Description
Experience the ultimate fall-inspired comfort treat with this Vegan Pumpkin Banana Bread. Perfectly moist and entirely plant-based, it combines earthy pumpkin puree with naturally sweet mashed bananas. This oil-free, aromatic loaf is seasoned with ginger, nutmeg, and cinnamon, creating a cozy bakery atmosphere in your kitchen. It is a wholesome, nutrient-dense breakfast or snack that perfectly highlights seasonal flavors without using any heavy fats or animal products.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1 cup pumpkin puree (canned, unsweetened)
1 cup brown sugar
1 cup bananas (mashed, about 2–3 medium)
1/2 cup chopped pecans (plus extra for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, pumpkin pie spice, and nutmeg.
In a separate bowl, combine the mashed bananas, pumpkin puree, and brown sugar until smooth.
Fold the wet ingredients into the dry ingredients, mixing until just combined, being careful not to overmix.
Fold in the chopped pecans.
Pour the batter into the prepared loaf pan and top with a few extra pecans if desired.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Ensure you use pure pumpkin puree, not pumpkin pie filling, to keep the bread properly balanced and avoid excessive sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg