CONNECT WITH US

+

Pumpkin Banana Bread (Vegan)

October 2, 2013


After going on and on about my love of cheese on Monday, I immediately turned around and made a vegan bread to have for breakfast.  All about balance, right?

Pumpkin Banana Bread

I feel like I’ve waited the appropriate amount of time to break out the pumpkin recipes, but I’ll be honest with you: I use pumpkin year round.  It’s a great swap for oil in baked goods and it tastes delicious.  I had some brown bananas, so I combined two of my favorite sweet bread ingredients and made one of the best healthy quick breads I’ve ever had.

Pumpkin Banana Bread

I based this recipe off of my Nutella Striped Banana Bread, so I knew it would be delicious before I even took it out of the oven.  What I didn’t realize, was that I was going to make this twice in as many days.  It’s that good.  Plus it’s naturally sweetened, so it’s a win-win all around.

Pumpkin Banana Bread (Vegan)
Author: 
 

Ingredients
  • 2 very ripe bananas, mashed
  • ¾ c canned pumpkin (not pumpkin pie)
  • ½ c maple syrup
  • 2 tbsp agave or honey
  • 1 tsp vanilla
  • 1 ½ tsp pumpkin pie spice
  • ¼ c unsweetened almond milk (or milk of choice)
  • 2 tbsp ground flax meal
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 c white whole wheat flour
  • 3 tbsp quick oats
  • 3 tbsp pecan pieces
  • 2 tbsp chocolate chips (or other chips or toffee bits)

Instructions
  1. Preheat oven to 325°F and coat loaf pan with nonstick spray (or line with parchment paper).
  2. Combine bananas through flax in a mixing bowl, stirring until smooth.
  3. Add baking soda, salt, and flour. Stir until just combined.
  4. Spoon into loaf pan and smooth the top.
  5. Combine oats, pecan pieces, and chocolate chips in a food processor. Process until smooth.
  6. Sprinkle oat mixture over top and press into loaf using the flat side of a knife, making 3 stripes.
  7. Bake for 60 minutes, or until a tooth pick inserted into the loaf comes out clean.

Notes
The top will be a little sticky if you opt for chocolate chips.
If serving to vegans, opt for agave if they do not consume honey.
If you’d like a lighter texture, increase the baking soda to 1½ tsp.

Nutrition Information
Calories: 195 Fat: 3g Carbohydrates: 40g Fiber: 4g Protein: 4g

 

Tagged with:

19 Comments
    CanadianJane Jan 29, 2014

    Oh my goodness I just made this – it is GREAT. I didn’t have choc chips so just threw in a bit of brown sugar and cinnamon with the pecans and oats for the topping. I also added 1/2 tsp baking powder, which helped with the density and made it rise more. Thanks so much for a delicious and wonderfully healthy recipe – much appreciated and I will be making it again!

    Reply
      Kelly Jan 29, 2014

      I’m glad you love the recipe! Thanks so much for your feedback and kind words :) I’ll add the note about the half tsp baking powder — I usually like my banana breads pretty dense, but others have commented they’d like a lighter texture.

      Reply
    Sara Dec 31, 2013

    When I made this recipe it was not clear to me that you add all of the ingredients listed from “banana through flax,” (i.e. combine banana, pumpkin, syrup, honey, vanilla, spice, almond milk and flax). The wording threw me for a loop. Other than that, this was an awesome recipe!

    Reply
    Annie @ Natural Sweet Recipes Oct 08, 2013

    That beautiful cinnamon oat crust is making me swoon. This looks absolutely lovely! I love that it doesn’t look overly pumpkin-y like some pumpkin breads. I love being able to enjoy the other flavors and spices in pumpkin treats! Though either way, I happily eat it! This is one is being pinned. :)

    Reply
    Gretchen @ Two Healthy Kitchens Oct 03, 2013

    Yummmmmm – this bread looks so good! I can’t seem to collect enough pumpkin recipes this year. For some reason I am drawn to all things pumpkin lately! Maybe I have a Vitamin A deficiency?? I should probably make a loaf of this just to make sure I’m getting all of my nutrients!

    Reply
      Kelly Oct 03, 2013

      Let me know how it turns out!

      Reply
    Kalyan Oct 03, 2013

    looks delicious….just mouthwatering!

    Reply
    makingthymeforhealth Oct 02, 2013

    Haha, you sound like me. I’ll eat a meal loaded with cheese, yogurt, and eggs and then eat something vegan. Hey, at least we’re not eating meat. That counts.

    I love how healthy this is and that it’s refined sugar free. That’s not easy to do! Looks delicious.

    Reply
    Pamela @ Brooklyn Farm Girl Oct 02, 2013

    This bread looks fantastic, loving the pumpkin mixed in with the banana! Also loved that you used syrup in the recipe. NOM NOM.

    Reply
    Em @ Love A Latte Oct 02, 2013

    So excited to see this recipe!!!! Two questions: Do you think I can make it in muffins instead and how do you think the addition of chocolate chips would be? :)

    Reply
      Kelly Oct 02, 2013

      Chocolate chips would be an amazing addition! I’m not sure how they’d work as muffins — sweet quick breads breads like this tend to be a little denser and heavier than muffins, so you wouldn’t have the standard fluffy muffin texture. I’d suggest upping the temperature to 350 and they will likely bake in 10 – 15 minutes (but I’d check at 7, just to be safe).

      Reply
    Julia Oct 02, 2013

    Yooou said it! All things in balance! Sometimes we eat gobs of cheese, sometimes we eat delicious vegan bread. Your pumpkin banana bread is gorgeous and I’m definitely putting it on my pumpkin to-do list! :)

    Reply
    Joanne Oct 02, 2013

    Balance is definitely key. I would happily eat a plate of cheese and then finish it off with a hefty slice of this pumpkin bread!

    Reply

Leave a Comment

Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let us have a personal and meaningful conversation instead.

Rate this recipe: