Vegan Pumpkin Banana Bread
My Vegan Pumpkin Banana Bread is so easy to make, with just 10 minutes of prep! It’s moist, full of flavor from ripe bananas, pumpkin puree, and warm pumpkin spices, and it’s naturally low in sugar, perfect for a quick breakfast, snack, or sweet treat any time of year.
Servings: 12 slices
Calories: 191kcal
Ingredients
For The Pumpkin Bread:
- 2 tbsp ground chia seeds
- 6 tbsp water
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 tsp pumpkin spice
- 1 cup pumpkin puree
- 1 cup mashed ripe banana
- ½ cup almond milk
- 2 tsp vanilla extract
- ⅓ cup light flavored olive oil
- ⅔ cup coconut sugar
For The Glaze:
- 1 cup powdered sugar
- 1-1½ tbsp almond milk
Instructions
- Prepare the chia egg by mixing the ground chia seeds and water together and set aside.
- Preheat the oven to 320 degrees F / 160 C and line a 4.5 inch x 9 inch loaf tin with baking paper.
- In a mixing bowl whisk together flour, baking powder, baking soda, salt and pumpkin spices until well combined.
- In a separate mixing bowl whisk the pumpkin puree, mashed banana, chia egg, almond milk, vanilla extract, oil and coconut sugar until smooth.
- Gently fold the dry ingredients into the wet ingredients.
- Transfer to the prepared loaf tin and smooth off the top.
- Bake for 50-60 minutes.
- Allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.
- To prepare the glaze stir in 1 tbsp of almond milk until smooth. Add more almond milk if you prefer the glaze to be thinner.
- Drizzle the glaze over the cold cake, allow the glaze to set before slicing and serving.
Notes
- Mix the batter gently and avoid overbaking! I’ve learned the hard way that over-mixing can make the bread dense and chewy, and overbaking dries it out. Now, I always fold the ingredients carefully and keep a close eye on the oven timer, it’s the key to getting that perfectly moist, fluffy loaf every time.
- If I notice the bread browning too quickly in the oven, I simply place a sheet of foil on top to keep it from burning. It’s an easy fix that works like a charm.
- I make sure to either grease my pan or line it with parchment paper to avoid any sticking. Trust me, there’s nothing worse than a loaf that won’t come out cleanly.
- I always test the bread with a toothpick before taking it out of the oven. If it comes out clean, I know it’s perfectly baked and ready to cool.
- I always use overripe bananas for extra sweetness, they’re nature’s best sweetener! The riper they are, the better the flavor.
Nutrition
Serving: 1slice | Calories: 191kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 176mg | Potassium: 188mg | Fiber: 2g | Sugar: 8g