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Vegan Pumpkin Banana Bread
Prep 10 minutes
Cooking 50 minutes
Total 1 hour
Makes 1 loaf

Equipment

  • 1 loaf tin about 20-24 cm / 8-9.5" long

Ingredients
 

  • 2 large ripe bananas yield 300g/10.6oz., peeled
  • 1 ½ cups / 450 g pumpkin puree
  • ⅓ cup / 80 ml vegetable oil I use olive oil
  • ¼ cup / 60 ml maple syrup optional
  • 2 cups / 300 g flour gluten-free if needed
  • 2 teaspoon baking powder
  • 2 teaspoon cinnamon for pumpkin pie spice, see notes
  • 1 teaspoon ginger
  • ½ teaspoon ground clove
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven to 180°C/350°F fan-forced and line a loaf tin with baking paper or simply grease it, if you prefer.
  • In a large bowl, mash the bananas. Add the oil, pumpkin puree and maple syrup, if using, and combine well.
  • Add flour, baking powder, cinnamon, ginger, clove, nutmeg and salt and combine.
  • Pour the batter into the prepared loaf tin and sprinkle with some pumpkin seeds if you like. Bake the banana bread in the centre of your oven for about 45-50 minutes.
  • Let the pumpkin banana bread cool down on a cooling rack for at least 30 minutes. It’ll be a bit easier to slice once it’s cooled completely.

Notes

Gluten-free: This vegan pumpkin banana bread can be made with gluten-free flour as well. I like using buckwheat flour because it gives me the best results.
Maple Syrup: I like this banana bread without any added sugar or syrup. But sometimes, it’s quite nice with it. Instead of maple syrup, feel free to use any other syrup or sweetener you like. Or replace with ¼-⅓ cup of coocnut or brown sugar.
Pumpkin Pie Spice: Instead of using the single spices, replace cinnamon, ginger, clove and nutmeg with 3-4 teaspoons of pumpkin spice.