Did someone say it was fall??? Even if it's not fall when you're looking at this recipe, pumpkin (in my opinion) is a year round flavor. This pumpkin banana bread is vegan and absolutely fire! It's perfectly moist and is a play on my OG chocolate chip banana bread recipe.
Pumpkin!
Pumpkin is one of my favorite flavors, probably because my birthday is in the fall and I grew up having a pumpkin cake with cream cheese frosting. But regardless of that, pumpkin is a delicious flavor! Maybe it's because it's seasonal and we can't have it year round so we get excited when we can. Maybe it's because it reminds us of the coziness of fall and cuddling under a blanket. Maybe it's because pumpkin cake with cream cheese frosting is a fantastic flavor combo. Maybe it's because having food that's orange is fun (and gets us in the Halloween spirit). Or maybe it's because pumpkin is a stellar flavor!
Pumpkin is loaded with vitamins, including vitamin A, C, and E. These are essential for maintaing good vision, skin health, and immune function. It also provides a good amount of potassium, copper, manganese, and iron.
Vegan Banana Bread
Despite this pumpkin banana bread being vegan and containing no eggs, it has the perfect moist and fluffy texture. I mean look at that, come on!! It's mouthwatering! This fluffy texture is from 2 things: 1. the vegan buttermilk made by combining apple cider vinegar and almond milk. And 2. the flaxseed and water combo creating a flax egg (the vegan replacement to an egg).
I hope you enjoy this festive loaf as much as I do, and be sure to top it with chocolate chips!
Pumpkin Banana Bread
Ingredients
- ½ cup almond milk
- 1 tablespoon apple cider vinegar
- 3 mashed bananas suppppper ripe
- ¾ cup pumpkin puree
- ½ cup pure maple syrup or date syrup
- 2 tablespoon ground flax seeds
- 2 tablespoon almond butter
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- ½ cup white flour can do all wheat or all white if preferred, can also sub all for oat flour
- 1 teaspoon cinnamon
- 2 teaspoon pumpkin spice seasoning or more cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon sea salt
- Optional: Chocolate chips for the top
Instructions
- Preheat the oven to 350F and line a bread pan with parchment paper. Hot tip: crumple up your parchment paper then put it in your pan, it will stay more easily
- Combine your milk (I like almond or soy, but whatever you have on hand will do) and apple cider vinegar and let it sit for 5 minutes.
- Meanwhile, mash your bananas in a large mixing bowl and combine with all other wet ingredients.
- Add your milk mixture then your dry ingredients. Mix until combined.
- Add your chocolate chips and nuts then pour into your bread pan. Add a few more chocolate chips on top if you want to impress your eaters!
- Bake for 55-65 minutes then let it cool for 30 minutes before slicing and enjoying
- Store airtight on the counter for 2 days then move to the fridge for an additional 3. days
I hope you enjoy this loaf, be sure to rate and review below!
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