Save This moist and hearty loaf packs the nourishing flavors of pumpkin and banana into a simple bake enriched with a boost of protein powder. It is the sort of recipe I first cobbled together on a chilly Sunday morning when I wanted something equal parts cozy and energizing to grab after my running group meetups. Over time, it has become the answer to busy breakfasts, refueling snacks, and those days when the kitchen smells like cinnamon and everything just feels better.
I remember bringing this to a family brunch where even my pickiest eater asked for seconds and my sister immediately called for the recipe. It quickly joined our rotation as a reliable way to use up spotty bananas and half-cans of pumpkin.
Ingredients
- Pumpkin purée: offers creaminess and subtle sweetness plus beautiful orange color Look for unsweetened pure pumpkin for best results
- Ripe bananas: lend moisture and natural sweetness Choose bananas heavily mottled for a gooey texture
- Eggs: bring structure and a lovely lift Use the freshest eggs possible for a more cohesive crumb
- Coconut oil: provides richness and gentle flavor Go for unrefined for coconut aroma or refined for a neutral base
- Maple syrup: sweetens gently and keeps things moist Pure maple syrup adds earthiness but honey works in a pinch
- Vanilla extract: perfumes the entire loaf Seek real vanilla for flavor depth
- Whole wheat or all-purpose flour: makes up the bulk While whole wheat adds fiber all-purpose keeps it classic
- Protein powder: boosts nutrition Choose a clean vanilla or unflavored option that tastes good to you
- Baking soda and baking powder: guarantee a lofty rise and lightness
- Salt: sharpens flavor and balances sweetness
- Cinnamon nutmeg and ginger: create a warm spiced profile Use freshly ground for maximum aroma
- Walnuts or pecans: provide crunch and depth Toast them for an even bigger flavor punch
- Dark chocolate chips: melt into pockets of delight Use a quality bar chopped by hand for even distribution
Instructions
- Prepare Your Pan:
- Grease a standard loaf pan or line it snugly with parchment paper Make sure to cover all corners to prevent sticking
- Mix the Wet Ingredients:
- In a large bowl whisk pumpkin puree mashed bananas eggs melted coconut oil maple syrup and vanilla extract Keep whisking until the mixture is completely smooth and silky
- Combine the Dry Ingredients:
- In another bowl stir together flour protein powder baking soda baking powder salt cinnamon nutmeg and ginger Use a fork to break up any lumps and ensure the spices are evenly distributed
- Combine Wet and Dry Mixes:
- Gently stir the dry mixture into the wet ingredients using a spatula or wooden spoon Stop as soon as you see the batter coming together Avoid overmixing to maintain tenderness
- Add Your Extras:
- Fold in the chopped nuts and chocolate chips gently if you want an added treat Do not stir too much here
- Fill the Pan:
- Scoop the batter into your loaf pan and use your spatula to smooth the top evenly until it reaches all corners
- Bake:
- Set your oven to the middle rack Bake for fifty to fifty five minutes Start checking at fifty minutes by sliding in a toothpick It should come out clean or with just a few moist crumbs attached
- Cool and Slice:
- Remove the pan from the oven and let your loaf sit for ten minutes Run a thin knife around the edge then tip the loaf onto a cooling rack Let cool completely before slicing for neat cuts
Save I absolutely love the cozy punch of cinnamon blended into this loaf It reminds me of snowy mornings when the smell of spice fills the house and draws everyone into the kitchen for a slice before heading out I always save the end crust for myself because it is the chewiest bit
Storage Tips
Once your loaf is fully cool wrap it in plastic or store in an airtight container on the counter for up to three days For longer storage keep it in the fridge for five to seven days The slices freeze perfectly wrapped individually so you can pull out a piece whenever you crave something wholesome
Ingredient Substitutions
If you need to make it dairy free use your favorite plant protein powder Swap eggs for two flax eggs if you want a completely plant based loaf Out of pumpkin try canned butternut squash or sweet potato puree for very similar results
Serving Suggestions
This loaf is wonderful plain but a thick slice smeared in almond butter or topped with Greek yogurt and berries makes it a real breakfast treat Sometimes I toast a slice so the chocolate gets melty which honestly feels like a decadent dessert
Cultural Notes
Pumpkin quick breads are a beloved part of American fall baking traditions This version adds nourishing twists that fit modern wellness routines The blend of spices echoes classic pumpkin pie and banana bread from many childhoods
Seasonal Adaptations
Swap nutmeg and ginger for cardamom and clove in winter Add grated apple or pear for a fruitier loaf in autumn Try mini chocolate eggs instead of chips at Easter for something festive
Success Stories
A friend of mine preps this loaf for her kids busy school weeks and says it is her most requested lunchbox treat My running group calls this our secret pre race snack No one believes it is protein rich and good for you
Freezer Meal Conversion
After baking and cooling your loaf slice it and wrap each slice in wax paper Then place the slices in a zip bag and freeze To reheat pop a slice into the toaster or microwave A stash of these in the freezer means you are ready for even the craziest of mornings
Save Savor a thick slice with coffee and enjoy the warm banana pumpkin aroma that fills the kitchen Cut an extra piece while the loaf is fresh—it really is that irresistible
Recipe Guide
- → How can I make this loaf vegan?
Substitute eggs with flax eggs and use plant-based protein powder to create a vegan version.
- → Can I use all-purpose flour instead of whole wheat?
Yes, all-purpose flour can be used for a lighter texture without altering the basic preparation.
- → What add-ins work well with this loaf?
Chopped walnuts, pecans, or dark chocolate chips provide extra texture and flavor.
- → How should I store leftovers?
Once cooled, store slices in an airtight container for up to 3 days or freeze for up to 2 months.
- → Is it suitable for a post-workout snack?
With a good balance of protein and carbohydrates, this loaf is excellent for post-exercise recovery.