Why Make This Recipe
Vegan Banana Pumpkin Bread is a delightful treat that combines the sweet flavors of ripe bananas with the warm spices of pumpkin pie. This recipe is perfect for anyone looking to enjoy a delicious baked good without any animal products. It’s a wonderful way to use overripe bananas and canned pumpkin, making it both economical and tasty. Plus, it’s an excellent way to brighten up your breakfast or snack time!
How to Make Vegan Banana Pumpkin Bread
Ingredients:
- 2 Cups All Purpose Flour
- 3 1/2 tsp Pumpkin Pie Spice (See Note!)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt (1/4 tsp if using fine grain salt)
- 1 Cup Mashed Overripe Banana (About 2 large bananas or 3 small bananas)
- 3/4 Cup Canned Pumpkin Puree
- 3/4 Cup Light Brown Sugar, tightly packed
- 1/2 Cup Canola Oil
- 2 tsp Vanilla Extract
Directions:
- Preheat your oven to 350°F (175°C). Grease an 8 1/2"x4 1/2" loaf pan and line it with parchment paper.
- In a medium bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisk to mix everything well.
- In a large bowl, combine the mashed bananas, pumpkin puree, light brown sugar, canola oil, and vanilla. Use a rubber spatula to mix until well combined.
- Add the dry ingredients from the medium bowl into the large bowl. Mix with the spatula until no dry streaks remain.
- Scrape the batter into the prepared loaf pan and spread it evenly with a butter knife. Drag the knife down the center of the batter to create a small crack.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool completely before removing it from the pan to slice and serve.
How to Serve Vegan Banana Pumpkin Bread
Serve the Vegan Banana Pumpkin Bread warm or at room temperature. You can enjoy it plain, fresh out of the oven, or spread a bit of vegan butter on top for extra richness. This bread pairs perfectly with a cup of tea or coffee, making it a great choice for breakfast or a cozy afternoon snack.
How to Store Vegan Banana Pumpkin Bread
To store your Vegan Banana Pumpkin Bread, wrap it tightly in plastic wrap or aluminum foil. Place it in an airtight container and store it at room temperature for up to 3 days. For longer storage, you can freeze the bread. Just ensure it’s well-wrapped before placing it in the freezer. Thaw it at room temperature when you’re ready to enjoy a slice!
Tips to Make Vegan Banana Pumpkin Bread
- Make sure your bananas are really ripe for the best flavor and sweetness.
- Don’t skip the pumpkin pie spice; it adds a wonderful warmth to the bread.
- Check for doneness towards the cooking end by inserting a toothpick into the center; it should come out clean.
- Letting it cool completely before slicing helps maintain its shape and moisture.
Variation
Feel free to add vegan chocolate chips or nuts to the batter for extra flavor and texture. If you prefer, you can also substitute the canola oil with melted coconut oil for a different taste.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Be sure to cook and puree it before measuring it out for the recipe.
Can I make this gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.
How can I make this bread sweeter?
If you like it sweeter, you can increase the light brown sugar or add a little maple syrup to the batter. Adjust according to your taste!