Servings
Font
Back
0 from 3 votes

Vegan Banana Pumpkin Bread

Indulge in the perfect autumn treat with this vegan pumpkin banana bread! Moist, flavorful, and easy to make!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 12 Slices
Calories: 127 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: American , Canadian

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

    Cup of Yum
  1. Preheat your oven to 350℉/176℃ and line a loaf pan with parchment paper.
  2. 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.
  3. 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.
  4. 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

  •  
  • Leftovers keep at room temperature for 2-3 days, in the refrigerator for up to 5 days, or freeze it for up to 3 months.
  • 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.

Nutrition Information

Calories 127cal (6%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 1g (2%) Sodium 77mg (3%) Potassium 323mg (9%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 4791IU (96%) Vitamin C 3mg (3%) Calcium 78mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Slices

Amount Per Serving

Calories 127

% Daily Value*

Calories 127cal 6%
Carbohydrates 29g 10%
Protein 4g 8%
Fat 1g 2%
Sodium 77mg 3%
Potassium 323mg 7%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 4791IU 96%
Vitamin C 3mg 3%
Calcium 78mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.