Easy Vegan Banana Pumpkin Bread
The perfect combination of banana and pumpkin make up this soft, moist, vegan banana pumpkin bread recipe! The perfect easy breakfast option for days when you're on the go!
Servings 8 slices
Calories 311kcal
Equipment
Ingredients
- 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp of water mixed)
- 2½ cups all-purpose flour
- ¾ cups organic brown sugar
- 2½ tsp pumpkin spice seasoning
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 1½ cups pumpkin puree
- 2 ripe bananas mashed
- ⅓ cup vegan butter melted
- 1 ripe banana sliced vertically (optional)
- walnuts chopped (optional)
- ground cinnamon to taste (optional)
Instructions
- Preheat oven to 350°
- In a small bowl, create a flax egg by mixing together water and flaxseed meal. Set aside.2 flax eggs
- In a large bowl add the dry ingredients and mix together2½ cups all-purpose flour, ¾ cups organic brown sugar, 2½ tsp pumpkin spice seasoning, 1 tsp baking powder, 1 tsp baking soda, ¾ tsp salt
- Add in the pumpkin puree, mashed bananas, flax egg, and melted vegan butter to the same bowl. Mix to combine thoroughly.1½ cups pumpkin puree, 2 ripe bananas, ⅓ cup vegan butter
- In a loaf pan lined with parchment paper, add the mixture and smooth to spread evenly.
- Top with optional sliced banana, chopped walnuts and ground cinnamon to taste.1 ripe banana, walnuts, ground cinnamon
- Bake for 1 hour and 20 minutes. Insert a toothpick to test for doneness.
- Once done remove from oven and let cool before removing from baking dish.
- Once cool, use a butter knife to loosen the top and bottom sides of the loaf. Use the parchment paper to pull the loaf out of the pan.
- Slice and enjoy!
Video
Nutrition
Calories: 311kcal | Carbohydrates: 55.8g | Protein: 5.2g | Fat: 9.1g | Saturated Fat: 5.3g | Cholesterol: 20mg | Sodium: 444mg | Potassium: 629mg | Fiber: 7.2g | Sugar: 24.3g | Calcium: 91mg | Iron: 4mg