Description
Indulge in the ultimate seasonal comfort with this oil-free, vegan Pumpkin Banana Bread. Combining the earthy sweetness of roasted pumpkin with the natural, caramelized depth of ripe bananas, this loaf offers a moist, tender crumb without the need for butter or eggs. Perfectly spiced with cinnamon, ginger, and nutmeg, it is a heartwarming, plant-based treat that fills your home with the cozy essence of autumn.
Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon pumpkin pie spice
¼ teaspoon ground nutmeg
1 cup pumpkin puree
3 large ripe bananas, mashed
½ cup maple syrup
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, pumpkin pie spice, and nutmeg.
In a separate bowl, combine the pumpkin puree, mashed bananas, maple syrup, and vanilla extract until well blended.
Pour the wet ingredients into the dry ingredients and stir until just incorporated, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, slice and freeze the bread for up to 2 months. You can add chopped walnuts or pecans for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 14g
- Sodium: 180mg
- Fat: 0.5g
- Saturated Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg