add a delicious, sweet crumble layer on top of your banana pumpkin bread. And calculated down to the individual serving, they have hardly any impact on the nutrients of our healthy pumpkin bread recipe.

healthy pumpkin bread recipe
This healthy pumpkin bread recipe is also great for meal prep as it’s the prefect little snack.

Here’s how to make this recipe for pumpkin banana bread at home…

As the first ingredient for your healthy pumpkin bread, you will need the pumpkin puree. You can either use canned pumpkin puree or a homemade one.

To make your own pumpkin puree, simply preheat your oven to 400°F (200°C). Then thoroughly wash your Hokkaido pumpkin, cut it in half and scrape out the seeds. Now you can either chop the whole pumpkin into pieces of about 100 grams (3.5 oz). Or you just take a small, about 130 grams (4.6 oz) heavy piece of pumpkin and process the rest otherwise. However, I always find it useful to have a little bit of pumpkin puree on hand. Especially because you can use it for my healthy pumpkin pesto, which I in showed you in a previous post. Anyway, bake the pumpkin in the oven for 25 to 30 minutes or until the flesh is buttery soft. Let it cool down briefly and then use a potato masher, fork, or blender to mash it into pumpkin puree.

Now, to make the pumpkin bread, first put your pumpkin puree and both bananas into a large mixing bowl and mash them with a fork to a fine puree. Next, grab a second container and separate your eggs. Add the yolks to the pumpkin-banana-puree, and the egg whites to the separate bowl. You can then whip those with a hand mixer until stiff and set aside briefly.

To your pumpkin-banana-egg mixture you now add the soy yogurt, flour, oats, spices, erythritol, and baking powder. Mix it with your hand mixer until everything is well combined. Now grab a spatula and carefully fold the beaten egg whites into the batter.

Lotus Biscoff Biscuits Crumbles

Finally, transfer the dough into a loaf pan. If you don’t have a silicone version, you should either grease it with some oil or simply line it with some baking paper. Then you can pour the dough into the pan. Next grab your biscuits, crumble them with your hands and spread them evenly on top of your pumpkin bread. Place it in the preheated oven at 400°F (200°C) for 40 to 45 minutes. And don’t forget to make a toothpick test every now and then to prevent your healthy pumpkin bread from burning. Every oven has a different power so it’s best to check after 35, 40 and 45 minutes if your healthy pumpkin bread is ready.

easy recipe for pumpkin banana bread which is prefect for coffee and cake with family and friends
This recipe for pumpkin banana bread is also great for Sunday’s coffee and cake.

Any Questions on how to make this healthy pumpkin bread recipe with Lotus Biscuits?

Can I freeze the pumpkin bread?

Absolutely! Once your pumpkin bread is cooled down completely, you can cut it into 12 slices. Put them in a freezer bag or container and freeze them for several weeks or even months. You can thaw individual slices as needed either overnight in the fridge, at room temperature for a few hours, or within minutes by using your microwave or oven.

Can I make this recipe without the cookies on top?

Sure, you can. You can skip the part with die Biscoff Biscuits. They just add a nice flavor and a bit of crunch to this healthy pumpkin bread recipe, as they almost taste like caramelized crumbles.

Can I use other cookies instead of the Lotus Biscoff Biscuits?

nstead of the Biscoff Biscuits you can use regular Speculoos Cookies. They are basically the same, except that they are only available during the fall and holiday season.

How many calories are in one slice of this healthy pumpkin bread?

One slice of this delicious banana pumpkin bread has only 97 calories. These are composed of 2. 4g fat, 14.1g carbohydrates and 3.8g protein.

I hope you like this healthy pumpkin bread recipe and give it a try. If so, I would appreciate it if you left a rating on this recipe. You can do so via the comment section below this post. And, of course, I would love to see your version of this healthy banana pumpkin bread! So, make sure to tag me on Instagram @julesbalancedrecipes if you share your pumpkin bread over there.

Have fun trying it out and bon appétit,
Jules

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healthy pumpkin bread recipe

Healthy Pumpkin Bread Recipe

Julia Schmitt
This low calorie pumpkin banana bread is easy and fast to make and tastes incredibly yummy thanks to the combinations of the moist and sweet pumpkin and banana puree and the crunchy Biscoff Biscuits on top.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Cake, Snack
Cuisine American
Servings 12 slices
Calories 97 kcal

Equipment

  • loaf pan
  • hand mixer

Ingredients
  

  • 100 g pumpkin puree (1/3 cup + 1 tbsp or 3.5 oz)

    alternatively 130g (3.6 oz) fresh Hokkaido pumpkin

  • 2 ripe bananas (approx. 180g / 6.3 oz)
  • 3 medium-sized eggs
  • 50 g soy yoghurt 1/4 cup (1.8 oz)
  • 100 g whole wheat flour 1 cup (3.5 oz)
  • 50 g quick cooking oats or oat flour 1/2 cup (1.8 oz)
  • 20 g erythritol 2 tbsp

    alternatively some stevia or the equal amount of coconut blossom sugar or sugar

  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 1 pinch of salt
  • 4 Biscoff Biscuits or Speculoos Biscuits

Instructions
 

Step 1: Homemade Pumpkin Puree (skipthis step if using canned pumpkin puree)

  • Preheat the oven to 400°F (200°C). Wash pumpkin, cut in half and scrape out the seeds. Roughly chop pumpkin halves and place a 130g or 4.6 oz heavy piece on a baking sheet. Bake in the oven for about 30 minutes oruntil the flesh is buttery soft. Remove from oven and let cool briefly.

Step 2: Pumpkin Bread

  • Place banana and 100g of the baked pumpkin (or canned pumpkin puree) in a bowl and mash with fork to a fine puree. Separate eggs, add egg yolks to banana-pumpkin puree, put egg whites in a separate bowl. Beat egg whites with a hand mixer until stiff and set a side briefly.
  • Add soy yogurt, flour, oats (or oat flour), erythritol, baking powder, cinnamon, and salt to egg-puree-mixture and mix briefly with a hand mixer until everything is well combined. Carefully fold in beaten egg whites by using a spatula.
  • Grease a loaf pan with a little bit of oil or line with baking paper (not necessary with silicone molds) and pour in the batter. Crumble biscuits with hands and spread cookie crumbles on top of the batter. Bake the pumpkin bread in the preheated oven at 400°F (200°C) for 40 to 45 minutes or until the toothpick test signals the bread is ready.

Notes

Nutritional values per serving (1/12 of the total bread):
  • calories: 97 kcal
  • fat: 2.4 g
  • carbohydrates: 14.1 g
  • protein: 3.8 g

Nutrition

Calories: 97kcal
Keyword autumn, banana bread, Biscuits, fall, low calorie, Winter
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