Vegan Pumpkin Banana Bread
This vegan pumpkin banana bread recipe is made with simple ingredients for a thick, fluffy, and perfectly moist loaf. It's bursting with fall flavors and great for breakfast, an afternoon snack, or comforting dessert.
Servings 10 slices
Calories 161kcal
Equipment
- Aluminum loaf pan
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 ripe bananas
- ½ cup pumpkin puree
- ½ cup brown sugar
- ¼ cup melted refined coconut oil
- 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.
- Once cooked, remove from oven and let cool on a wire rack. Cut into slices and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
