Vegan Pumpkin Banana Bread

5 from 15 votes

This moist and flavorful vegan pumpkin banana bread is the perfect quick bread for the fall season, or anytime of year! This easy recipe requires minimal effort, with only 10 minutes of prep time. It makes a delicious breakfast, snack, or sweet treat!

Prep Time10

Cook Time1

Total Time1 10

Course: Baking, Bread, Breakfast, Brunch

Cuisine: American, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings: slices

Calories: 191kcal

Author: Anjali Shah

Equipment

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.

Video

https://youtu.be/hN1aOLr278I

Notes

Flax seeds can be used instead of chia seeds if preferred.
Use gluten free flour instead of all-purpose flour for a gluten free cake.
If you find the cake begins to brown while cooking place a sheet of foil over the cake to prevent it from burning.
Use canned pumpkin puree (not pumpkin pie filling!) or you can roast a butternut squash in the oven until soft and then scrape of the cooked flesh.
Approximately 2 bananas were used in this recipe to make 1 cup of mashed banana.
Use ripe bananas for the sweetest flavor.
Any plant based milk can be used in this recipe.
Coconut sugar can be replaced with brown sugar if preferred.
Store cake in an airtight container in a cool dry place for up to 4 days or cake can be frozen for up to 1 month.
To change up the flavor of the cake you can add some add ins such as chocolate chips, walnuts or even pumpkin seeds.
Cake can be enjoyed with or without the glaze. Note: Nutritional information doesn't include the glaze. With the glaze, this cake will have 230 calories and 18 grams of sugar per slice.

Nutrition