Vegan Banana Pumpkin Bread
This easy vegan banana pumpkin bread is the perfect way to warm up your home this fall! Made with simple ingredients that you probably already have on hand, this easy pumpkin spice banana bread is moist and delicious.
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Why make this recipe
This pumpkin banana bread is an autumn-inspired variation of my super-popular classic vegan banana bread recipe with some pureed pumpkin and warm fall spices added in. (My banana bread has hundreds of 5-star reviews on both my blog and Pinterest.)
I’ve made this recipe countless times, and it never fails me. It bakes up perfectly every time and is great warm out of the oven or the next day for an easy breakfast treat. Plus, it’s plant-based, dairy-free, and can easily be made gluten-free.
Ingredients and substitutions
- Overripe Banana – they must have at least some brown spots on them. Brown bananas are the sweetest.
- Brown Sugar – you can also use coconut sugar, maple syrup, or even regular vegan white sugar.
- Plant-Based Milk – any soy milk, almond milk, oat milk, or any other non-dairy milk will work.
- Pumpkin Puree – for that pumpkin flavor.
- Vanilla Extract – for flavor.
- Vegetable Oil – for moist bread. You can use any neutral-flavored oil like canola oil, coconut oil, light olive oil, or even melted vegan margarine. (You can use applesauce instead of oil for oil-free pumpkin banana bread.)
- Flour – for the base of the bread. You can use white all-purpose flour, whole wheat pastry flour, spelt flour, or a gluten-free flour mix. My homemade gluten-free flour mix made from oat flour works great, too.
- Baking Soda – to help it rise.
- Baking Powder – to help it rise.
- Salt – to enhance flavor.
- Pumpkin Pie Spice – or cinnamon for some extra warm fall flavor.
- Chocolate Chips – or chopped nuts to sprinkle on top. (optional)
Helpful tools
- A Mixing Bowl – to mix the batter.
- A loaf Pan – to bake the bread in.
How to make vegan banana pumpkin bread
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Preheat your oven to 350° F (176° C) and oil an 8.5″x 4.5″ loaf pan.
Step 2 – Put the dry ingredients (2 cups flour, 1 1/2 tsp baking powder, 1 tsp pumpkin pie spice, 1/2 tsp baking soda, 1/2 tsp salt) in a large mixing bowl and give it a little stir.
Step 3 – Place 1 very ripe banana in a medium-sized bowl with 1 cup of pumpkin puree and 2/3 cup of brown sugar, and mash with a fork.
Step 4 – Add 1/4 cup plant-based milk, 1/3 cup oil, and 1 tsp vanilla to the mashed bananas and pumpkin, then stir until well mixed.
Step 5 – Pour the wet ingredients into the dry ingredients and stir until all of the flour is incorporated, but don’t over-stir. (Add 1/2 cup of chocolate chips or chopped nuts into the batter if desired.)
Step 6 – Use a rubber spatula to scrape the thick batter into the greased loaf pan and smooth it out. (Top with chocolate chips, nuts, or banana slices if desired).
Step 7 – Bake at 350° F (176° C) for 50 minutes or until a toothpick inserted in the middle comes out clean.
Step 8 – Allow it to cool for about 15 minutes before slicing.
Pro Tips
- Use very ripe bananas. You have to use bananas that have brown spots or have turned completely brown. These bananas are softer and sweeter than green and yellow bananas.
- Measure your ingredients carefully. Baking is a science, and slight variations in measurements can change the outcome.
- Spoon your flour into the measuring cup and level it off with the back of a butter knife. Don’t scoop the flour out of the bag with a measuring cup. This will pack the flour down too much, resulting in too much flour.
- Don’t over-stir the batter. You want to stir it enough so you don’t see any dry flour. Over-mixing it will cause it to be chewier.
- Bake for at least 50 minutes at 350° F. Baking at a higher temperature will cook the outside faster than the inside, resulting in an undercooked loaf in the center.
Storage and reheating
Countertop – Your vegan banana pumpkin bread will keep well at room temperature for about 24 hours.
Refrigerator – To make the pumpkin banana bread last longer, keep it sealed in the fridge for up to 5 days.
Freezer – This bread freezes well. Simply place it in a freezer bag and squeeze out all excess air. It will keep well for up to 3 months. To thaw, put it in the fridge overnight or on the countertop for a few hours.
More vegan bread recipes
- Vegan Pumpkin Bread
- Vegan Zucchini Bread
- Dairy-Free Drop Biscuits
- Easy No-Knead Baguettes
- Vegan Olive Bread
Vegan banana pumpkin bread recipe
Vegan Banana Pumpkin Bread
Ingredients
Dry ingredients
- 2 cups flour, any type will work
- 1 1/2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients
- 1 medium ripe banana, totaling about 1/2 cup
- 2/3 cup brown sugar
- 1 cup pumpkin puree
- 1/3 cup oil, (any neutral-flavored oil or melted vegan margarine).
- 1/4 cup plant-based milk
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
Instructions
- Preheat your oven to 350° F (176° C) and oil an 8.5″x 4.5″ loaf pan.
- Put the dry ingredients (2 cups flour, 1 1/2 tsp baking powder, 1 tsp pumpkin pie spice, 1/2 tsp baking soda, 1/2 tsp salt) in a large mixing bowl and give it a little stir.
- Place 1 very ripe banana in a medium-sized bowl with 1 cup of pumpkin puree and 2/3 cup of brown sugar, and mash with a fork.
- Add 1/4 cup plant-based milk, 1/3 cup oil, and 1 tsp vanilla to the mashed bananas and pumpkin, then stir until well mixed.
- Pour the wet ingredients into the dry ingredients and stir until all of the flour is incorporated, but don’t over-stir. (Add 1/2 cup of chocolate chips or chopped nuts into the batter if desired.)
- Use a rubber spatula to scrape the thick batter into the greased loaf pan and smooth it out. (Top with chocolate chips, nuts, or banana slices if desired).
- Bake at 350° F (176° C) for 50 minutes or until a toothpick inserted in the middle comes out clean.
- Allow it to cool for about 15 minutes before slicing.
Notes
- Use very ripe bananas. You have to use bananas that have brown spots or have turned completely brown. These bananas are softer and sweeter than green and yellow bananas.
- Measure your ingredients carefully. Baking is a science, and small variations in measurements can change the outcome.
- Spoon your flour into the measuring cup and level it off with the back of a butter knife. Don’t scoop the flour out of the bag with a measuring cup. This will pack the flour down too much, resulting in too much flour.
- Don’t over-stir the batter. You want to stir it enough so you don’t see any dry flour. Over-mixing it will cause it to be chewier.
- Bake for at least 50 minutes at 350° F. Baking at a higher temperature will cook the outside faster than the inside, resulting in an undercooked loaf in the center.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
I made this recipe with gluten-free flour, mini vegan chocolate chips, and walnuts. It is divine! I baked mine in a silicone pan of mini brains. The batter is too thick to fill in all the details, but they came out as perfect serving sizes. I reduced the baking time to about 30 minutes.
I’m glad that it turned out well for you!
I had all ingredients on hand and went immediately to make it this week and it lasted less than a day! I made another one last night, it is super yummy and delicious, easy to make (as long as I have cooked pumpkin on hand)! I also make my own pumpkin pie spice blend with cinnamon, ginger, nutmeg, cloves and this time added some freshly grounded cardomom seeds into the mix and it was very fragrant and yummy, will keep making over and over while I have pumpkins on hand :D. Thank you for the inspiration to keep my fall-flavored baking going and for the recipe.
I’m so glad that you liked the recipe! 🙂
This recipe was easy to follow and makes a delicious loaf! I used 1.5 cups Bob’s Red Mill 1:1 baking flour + 0.5 cups Bob’s all-purpose flour to make our gluten-free loaf. I will definitely make this again. Thanks for the yummy recipe!