How to Make Simple Vegan Pumpkin Banana Bread in 50 Minutes

There’s something so comforting about the smell of freshly baked bread wafting through the house, isn’t there? Today, I’m excited to share my recipe for Simple Vegan Pumpkin Banana Bread that you can whip up in just 50 minutes! This delightful bread is not only moist and flavorful but also packed with wholesome ingredients. Perfect for a quick breakfast or a sweet afternoon snack, it’s a treat that everyone will love. And if you’re looking for easy pasta recipes to pair with your meal, I’ve got you covered there too!

Why You’ll Love This Recipe

• Quick and easy to make—ready in just 50 minutes!
• Vegan and made with wholesome ingredients.
• Perfectly moist and flavorful, thanks to ripe bananas and pumpkin.
• Great for breakfast, snacks, or even dessert.
• Can be customized with your favorite mix-ins like nuts or chocolate chips.

Ingredients

To make this delicious bread, you’ll need the following ingredients:

• 1 1/2 cups plain flour
• 1 tsp pumpkin spice blend
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• Pinch pink Himalayan salt
• 2 large ripe bananas (about 280g or 1 heaping cup mashed)
• 1/2 cup canned pumpkin purée (a slightly heaped 120g)
• 1/2 cup coconut sugar or packed brown sugar
• 1/4 cup melted refined coconut oil
• 2 tbsp plant-based milk

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s get baking! Follow these simple steps to create your own loaf of vegan pumpkin banana bread:

1. Preheat your oven to 350ºF (175ºC). Lightly grease your loaf pan to prevent sticking, and for easier removal of the bread after baking, line the pan with a strip of parchment paper.
2. In a medium bowl, sift together the flour, pumpkin spice blend, baking powder, baking soda, and a pinch of pink Himalayan salt. This helps ensure an even distribution of leavening agents and spices in your loaf.
3. In a larger mixing bowl, mash the ripe bananas thoroughly, making sure there are no large chunks—small bits are fine for texture. Add the pumpkin purée, coconut sugar (or packed brown sugar), melted refined coconut oil, and plant-based milk to the mashed bananas. Mix until everything is well combined. I like to use a fork or potato masher to get the perfect banana consistency.
4. Gently fold the sifted dry ingredients (from Step 2) into the banana mixture (from Step 3) until just combined. Be careful not to overmix—it’s okay if there are a few small streaks of flour. At this point, if you want to add any mix-ins like chocolate chips or walnuts, fold them in gently.
5. Carefully pour the batter into your prepared loaf pan, spreading it evenly. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. If the toothpick still has batter on it, continue baking for another 5-8 minutes, checking regularly. I usually check at the 40-minute mark to prevent overbaking.
6. Remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, use the parchment strip to lift the bread out and transfer it to a wire rack to cool completely before slicing. Store in an airtight container or ziplock bag to keep it fresh for up to 3 days at room temperature or up to a week in the fridge. I like to enjoy a slice while it’s still slightly warm!

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your pumpkin banana bread turns out perfectly:

• Make sure your bananas are very ripe for the best flavor and sweetness.
• Don’t skip the sifting step; it really helps with the texture of the bread.
• If you want to add a little crunch, consider folding in some chopped walnuts or pecans.
• For a chocolatey twist, add some vegan chocolate chips to the batter!
• Keep an eye on the baking time; every oven is different, and you want to avoid overbaking.

How to Serve

This vegan pumpkin banana bread is delicious on its own, but here are a few serving suggestions to elevate your experience:

• Spread a little almond butter or peanut butter on top for added protein.
• Pair it with a warm cup of tea or coffee for a cozy afternoon treat.
• Serve it as a side with your favorite 30-minute meals or quick family dinners.
• Top with a sprinkle of cinnamon or a drizzle of maple syrup for a sweet touch.

Make Ahead and Storage

This bread is perfect for meal prep! Here are some tips for making it ahead of time:

• Store the bread in an airtight container at room temperature for up to 3 days.
• For longer storage, keep it in the fridge for up to a week.
• You can also freeze slices for up to 3 months. Just make sure to wrap them tightly!
• When ready to enjoy, simply thaw at room temperature or pop in the microwave for a few seconds.

And there you have it! A simple, delicious, and wholesome recipe for vegan pumpkin banana bread that you can enjoy any time of the day. If you’re also looking for some savory options, check out my White Chicken Enchiladas or try my Chia Pudding for a healthy dessert. Happy baking!