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 9x5 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.