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Pumpkin Spiced Banana Bread Crumble

A delightful autumn treat incorporating a pumpkin spiced twist on the classic banana bread.
Prep Time15 minutes
Course: Appetizer, breads, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: autumn, autumn recipes, banana, banana bread, crumble, fall recipes, pumpkin, pumpkin seeds, pumpkin spiced, pumpkin spiced banana bread
Servings: 10 slices

Equipment

  • 3 mixing bowls 1 large, 1 medium, 1 small
  • 1 Whisk
  • 1 spoon/spatula
  • Measuring cups
  • loaf pan

Ingredients

Banana Bread

  • 2 medium ripe bananas mashed
  • 1 cup pumpkin puree unsweetened
  • 2 large eggs
  • ⅓ cup maple syrup or honey
  • ¼ cup coconut oil melted
  • 1 tsp vanilla extract
  • 1 ¼ cups oat flour
  • 1 cup almond flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin spice 1 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg
  • ¼ tsp sea salt

Crumble Topping

  • ½ cup rolled oats
  • ¼ cup almond flour
  • ¼ cup pumpkin seeds
  • 2-3 tbsp maple syrup or coconut sugar/brown sugar
  • 2-3 tbsp coconut oil or ghee melted
  • 1 tbsp ground cinnamon

Instructions

  • Preheat the oven to 350F. Grease or line a loaf pan with parchment paper.
  • In a large bowl, whisk together mashed bananas, pumpkin, eggs, maple syrup, oil and vanilla.
  • In a separate bowl, whisk oat flour, almond flour, baking powder, baking soda, spices and salt.
  • Fold dry ingredients into wet until just combined. Let the batter rest 5-10 minutes so the oats absorb the liquid.
  • In a small bowl, stir oats, almond flour, nuts, sugar/maple syrup, oil and cinnamon to make the crumble.
  • Pour batter into loaf pan. Sprinkle crumble on top.
  • Bake for 50-60 minutes, or until a toothpick comes out mostly clean. If topping browns too quickly, cover loosely with parchment.
  • Let loaf cool in pan for 15 minutes, then transfer to a wire rack. Slice once fully cooled for best texture.