This Vegan pumpkin banana bread is one of my all-time fall favourites. Is full of pumpkin spice flavor, fluffy, moist and with a crunchy cinnamon streusel topping. It is easy and fast to make and a real family favorit.
When fall comes around I can’t wait to start baking spice filled cakes like this vegan banana pumpkin bread or these Vegan apple cinnamon muffins. I also love making warming soups like this creamy pumpkin and potato soup.
For some pumpkin spice breakfast recipes check out my healthy pumpkin smoothie or this pumpkin spice granola.
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Ingredients
These are the ingredient needed to make this vegan banana pumpkin bread. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Almond milk or other non dairy milk of choice.
- Apple cider vinegar, reacts with the baking powder and bang soda to give this vegan banana and pumpkin bread a light and soft texture.
- Pumpkin purée, use homemade or store bought in a can. Do not use pumpkin pie filling, it won’t work in this recipe.
- Banana, very ripe and mashed.
- Brown sugar, packed
- Coconut oil, melted or other neutral flavor oil.
- Vanilla extract, for a hint of vanilla flavor.
- All purpose flour, or pastry flour.
- Baking soda and baking powder, a mix of the two creates a great texture in this pumpkin spice banana bread.
- Spices, salt, pumpkin spice or a mix of ground cinnamon, ground nutmeg and ground cloves.
Topping
- Coconut oil, melted, or other neural tasting oil like avocado oil.
- Rolled oats or quick cooking oats.
- Brown sugar, packed
- All purpose flour
- Cinnamon or pumpkin spice.
See recipe card for quantities.
Instructions
Making this Healthy banana pumpkin bread easy. Just follow the step-by-step photos below.
For the full written instructions see the recipe card at the bottom.
Step 1: Start by making the optional streusel topping, add the ingredients in a small bowl.
Step 2: Stir together the ingredients for the streusel topping until it has a crumb like texture and set aside.
Step 3: Mash the banana in a mixing bowl.
Step 4: Add the pumpkin pure, milk, vinegar, coconut oil, sugar and vanilla extract.
Step 5: Stir well.
Step 6: In a small bowl, stir together the flour, baking powder, baking soda, salt and spices.
Step 7: Add the flour mixture to the wet ingredients in the mixing bowl.
Step 8: Stir in the dry ingredients until just combined, do not over mix.
Step 9: Pour the batter in the prepared pan and top with the optional streusel topping.
Step 10: Bake in the preheated oven. The pumpkin banana bread is done when a toothpick is inserted in the centre and it comes out clean.
Let the vegan pumpkin bread cool down for about 10 min before removing it from the pan. Transfer the loaf to a cooling rack and let cool down completely before slicing.
Hint: Don’t over-mix the batter! This is crucial to keep this banana pumpkin loaf soft and tender. If the batter is over mixed the pumpkin bread can turn out a little rubbery or dense, and that’s not what you want! So for the best result, stir only until the batter just comes together.
More delicious vegan cakes to try, Vegan Clementine Cake full of citrus flavor or this easy Vegan Mango Cake.
Top tips for the best result
For the perfect pumpkin banana bread, measure all the ingredients well. Baking is a like science, and this will make a big difference on the end result. Also use room temperature ingredients. The best way top get a correct measure of the flour, is to weigh it since it can get compact when stored. If you don’t have a kitchen scale, make sure to fluff up the flour with a spoon before lightly spooning it into the measuring cup. Do not scoop the flour directly with the measuring cup from the container. By doing that you can get too much flour and a dense and dry cake as a result. Gently fill the measuring cup with a spoonful of flour at a time. Then level it off with a knife, do not pack the flour down.
Substitutions
- Pumpkin puree – instead of pumpkin puree, you can use sweet potato puree.
- Oil – any neutral oil like avocado oil or sunflower oil works well instead of the coconut oil.
- Vegan – to ensure this pumpkin spice banana bread is vegan, use a vegan mini like almond or soy milk.
- Sugar – For a refined sugar free cake, substitute the brown sugar with coconut sugar.
See this Pumpkin and sweet potato soup for a warming soup filled with creamy pumpkin. This Quinoa salad with pumpkin is another healthy dish to try.
Flavour variations
This healthy banana pumpkin bread is super moist and lightly spiced with a delicious crunchy streusel topping. Here are some suggestions for additional ingredients that can be mixed into the batter.
- Chocolate chips, or some chopped chocolate tastes great in this banana pumpkin bread. To keep this recipe vegan, use plant-based chocolate
- Chopped nuts like walnuts or pecans adds crunch and great flavor.
- Pumpkin seeds, mix in about ¼ cup pumpkin seeds and add a little in the topping as well for great crunch and flavor.
- Dried fruit, like raisins, cranberries or chopped apricots.
Another great recipe to try is my Vegan Pound Cake. For more pumpkin recipes, see this Pumpkin spice baked oats recipe.
Storage
This Banana pumpkin loaf can be stored in an airtight container or a plastic bag, in room temperature for about 4-5 days. Make sure it has cooled down completely to room temperature before storing, or the steam from the warm cake will create a lot of moisture inside the container.
This pumpkin spice banana bread can also be frozen in an ziplock bag for 2-3 months. I recommend slicing it before and placing a piece of parchment paper in-between the slices if you just want to take out one pice at a time. Let the pumpkin banana bread defrost in room temperature.
FAQ
This vegan banana pumpkin bread has a mix of both banana and pumpkin purée. Instead of banana, you can also use only pumpkin puree. Simply replace the 1 cup mashed banana, with 1 cup pumpkin puree.
This can occur when adding too much banana or over mixing the batter. Always mash the banana and then add it to a measuring cup for the correct amount, since the size of bananas varies a lot.
Yes! Depending on the consistency of the homemade pumpkin puree, you might have to add a little extra flour if it contains more liquid than the canned variety.
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This Vegan pumpkin banana bread is one of my all-time fall favourites. Is full of pumpkin spice flavor, fluffy, moist and with a crunchy cinnamon streusel topping. It is easy and fast to make and a real family favorit.
- ⅓ cup almond milk, or other non dairy milk
- 1 tablespoon apple cider vinegar
- 1 cup (230g) canned pumpkin purée
- 1 cup mashed banana (about 2 medium bananas)
- ½ cup brown sugar, packed
- ⅓ cup coconut oil, melted
- 2 teaspoon vanilla extract
- 1 ¾ cups (220g) all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin spice or 2 teaspoons ground cinnamon , ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- ¼ cup rolled oats
- 2 tablespoon coconut oil, melted
- 2 tablespoon brown sugar
- 2 tablespoon all purpose flour
- ¼ teaspoon cinnamon
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Preheat the oven to 175C (350F) lightly grease a 9×5 bread pan or line with parchment paper.
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In a small bowl, stir together the ingredients for the streusel topping until it has a crumb like texture and set aside. This is optional and the pumpkin banana bread can also be baked without the topping.
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In a mixing bowl, stir together the mashed bananas, pumpkin pure, milk, vinegar, coconut oil, sugar and vanilla extract.
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In a small bowl, stir together the flour, baking powder, baking soda, salt and spices. Add to the wet ingredients in the mixing bowl.
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Fold in the dry ingredients until just combined. Pour the batter in the prepared pan and top with the optional streusel topping.
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Bake for about 50 minutes, depending on your oven. The pumpkin banana bread is done when a toothpick is inserted in the centre and it comes out clean.
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Let the bread cool down for about 10 min before removing it from the pan. Transfer the loaf to a cooling rack and let cool down completely before slicing.
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