Name: Super Moist Olive Oil Pumpkin Bread with Banana (Eggless & Dairy Free)
Ingredients: 1½ cups all-purpose flour: This forms the base of the bread, providing structure.; ½ cup almond flour: Adds a nutty flavor and contributes to the moistness of the bread.; 1 Tbsp cornstarch: Helps lighten the texture by creating a delicate crumb.; ½ tsp salt: Balances the sweetness and enhances the flavors.; 3 tsp baking powder: Acts as the leavening agent, helping the bread rise.; ½ cup sugar: Sweetens the bread, but you can replace it with ½ cup monk fruit for a lower-sugar option.; 1 tsp pumpkin pie spice or cinnamon: Adds warm, aromatic flavors characteristic of fall.; ¾ cup mashed ripe bananas: Acts as a natural sweetener, moisture source, and binding agent.; ¾ cup pumpkin puree: Brings rich pumpkin flavor and moisture to the bread.; ½ cup light olive oil: Provides healthy fats that keep the bread moist without the use of butter.; ¼ cup unsweetened almond milk: Keeps the bread moist and complements the wet ingredients.; Topping: Halved banana: For garnish, adding a beautiful presentation and additional flavor.

Description

Savor super moist olive oil pumpkin bread with banana! Eggless and dairy-free, it’s a delightful fall treat that’s simple to prepare.

Ingredients

Scale

1½ cups all-purpose flour: This forms the base of the bread, providing structure.
½ cup almond flour: Adds a nutty flavor and contributes to the moistness of the bread.
1 Tbsp cornstarch: Helps lighten the texture by creating a delicate crumb.
½ tsp salt: Balances the sweetness and enhances the flavors.
3 tsp baking powder: Acts as the leavening agent, helping the bread rise.
½ cup sugar: Sweetens the bread, but you can replace it with ½ cup monk fruit for a lower-sugar option.
1 tsp pumpkin pie spice or cinnamon: Adds warm, aromatic flavors characteristic of fall.
¾ cup mashed ripe bananas: Acts as a natural sweetener, moisture source, and binding agent.
¾ cup pumpkin puree: Brings rich pumpkin flavor and moisture to the bread.
½ cup light olive oil: Provides healthy fats that keep the bread moist without the use of butter.
¼ cup unsweetened almond milk: Keeps the bread moist and complements the wet ingredients.
Topping: Halved banana: For garnish, adding a beautiful presentation and additional flavor.

Instructions

Preheat your oven: Start by preheating your oven to 350°F (175°C). Prepare your loaf pan (7.75 x 3.75 inch or 8 x 4 inch) by lightly greasing it or using parchment paper for easy removal.
Mix dry ingredients: In a large mixing bowl, whisk together 1½ cups all-purpose flour, ½ cup almond flour, 1 Tbsp cornstarch, ½ tsp salt, 3 tsp baking powder, ½ cup sugar (or monk fruit), and 1 tsp pumpkin pie spice or cinnamon until well combined.
Blend wet ingredients: In another bowl, mix together ¾ cup mashed ripe bananas, ¾ cup pumpkin puree, ½ cup light olive oil, and ¼ cup unsweetened almond milk. Ensure the mixture is smooth and well blended.
Combine mixtures: Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Mix until just combined; be careful not to overmix, as this can lead to a denser bread.
Pour and garnish: Pour the batter into the prepared loaf pan, spreading it evenly. For an added touch, lay halved banana slices on top for decoration and extra flavor.
Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
Cool and enjoy: Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.