This quick and easy vegan pumpkin banana bread is the perfect autumn breakfast! You’ll only need a few ingredients and a couple of minutes to make this yummy deliciousness.
You can even make this banana bread gluten-free if needed! The texture is simply stunning, but see for yourself how incredibly fluffy it is!
This recipe requires pumpkin puree which you can obviously buy canned if you live in the US. However, anywhere else in the world, it’s hard to come by. I make my own and it’s really easy! See “instructions” below for more details.
Ingredients
- ripe to overripe bananas
- pumpkin puree
- oil
- maple syrup (optional)
- flour (gluten-free if needed)
- baking powder
- spices (cinnamon, ginger, clove, nutmeg, salt)
- pumpkin seeds (topping, optional)
(see quantities in recipe card)
Instructions
Step One. 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.
Step Two. In a large bowl, mash the bananas. Add the oil, pumpkin puree and maple syrup, if using, and combine well.
Step Three. Load the flour, baking powder, cinnamon, ginger, clove, nutmeg and salt on top. Slowly combine the dry ingredients first before mixing them in with the wet.
This way, you won’t need to use two bowls like many recipes instruct you to do so. That’s just how I prefer it because it simply saves you from washing up yet another bowl.
Step Four. 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 50 minutes. When cooked, the bread should spring back when touched.
Step Five. Let the vegan pumpkin banana bread cool down on a cooling rack for at least 10 minutes. It’ll be a bit easier to slice once it’s cooled completely.
How to make pumpkin puree?
During pumpkin season, I like to make big batches of pumpkin puree and freeze it in portions. To make it, you don’t need any special equipment. A saucepan or oven and a fork or a potato masher will do the trick!
You start by simply cutting the pumpkin into smaller pieces and removing the skin (even if it’s edible).
Quick & Easy – Stove Top
Just like boiling potatoes! Place the pumpkin pieces into a saucepan and cover with water. Bring to a boil and cook for about 10-20 minutes, depending on the size.
Once cooked, drain and mash the pumpkin with a fork or using a potato masher. The puree is now ready to be used in all of your favourite recipes!
More Flavour – Oven
Coat the pumpkin pieces with some oil and add a good pinch of salt. Spread over a lined baking tray and bake at 180°C/350°F fan-forced for 20-30 minutes depending on the size.
When roasted, mash with a potato masher or even a fork. For a more even and finer result, you can use a stick blender.
Substitutions
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.
Variations
If you like banana bread just as much as I do, you can have a look through my other vegan banana bread recipes! They’re all very similar: quick, simple and easy!
- simple vegan banana bread
- vegan blueberry banana bread
- vegan chocolate banana bread
- vegan buckwheat banana bread
- vegan sugar-free banana bread
Storage
This vegan pumpkin banana bread can be stored in the fridge for up to one week (or until it goes off, as I like to say!). You can also freeze it for 3 to 6 months.
📖 Recipe
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
- 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 50 minutes.
- Let the pumpkin banana bread cool down on a cooling rack for at least 10 minutes. It’ll be a bit easier to slice once it’s cooled completely.
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