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    Home » All Recipes » Breakfast

    Vegan Pumpkin Banana Bread

    Published: Nov 3, 2021 · Modified: Sep 7, 2023 by Katie

    Jump to Recipe How-To-Photos Watch the Video

    This moist Vegan Pumpkin Banana Bread is bursting with delicious fall flavors. Similar to my 5-Ingredient Vegan Banana Bread it includes only a couple of simple ingredients and is very quick and easy to make with no fancy equipment needed.

    Plus, there's no milk, eggs or butter included making it a healthier choice.

    1 loaf of vegan pumpkin banana bread with some caramel sauce in the back and walnuts in the front.

    In this Vegan Pumpkin Banana Bread recipe the creamy pumpkin purée and sweet ripe bananas meld together to create some warm and cozy fall flavors. The pumpkin puree adds a richness and subtly earthy flavors while the ripe bananas add some natural sweetness.

    It's also made without eggs, dairy or butter, making this a satisfying yet wholesome breakfast, sweet treat or dessert. 

    For more recipes using ripe bananas see No Butter Banana Muffins, Vegan Banana Cookies or these Healthy Banana Brownies.

    Or check out Pumpkin Spice Oatmeal, Vegan Pumpkin Brownies or Oat Milk Pumpkin Spice Latte for more pumpkin puree recipes. 

    Jump to:
    • Why you'll love this recipe
    • Ingredients & Substitution Notes
    • How to Make Vegan Pumpkin Banana Bread
    • Top tips
    • Optional add-ins
    • Serving ideas
    • Pairing suggestions
    • Variations
    • Storage
    • FAQs
    • More pumpkin recipes to try
    • More banana recipes to try
    • 📖 Recipe

    Why you'll love this recipe

    • It’s super moist like my No-Butter Banana Bread but with some additional pumpkin spice flavors.
    • It's a quick and easy recipe, perfect for fall season and only requires a couple of simple ingredients.
    • It’s dairy-free, eggless and made without butter (even without vegan butter).
    • Perfect to utilize any leftover pumpkin puree or overripe bananas during the holiday season. 

    Ingredients & Substitution Notes

    Ingredients needed for the bread: salt, pumpkin spice, pumpkin puree, mashed bananas, brown sugar, baking powder, walnuts, olive oil, flour
    • Flour: I used regular white all-purpose flour but if you want you could try using whole grain or spelt flour instead. The taste might be slightly different though. 
    • Mashed Bananas: I highly recommend using overly-ripe, spotted bananas. They are naturally sweeter than green bananas. The mashed bananas not only add flavor but also also act as an egg replacement (no flax eggs required).
    • Brown Sugar: Is used to further sweeten this bread. Alternatively you could used coconut sugar or cane sugar at a 1:1 ratio.
    • Pumpkin Puree: I used my Homemade Pumpkin Puree for this recipe. It can easily be made on the stovetop or in an instant pot (it can be made without an oven). You could also use canned pumpkin puree instead. Make sure that your puree is thick and creamy and not on the runnier side.
    • Olive Oil: I like olive oil because it includes lots of high quality monounsaturated fats. You could replace it with other types of oils such as coconut oil, avocado oil, canola oil or any other neutral vegetable oil of choice.
    • Walnuts: Adds some crunchiness and additional healthy fats to this bread. Could be replaced with pecans or omitted to keep it nut-free.
    • Chocolate chips (optional): I also love adding a handful of chocolate chips to the dough.
    • Icing (optional): I highly recommend our 2-Ingredient Vegan Caramel as glaze!

    See recipe card for quantities.

    How to Make Vegan Pumpkin Banana Bread

    Because of its simple ingredients this easy banana bread is really easy to prepare!

    masehd bananas in a soup bowl.

    STEP 1: Mash your bananas with a fork on a flat surface or in a soup bowl. Make sure to only use very ripe bananas.

    all dry ingredients for pumpkin banana bread in a bowl.

    STEP 2: Then add all of your dry ingredients (flour, sugar, baking powder, pumpkin pie spice, salt) to a large bowl and whisk well.

    all wet ingredients for pumpkin banana bread in a big bowl.

    STEP 3: Then add all the wet ingredients (mashed bananas, olive oil and pumpkin puree) to a separate mixing bowl.

    wet ingredients (pumpkin puree, olive oil, mased banana) in a bowl mixed together well.

    STEP 4: Whisk until well combined.

    pumpkin bread batter with some walnuts added.

    STEP 5: Add wet ingredients to dry ones and gently stir until a thick batter forms. Don't overmix! Add in chopped walnuts.

    bread batter transferred to a loaf pan

    STEP 6: Transfer the batter to a loaf tin (~20 x 10cm/ 8x4 inch) lined with parchment paper and bake in preheated oven for 45 – 55 minutes. Then transfer the bread to a wire rack and let cool completely.

    Top tips

    • Use ripe bananas: Use bananas with lots of brown spots- they are naturally much sweeter and mash more easily.
    • Measure ingredients accurately: To end up with the perfect consistency, I highly recommend measuring out the required amount of mashed banana using a cup.
    • Don't overmix the batter or you'll end up with a dense, chewy bread.
    • Use pumpkin puree: Ensure that you're using pumpkin puree not pumpkin pie filling as the ladder often contains added sweetener and spices.
    • Check doneness: Insert a toothpick into the center of the bread. If it comes out clean, the pumpkin bread is ready.
    • Cool properly: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.
    pumpkin banana bread topped with vegan caramel sauce.

    Optional add-ins

    • Nuts: This bread already includes some walnuts. You could use pecans or almonds or any other nuts of choice instead. 
    • Seeds: Adding some pumpkin seeds or sunflower seeds would make an amazing addition as well. 
    • Vanilla Extract: For some additional vanilla flavours feel free to add a bit of vanilla extract. 
    • Chocolate Chips: I love adding a handful or dark chocolate chips to the dough!
    • Dried Fruit: such as raisins or cranberries can infuse your bread with a sweet and chewy texture.
    • Lemon or Orange Zest: Add some grated citrus zest for a refreshing, zesty aroma.
    • Cinnamon: Add a teaspoon of cinnamon to the dough for some warm flavors.

    Serving ideas

    • Caramel: I love drizzling it with my 2 Ingredient Vegan Caramel Sauce.
    • Powdered sugar: Or dust some powdered sugar on top.
    • Peanut butter: Another one of my favorite topping ideas! Instead you can use almond butter or for a nut-free version stick to sunflower seed butter.,
    • Your favorite jam such as strawberry jam

    Pairing suggestions

    • 2 cups of pumpkin spice latte on a plate
      Oat Milk Pumpkin Spice Latte
    • Oat Milk Hot Chocolate (Vegan)
    • 1 mug of peanut butter coffee on a wooden plate, another cup of peanut butter coffee in the background.
      Peanut Butter Coffee
    • chocolate chips hot chocolate topped with marshmallows and sprinkles.
      Chocolate Chips Hot Chocolate (without cocoa powder)

    Variations

    • Vegan/ dairy-free: This recipe is vegan as is.
    • Low fat: You could try replacing parts of the olive oil with unsweetened almond milk. However, I haven't tried this myself.
    • Nut-free: Skip the walnuts or use sunflower seeds instead.
    • Gluten-free: Using a store-bought gluten-free flour blend might be your best bet. Don't simply substitute with oat flour or almond flour- this won't work. 

    Storage

    • To store: Keep the bread in an airtight container in the fridge for  4-5 days.
    • To freeze: It’s also freezer friendly. Slice it and freeze the individual slices or freeze it as a whole. Let thaw in the fridge or on the countertop overnight.
    1 big loaf of vegan pumpkin banana bread with some hot chocolate in the back.

    FAQs

    Can I make this banana bread oil-free?

    To achieve a super moist pumpkin bread, usually oil is needed. However, you could try replacing parts of it with almond milk but I haven't tried this myself.

    Can I make this bread gluten-free?

    I haven’t tried it yet but you could try replacing the regular flour with gluten-free flour (ratio 1:1) . The bread’s texture might be different though!  

    Can I freeze it?

    Yes, either sliced or the whole load can be put in the freezer. Let thaw overnight at room temperature.

    Can I use maple syrup instead of sugar?

    Using a liquid sweetener with change the flour-liquid ratio of the bread so I recommend sticking to (coconut) sugar.

    More pumpkin recipes to try

    • 3 bowls of pumpkin carrot soup topped with roasted lentils, pumpkin seeds and fresh parsley and crusty bread.
      Pumpkin Carrot Soup
    • big jar of homemade pumpkin puree
      How to Make Pumpkin Puree without oven (2 ways!)
    • best pumpkin cheesecake bars recipe: 1 square
      Vegan No Bake Pumpkin Cheesecake Bars
    • 3 vegetarian stuffed acorn squash halves on a baking tray.
      Vegetarian Stuffed Acorn Squash

    More banana recipes to try

    • banana porridge in a bowl topped with walnuts. next to it some banana slices, maple syrup and walnuts.
      Banana Porridge
    • 3 slices of banana bread cut from a banana bread on a wooden cutting board.
      No Butter Banana Bread with Oil
    • banana smoothie in a serving glass, topped with homemade caramel sauce.
      Banana Smoothie (without yogurt)
    • stack of 2 applesauce banana muffins on a wooden board.
      Banana Applesauce Muffins

    If you tried this or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! SIGN UP for the WSK newsletter and get the newest recipes delivered right to your inbox!

    📖 Recipe

    1 loaf of vegan pumpkin banana bread with some caramel sauce in the back and walnuts in the front.

    Vegan Pumpkin Banana Bread

    Author: Katie
    This Vegan Pumpkin Banana Bread is the perfect healthier breakfast or snack to try, especially during pumpkin season. It’s super moist yet dairy-free and made without eggs or butter.
    If you love this recipe as much as we do, click on the 5-stars below!
    4.73 from 22 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Bake Time: 50 minutes minutes
    Total Time: 1 hour hour
    Course: Breakfast, Snack
    Cuisine: American
    Servings: 12 slices

    Equipment

    • 2 mixing bowls
    • 1 whisk and/or spatula
    • 1 loaf pan + parchment paper (mine was 8×4 inches)
    Prevent your screen from going dark

    Ingredients

    Dry Ingredients

    • 1 ½ cups (230 g) white all-purpose flour
    • ⅓ cup (75 g) brown sugar *or use coconut sugar
    • 1 teaspoon baking powder
    • 1 teaspoon pumpkin pie spice
    • pinch of salt

    Wet Ingredients

    • ⅓ cup (70 ml) oil *see notes
    • 1 cup (230 g) pumpkin puree *canned or homemade pumpkin puree
    • 1 cup (260 g) mashed bananas (2-3 bananas) *see notes

    Optional add-ins

    • handful of nuts (walnuts/ pecans)
    • handful of chocolate chips
    You can find detailed step-by step-photos above the recipe card.

    Instructions

    • Preheat oven to 350°F (180°C) and line a loaf pan (8×4 inch/ 20 x 10cm) with parchment paper.
    • Mash your bananas on a flat surface or a medium bowl using a fork.  For best results, transfer mashed bananas to a measuring cup and measure the exact amount. You could use a kitchen scale instead.
      1 cup mashed bananas (2-3 bananas)
    • Add all dry ingredients (flour, sugar, baking powder, pumpkin pie spice, salt) to a large mixing bowl and sift together thoroughly.
      1 ½ cups white all-purpose flour, ⅓ cup brown sugar, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, pinch of salt
    • In a separate mixing bowl, include all the wet ingredients (olive oil, pumpkin puree, mashed bananas). Mix until well combined.
      ⅓ cup oil, 1 cup pumpkin puree, 1 cup mashed bananas (2-3 bananas)
    • Gently fold wet ingredients into dry ingredients just until combined and a thick batter forms (don’t overmix or you’ll end up with a very dense bread). Add in walnuts and/or chocolate chips (optional).
    • Transfer the batter to the prepared loaf pan and bake for 45- 50 minutes or until a toothpick inserted into the center comes out clean.
    • If your bread is starting to look brown towards the end of baking time, cover with foil.
    • Allow the loaf to cool in the pan for 10 min. Then transfer the bread to a cooling rack. Let cool completely (~1 hour).
    • Optional: Generously drizzle with some 2-Ingredient Caramel Sauce before slicing and serving.
    • Enjoy your slice of vegan pumpkin banana bread with some Homemade Almond Butter and a cup of Oat Milk Hot Chocolate.

    Video

    Notes

    • Oil: I used a light olive oil because of it's nutritional benefits and I like the taste. If you don't like the taste of olive oil, you could replace it with other types of oils such as coconut oil, sunflower oil or any other neutral tasting vegetable oil of choice.
    • Use ripe bananas: Use bananas with lots of brown spots- they are naturally much sweeter and mash more easily.
    • Measure ingredients accurately: To end up with the perfect consistency, I highly recommend measuring out the required amount of mashed banana using a cup.
    • Don't overmix the batter or you'll end up with a dense, chewy bread.
    • Use pumpkin puree: Ensure that you're using pumpkin puree not pumpkin pie filling as the ladder often contains added sweetener and spices.
    • Check doneness: Insert a toothpick into the center of the bread. If it comes out clean, the pumpkin bread is ready.
    • Cool properly: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.
    • Storage? Store in an airtight (glass) container in the fridge for 4-5 days.
    • Freezer Friendly? Yes.

    Nutrition

    Serving: 1 slice | Calories: 158kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 97mg | Potassium: 135mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3190IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
    All nutritional information is based on third-party calculations and should be considered estimates.
    Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!

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    Comments

      4.73 from 22 votes (22 ratings without comment)

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      Recipe Rating




    1. Stacy says

      September 18, 2024 at 8:01 pm

      Hello, can melted butter be used instead of oil? Thanks in advance

      Reply
      • Katie Roux says

        September 23, 2024 at 9:30 am

        Hi Stacy- I've never tried using melted butter but I can't imagine why it shouldn't work 🙂

        Reply
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