Looking for a cozy fall treat that's both comforting and healthy? This Vegan Pumpkin Banana Bread combines the best of both autumnal worlds - delicious organic canned pumpkin and the rich undertones of ripe banana for a delicious loaf that's perfect for breakfast, dessert, or a snack.
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If you’re looking to bring some warmth and comfort into your kitchen this season, there’s no better way than with a delightful loaf of vegan pumpkin banana bread. This recipe combines the rich, autumnal flavors of pumpkin with the natural sweetness of ripe bananas, resulting in a moist and tender bread that’s perfect for any occasion. Not only is it completely free from dairy and eggs, making it a great option for those with dietary restrictions, but it’s also incredibly easy to make!
With simple ingredients like coconut oil, warm spices, and a touch of love, you’ll have a delicious treat that fills your home with an irresistible aroma. Perfect for breakfast, a snack, or even dessert, this vegan pumpkin banana bread will quickly become a family favorite. Get ready to indulge in a slice (or two) of this seasonal delight and elevate your baking game!
❤️ What you'll love about this vegan pumpkin banana bread
Rich seasonal flavor. The combination of pumpkin, banana, and warm spices like cinnamon and pumpkin pie spice makes this bread perfect for fall or any time you crave comforting, cozy flavors.
Moist and tender texture. The mashed bananas and canned pumpkin create a naturally moist and soft crumb, making every bite satisfying without being dry. This recipe does create a dense banana bread with a tender crumb.
Dairy (and animal byproduct) free. One of the standout features of vegan pumpkin banana bread is that it’s completely free from dairy and animal byproducts, making it an inclusive option for a wide variety of diets. By omitting traditional ingredients like butter, milk, and eggs, this bread appeals to those who follow a vegan lifestyle or have allergies to dairy and eggs. Instead, ingredients like coconut oil provide the richness, while mashed bananas and flax meal serve as natural binders, replacing eggs.
Easy to make. With simple, accessible ingredients and no need for complicated steps, this bread is quick to whip up, making it a go-to for busy bakers.
Great use for those quickly ripening bananas on your counter. If you love banana recipes, check out these banana tahini cookies!
🔪 equipment
Measuring cups
Measuring spoons
2 small bowls for flax egg and melting coconut oil
Medium mixing bowl for mashed banana and wet ingredients
Large mixing bowl for dry ingredients
Loaf pan
Fork for mashing banana
Whisk for dry ingredients
Spoon or spatula to incorporate wet and dry ingredients
Small saucepan for melting coconut oil (this is an affiliate link to my favorite brand)
Small skillet to roast pecans
Knife to chop pecans
Cutting board to chop pecans
Wire cooling rack
🥣 Ingredients
Dry ingredients
All-purpose flour. Basic all-purpose flour is all you need here. When combined with the wet ingredients and leavening agents, the banana and pumpkin flavor will shine, while maintaining a texture and structure suitable for banana bread.
Baking powder. Baking powder provides lift, ensuring the banana bread doesn’t become too dense. Its dual-action release gives a steady rise from the moment you start mixing with the wet ingredients to the time you pull it out of the oven.
Baking soda. Baking soda helps the vegan banana bread rise by reacting with acidic ingredients like bananas. It creates a lighter texture ideal for quick breads. Keep in mind that banana bread will inherently be a more dense quick bread, especially when combined with pumpkin.
Ground cinnamon. Ground cinnamon adds warmth and a subtle sweetness, complementing the banana and pumpkin's natural flavor. It enhances the overall depth of flavor.
Pumpkin pie spice. This blend brings cozy spices like nutmeg and cloves to the bread, adding complexity. It intensifies the comforting fall flavors, making the bread smell delicious while baking!
Kosher salt. Kosher salt balances the sweetness and enhances the flavors of the banana and spices. It also helps in developing a well-rounded taste throughout the bread.
Chopped organic pecans. Pecans add a satisfying crunch and earthy richness to the soft texture of the bread. They also offer healthy fats and protein, contributing some nutritional value. By quickly roasting the pecans, we unlock even more flavor - never a bad thing!
Wet Ingredients
Mashed ripe bananas. Mashed bananas provide natural sweetness and moisture, creating a tender and moist texture in the bread. They also act as a binding agent, and are known to help replace eggs in vegan recipes (we use flax eggs for egg replacement here). You can use frozen ripe bananas, if you have some ready and waiting in your freezer. Be sure to scrape off any freezer burn before mashing.
Canned pumpkin. Canned pumpkin adds extra moisture and a mild flavor, complementing the banana and spices. It also boosts the bread’s nutritional content with fiber and vitamins. Of course, pumpkin is what makes this a delightful holiday bread perfect for fall! If you have the opportunity, select organic canned pumpkin (affiliate link to my favorite brand).
Melted refined coconut oil. Refined coconut oil provides a rich, buttery texture without the coconut flavor, making it a neutral fat for the bread. It adds moisture and helps the bread stay soft longer. Refined coconut oil is preferred if you don’t want a strong coconut flavor, while unrefined oil will add a mild coconut taste.
♻️ Coconut Oil Sustainability Tip: Though its sustainability isn't perfect, coconut oil production typically has a smaller carbon footprint than dairy and animal fats.
Organic light brown sugar. Brown sugar enhances the sweetness while adding a subtle molasses-like depth. Its moisture content helps to keep the banana bread soft and tender.
🌱 Brown Sugar Vegan Tip: If you live in the United States, be mindful of the fact organic sugar is usually the best bet for a vegan sugar option. Many U.S.-sold sugars are filtered with bone char...even brown sugars.
Flax meal. Flax meal mixed with water serves as a vegan egg substitute, binding the ingredients and adding omega-3s. It also contributes to the bread’s structure and texture, and adds a slightly darker color to the bread.
♻️ Flax Meal Sustainability tip: Flax seeds don't require much to grow, making them an ideal crop. They play an important role in regenerative farming by reducing soil depletion and improving soil quality over time. Now, that's superior to your typical egg!
Water. Water hydrates the flax meal, allowing it to form a gel that mimics the binding properties of eggs. You will also need a small amount of water to melt the coconut oil in a double broiler (or glass bowl set on top of a small saucepan with water at the bottom).
Pure vanilla extract. Vanilla extract brings a warm, aromatic sweetness that elevates the flavors of banana and pumpkin. It enhances the overall depth and richness of the bread.
♻️ Vanilla Extract Sustainability Tip: Choose a vanilla extract that's better for the environment, like this Vanilla Bean Project Organic Pure Vanilla Extract (affiliate link). Learn more about the Vanilla Bean Project and their efforts to more sustainability support vanilla bean production.
👩🏼🍳 instructions
Step 1: Mix flax meal with water to create egg substitution. For each "flax egg," mix 1 tablespoon of flax meal with 3 tablespoons of water. Let it sit for about 5-10 minutes until it thickens...I find placing the mixture in the refrigerator helps it thicken quicker. This mimics the binding properties of eggs, holding the batter together while adding a boost of fiber and omega-3s.
Step 2: Dry roast pecans in small skillet. To enhance the flavor of the pecans, dry roasting is a simple step that adds a little more depth to the dish. Heat a small skillet over medium heat and add the pecan halves. Stir them frequently for 5-7 minutes until they become fragrant and slightly darker in color. Be careful not to burn them, as this can happen quickly once they’re heated.
Step 3: Chop pecans. After roasting, allow the pecans to cool slightly before chopping. Use a sharp knife to chop them into small, even pieces, which will distribute better throughout the bread. You can adjust the size of the pieces based on how much crunch you prefer in your banana bread - I prefer a coarse chop with pieces of varying size.
Preheat oven to 350 degrees Fahrenheit. Baking at 350°F allows the banana bread to cook evenly, ensuring a golden-brown exterior without burning or overcooking the inside.
Step 4: Mash bananas. Use overripe bananas for this step, as they’re softer and sweeter, making them easier to mash. Mash them with a fork or potato masher until mostly smooth, leaving a few small chunks if you prefer some texture. If using frozen bananas, allow them to thaw before mashing.
Step 5: Whisk together dry ingredients. Whisking the dry ingredients—like flour, baking soda, baking powder, spices, and salt—helps evenly distribute the leavening agents and flavors throughout the batter. It also breaks up any clumps, creating a smooth batter when you combine the wet and dry ingredients.
Step 6: Melt the coconut oil. Coconut oil should be in liquid form to incorporate smoothly into the batter. Add a small amount of water (about 1 inch) to the bottom of a small saucepan and place a glass bowl on top of the saucepan so that is rests on top without touching the water. Add the coconut oil to the bowl and bring the water to a light boil. Stir the coconut oil occasionally and wait until completely melted before removing from heat.
Step 7: Stir all wet ingredients together. Combine the mashed bananas, melted coconut oil, flax egg, vanilla extract, and canned pumpkin. Stir until everything is well mixed and smooth, at which time it will be ready to mix with the dry ingredients.
Step 8: Fold wet ingredients into dry ingredients. Carefully pour the wet ingredients into the bowl of dry ingredients, stirring in slowly. Use a spatula or large spoon to gently fold them together until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a denser, tougher bread. Break up any clumps until only very small clumps remain (we don't want a little puff of flour when enjoying the slice of bread)!
Step 9: Add to lightly-greased loaf pan and bake for an hour. Grease the loaf pan to prevent sticking, using coconut oil or a non-stick spray (I use a light olive oil spray). Pour the batter evenly into the pan and bake for about 60 minutes, or until a toothpick or skewer inserted into the center comes out clean.
Step 10: Allow to cool. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely and enjoy!
💚 acceptable substitutions
Oil. Use a light, neutral-flavored oil in place of coconut oil if desired. Be careful not to select an oil that would infuse its own flavor in the bread.
Frozen banana. If you saved some quickly-ripening bananas in the freezer, you can use these for the recipe. Be sure to thaw them before trying to mash and if any freezer burn built up on the exterior of the banana, I would suggest scraping it off.
Pumpkin Pie Spice. You can use only ground cinnamon instead, if desired. I would recommend a spice of some sort to add depth of flavor.
Pecans. Choose your favorite nut! Pecans pair nicely with the spices and hearty flavor, but walnuts would be a good choice as well. Of course, you're welcome to omit nuts entirely.
🧊 storage
Vegan pumpkin banana bread can be stored at room temperature in an airtight container for 2-5 days. For longer freshness, refrigerate it for 3-5 days or freeze it for up to 3 months
Recipe
Vegan Pumpkin Banana Bread
Equipment
- 1 loaf pan
- 1 small mixing bowl
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small bowl for flax eggs
- measuring spoon set
- measuring cup set
- 1 small skillet
- 1 cutting board
- 1 knife for chopping pecans
- 1 Spoon
- 1 whisk
- 1 fork to mash bananas
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
Wet Ingredients
- 1 cup mashed overripe bananas approximately 2 medium bananas
- 1 cup canned pumpkin (pumpkin puree)
- ½ cup melted refined coconut oil
- ½ cup organic light brown sugar, lightly packed
- 2 tablespoon ground flax meal
- 6 tablespoon water
- 1 tsp pure vanilla extract
Additions
- ⅔ cup raw pecans
Instructions
- Mix the flax meal eggs by stirring to combine flax meal and water in small bowl until evenly mixed. Place in refrigerator while making remaining ingredients to allow it to thicken.2 tablespoon ground flax meal, 6 tablespoon water
- Add raw pecans to a nonstick skillet over medium heat and allow to roast until they emit a toasty fragrance, about 5 minutes. Shake the skillet occasionally to prevent the pecans from scalding.⅔ cup raw pecans
- Being careful not to burn your hand on hot pecans, transfer toasted pecans to a cutting board and roughly chop. Set aside.
- Preheat oven to 350 degrees Fahrenheit.
- In large bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined.2 cups all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, ½ teaspoon kosher salt
- In the small saucepan, create a double broiler by adding an inch of water to bottom of saucepan. Place small glass bowl on top of saucepan, allowing it to nest at the top without touching the water. Add refined coconut oil and bring water to a low boil, allowing the coconut oil to melt.½ cup melted refined coconut oil
- In a medium bowl, use a fork to mash bananas until very small or no lumps remain. If using frozen bananas, allow to thaw to room temperature.1 cup mashed overripe bananas
- Add canned pumpkin, brown sugar, vanilla extract, flax meal eggs, and melted refined coconut oil to bowl with mashed bananas. Stir to combine.1 cup mashed overripe bananas, 1 cup canned pumpkin (pumpkin puree), ½ cup melted refined coconut oil, ½ cup organic light brown sugar, lightly packed, 1 teaspoon pure vanilla extract
- Gently fold wet ingredients into dry ingredients, incorporating both mixtures until evenly combined. Your dough will be thick, but not stiff. Stir in chopped pecans.
- Transfer dough to a lightly greased loaf pan. Place on center rack in oven and bake for 1 hour, or until a tooth pick inserted in the center comes out clean. Check your bread after 50 minutes to prevent cook time and texture issues, as these vary based on oven and location.
- Allow to cool before removing loaf from pan and transferring to a wire rack to continue cooling.
- Enjoy warm as-is, or top with a delicious vegan butter.
Notes
Nutrition
♻️ sustainability profile
Choose eco-friendly sweeteners: Consider using unrefined, organic, or Fair Trade certified sugar to ensure that your sweetener is produced under environmentally and socially responsible conditions.
Select a better all-purpose flour. King Arthur flour, for example, is a certified B Corp (they consider environmental, social, and employee welfare in all their decisions). They are also a member of 1% for the planet - read more about their sustainability initiatives.
Buy in bulk: Purchase ingredients like flour, flaxseed, and spices in bulk (when possible) to minimize packaging waste. Bring reusable containers to bulk food stores to further reduce plastic use. If you don't cook often, though, avoid burdening your pantry with ingredients that will eventually become food waste.
Minimize food waste: Don't forget to toss those banana peels in the compost. If you have leftover pumpkin puree, even better!
Select sustainable oils: Choose refined coconut oil from sustainable sources, ensuring it's certified by organizations like Fair Trade or the Rainforest Alliance, which focus on ethical and environmentally-friendly practices.
Consider sustainable flavorings, like your vanilla extract. For more detailed insights into sustainable vanilla sourcing, you can explore resources like The Vanilla Bean Project.
❓frequently asked questions
How do I make vegan pumpkin banana bread moist?
Add moisture by using ripe bananas, canned pumpkin, and a good fat source like coconut oil. These ingredients provide natural moisture, and the flax egg helps bind the batter without drying it out.
How long does vegan banana bread last?
Stored in an airtight container, it can last 3-4 days at room temperature. It also freezes well for up to 2-3 months.
Can I add mix-ins to vegan pumpkin banana bread?
Definitely! We suggest chopped nuts (like pecans or walnuts), chocolate chips, or seeds like sunflower or pumpkin seeds.
Why is my vegan banana bread dense?
As with many baked goods, overmixing the batter can cause the bread to become dense. It’s important to fold the wet and dry ingredients together gently to avoid activating too much gluten in the flour. Ensure your baking soda or powder is fresh to ensure proper rising. If you get a little generous adding bananas to the recipe, they can create a loaf that is too dense.
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