Description
This Vegan Pumpkin Banana Bread is the ultimate comfort food for slow, cozy mornings. By combining the natural sweetness of ripe bananas with the earthy richness of pumpkin puree, this loaf achieves a tender, moist crumb without the need for eggs or oil. Infused with warm autumn spices like cinnamon, ginger, and nutmeg, it is a wholesome, plant-based treat that fills your kitchen with an inviting, nostalgic aroma. Perfect for sharing with loved ones or enjoying with a warm cup of tea.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
2 ripe bananas, mashed
1/2 cup maple syrup
1/4 cup unsweetened applesauce
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, pumpkin pie spice, and nutmeg.
In a separate bowl, combine the pumpkin puree, mashed bananas, maple syrup, and applesauce until smooth.
Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
Notes
Ensure your bananas are very ripe with plenty of brown spots for the best flavor. If you prefer, add 1/2 cup of chopped walnuts or pecans for extra texture. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12g
- Sodium: 160mg
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg