Indulge in the perfect autumn treat with this vegan pumpkin banana bread! Moist, flavorful, and easy to make, it combines warm spices, pumpkin and the natural sweetness of ripe bananas.
This delightful twist on a classic is sure to please everyone!
My kiddos and Mr. Healthy Kitchen absolutely LOVE this bread.
It’s healthier than classic versions using whole grain flour, no oil or vegan butter, and it’s low in sugar. Plus, it’s allergen friendly having no eggs, dairy, or nuts.
This one is inspired by my banana pumpkin muffins with a few changes. 😉
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Ingredients + Substitutions
Here’s what you’ll need to make this delicious vegan pumpkin banana bread recipe.
- Pumpkin: Use PURE pumpkin, not pumpkin pie filling. I use canned pumpkin puree, but homemade pumpkin puree works great too.
- Bananas: Make sure to use VERY ripe bananas for optimum sweetness and flavour. The skins should be heavily spotted brown for the best results.
- Molasses: Use fancy molasses which is sweeter than blackstrap molasses. If you don’t have molasses on hand, maple syrup works with similar results, however, I highly recommend molasses if possible.
- Whole wheat flour: In the interest of making a wholesome sweet bread I opted for refined free, whole grain flour to make this vegan pumpkin banana bread. I have not tested a gluten-free flour option.
- Spices: Cinnamon, nutmeg, and ground ginger add warming flavour, but you may use a premixed pumpkin pie spice if that's what you have on hand.
- Baking powder: Use ACTIVE baking powder for the best texture and lift. Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
- Chocolate chips: Dairy-free chocolate chips add sweetness and flavour, but you may skip if preferred.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Mash the bananas and add the remaining wet ingredients to a large mixing bowl. (photo 1)
Mix well, and then add all the dry ingredients to the same bowl. (photo 2)
Stir until combined without overmixing. (photo 3)
Then fold in the chocolate chips if using them. (photo 4)
Bake your pumpkin banana bread for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.
Once baked, let your loaf rest for at least 20 minutes before transferring to a wire rack to continue cooling.
Variations
- Add chopped nuts or seeds like walnuts, pecans, pistachios, pumpkin seeds OR mix raisins right in the batter for extra texture and flavour.
- Pour half the batter into your loaf tin and then sprinkle with brown sugar or coconut sugar and cinnamon and/or nutmeg or pumpkin spices before pouring the remaining half on top, as I've done with this delicious apple bread.
- Add 2 teaspoons of pure vanilla extract for added flavour.
Equipment
I use this 5″x9″ loaf pan for baking this banana pumpkin bread. If your loaf pan is a different size or different material, cook time may vary slightly.
Always check doneness using the toothpick trick. Insert a toothpick into the center of your loaf, and when it comes out mostly clean and dry, the bread is ready.
Storage
Leftovers will keep at room temperature for 2-3 days wrapped in plastic wrap, or in an airtight container. Or store in the fridge for up to 5 days.
You may also freeze the bread in a freezer-safe container. Freeze it whole, or sliced for easy on-the-go snacks later. Keep frozen for up to 3 months.
Expert Tips
- Weigh the flour using a kitchen scale for the most accurate results. Scooping flour from a bag often results in too much flour being used and can alter the texture.
- Use overly ripe bananas. The more brown spots, the better, as the sweeter they will be. Since the recipe uses very little sweetener, you want to make sure your bananas will provide ample sweetness.
- Measure your mashed bananas. Bananas vary in size. So make sure to use enough for sweetness and moisture. Measure 1 full cup of mashed banana.
- Use fresh + active baking powder! Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
- Use parchment paper to line your loaf pan. Although a nonstick loaf pan will do the trick, I find it easier to remove the loaf from the pan when using parchment paper. You can easily lift the bread out and place it on a wire rack without breaking it.
- Individual ovens will vary. So test the doneness of your pumpkin banana bread using a toothpick inserted in the middle. When it comes out mostly dry and clean, it’s ready.
- Let it cool. Allow extra time for the loaf cool down. A minimum of 20-30 mins on a cooling rack is recommended to completely set and make it easier to slice.
More delicious vegan sweet breads
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
Wet Ingredients
- 1 cup mashed banana from approx. 3 medium bananas
- 1.5 cups pumpkin puree
- ¼ cup fancy molasses
- ¼ cup soy milk or another plant-based milk
Dry Ingredients
- 270 grams whole wheat all purpose flour approx. 2 cups
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
Optional
- ⅓ cup semi-sweet or dark chocolate chips plus more for topping
Instructions
- Preheat your oven to 350℉/176℃ and line a loaf pan with parchment paper.
- Mash the bananas and combine all the wet ingredients in a large bowl. Then add the dry ingredients and still until combined without overmixing. Fold in the chocolate chips if using.
- Pour the batter into your lined loaf pan, smoothing out the top and adding more chocolate chips to the top if you'd like. Gently press them down.
- Bake the pumpkin banana bread for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Then remove it from the oven and let rest for 15-20 minutes before transferring the loaf to a cooling rack or cutting board to continue cooling.
Notes
- Weigh the flour using a kitchen scale for the most accurate results. Scooping flour from a bag often results in too much flour being used and can alter the texture.
- Use overly ripe bananas. The more brown spots, the better, as the sweeter they will be. Since the recipe uses very little sweetener, you want to make sure your bananas will provide ample sweetness.
- Measure your mashed bananas. Bananas vary in size. So make sure to use enough for sweetness and moisture. Measure 1 full cup of mashed banana.
- Use fresh + active baking powder! Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
- Use parchment paper to line your loaf pan. Although a nonstick loaf pan will do the trick, I find it easier to remove the loaf from the pan when using parchment paper. You can easily lift the bread out and place it on a wire rack without breaking it.
- Individual ovens will vary. So test the doneness of your pumpkin banana bread using a toothpick inserted in the middle. When it comes out mostly dry and clean, it’s ready.
- Let it cool. Allow extra time for the loaf cool down. A minimum of 20-30 mins on a cooling rack is recommended to completely set and make it easier to slice.
jacquie says
I like how low in sugar this bread is but i don’t use bananas so is there something i can substitute?
thanks.
Rosa says
I haven’t tried this bread without the bananas. Applesauce might work, but without testing it, I can’t guarantee the same results.