Vegan Pumpkin Banana Bread
This super moist vegan pumpkin banana bread is healthy and super easy to make at home. It is an eggless pumpkin bread with sweet hints of banana flavor and plenty of fall spices. Mix in chopped walnuts and vegan chocolate chips for a bite that you can't resist!
Equipment
- 1 9x5-inch Loaf Pan
- Parchment Paper for lining the pan
- 1 Medium Mixing Bowl
- 1 Large Mixing Bowl
Ingredients
Dry Ingredients
- 1 ½ cups white whole wheat flour can sub all-purpose flour
- 3 tablespoons ground flaxseed can omit if unavailable
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 bananas mashed
- ⅔ cup 100% pure pumpkin puree not pumpkin pie filling!
- ½ cup coconut sugar can sub vegan brown sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons pure maple syrup
- 3 tablespoons melted coconut oil can sub olive oil or vegetable oil
Optional Toppings
- ⅓ cup chopped walnuts or pecans
- ½ cup vegan chocolate chips dark or semi-sweet is best
- natural almond butter for spreading on slices of baked bread
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x5-inch loaf pan with parchment paper, leaving some hanging over the sides. Set aside.
- In a medium mixing bowl, whisk together the whole wheat flour, ground flaxseed, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.1 ½ cups white whole wheat flour, 3 tablespoons ground flaxseed, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate large bowl, mash the bananas with a fork or potato masher until they resemble a lumpy applesauce-like consistency. The smoother the better.2 bananas
- Add the pure pumpkin puree, coconut sugar, vanilla extract, maple syrup, and melted coconut oil to the bowl with the mashed banana. Whisk thoroughly until well combined. This may take 1-2 minutes.⅔ cup 100% pure pumpkin puree, ½ cup coconut sugar, 1 teaspoon pure vanilla extract, 3 tablespoons melted coconut oil, 3 tablespoons pure maple syrup
- Fold the dry ingredients into the wet mixture until about half of the flour is incorporated. Do not mix it all the way yet.
- Fold in chopped walnuts or vegan chocolate chips, if using. Mix until the remaining flour is just combined. Be careful not to overmix!⅓ cup chopped walnuts, ½ cup vegan chocolate chips
- Transfer the mixture to the prepared loaf pan and use a spatula to spread the batter evenly around the pan and into the corners. Top with additional walnuts or chocolate chips if desired.⅓ cup chopped walnuts
- Bake the pumpkin bread for 45-55 minutes or until a toothpick comes out with moist crumbs. Let the bread sit in the pan for 5-10 minutes after baking before lifting it out of the pan by the edges of the parchment paper.
- Slice and serve once cool. Consider enjoying the bread with a spread of natural almond butter on top, or enjoy it plain.natural almond butter
Notes
Store leftover slices of pumpkin banana bread in an airtight container in the fridge for 3-5 days.
To freeze the bread, wrap each slice in plastic wrap and place them inside an airtight container. It will keep in the freezer for up to 30 days. Allow the bread to thaw at room temperature 1-2 hours before serving again.