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.

Course Breakfast, Dessert, Snack

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 161kcal

Author Jenna Urben

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.

Nutrition