Vegan Pumpkin Banana Bread
Enjoy the fall season with this wonderfully spiced vegan pumpkin banana bread. Mashed bananas and pumpkin puree keep this loaf moist and tender. The added pumpkin pie spice completes the fall flavor!
Servings: 10 slices
Ingredients
Dry Ingredients
- 1 ½ cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch Himalayan pink salt
Wet Ingredients
- 2 ripe bananas 280g, about 1 heaping cup of mashed bananas
- ½ cup pumpkin purée slightly overfilled (120g)
- ½ cup coconut sugar or brown sugar
- ¼ cup melted refined coconut oil
- 2 Tablespoons non-dairy milk
Instructions
- Preheat your oven to 350ºF and grease your loaf pan. To easily remove the bread from the pan after cooking, add a strip of parchment paper to the pan.
- In a medium bowl, sift the dry ingredients together.
- In a larger bowl, mash the bananas making sure not to leave big chunks. Small chunks are fine.
- Now add the remaining wet ingredients to the bowl of mashed bananas.½ cup pumpkin purée, ½ cup coconut sugar, ¼ cup melted refined coconut oil, 2 Tablespoons non-dairy milk
- Gently fold the dry ingredients into the banana mix just enough to combine everything.
- At this point, if you are using any add-ins they can be folded in as well.
- Carefully pour the batter into the prepared loaf pan.
- Bake at 350ºF for 40-50 minutes, or until a toothpick poked into the center comes out clean. If the toothpick has batter on it, bake the loaf for another 5-8 minutes or until done.
- Store in an airtight container or ziplock bag. Keeps fresh for up to 3 days at room temperature or a week in the fridge.
Notes
I suggest weighing the bananas and pumpkin purée for best results.
When measuring the flour use a spoon to lightly scoop it into the measuring cup. Scooping the flour with the measuring cup can cause too much flour to be added and a dense loaf.
Non-dairy milk: Add in the non-dairy milk if your pumpkin puree is thick. If your puree is on the thin side you can half of the milk.
Parchment paper: Cut a 4-inch wide strip of parchment paper and place it in the center of your loaf pan. To remove the bread from the pan, gently lift the parchment flaps.
Nutrition
Serving: 1slice | Calories: 80kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 97mg | Fiber: 2g | Sugar: 7g
