This Vegan Pumpkin Banana Bread is made with ripe bananas, pumpkin purée, warming spices and topped with brown sugar. It's perfect as a grab-and-go breakfast, snack, dessert, or holiday gift!
What better way to embrace the holiday season than with the aroma of banana pumpkin bread filling the air?
The combination of the banana and pumpkin creates a loaf that is perfectly soft, fluffy and stays moist for days!
It's packed with sweet warming spices, just the right amount of sweetness, and a balanced flavor of banana and pumpkin.
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Ingredients
A slice of this banana pumpkin loaf with a cup of coffee is the coziest way to start the day during the holidays.
It’s so quick to throw together, and your kitchen will smell absolutely incredible!
All-Purpose Flour: Regular all-purpose flour is best for this recipe.
Leavening Agents: This recipe uses baking powder and baking soda.
Salt: Salt is essential in baked goods! It helps balance the sweetness and bringing out the natural flavors of the ingredients including the spices.
Spices: For the spices, I used cinnamon, nutmeg, ginger, and allspice. If you have pumpkin pie spice, you can use that instead.
Ripe Banana: Choose bananas with brown spots and a strong smell. Alternatively, you can also use ripe bananas that have been frozen and thawed. Just make sure to toss any that are leaking fluid or are completely black.
Pumpkin Purée: Make sure you are using pure pumpkin purée and not pumpkin pie mix.
Brown and White Sugar: A combination of brown sugar and white sugar in pumpkin bread adds depth of flavor and moisture, with brown sugar providing caramel notes and richness, while white sugar helps create a light, tender texture.
Ground Flaxseed: This ingredient serves as an egg replacement and is added directly to the wet batter. This will not work with whole flaxseeds, they must be ground.
Avocado Oil: You can use olive oil, avocado oil, or grapeseed oil.
Plant-Based Milk: Any unsweetened plant-based milk will work in this loaf.
See recipe card for quantities.
Helpful Equipment
For this recipe, you'll need a 9x5-inch loaf pan.
Other helpful kitchen equipment includes: glass mixing bowls, parchment paper, spatula, and a whisk.
How to Make This Recipe
Get ready to bake this vegan quick bread again and again! It disappears quickly in my house because it's just that delicious.
With just a few easy steps, you can enjoy this fall inspired treat in no time!
The full written recipe can be found in the recipe card below.
Step 1: Preheat your oven to 350℉. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, all the spices, and Kosher salt.
Step 2: In a large bowl, combine the mashed banana, pumpkin purée, brown sugar (set the 2 tablespoons aside for later), white sugar, ground flaxseed, avocado oil, and plant-based milk.
Step 3: Whisk until well mixed.
Step 4: Fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
Step 5: Pour the batter into the prepared pan.
Step 6: Top with the remaining 2 tablespoons of brown sugar.
Step 7: Bake for approximately 50-55 minutes.
To check for doneness, press gently on the center of the loaf and it should spring back. You can also insert a knife or toothpick into the center, and it should come out with a few moist crumbs. If you see gummy batter on the knife, continue to let it bake for an additional 5-10 minutes.
Step 8: Cool in the pan for 10 minutes and then transfer it to a cooling rack to cool completely.
Note: While it might be tempting to slice into it right away, waiting for it to cool will give you the best texture.
Substitutions & Variations
When it comes to baking, I advise against making creative substitutions, as even small changes can ruin the bread and affect the outcome. To avoid any mishaps, please follow the recipe as written.
Soy Milk: Soy milk, almond milk, or oat milk will work in this recipe.
Add-ins: Chocolate chips, walnuts, pecans, or pumpkin seeds would all be delicious additions, or a maple powdered sugar glaze.
Tips & Tricks
For the best results, use ripe bananas. The more brown spots they have, the sweeter they will be.
Properly measuring flour is essential for success. Fluff the flour with a fork and then spoon the flour into the measuring cup then gently run a knife over the rim of the cup to level it.
Avoid over-mixing the batter! Over-mixing can cause a tough and dense texture. Mixing just until combined ensures a softer, more enjoyable loaf.
Use fresh baking leavening agents. To ensure your bread rises properly, use fresh baking soda and fresh baking powder.
Make sure you let the bread cool completely before cutting it! While it might be tempting to slice into it right away, waiting for it to cool will give you the best texture.
Storage
Store: Allow to cool completely and then store in an airtight container at room temperature for 3 days.
Freeze: Cool the pumpkin banana loaf completely then store it in an air-tight freezer bag for up to 3 months. Thaw in the fridge overnight. I recommend warming it up in the microwave or a preheated oven to give it a little refresh!
Frequently Asked Questions
Yes, just thaw them first, and drain off any excess water.
Walnuts and chocolate chips would be delicious! I recommend Enjoy Life dark chocolate chunks.
To check for doneness, gently press the center of the loaf; it should spring back. You can also insert a knife or toothpick—if it comes out with a few moist crumbs, it’s done. If you see gummy batter, bake for an additional 5-10 minutes.
If your loaf didn't rise, it could be due to expired leavening agents or over-mixing. Replace your baking soda and powder and remember to mix until just combined.
More Fall Dessert Recipes
Looking for other recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Vegan Pumpkin Banana Bread
Ingredients
- 1 ¾ cup All-Purpose Flour see note
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ground Ginger
- ½ teaspoon Allspice optional
- ½ teaspoon Kosher Salt
- ¾ cup Mashed Ripe Banana two small bananas
- ¾ cup Pumpkin Purée
- ⅓ cup + 2 tablespoons Organic Brown Sugar divided
- ⅓ cup Organic Cane Sugar
- 2 tablespoons Ground Flaxseed
- ¼ cup Avocado Oil or other neutral oil
- ¼ cup Unsweetened Soy Milk or other plant-based milk
Instructions
- Preheat your oven to 350℉ and lightly grease or line with parchment paper a 9x5-inch loaf pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, all the spices, and Kosher salt.
- In a large bowl, combine the mashed banana, pumpkin purée, brown sugar (set the 2 tablespoons aside for later), white sugar, ground flaxseed, avocado oil, and plant-based milk, and whisk until well mixed.
- Fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and top with the remaining 2 tablespoons of brown sugar.
- Bake for approximately 50-55 minutes. To check for doneness, press gently on the center of the loaf and it should spring back. You can also insert a knife or toothpick into the center, and it should come out with a few moist crumbs. If you see gummy batter on the knife, continue to let it bake for an additional 5-10 minutes.
- Cool in the pan for 10 minutes and then transfer it to a cooling rack.
- While it might be tempting to slice into it right away, waiting for it to cool completely will give you the best texture and results.
- Once it's cooled completely, slice and enjoy!
Notes
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