This Easy Vegan Pumpkin Banana Bread is the best 1 bowl recipe for a moist, sweet loaf perfect for fall, whether as a dessert or breakfast. Just like my pumpkin chocolate chip cookies and vegan pumpkin sweet potato soup, this banana pumpkin loaf is a delicious seasonal favorite!
For another satisfying autumn treat, try my pumpkin and banana muffins.
Love banana bread? Don’t miss my vegan chocolate chunk banana bread or blackberry banana bread, both are must-tries!
I’ve tested this easy vegan pumpkin banana bread recipe countless times to achieve the perfect texture and sweetness, and now it’s finally just right!
With the rich sweetness of ripe bananas, creamy pumpkin puree, a touch of brown sugar, and a delightful blend of warm spices, this pumpkin banana loaf is the ultimate comfort food.
It’s moist and tender, with a perfect balance of sweetness and spice. For an extra crunch, I’ve topped the bread with pumpkin seeds (pepitas), adding a nutty flavor and satisfying texture.
Best of all, it's completely plant-based, dairy-free, and made without eggs—perfect for anyone craving a wholesome, homemade fall treat!
Enjoy it on its own or paired with a cup of coffee, or tea, or try it with my sweet potato latte.
Love more vegan pumpkin recipes? Try my pumpkin energy balls, pumpkin overnight oats, and pumpkin pie smoothie (no yogurt).
Need a gluten-free option? My banana chickpea flour bread is the perfect alternative.
Jump to:
Ingredients
- Pumpkin puree: Use store-bought or homemade pumpkin puree, but avoid pumpkin pie filling, as it contains added sugars and spices.
- Ripe bananas: Use ripe bananas with brown spots for the best natural sweetness and moisture. Got extra ripe bananas? They’re perfect for my banana chocolate chunk muffins, too.
- All-purpose flour: You can use whole wheat flour, spelt flour, or a gluten-free blend instead. Don't use coconut, almond, or oat flour.
- Sugar: I used brown sugar, but granulated (white sugar) or coconut sugar can be used as alternatives. Liquid sweeteners like maple syrup or agave won't work in this recipe.
- Vegetable oil: I used sunflower oil, but you can substitute it with any neutral vegetable oil, such as canola, grapeseed, or melted coconut oil.
- Baking soda + vinegar: These help the bread rise and create a light, fluffy texture. Use apple cider or white vinegar.
- Spices: I used a blend of cinnamon, ground ginger, and nutmeg but you can substitute it with pumpkin pie spice if you like.
- Vanilla extract: Adds depth and enhances the sweetness.
- Salt: Enhances the overall flavor.
- Pumpkin seeds (optional): They add a satisfying crunch and nutty flavor. You can also swap them for walnuts or even dark chocolate chips.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
How To Make Vegan Pumpkin Banana Bread
Mix dry ingredients: In a large bowl, mix the dry ingredients: flour, sugar, spices, baking soda, and salt.
Combine wet ingredients: In the same bowl, add the pumpkin puree, mashed bananas, oil, vinegar, and vanilla, and stir until just combined.
Bake: Transfer the batter into a 9x5 inch loaf pan lined with parchment paper. Sprinkle pumpkin seeds on top. Bake in a preheated oven at 350°F (180°C) for 55-60 minutes, or until a toothpick inserted into the center comes clean.
Cool and serve: Let the bread cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Storage
Let the bread cool completely before storing. Keep it in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Variations
- Chocolate chip banana pumpkin bread: Stir in ½ cup of chocolate chips to the batter before baking for a decadent twist.
- Nutty pumpkin bread: Add ½ cup of chopped walnuts or pecans to the batter for a nutty crunch.
Top Tips
- Use overripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Bananas with brown spots work best.
- Test for doneness: Every oven and bread pan is different, so adjust the baking time as needed. Insert a toothpick into the center of the bread—if it comes out clean, the bread is done. If not, give it a few more minutes and test again.
- Cool completely before slicing: Let the bread cool fully on a wire rack before slicing to avoid crumbling.
Frequently Asked Questions (FAQ's)
To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend at a 1:1 ratio.
Absolutely! Canned pumpkin puree is a great substitute for fresh pumpkin. Just make sure it's plain pumpkin puree and doesn't contain any added sugars or spices.
Mushy pumpkin bread is often caused by underbaking or having too much moisture in the batter. To prevent this, let the bread cool in the pan for 5 minutes after baking. Then, remove the parchment paper and transfer it to a cooling rack to cool completely. This helps it firm up and reduces excess moisture. Be sure to measure your ingredients accurately for the best results.
Overmixing and using too much flour can make pumpkin bread dense. To prevent this, mix gently and measure the flour accurately.
Vegan Pumpkin Puree Recipes
More Recipes With Ripe Bananas
📖 Recipe
Vegan Pumpkin Banana Bread (Easy 1 Bowl Recipe)
Equipment
- 9x5 inch loaf pan lined with parchment paper
- large mixing bowl
Ingredients
Dry ingredients
- 1+¾ cup all purpose flour spooned and leveled
- ½ cup brown sugar or granulated/coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet ingredients
- ¾ cup pumpkin puree
- ¾ cup mashed bananas
- ¼ cup sunflower oil or any vegetable oil
- 2 teaspoons white vinegar or apple cider vinegar
- 1 teaspoon vanilla
Topping
- ¼ cup raw pumpkin seeds
Instructions
- In a large bowl, mix the dry ingredients: flour, sugar, spices, baking soda, and salt.
- In the same bowl, add the pumpkin puree, mashed bananas, oil, vinegar, and vanilla, and stir until just combined.
- Transfer the batter into a 9x5 inch loaf pan lined with parchment paper. Sprinkle pumpkin seeds on top. Bake in a preheated oven at 350°F (180°C) for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Notes
- Storage: Let the bread cool completely before storing. Keep it in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
- Use overripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Bananas with brown spots work best.
- Test for doneness: Every oven and bread pan is different, so adjust the baking time as needed. Insert a toothpick into the center of the bread—if it comes out clean, the bread is done. If not, give it a few more minutes and test again.
- Cool completely before slicing: Let the bread cool fully on a wire rack before slicing to avoid crumbling.
Nutrition
If you try this vegan pumpkin banana bread, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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