Pumpkin Banana Bread

This pumpkin banana bread is thick, fluffy, and perfectly moist. It’s dairy-free, egg-free, and vegan-friendly!

This fall-inspired treat is perfect for a light breakfast or slightly sweet and savory snack. I love adding pepitas to the top of my loaf before baking for a subtle crunch. Yum!

This homemade vegan pumpkin banana loaf is already in my banana baking routine along with baked banana bread donuts, banana chocolate chip muffins, and of course the classic, banana nut bread.

Pumpkin Banana Bread Recipe

This easy seasonal loaf comes together with 10 ingredients. Simply combine the ingredients, pour into a bread pan, and bake! Here’s what you’ll need:

• Flour
• Baking powder
• Baking soda
• Pumpkin pie spice
• Salt
• Ripe bananas
• Pumpkin puree
• Brown sugar
• Refined coconut oil
• Dairy-free milk

Why use refined coconut oil?

Refined coconut oil has a neutral taste. So no coconut taste, smell, or aroma! It’s made from the coconut meat that’s filtered and dried before being pressed into oil.

Using melted coconut oil makes this bread soft and fluffy.

What type of dairy-free milk?

Use what you have on hand! I would suggest almond, soy, or oat milk.

Looking for more seasonal recipes? Try these next:

• Mini Apple Pie Tarts
• Salted Caramel Cupcakes
• Baked Pumpkin Donuts
• Pumpkin Spice Latte
• Gingerbread Latte

I hope you enjoy this pumpkin loaf as much as we do! If you try this recipe, please share a photo with me over on Instagram.

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Pumpkin Banana Bread

This pumpkin banana bread is thick, fluffy, and perfectly moist. It's dairy-free, egg-free, and vegan-friendly!

Course Breakfast, Dessert, Snack

Prep Time 10 minutes

Cook Time 50 minutes

Servings 1 loaf

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 2 ripe bananas
• 1/2 cup pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup refined coconut oil melted
• 1 tablespoon dairy-free milk

Instructions

• Preheat your oven to 350F and prepare a loaf pan.
• Combine flour, baking powder, baking soda, pumpkin pie spice, and salt together in a bowl.
• In a separate bowl, mash bananas and stir in pumpkin puree, brown sugar, melted coconut oil, and dairy-free milk.
• Fold dry ingredients into wet and mix until just combined.
• Transfer to prepared loaf pan and bake for about 50 minutes, or until cooked through.

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