Kalyn's Kitchen

Low-Sugar Whole-Wheat Pumpkin Banana Bread

Low-Sugar Whole-Wheat Pumpkin Banana Bread is made with Golden Monkfruit Sweetener but there’s some natural sugar from the bananas. But this is delicious for a pumpkin-banana treat that’s lower in sugar than usual.

PIN Low-Sugar Whole Wheat Pumpkin Banana Bread!

Low-Sugar Whole-Wheat Pumpkin Banana Bread finished bread with two slices on plate

I’m not an expert baker, and when I decide to try to adapt a baking recipe for a low-sugar and whole-grain version, I usually expect it will take several tries to come up with a result that’s a winner. So I was happily surprised when this recipe for Low-Sugar and Whole-Wheat Pumpkin Banana Bread turned out perfectly the first time! I loved this slightly-sweet pumpkin banana bread, and Jake also pronounced it to be “excellent.” (And he’s not a big pumpkin fan, and doesn’t always like my low-sugar baking experiments, so I consider that to be high praise.)

This is a recipe where I originally used a little brown sugar for optimal flavor, but now that I’ve discovered Golden Monkfruit Sweetener (affiliate link) I would use all that and omit the brown sugar. Take your choice on that! And if you’re really a pumpkin fan, check out My Favorite Pumpkin Recipes!

The only problem with this recipe (if there’s a problem) is that it’s definitely hard to resist once you taste it. You have been warned!  I did what I could to make the recipe a healthier option for pumpkin banana bread, subbing Coconut Oil (affiliate link) for butter, using Golden Monkfruit Sweetener (affiliate link), and using White Whole Wheat Flour (affiliate link). But there’s natural sugar in the pumpkin and even more in the banana, so if you need to limit sugar or are seriously dieting, you should definitely use portion control on this one.

Low-Sugar Whole-Wheat Pumpkin Banana Bread process shots collage

How to Make Low-Sugar Whole-Wheat Pumpkin Banana Bread:

(Scroll down for complete recipe with nutritional information.)

  1. I’m certainly not anti-butter but I do like coconut oil for baking, and it added great flavor here. You can use butter or even low-fat margarine if you prefer.
  2. Mash enough banana to make 1 cup mashed banana.  (About 3 small bananas.)
  3. Beat together the softened coconut oil, Golden Monkfruit Sweetener (affiliate link), eggs, canned pumpkin, mashed banana, water, and vanilla.
  4. Then mix in the White Whole Wheat Flour (affiliate link), baking powder, baking soda, salt, and cinnamon.
  5. Spread the batter into an 8 1/2 x 4 1/2 inch loaf pan that you’ve sprayed with non-stick spray.  I skipped the sugary streusel topping and topped with some chopped pecans.
  6. Bake at 350F/180C until a toothpick inserted in the center comes out clean, about 65 minutes for me. 
  7. Let cool completely in the pan, then remove, slice, and enjoy!

Low-Sugar Whole-Wheat Pumpkin Banana Bread thumbnail image of finished bread and slices on plate

More Delicious Low-Sugar Bread or Muffins:

Low-Sugar and Whole Wheat Zucchini Bread with Blueberries
Almond Flour Pumpkin Muffins
Low-Sugar Whole Wheat Bran Muffins with Apple and Walnuts 
Sugar-Free Whole Wheat and Oats Pumpkin Mini-Loaves

Low-Sugar Whole-Wheat Pumpkin Banana Bread finished bread with two slices on plate

Low-Sugar Whole-Wheat Pumpkin Banana Bread

Yield 12 slices
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Additional Time 1 hour
Total Time 2 hours 20 minutes

This Low-Sugar Whole-Wheat Pumpkin Banana Bread is hard to resist and it's made without added sugar!


  • 1/2 cup coconut oil, softened at room temperature (see notes)
  • 1 cup golden monkfruit sweetener (see notes)
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 3 small bananas, mashed (see notes)
  • 2 T water
  • 1 tsp. vanilla
  • 1 1/2 cups white whole wheat flour
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 cup chopped pecans


  1. Let coconut oil soften if needed.
  2. Preheat oven to 350F/180C. Spray an 8 1/2 x 4 1/2 inch loaf pan with non-stick spray.
  3. Mash bananas to make 1 cup and chop pecans.
  4. Beat together the softened coconut oil, olden monkfruit sweetener or sweetener of your choice, eggs, canned pumpkin, mashed banana, water, and vanilla.  (I use a sturdy whisk, but you could use a small hand beater.)
  5. Mix in the white whole wheat flour, baking powder, baking soda, salt, and cinnamon.  (I switched to a heavy spoon to mix this together.)
  6. Scrape the mixture into the loaf pan and press down gently until it’s even.  Top with chopped pecans.
  7. Bake until a toothpick inserted in the center comes out clean; for me that was 65 minutes but I started checking at 55 minutes.
  8. Let the bread cool well in the pan before slicing.


If you don't have coconut oil, use butter or margarine, whichever you prefer. I used Golden Monkfruit Sweetener (affiiliate link) for this recipe, but use whatever sweetener you prefer. Bananas vary a lot in size so measure out one cup of mashed banana for best results.

The original instructions said to chill overnight in the fridge before slicing, but we sliced it carefully once the bread was completely cool.

Recipe adapted from Easy Whole Grain Pumpkin Banana Bread at King Arthur Flour.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 197Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 274mgCarbohydrates: 21gFiber: 3gSugar: 6gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Sugar Whole-Wheat Pumpkin Banana Bread is made with Golden Monkfruit Sweetener but there’s some natural sugar from the bananas, so I’d guess this would be Phase 3 for the original South Beach Diet, or maybe a “once-in-a-while-treat” limited serving for Phase 2. This is probably too high in carbs for a traditional low-carb eating plan, but check the nutritional information and see what you think.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Low-Sugar Whole-Wheat Pumpkin Banana Bread

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    14 Comments on “Low-Sugar Whole-Wheat Pumpkin Banana Bread”

  1. Made this last night to use up some overripe bananas. It’s delicious!! I used regular butter and stevia baking blend for the sweetener. Otherwise followed recipe exactly. I agree that it’s really nice because it’s not overly sweet. My husband and coworkers loved it!

  2. I made this recipe as muffins. Incredibly moist and delicious! 

  3. The recipe has one cup of pumpkin, about half of a 15 oz. can. You can freeze the rest.

  4. Is it one 15oz can of pumpkin?

  5. Shauna, so glad you liked it! I have some bananas in the freezer that are going to get made into this; definitely a repeater for me.

  6. This bread was excellent! Thank you for the great recipe! By the way,I used whole wheat pastry flour, and past-their-prime-bananas from my freezer.

  7. Joanne, I was glad I sent half of it home with Jake, because the part I kept didn't last long!

  8. I could see myself going back for slice after slice of this!

  9. Lydia, I promise you that this recipe is amazing. And also hard to resist!

  10. I've never been a huge fan of either banana bread or pumpkin bread — because they're usually too sweet. Maybe I'll give this lower sugar version a try.

  11. I didn't know that, thanks for telling me!

  12. Hi Kalyn,

    I'm a long time site visitor. Did you know your website is a default on Microsoft's One Note software for the holiday cooking template? It's your Cilantro BBQ chicken recipe that they showcase. Congrats!