It’s Fall aka pumpkin season and you need a recipe for that can of pumpkin puree you bought. This vegan pumpkin banana bread recipe is the healthy fall bread you need to bake.
I often buy the reduced price bananas that are perfect for making banana bread but this week I wanted something with more fall flavors so I added pumpkin and have no regrets. This recipe balances the pumpkin and banana flavors perfectly. Not too much pumpkin or too much banana.
This pumpkin banana bread is vegan friendly. No butter, no milk, no eggs are needed.
Traditionally oil is used so the bread batter would not stick to the pan. However oil is not needed. Place a piece of parchment paper in the pan, it doesn’t even need to cover the shorter sides of the loaf pan fully. After the pumpkin banana bread is baked you can easily lift it out of the pan using the parchment paper.
This is a great way to add in some fruit & veggies to your diet from the banana and pumpkin. To make it even healthier the recipe has no oil. Instead of white flour use whole wheat flour. Bananas help to add sweetness so we only add in 1/2 cup of maple syrup. Ground flaxseed are a great source of omega-3 fatty acids, antioxidants and fiber. Compared to Starbucks Pumpkin bread this recipe is 1/2 the calories, 1/2 the sugar and 12g less fat!
You might be thinking no eggs, no oil, only a little sweetener… how can this be good. This banana pumpkin bread does not lack in taste and texture. Despite not using oil the bread is rich, flavorful and not dry. Even my picky 6 year old niece told me she liked it. Don’t take my word, bake some up and try it for yourself.
This healthy pumpkin banana bread is perfect for breakfast or just when you need a little sweet indulgence. I like to warm mine up for a few seconds and spread just a touch of plant based butter on it.
Healthy Vegan Pumpkin Banana Bread (Oil Free)
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp water
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1 cup mashed bananas 2-3 bananas
- 1 cup 100% pumpkin puree
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup crushed walnuts
Instructions
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Heat oven to 350° F.
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In a small bowl make your flax "egg", mix ground flaxseed with water and let set 5-10 minutes.
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In a large bowl mix together whole wheat flour, baking soda, salt and spices.
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In a separate bowl combine flax egg, mashed bananas, pumpkin puree, maple syrup and vanilla; stir until well combined.
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Add wet mixture to dry mixture and stir until combined. Do not over mix.
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Line a loaf pan with parchment paper and add in batter. Top with crushed walnuts.
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Bake for 60 minutes or until toothpick comes out clean.
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Let cool 10 minutes before removing from pan. Let bread rest at least 45 minutes before slicing.
Recipe Notes
- Store in airtight container for up to 3 days
Nutrition Info
For 1/10 of Pumpkin Banana Bread
Calories:176
Fat: 2.7g
Carbohydrates: 32.9g
Protein: 4.3g
Fiber: 4g
If you enjoyed this recipe try these:
Healthy Vegan Pumpkin Bars
Pumpkin Oatmeal Balls
Vegan Fall Pasta Salad
If you make this pumpkin banana bread recipe I would love a comment below of how you liked it.
Don’t forget to Pin the recipe for later and share your photo with me on Instagram @emilyhappyhealthy .
Stay Happy & Healthy !
– Emily