Vegan Pumpkin Banana Bread Easy

This Vegan Pumpkin Banana Bread is similar to my Vegan Pumpkin Bread, but with bananas for a different texture, and it’s the pumpkin version of my Vegan Banana Bread.

Why You’ll Love This Recipe

Banana and pumpkin are the perfect combinations for creating baked goods that are:

Super Moist Naturally Sweet – you don’t need much sugar to sweeten your recipe. Conscious – use all your ripe bananas in the kitchen. You know my passion for ripe banana recipes! Egg-Free Dairy-Free Vegan

Ingredients and Substitutions

Ripe mashed banana I used about three large ripe bananas for this recipe with black spots on their skins to increase the natural sweetness of the bread. Yellow bananas work as well, but the bread will be less sweet with them, that’s all.

Canned Pumpkin Puree or use my homemade pumpkin puree recipe. Avocado Oil or any vegan-approved oil you love, light olive oil, or melted coconut oil works too but makes the bread a tiny bit more dense and packed. Coconut Sugar – Don’t use a liquid sweetener like maple syrup in this recipe, or the bread will be gummy and dense. Feel free to use any crystal sweetener you love, even sugar-free erythritol, to cut down the carbs. Vanilla Extract – For flavor. Pumpkin Spices – I made my own by mixing one teaspoon of ground cinnamon with 1/4 teaspoon of ginger and 1/4 teaspoon of allspice. Baking Soda and Baking Powder – To give the bread its soft and fluffy texture. All-Purpose Flour – You can use other flours with different results, but some flours won’t work! Don’t use almond flour or oat flour in this recipe. The flour swaps that work well are white whole wheat flour, white spelt flour, or a gluten-free all-purpose flour mix that includes gum. However, keep in mind that any flour swap results in a different bread texture. Most of the time, the bread is denser with these options.

How To Make Vegan Pumpkin Banana Bread

It’s super easy to make vegan banana pumpkin bread and a great way to make ultra-moist pumpkin bread.

Decorating

It’s up to you to add glazing to your vegan banana pumpkin bread. I love to drizzle a sweet coconut yogurt glazing made of:

Unsweetened coconut yogurt Powdered sugar

Plant-Based Spreads

This vegan pumpkin bread is delicious plain or with some of the spread below:

Homemade chia seed jam Peanut butter Almond butter Homemade date caramel spread

Storage

This bread lasts very well for 5 days stored in an airtight cake box in the fridge. I recommend slicing the bread on demand, just before eating, to keep the loaf moist. You can also freeze the whole bread or slices for portion control and thaw one slice at a time the day before breakfast.