Vegan Pumpkin Banana Bread

This vegan pumpkin banana bread is perfect for fall and winter. The cinnamon and pumpkin pie spice give it such a cozy, warm flavor! And honestly, I think it's so good I would make it in the summer. Call me crazy, but it's true! Not only is this pumpkin banana bread totally delicious, but it's made with wholesome ingredients, too. Perfect!

Okay, if we're still being honest here... I made this pumpkin banana bread and I ate it ALL by myself with the exception of one slice. Like, I literally had three slices in one day. I know. Who would eat three slices in ONE DAY? I did. Oops. I don't regret it though.

As I said, it's just so good and it ALWAYS seems to hit the spot. What makes it unique is it's not just a pumpkin bread; it has subtle banana flavor too. The best of both worlds! If you love cozy recipes like this one, I encourage you to check out my other fall recipes, like this vegan carrot cake oatmeal and cinnamon apple waffles.

Jump to:

• Ingredients for the Pumpkin Bread
• Step By Step Instructions
• Substitutions
• Additional Variations
• Storage
• FAQ
• Vegan Pumpkin Banana Bread

Ingredients for the Pumpkin Bread

The recipes developed here at Savor The Spoonful use wholesome ingredients whenever possible. This recipe is no exception! No eggs or dairy required makes this a great vegan recipe that everyone will enjoy.

Here are some notes about the ingredients used:

• white whole wheat flour - this has the benefits of whole wheat flour, but has a lighter, milder taste.
• coconut sugar - coconut sugar is an unrefined sugar that has some extra vitamins and mienrals compared to regular cane sugar. It tastes like brown sugar and gives a rich flavor to the bread.
• coconut oil - one of the healthiest oils, this keeps the pumpkin banana bread moist.
• bananas - use spotty brown ones for that rich, sweet taste!
• 100% pure pumpkin puree - this is important. Don't use pumpkin pie filling! You want the pure pumpkin with no added sugars. It's quite healthy for you!
• pure maple syrup - It's worth it to buy the real, pure maple syup. Processed syrups are made from high-fructose corn syrup. Yikes!
• ground flax seed - this adds some extra protein and amazing Omega 3s!
• chopped walnuts - walnuts add a great crunch to the bread, but you don't have to include them. Feel free to substitute another nut instead, like almonds or pecans!
• cinnamon & pumpkin pie spice - don't leave these out! This are precious to giving the vegan pumpkin banana bread a cozy, spicy flavor that instantly screams fall.

Step By Step Instructions

These step-by-step instructions will ensure making the pumpkin banana bread is super easy for you!

Step 1: Combine Dry Ingredients: Add the flour, flaxseed, spices, baking powder, baking soda, and salt to a medium bowl. Stir until combined.

Step 2: Mash Bananas: In a large bowl, peel your bananas and mash them with a fork or potato masher until you have a chunky, applesauce-like consistency.

Step 3: Add Wet Ingredients to Mashed Banana: Add in the pumpkin, coconut sugar, vanilla, maple syrup, and coconut oil to the large bowl and stir well.

Step 4: Add Dry Ingredients to Wet Ingredients: Pour your dry ingredients into the bowl with the mixed wet ingredients. Fold the mixtures together until half the flour is combined. You don't want to overmix here!

Step 5: Fold In Chopped Walnuts: Next, add in the chopped walnuts and continue folding the batter until most of the flour incorporates. Again, don't overmix or your bread will be tough. It's okay to see a little bit of flour left.

Step 6: Spray Pan and Add Mixture: Line your loaf pan with parchment paper or spray with a non-stick cooking spray. Then, transfer your pumpkin bread mixture to the tin. Top with additional chopped walnuts if you'd like.

Step 8: Bake the Vegan Pumpkin Banana Bread: Bake the bread at 350 degrees F for 45-55 minutes, or until a toothpick inserted comes out with moist crumbs.

TIP: Let the pumpkin banana bread cool in the pan for 15 minutes before slicing to allow it to cool and ensure a clean cut.

Substitutions

Can you make substitutions to the recipe? Yes, a little bit!

• Flour - If you don't have white whole wheat flour, you can use whole wheat flour or plain all purpose flour. I like to use white whole wheat flour because of its higher nutritional content.
• Sugar - instead of using coconut sugar, you can use brown sugar or cane sugar. Coconut sugar is unrefined, which makes it a bit healthier.
• Nuts - If you don't like walnuts, omit them completely or use almonds, pecans, or your favorite nuts instead.
• Oil - If you don't have coconut oil on hand, olive oil, vegetable oil, or canola oil can work too. Don't want to use oil? Substitute unsweetened applesauce instead.
• Flax Seed - You don't have to add the flax seed if you don't want to. However, it does add some extra protein and vitamins to your pumpkin bread. Add an extra tablespoon of flour if you omit the flax seed.

While this recipe should work with mild substitutions, I have not tested the recipe with these changes. For best results, only change one thing in the recipe at a time. If you try to substitute everything, it might not turn out how you want it to!

Additional Variations

Fall is the perfect time for spices. However, not everyone LOVES a strong spice flavor to their bakes, and that's okay!

• To Reduce The Spice Flavor: Use 1 teaspoon cinnamon and ½ teaspoon pumpkin pie spice.
• To Reduce The Maple Flavor - Use honey in place of pure maple syrup.

Storage

This vegan pumpkin banana bread stores well in an airtight container in the fridge for up to one week. However, I don't think it will last that long in your house. After all, I had mine finished in two days.

This recipe may not freeze the best because of the high moisture content (giving you that soft bite)! However, if you need to freeze the pumpkin bread, layer parchment paper between the slices and seal in an airtight container in your freezer.

FAQ

If you made this recipe, please consider leaving a review below. It helps me a lot! Post a photo on Instagram and tag me, @savorthespoonful, so I can see your beautiful pumpkin banana bread!

For more vegan baking, check out these recipes:

Vegan Lemon-Raspberry Jam-Filled Cupcakes

Almond Butter & Chia Jam Toast