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–+ servings
Overhead image of baked pumpkin banana bread on board with a few slices loosened from the loaf

Vegan Pumpkin Banana Bread

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This vegan pumpkin banana bread combines the rich flavors of ripe bananas and warm pumpkin, creating a moist, flavorful treat perfect for fall. Balanced with the pop of cinnamon and pumpkin space, this bread is packed full of flavor that makes a beautiful breakfast, snack, or dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 442
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 loaf pan
  • 1 small saucepan
  • 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 liquid measuring cup
  • 1 small skillet
  • 1 cutting board
  • 1 knife for chopping pecans
  • 1 Spoon
  • 1 whisk
  • 1 fork to mash bananas

Method
 

  1. 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
    Overhead image of flax meal combined with water
  2. 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
    Overhead image of organic pecan halves in skillet
  3. Being careful not to burn your hand on hot pecans, transfer toasted pecans to a cutting board and roughly chop. Set aside.
    Overhead image of pecans partially chopped on cutting board with knife set aside
  4. Preheat oven to 350 degrees Fahrenheit.
  5. 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
    Overhead image of mashed bananas in glass bowl
  6. 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
    Overhead image of dry ingredients mixed together in glass bowl
  7. 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
    Overhead image of melted refined coconut oil
  8. 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
    Overhead image of wet ingredients combined in glass bowl
  9. 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.
    Step 8: Overhead image of bread dough after combining wet and dry ingredients and folding in chopped pecans
  10. 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.
    Overhead image of bread dough in loaf pan before baking
  11. Allow to cool before removing loaf from pan and transferring to a wire rack to continue cooling.
    Side angle of full loaf of bread on cooling wrack
  12. Enjoy warm as-is, or top with a delicious vegan butter.

Nutrition

Serving: 1sliceCalories: 442kcalCarbohydrates: 65.3gProtein: 9.4gFat: 21.1gSaturated Fat: 6.3gSodium: 4709mgPotassium: 2537mgFiber: 17gSugar: 11gCalcium: 1154mgIron: 9mg

Notes

Be sure to bake your bread in the center rack of your oven. Check 5-10 minutes before the hour to ensure your oven temperature is accurate and the bread isn't ready. The loaf is ready to be removed from the oven when a toothpick inserted in the center is clean when removed. 

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