Vegan Pumpkin Spice Banana Bread
Spice up your boring banana bread for autumn with this 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!
Notes
Gluten free? Easy! I usually blend up oats and use oat flour instead for this recipe, which is a great gluten free option. I honestly prefer it to all purpose white flour! The exact same measurements will work, just note that gluten free flour will not rise as well as regular flour and make sure you give the bread a lot of time to cool down before cutting into it.
Tried this recipe?Let us know how it was!