It is September and officially Fall! This is my most favorite time of the year - when the hot summer gives way to cooler days. This vegan banana pumpkin bread with warming spices is just what I crave in this time of the year. I have added a little yummy twist to this recipe that makes it extra delicious and flavorful! Read on to find out what that interesting twist is.
I must admit that I’ve always been nervous about baking. In the last few years, I’ve taken to it and now quite enjoy it. I owe it to this fuss-free recipe and these gluten free, savory veggie muffins for breaking the ice—they come out perfect every time!
My girls have never been fans of bananas. They’re happy to have them in any form other than the fruit itself. Pumpkin is a family favorite, and we enjoy it in so many ways, both sweet and savory. For example, in this vegan stew, pumpkin is the star, and when in season, I make this sauteed butternut squash with pumpkin instead.
This bread, therefore, serves both purposes for me—my daughters get their share of bananas, and we all get to enjoy this vegetable in another form! And I’m not such a nervous baker anymore!
You’ll fall in love with this recipe because it’s so easy to make. It all comes together in one bowl. Plus it's healthy - the natural sweetness of the bananas and pumpkin means that it does not require too much added sugar. It’s perfect for kids and grown-ups alike.
You can make it ahead and have it for breakfast or as a snack. It’s great for taking to work, picnics, and potluck parties. I’m so excited to share this recipe for soft, moist, and fluffy vegan banana pumpkin bread with you.
While the fall season might be about pumpkin and warming spices, it is also about soups and stews. This mung bean soup always feels like a warm hug in a bowl!
Allergens Free Labels
This is a vegan pumpkin banana bread and so it contains no eggs or dairy. It has no flax eggs either! The recipe calls for almond milk, but if you prefer a nut-free option, feel free to swap it with any other plant-based milk such as coconut milk.
Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Ingredients, Substitutions, Equipment
If you bake regularly, chances are that the ingredients for this easy vegan pumpkin banana bread recipe are already there in your pantry.
Check the recipe card for quantities.
Pumpkin puree: I make mine at home—see the section below for a quick recipe. Canned pumpkin puree works well too.
Bananas: It’s absolutely essential to use overripe bananas with black spots on the skin. Ripe bananas give the bread its characteristic moistness and natural sweetness, so you don’t need to add much extra sugar.
All purpose flour: Just plain, simple, commonly available white all-purpose flour is what’s required for this recipe.
Sugar: Can you use brown sugar instead of regular when making banana bread? Yes, you can! I use light brown sugar, and it works perfectly. That said, you can use any sugar you have on hand.
Oil: Any neutral oil will work. You will also need some oil for greasing the loaf tin or you can use parchment paper instead.
Almond milk: I like the nuttiness of almond milk, but you can use any plant-based milk of your choice.
Ground cinnamon: What is fall baking without cinnamon?! Please use good-quality cinnamon for the best flavor.
Garam masala: This is the twist I mentioned earlier! Traditional banana pumpkin bread recipes call for pumpkin spice, but with my Indian palate, I decided to use garam masala instead. It really elevates the flavor to another level! In my defense, pumpkin spice has nearly all the same ingredients as garam masala! If you don’t have garam masala, feel free to use pumpkin pie spice instead.
Vanilla Extract: I prefer extract for its deeper fragrance, but essence will work too.
Baking soda: Also known as soda bicarb. And no, this recipe does not call for baking powder.
What is the best egg substitute for banana bread?
If you’ve always baked with eggs and want to try it without, the best egg substitute for banana bread is actually bananas themselves! Since bananas add moisture and help bind the ingredients together, you don’t need eggs when you’re already using them in the recipe. If you’re making a version without bananas or just want an alternative, applesauce is a great option—it keeps the bread moist without overpowering the flavor. You could also use flaxseed meal mixed with water, or even a store-bought egg replacer. Each of these swaps works well, keeping your banana bread soft, fluffy, and with the perfect texture!
Equipment:
- Loaf tin: I used a standard 2 lb loaf tin for this recipe.
- Mixing bowl: You’ll need just one bowl—make sure it’s large enough to mix the batter comfortably.
- Spatula: Any kind of spatula will do the job.
- Fork or masher: To mash the bananas.
- Digital scale and measuring cups: Baking is all about precision, so I prefer to weigh the ingredients. In the recipe card below, I’ve included the weighted measurements for the main ingredients.
- Oven: Of course!
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Instructions
The heady smell of cinnamon, vanilla, and banana wafting from the oven always brings a smile to my face.
Come, let’s make this healthy banana pumpkin bread.
Please check the recipe card for detailed instructions and ingredient quantities.
Make pumpkin puree:
Peel and cut the pumpkin into bite-sized chunks. Remove the seeds and stringy bits. Place the chunks in a saucepan, sprinkle a little water, cover, and cook until soft. Mash into a puree and set aside.
If using a steamer, place the pumpkin pieces in the steamer container and steam over boiling water until soft.
You can make the purée as smooth as you like. Personally, I like to leave some chunks in—it gives the bread a bit of texture!
Preheat the oven (fan-forced) to 375℉ (170℃).
Grease the loaf pan with oil or line with parchment paper.
Mash the bananas: Peel and place the bananas in a mixing bowl. Using a fork or masher, mash them into as smooth a puree as you can. It's okay if there are a few lumps.
Make the batter: Add the pumpkin puree and the rest of the wet ingredients to the mashed bananas. Gently mix with a spatula, but don't over mix. Next, add the spices, flavorings, and baking soda, and mix gently. Add the flour in 2-3 batches, mixing in between to ensure there are no lumps.
Bake the pumpkin banana loaf: Pour the batter into the greased / lined pan and place it in a preheated oven.
Bake for 30-35 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
If the toothpick does not come out clean, continue baking the bread in 5-minute increments until it’s fully cooked.
Turn off the oven and let the loaf rest inside for 5 minutes.
After it has rested in the oven, remove the pan from the oven and let the loaf cool in the pan. Then gently remove the loaf from the pan, place it on a cooling rack and let it cool down completely.
Notes, tips, and variations
I’ve made this vegan banana pumpkin bread recipe many times, and these notes are helpful for getting the best outcome every time.
Yield: This recipe makes one loaf of bread.
Pumpkin puree: If you’re making pumpkin puree at home—there’s a quick recipe in the section above in case you missed it—it’s okay to have a few lumps.
Top tips
- For the best taste and results, use only overripe bananas.
- It’s okay for the banana mash to have some lumps; it adds great texture to the bread.
- Place the batter in a preheated oven only. I can’t tell you how many times I’ve forgotten this step!
- Do try the garam masala twist. However, if it sounds too adventurous to you, feel free to go the traditional route and use pumpkin spice.
- Insert a toothpick or a skewer in the deepest part of the bread to check if it has cooked through.
- Let the bread sit in the hot oven after you’ve turned it off. This will help it cook fully on the inside.
- When warm, this bread is quite delicate and can break if you try to slice it. Allow the bread to cool completely before slicing.
Variations:
You can add more flavors and textures to this bread to make it even more delicious than it already is! My girls love the banana pumpkin chocolate chip variation more than anything else!
Add ⅓ cup (more, if you like!) of any of these to the batter:
- vegan chocolate chips.
- chopped up pecans or walnuts
- pumpkin seeds
If you are a fan of banana bread, try this chocolate chunk banana bread. It is moist, fluffy, and delicious!
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
If you have made this recipe using gluten free flour blend, do let me know which one you have used. I would love to know!
Serving suggestions
After the bread has cooled completely, cut it into thick slices. You can enjoy the bread as it is or sprinkle some pumpkin seeds and colorful sprinkles on top.
Additionally, you can serve the bread with a drizzle of maple syrup or chocolate sauce.
Storing and reheating
To store, wrap the bread in foil and keep it in an airtight container at room temperature. It will stay fresh for 2 to 3 days. To make it last longer, store it in the fridge for up to a week.
Although you can enjoy this vegan banana pumpkin bread at room temperature, it tastes even better when slightly warm. To warm it from room temperature, wrap a slice in a kitchen or paper towel and microwave on high for 10 - 20 seconds.
To reheat from cold, wrap a slice in a kitchen or paper towel and microwave on high for 20 - 30 seconds.
Frequently Asked Questions
No loaf pan? No problem! You can use a cake pan instead—just keep an eye on the baking time, as it might cook a bit faster in a different shape. Muffin tins work great too, turning your banana bread into delicious, individual-sized treats. Just remember to adjust the baking time and check for doneness a little earlier than the recipe suggests!
If you forget to add vanilla to your banana bread, don’t worry—it’ll still taste great! Vanilla adds a lovely depth of flavor, but the banana, cinnamon and other ingredients will still shine through. If you catch the mistake before baking, you can stir in a splash of vanilla extract if you have it on hand. Otherwise, your banana bread will still be delicious and moist.
Absolutely, you can freeze banana pumpkin bread! Just let it cool completely, then slice and wrap the slices tightly in plastic wrap or aluminum foil to keep it fresh. Pop it in the freezer, and it should stay good for up to three months. When you’re ready to enjoy a slice, let it thaw at room temperature or warm it up a bit in the oven.
Decorating your pumpkin banana loaf can be a fun and creative touch! You can sprinkle some pumpkin seeds on top for a bit of crunch and a lovely visual pop. If you’re feeling extra festive, add a handful of colorful sprinkles or a drizzle of icing for a touch of sweetness. Chopped nuts like walnuts or pecans also work great if you’re looking for a little extra texture. And don’t forget, a dusting of powdered sugar can make your loaf look as good as it tastes!
Made this recipe? I’d love to know what you think! Leave a ★★★★★ rating and a review below—it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don’t forget to subscribe to my newsletter, where I share free recipes, tips, and more!
📖 Recipe
Vegan Banana Pumpkin Bread
Ingredients
Equipment
Instructions
- Begin by preheating the oven (fan-forced) to 375℉ (170℃).
- Peel and cut the pumpkin into bite-sized chunks. Remove the seeds and stringy bits. Place the chunks in a saucepan, sprinkle a little water, cover, and cook until soft. Mash into a puree and set aside.If using a steamer, place the pumpkin pieces in the steamer container and steam over boiling water until soft.You can make the purée as smooth as you like, and it's totally fine to leave it chunky. Personally, I like to leave some chunks in—it gives the bread a bit of texture!
- Peel and place the bananas in a mixing bowl. Using a fork or masher, mash them into as smooth a puree as you can. It's okay if there are a few lumps.2 overripe (10½ oz. / 300g) bananas
- Add the pumpkin puree and the rest of the wet ingredients to the mashed bananas. Gently mix with a spatula, but don't over mix.½ cup (~140g) pumpkin puree, packed, ¼ cup neutral oil, 2 teaspoons vanilla extract, ¼ cup almond milk
- Next, add the spices, flavorings, and baking soda, and mix gently.⅓ cup (~120g) light brown sugar, ½ teaspoon garam masala, ½ teaspoon ground cinnamon, ½ teaspoon salt, 1 teaspoon bicarb of soda (baking soda)
- Add the flour in 2-3 batches, mixing in between to ensure there are no lumps.1 and ½ cups (~200g) all-purpose flour
- Grease the loaf tin with oil. Pour the batter into the tin and place it in a preheated oven. Bake for 30–35 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If the toothpick does not come out clean, continue baking the bread in 5-minute increments until it’s fully cooked.2 teaspoons oil
- Turn off the oven and let the loaf rest inside for 5 minutes. After the loaf has rested in the oven, remove the loaf pan from the oven and let the loaf cool in the pan. Then gently remove the loaf from the pan, place it on a cooling rack and let it cool down completely.
- After the loaf has rested in the oven, remove it from the pan and let it cool completely. Slice as you like. Top it with pumpkin seeds and colorful sprinkles (totally optional) and serve warm.pumpkin seeds, colorful sprinkles
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Notes
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Olga says
This bread looks so yummy! I regularly make banana bread, but I have never tried adding pumpkin puree. Plus, I really love pumpkin seeds.Thank you for sharing this recipe.
Padma Kumar says
Thank you for your feedback Olga!
Kit says
Great idea to add pumpkin to banana bread! Need to try this!
Padma Kumar says
Thank you Kit. Looking forward to it!
Lathiya says
The banana bread looks moist and awesome. Adding the pumpkin puree to banana bread is an awesome idea.
Padma Kumar says
Thank you Lathiya, it sure is a healthy twist!
Jacqueline Debono says
I love this banana bread. The pumpkin and banana are so delicious together and the garam masala add lots of flavour!
Padma Kumar says
Yay! So glad that you liked it!
Andréa says
Loved the combination of banana and pumpkin. It kept the banana bread moist and gave a great flavor!
Padma Kumar says
So happy that it worked for you! Thank you.
Alexandra says
Garam masala is such a wonderful twist and addition to this delicious banana bread. This is perfect for me to enjoy alongside a cup of coffee, and I love that it is vegan. Thank you for the recipe!
Padma Kumar says
So glad that you like it Alexandra!
Nicole Kendrick says
I just love the combination of banana and pumpkin here. The recipe was so easy to follow.
Padma Kumar says
Thank you Nicole. It is a fail-proof recipe that I love to make regularly.