Vegan Pumpkin Spice Banana Bread
Just in time for fall! Take your boring banana bread and spice it up for autumn with this vegan pumpkin spice banana bread. A recipe so good and so easy, you’ll be hoping your bananas would ripe sooner!
If there was one recipe that went mainstream during quarantine, it was definitely banana bread. Which means Halloween in quarantine only calls for one thing: pumpkin spice banana bread!
This vegan pumpkin spice banana bread is the perfect fall treat and it’s ridiculously simple to make.
Now I’m no baker. I’m pretty bad at it actually. But banana bread is one of the few things I can bake successfully since the way I make it uses minimal, simple ingredients and steps.
But since it’s fall, I decided to take my easy banana bread recipe and spice it up with some pumpkin and cinnamon. The result is this fluffy and moist bread that’s perfectly spiced for the season.
How to Make Vegan Pumpkin Spice Banana Bread
With any banana bread, you need to start with overripe bananas. The photo above is about as ripe as I like them for this recipe. The more ripe your bananas are, the less sweetener you’ll have to add. A tip for making your bananas ripen faster is to put them in a brown paper bag, like a grocery bag, overnight!
First preheat the oven to 375°F and grease your loaf pan.
Next, combine all the dry ingredients and wet ingredients in separate bowls. You can definitely make this all in one bowl, but I like to mix them separately first so that I know the sweetener and spices are evenly distributed before combining the wet and dry.
Then mix all the ingredients into a thick batter. Expect the batter to be thick, not runny like pancake batter, and don’t worry if there are a few lumps.
Pour your batter in the greased pan. If you want to add toppings, I suggest sprinkling some cinnamon sugar on top and add a generous amount of pumpkin seeds for a little texture. Use a toothpick to press them in.
Bake for 50-60 mins. When you do the toothpick check and it comes out clean, the bread is ready. Make sure to let it cool for at least 15 minutes before removing from the pan or cutting it.
Since this bread is vegan, it doesn’t have any of the ingredients that make baked goods like this go bad fast, i.e. eggs and dairy. So leave it covered in the fridge or leave it covered on the countertop, and it will stay delicious for well over a week.
But trust me, only crumbs will remain by that point. 😉
Vegan Pumpkin Spice Banana Bread
Ingredients
Dry Ingredients
- 2¼ cups all purpose flour of choice (see notes for gluten free option)
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- 1 tsp pumpkin spice
- Pinch of salt
Wet Ingredients
- 1 cup pumpkin puree
- 2 small overripe bananas mashed
- ⅓ cup or 5 tbsp vegan butter at room temperature or melted coconut oil
- ⅓ cup maple syrup
- 2 tsp vanilla extract
Toppings (optional)
- Cinnamon sugar
- Pumpkin seeds
Instructions
- Preheat oven to 375°F and grease the loaf pan with vegan butter.
- In a mixing bowl, add all dry ingredients and mix to combine. Set aside. In a separate large mixing bowl, mash up 2 small overripe bananas into smooth puree. Add the rest of the wet ingredients and mix well to combine.
- Pour the dry ingredients into the same bowl as the wet ingredients and mix into a thick batter. A few lumps are okay.
- Pour the batter into the greased loaf pan. (Optional: sprinkle the top of the batter with cinnamon sugar and lightly press in pumpkin seeds with a toothpick.) Bake for 50-60 minutes, checking that the loaf is cooked through with a toothpick.
- Let the loaf cool for at least 15 minutes before removing from the pan or slicing. Keep covered and store in the fridge or the countertop for up to a week and a half - if you don’t finish it before then!
