Prep Cook Yield Ready In
10 minutes 60 minutes 1 loaf 70 minutes

Banana Pumpkin Bread Recipe for Passover

The perfect breakfast treat to enjoy during Passover

I am pretty proud of the carb-forward diet I keep all year. Except, of course, during Passover. While some families love Passover rolls as a special treat during the holiday, it’s not a tradition we keep. Instead our Passover breakfasts have centered around eggs, yogurt, fruit, and matzah brei.

Then last year I heard about a local bakery and cafe called Squirrel & The Bee, whose delicious treats are wheat-free and refined-sugar-free. And oh, they are Passover friendly. I rushed over (after the gym, obviously) and gorged myself on cheesy spinach quiche, double chocolate chip muffins, and the most delicious wheat-free banana bread.

With my super stellar sleauthing journalist skills (um, I asked) I found out the bakery uses a combination of almond and coconut flours. So I went home to try and recreate the treat. And, it came out fine. Maybe less then fine. Edible, sweet, but far too crumbly. And too much coconut flour. Womp.

But I don’t give up where carbs are concerned, so I tweaked the recipe a bit, and I am now proud to share this super moist, super flavorful, Passover-perfect banana pumpkin bread. Slather it with butter, pour yourself a nice cup of hot tea, and you might even forget it’s Passover.

A few notes: Make sure to buy a high-quality almond flour, such as Bob’s Red Mill. Almond flour and almond meal are different items. I would not advise skipping the step to coat the inside of the pan with cooking spray and granulated sugar — the extra bit of sugar creates a crusty, caramelized coating on the outside of the bread that is completely addictive.


  • 1 cup mashed banana (around 2-3 medium bananas)
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup canola or vegetable oil
  • 1 cup brown sugar
  • 1 cup matzah cake meal
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice (can also substitute cinnamon)
  • cooking spray
  • additional granulated sugar for coating
  • blanched almonds or walnuts for topping
  • raw sugar for topping


  1. Preheat oven to 350 degrees.
  2. Prepare a 1 lb (9 inch) loaf pan: coat with cooking spray and lightly coat the inside with 1-2 Tbsp granulated sugar.
  3. In a large bowl, mix the banana, pumpkin, eggs, vanilla, oil, and brown sugar until smooth.
  4. In a separate bowl, sift together the matzah cake meal, flours, salt, baking powder, baking soda, and pumpkin pie spice.
  5. Combine the wet and dry ingredients until completely incorporated and the batter is smooth.
  6. Pour batter into prepared pan and smooth the top using a spatula. Top with almonds and raw sugar if desired.
  7. Bake for 60-65 minutes.
  8. Allow to cool before serving.

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