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.

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4.73 from 22 votes

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Prep Time: 10

Bake Time: 50

Total Time: 1

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)

Ingredients

Dry Ingredients

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

Wet Ingredients

⅓ cup oil *see notes
1 cup pumpkin puree *canned or homemade pumpkin puree
1 cup 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

All nutritional information is based on third-party calculations and should be considered estimates.

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