Welcome to the most incredible vegan pumpkin banana bread recipe you'll ever try! This delightful combination brings together the natural sweetness of ripe bananas with the warm, comforting flavors of pumpkin spice. Whether you're a seasoned baker or just starting your plant-based journey, this vegan pumpkin banana bread will become your go-to fall comfort food.
Creating the perfect vegan pumpkin banana bread doesn't require any complicated techniques or hard-to-find ingredients. This recipe delivers a wonderfully moist, tender crumb that's packed with autumn flavors and completely dairy-free and egg-free. Your kitchen will smell absolutely amazing while this vegan pumpkin banana bread bakes to golden perfection!
Background & Why This Recipe Stands Out
This exceptional vegan pumpkin banana bread recipe was developed after countless tests to achieve the perfect balance of flavors and textures. Unlike many traditional recipes that rely heavily on eggs and butter, this plant-based version uses natural binding agents and healthy fats to create an incredibly moist and satisfying loaf. The secret lies in the perfect ratio of pumpkin puree to mashed bananas, creating a vegan pumpkin banana bread that's both nutritious and indulgent.
What truly sets this vegan pumpkin banana bread apart is its versatility and foolproof nature. The recipe works beautifully with various flour types, from all-purpose to whole wheat or even almond flour for gluten-free needs. Each slice delivers the perfect harmony of sweet banana flavor and warm pumpkin spice, making this vegan pumpkin banana bread suitable for breakfast, dessert, or an afternoon snack with your favorite hot beverage.
Jump to:
Ingredients
- Ripe bananas, mashed
- Pumpkin puree
- All-purpose flour
- Brown sugar
- Coconut oil or vegetable oil
- Non-dairy milk
- Vanilla extract
- Baking soda
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Pinch of cloves
- Salt
- Optional: chopped walnuts or pecans
- Optional: dairy-free chocolate chips
See recipe card for quantities.
Instructions
Prepare Your Ingredients
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan
- Mash bananas until smooth with minimal lumps
- Measure pumpkin puree and set aside
- Combine all dry ingredients in a large mixing bowl
Mix Wet Ingredients
- Whisk together mashed bananas, pumpkin puree, and melted coconut oil
- Add non-dairy milk and vanilla extract to the mixture
- Stir until all wet ingredients are well combined
- Let mixture rest for 5 minutes to allow flavors to meld
Combine and Bake
- Pour wet ingredients into dry ingredients and gently fold together
- Mix until just combined; avoid overmixing to prevent dense bread
- Pour batter into prepared loaf pan and smooth the top
- Bake for 55-65 minutes until a toothpick inserted in center comes out clean
Equipment For Vegan Pumpkin Banana Bread
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- 9x5 inch loaf pan
- Wire cooling rack
- Rubber spatula or wooden spoon
- Fork for mashing bananas
- Toothpick for testing doneness
- Kitchen scale (optional but recommended)
Expert Cooking Tips
- Use very ripe bananas with brown spots for maximum sweetness and easier mashing
- Don't overmix the batter; lumps are perfectly fine and will result in tender vegan pumpkin banana bread
- Test for doneness with a toothpick; it should come out with just a few moist crumbs
- Allow the bread to cool completely before slicing for clean, neat pieces
- Wrap cooled bread in plastic wrap to maintain moisture
- Add mix-ins like nuts or chocolate chips in the final mixing stage
Recipe Variations
- Gluten-free version: substitute all-purpose flour with almond flour or gluten-free flour blend
- Oil-free option: replace oil with additional mashed banana or unsweetened applesauce
- Spice it up: add extra cinnamon, cardamom, or pumpkin pie spice to enhance the warm flavors
- Chocolate lover's twist: fold in dairy-free chocolate chips for a decadent vegan pumpkin banana bread
- Nutty variation: add chopped walnuts, pecans, or pumpkin seeds for extra texture
- Mini loaves: divide batter between 4 mini loaf pans and reduce baking time to 35-40 minutes
Storage
- Store completely cooled bread wrapped in plastic wrap at room temperature for up to 4 days
- Refrigerate wrapped bread for up to one week for extended freshness
- Freeze individual slices wrapped in plastic for up to 3 months
- Thaw frozen slices at room temperature or toast directly from frozen
- Keep in an airtight container to prevent drying out
- Reheat slices in toaster or microwave for 15-20 seconds to restore softness
The Golden Secret to Irresistible Texture
The ultimate secret to achieving the perfect vegan pumpkin banana bread lies in the moisture balance between your ingredients. The combination of pumpkin puree and mashed bananas creates natural binding agents that replace eggs beautifully, while the oil provides the richness traditionally found in butter-based recipes. This careful balance ensures your vegan pumpkin banana bread stays incredibly moist for days.
Another game-changing tip is allowing your batter to rest for a few minutes before baking. This brief pause allows the flour to fully hydrate and the flavors to meld together, resulting in a more cohesive and flavorful vegan pumpkin banana bread. Don't rush this step; those few extra minutes make all the difference in creating a bakery-quality loaf at home.
FAQ
Is banana pumpkin bread a thing?
Absolutely! Banana pumpkin bread is a beloved fall baking tradition that combines the natural sweetness of ripe bananas with warming pumpkin spice flavors. This vegan pumpkin banana bread variation has become increasingly popular as more people embrace plant-based baking, offering the same comforting taste with wholesome, dairy-free ingredients that everyone can enjoy.
What is the number one mistake made when making banana bread?
The biggest mistake is overmixing the batter, which develops the gluten too much and creates dense, tough bread. When making vegan pumpkin banana bread, gently fold the wet and dry ingredients together until just combined. Lumps are perfectly fine and will disappear during baking, resulting in tender, perfectly textured bread every time.
Why can't you use ripe bananas for banana bread?
This is actually a common misconception; you absolutely should use very ripe bananas! Overripe bananas with brown spots are perfect for banana bread because they're sweeter, easier to mash, and provide more flavor. For the best vegan pumpkin banana bread, choose bananas that are soft and heavily speckled; they'll give you the moistest, most flavorful results.
What is the secret to super moist banana bread?
The secret to super moist bread lies in the right balance of wet ingredients and not overbaking. In this vegan pumpkin banana bread, the combination of mashed bananas, pumpkin puree, and oil creates incredible moisture. Additionally, removing the bread from the oven as soon as a toothpick comes out with just a few moist crumbs ensures perfect texture.
Perfect Fall Baking Companions
Now that you've mastered this incredible vegan pumpkin banana bread, why not explore more delicious fall-inspired treats? These complementary recipes will round out your autumn baking repertoire beautifully. Both recipes pair wonderfully with the warm spices and cozy flavors you've just experienced in your vegan pumpkin banana bread.
Consider trying Apple Cinnamon Cupcakes - Perfect Moist Fall Dessert for your next baking adventure, which offers similar warming spices with the crisp sweetness of apples. For those special occasions when you want to indulge, Decadent Salted Caramel Cupcakes Recipe provides the perfect contrast with rich, buttery caramel flavors. These recipes, combined with your new favorite vegan pumpkin banana bread, create the ultimate fall dessert collection that will impress family and friends throughout the season.
From my kitchen, with heart.
Emily Nelson ❤️
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Vegan Pumpkin Banana Bread
Vegan Pumpkin Banana Bread
Equipment
- 1 Large mixing bowl For dry ingredients
- 1 Medium mixing bowl For wet ingredients
- 1 Measuring cups and spoons Standard set
- 1 9x5-inch loaf pan Greased
- 1 Wire cooling rack For cooling
- 1 Rubber spatula or wooden spoon Mixing
- 1 Fork For mashing bananas
- 1 Toothpick For doneness test
- 1 Kitchen scale Optional for precision
Ingredients
- 2 large Ripe bananas Mashed
- 1 cup Pumpkin puree Unsweetened
- 2 cups All-purpose flour Can sub gluten-free blend
- ¾ cup Brown sugar Packed
- ⅓ cup Coconut oil Or vegetable oil
- ¼ cup Non-dairy milk Any variety
- 1 teaspoon Vanilla extract Pure
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- ¼ teaspoon Ground cloves Pinch
- ½ teaspoon Salt
- ½ cup Chopped walnuts or pecans Optional
- ½ cup Dairy-free chocolate chips Optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In a medium bowl, mash bananas and combine with pumpkin puree, sugar, oil, milk, and vanilla. Mix well.
- Pour wet mixture into dry ingredients. Stir until just combined. Fold in nuts and chocolate chips if using.
- Transfer batter to prepared loaf pan. Bake for 60 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
Leave a Reply