Deeply seasoned, spiced vegan pumpkin banana bread recipe is just the ticket for easy breakfasts and snacks on the go.
Got ripe bananas on hand? This easy vegan pumpkin banana bread uses three ripe bananas plus canned pumpkin. It's full of warming, fall spices, like ginger, cinnamon, and nutmeg. Perfect for a quick breakfast or snack!
Recipe notes
This recipe comes together quickly. Thanks to your blender the dough only takes about 10 minutes to make.
Forget mashing the banana by hand. Instead, toss them into the blender with your other wet ingredients. Not only is this faster, but you get a perfectly smooth mix.
Now, whisk the dry ingredients together in a large bowl, pour the wet ingredients from the blender, and mix it all together. Your dough is ready when it's nice and even. It will be on the thick side, but not as thick as peanut butter.
I do recommend lining your loaf pan with parchment paper for this recipe. Lining the pan ensures that your pumpkin banana bread won't stick. Plus, it makes cleanup a breeze!
Spread the dough into your lined loaf pan, and bake.
When a toothpick inserted into the loaf comes out clean, it's ready to remove the pan from the oven. Then, let the loaf cool in the pan for 30 minutes. If you pull the loaf out too soon, it won't have time to firm up completely.
After cooling time is up, you are ready to remove the loaf from the pan -- the parchment paper makes that easy -- and slice!
How to store
Leftover pumpkin banana bread will keep for around four days. To store, let it cool completely, and store it in an airtight container lined with a piece of paper towel. You can keep it out on the counter or stick it into the pantry or a bread box.
It is very important that you completely cool the loaf before storing. If it's still even a little bit warm, condensation will form. That makes the bread more likely to spoil and will cause it to stick to the paper towel.
More easy vegan breakfast ideas
📖 Recipe
Vegan pumpkin banana bread
Ingredients
Wet ingredients
- 3 overripe bananas
- 1 ¼ cups pumpkin puree - canned or homemade is fine
- ¾ cup loosely packed brown sugar
- ¼ cup light oil - like sunflower (see Notes for oil-free)
- 1 teaspoon vanilla extract
Dry ingredients
- 1 ½ cups white wheat flour
- 2 tablespoons flax meal
- 1 teaspoon baking soda
- 1 teaspoon each ground cinnamon and ground ginger
- ½ teaspoon each ground nutmeg and allspice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350° F, and line a loaf pan with parchment paper.
- Combine the wet ingredients in your blender, and puree until they're nice and smooth.
- In a large bowl, combine the dry ingredients, whisking until they're evenly combined.
- Pour the wet ingredients into the dry, and mix well. Spread the batter into the loaf pan.
- Bake for 50 minutes, or until you can stab the bread with a toothpick and it comes out of the loaf batter-free. This could take up to an hour, depending on the size and ripeness of your bananas. Bigger and riper means more baking time.
- Let the bread cool for at least half an hour, then use the parchment paper to pull it out of the pan gently. Slice, and devour!
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