A Riff on King Arthur’s Whole Grain Pumpkin-Banana Bread

I cook dairy-free for my DH, so this recipe has been altered. I exchanged coconut oil for butter and honestly with bananas -that works! Instead of pecans, I used pistachios. For original recipe, click here!




  • 113 grams Coconut Oil
  • 142 grams Brown Sugar
  • 64 grams Honey
  • 2 large Eggs
  • 210 grams Pumpkin, puree
  • 227 grams Banana, fresh
  • 2 Tbs. Coconut Water
  • 1 tsp Vanilla Extract
  • 170 grams Whole Wheat Flour
  • 2 Tbs. Pistachios
  • 2 tbsp Flax Seed
  • .25 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 Tbs. Cinnamon, ground

  1. Preheat oven to 350º.
  2. Use coconut oil to grease pan. Notice I used a square pan rather than a loaf pan, this made portions easier.
  3. Beat the coconut oil, sugar, honey, eggs, pumpkin, banana, coconut water and vanilla.
  4. Add the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.
  5. Add nuts. (I made a sep loaf for DH and added dark chocolate chips here)
  6. Rest batter for 15 minutes. I skipped this on one loaf and it did not rise as well as the one that rested.
  7. Bake the bread for 60 minutes, until a wooden skewer or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2″ into the top of the loaf doesn’t encounter any unbaked batter.
  8. Allow to cool completely, then cover in plastic wrap and rest overnight.

If you cut cake into 36 pieces, (4 x 9 rows):

82.6 calories. 13 g carbs, 1.3 g fiber, 4 g fat, 1.4 g protein –Vit A 18.7%

For 100 calorie pieces, cut into 30 pieces. (5 x 6 rows)

For 150 calorie pieces, cut into 20 pieces. (4 x 5 rows)

For 200 calorie pieces, cut into 15 pieces. (3 x 5 rows)

For a 2974 calorie piece, binge and eat whole thing but you will be banned from this site!