It is September and officially Autumn! This is my most favorite time of the year - when the hot summer gives way to cooler days. This dairy free banana bread with pumpkin and spices is just what I crave for breakfast during such weather. I have added a little yummy twist to this traditional recipe that makes it extra delicious and flavorful! Read on to find out what that interesting twist is.
I love pumpkin and use it in so many ways, both sweet and savory. In this comforting vegan stew, pumpkin is the star and in this sauteed butternut squash I replace squash with pumpkin when in season.
Ok, so coming back to this banana pumpkin bread - this recipe is the best of both worlds as it has two of my favorite types of bread coming together as one - banana bread and pumpkin bread. I am so excited to share this recipe with you. Soft, moist, and fluffy, this easy recipe has comfort written all over it!
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Ingredients for Dairy Free Banana Bread
As always, check the recipe card for quantities.
- Pumpkin puree: Use homemade or store-bought puree.
- Overripe bananas: It is absolutely essential that you use ripe bananas - with black spots on the skin. Overripe bananas give the bread its moistness and tenderness.
- All-purpose flour: Just plain, simple, commonly available white all-purpose flour is what is required for this recipe. You can use whole wheat flour for this recipe, but do bear in mind that you will have to use more baking soda to get the same fluffiness.
- Light brown sugar: If you do not have it, feel free to use regular (or any other) sugar that you have at hand.
- Oil: I have used sunflower oil for this recipe. You may use any oil (preferably unflavoured) of your choice.
- Almond milk: Any other plant-based milk of your choice will also work well for this recipe.
- Ground Cinnamon: Store-bought, good-quality cinnamon, please! The sweet, heady smell of something baking in the oven that has cinnamon in it is divine, right?!
- Garam Masala: This is the twist that I mentioned earlier! Traditionally this recipe calls for pumpkin spice. However, owing to my Indian palate, I decided to use Garam Masala instead! I urge you to try this recipe with the garam masala - it takes the flavor to another level altogether! However, if you do not have it handy, then feel free to use pumpkin spice powder.
- Vanilla Extract: Vanilla essence will also work well.
Instructions
Making this bread brings a smile to my face, always 🙂
So easy, so healthy and so delicious - it is almost too good to be true!
This recipe makes one loaf of this bread. See the recipe card for exact measurements.
Here is how to make it:
Step 1: Begin by preheating the oven.
Step 2: While the oven is preheating, in a large mixing bowl, mash the bananas to a smooth texture. Add in the mashed/pureed pumpkin.
Step 3: Now add the remaining wet ingredients: oil, milk, and vanilla extract.
Step 4: Add the sugar, salt, and spices. Mix well until the sugar dissolves.
Step 5: Now add in the flour in 2 -3 batches, mixing in between to ensure there are no lumps.
Step 6: Add the baking soda and mix gently.
Step 7: Grease a loaf pan (tin) with oil. Transfer the mixture to the greased loaf pan. Bake in the preheated oven for 30 - 35 minutes or until a toothpick comes out clean when inserted in the middle of the loaf.
Step 8: Switch the oven off and let the loaf rest in the oven for 10 minutes.
After the loaf has rested in the oven, remove the loaf from the pan and let it cool down completely.
Serve warm or at room temperature.
Why this recipe is a winner!
- Easy to make
- It is vegan
- Super moist and fluffy
- Your baby and /or toddler will love it!
- A great option for breakfast on-the-go, as part of packed lunch, as picnic food, or as a snack.
- Healthy, packed with goodness and nourishing
- Can be made ahead
Notes, substitutions, and variations
- Pumpkin puree: You can use store-bought puree to save time and effort. or simply leaves out the pumpkin puree to make classic banana bread.
- Bananas: Use overripe bananas for the best taste and texture.
- Almond milk: Use any other plant-based milk as per your choice
- Feel free to go traditional and swap the garam masala with pumpkin spice.
- Oil: I have used neutral oil for this recipe. If you want additional flavor, add coconut oil instead.
- Like more texture? Add some chocolate chips and /or pumpkin seeds to the batter for that extra crunch!
Serving suggestions
Serve it warm or at room temperature with:
- drizzle of maple syrup or chocolate sauce
- with a garnish of pumpkin seeds and/ or colorful sprinkles
Storing
Wrap the bread in foil and store it in an air-tight container at room temperature. This will stay fresh for 2 -3 days.
Frequently Asked Questions
Yes, the classic banana bread recipe does contain dairy, i.e milk and butter. However, banana bread can be made dairy free and it tastes delicious!
Top substitutes for butter in banana bread are:
* Neutral oil or coconut oil if you want more flavor
* Pumpkin puree
* Applesauce
If you have made this easy dairy free banana bread, please leave a comment and /or a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma
Dairy Free Banana Bread with Pumpkin
Equipment
- 1 sauce pan (or steamer)
- 1 mixing bowl
- 1 fork or potato masher
- 1 mixing spoon
- 1 bread loaf tin
- 1 oven
Ingredients
Wet Ingredients
- ½ cup pumpkin puree, packed (140 grams, approximately)
- 2 overripe bananas (300 grams, approximately)
- ¼ cup almond milk (45 grams, approximately)
- ¼ cup neutral oil
- 2 teaspoons oil (for greasing the loaf tin)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 and ½ cups all-purpose flour (200 grams, approximately)
- ⅓ cup light brown sugar (120 grams, approximately)
- ½ teaspoon garam masala (or pumpkin spice)
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon bicarb of soda (baking soda)
Garnish (optional)
- pumpkin seeds
- colorful sprinkles
Instructions
- Begin by preheating the oven to 350F (180C)
Make pumpkin puree
- Peel and cut the pumpkin into bite-sized chunks - make sure to remove the seeds and the stringy bits. Steam/ cook the pieces till soft. Mash to a puree. Keep aside. You can make the puree as smooth as you like and it is ok to leave it chunky. I personally like to leave some chunks in it - gives the bread a bit of texture!
Mash the banana
- Peel and place the bananas in a mixing bowl. Mash them to a smooth puree.2 overripe bananas
Add the rest of the ingredients
- Start with the pumpkin puree and then add the other wet ingredients - oil, milk and vanilla extract. Mix.½ cup pumpkin puree, packed, ¼ cup neutral oil, 2 teaspoons vanilla extract, ¼ cup almond milk
- Add the sugar, salt, and spices. Mix until the sugar dissolves and the batter looks smooth.⅓ cup light brown sugar, ½ teaspoon garam masala, ½ teaspoon ground cinnamon, ½ teaspoon salt
- Add in the flour in 2 -3 batches, mixing in between to ensure that there are no lumps.1 and ½ cups all-purpose flour
- Add the baking soda and mix gently.1 teaspoon bicarb of soda (baking soda)
Now let us bake the bread
- Grease the loaf tin with oil. Now pour the batter into this tin and place it in a hot oven. Bake for 30 - 35 minutes or until a tooth pick comes out clean when inserted in the middle of the loaf.2 teaspoons oil
- Switch the oven off and let the loaf rest in the oven for 10 minutes.
Serving the bread
- After the loaf has rested in the oven, remove the loaf from the pan and let it cool down completely.
- Slice it as you wish. Garnish with pumpkin seeds and colorful sprinkles (totally optional) and serve warm.pumpkin seeds, colorful sprinkles
Notes
- Pumpkin Puree: You can use canned pumpkin puree for this recipe. Using canned pumpkin puree will cut down the time to make this bread even more than what I have mentioned here. However, I like to make my own pumpkin puree as it is fresh and so easy to make.
- Bananas: It is absolutely essential that you use overripe bananas only for this recipe as otherwise, this recipe would require a lot more sugar than what is used in this recipe and the tenderness and moistness of this bread come from the overripe bananas.
- Almond Milk: Any other plant-based milk of your choice works well for this recipe.
- Vanilla Extract or Essence?: The deep vanilla flavor that the extract brings to this recipe makes this bread that much more delicious! If you do not have vanilla extract, the essence will do.
- Sugar: I love the caramel flavor of light brown sugar in this recipe. Feel free to use regular (or any other) sugar that you have at hand.
- Garam Masala?!: Yes! This is the twist that I mentioned earlier and works so well! Traditionally, this recipe would call for pumpkin spice. However, being Indian, I just could not resist the temptation and I am so glad I did!
- Pumpkin Seeds: You can add the pumpkin seeds to the batter and then use them as garnish if you want the extra crunch.
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