Vegan Pumpkin Banana Bread
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!
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Servings: 8 Slices
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
Properly measuring flour is vital for success: fluff it with a fork, spoon it into the measuring cup, and then use a knife to level off the top.
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.
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!