This vegan pumpkin banana bread makes a delicious and nutritious breakfast or snack that will keep you satisfied throughout your morning.
There is nothing like a warm slice of pumpkin banana bread to fill your home with autumnal scents and flavors. This simple yet delicious recipe will have you brushing up on old memories while enjoying tasty breakfast pastries all year long!
It is always such an amazing feeling when we get back into the kitchen after spending time away from there during summer vacations or holidays—it fills me with so much happiness because I know that means fall is right around the corner. I love trying out new vegan pumpkin recipes. This time I tried my hands on this vegan pumpkin banana bread.
Ingredients You Need
Just a few simple ingredients will give it such an interesting flavor and make you want to keep eating!
- Bananas: The browner the better.
- Pumpkin Puree: I am using canned pumpkin puree you can use freshly homemade too.
- Vegan Buttermilk: It is a mixture of soy milk and apple cider vinegar.
- Aquafaba: Aquafaba is the liquid from a can of chickpeas and when you whip aquafaba, it makes an incredible foamy texture. This acts as a great substitute for eggs.
- Oil: You can use any plant-based oil. I am using canola oil.
- Brown sugar: This will not only add sweetness but also make your bread soft and moist.
- Flour: I am using all-purpose flour.
- Baking soda: Just make sure it is fresh to help the bread a good rise.
- Salt: will help to bring out the best flavors in the bread.
- Pumpkin spice: A spice mix of cinnamon, ginger, cloves, and nutmeg. This will take your bread to a next level of aroma and flavor.
Maple Glaze
- Icing sugar
- Cinamon powder
- Maple Syrup
How To Make Vegan Pumpkin Banana Bread
Preparation
Preheat the oven to 350°F. Arrange a rack in the middle of your oven, this is because bread takes a longer time to cook. Line a loaf pan with parchment paper and let it hang over long sides for easier removal of bread.
Mash a Banana and in a septate bowl stir soy milk and apple cider vinegar to make the vegan buttermilk. Set aside we will use it later in the batter.
Make the Batter
In a large bowl whisk aquafaba until foamy. Add all wet ingredients mashed banana, pumpkin puree, Oil, vegan buttermilk and mix well to combine. Whisk sugar into the batter until dissolved.
Once done, add dry ingredients to the mixture. All-purpose flour, baking soda, pumpkin spice, and salt.
Mix well with a silicon spatula. Gently fold the dry ingredients just enough to combine everything. Do not over mix the mixture some lumps are normal. Just make sure there are no dry flour pockets in the mixture.
Bake
Fill the bread tin with the mixture and slightly tap the tin to remove air bubbles from the mixture. Bake at 350ºF for 50-55 minutes, or until a toothpick comes out mostly clean with just a few moist crumbs.
Prepare the Glaze
In a small bowl take icing sugar, add cinnamon powder and maple syrup, and mix. if the mixture is too thick you can add some more maple syrup or a few drops of soy milk.
Let the bread cool down completely and then spread the glaze over it. Slice and serve.
Storage
Store the bread at room temperature in an air-tight container and line it with a paper towel so it will absorb the extra moisture. It will stay fresh for up to 2 days at room temperature and 4 to 7 days in the fridge.
You can also freeze the vegan pumpkin banana bread for up to three months in an airtight container or zip lock bag. Make sure to slice the bread before freezing to get small potions whenever you need them.
Tips and Tricks
- For soft and tender bread, it is important to gently stir the wet ingredients into dry, do not over mix! The more you do, the stronger gluten will develop. This leads to a tough rubbery texture in your pumpkin banana bread.
- If you do not have pumpkin pie spice, use 1 teaspoon ground cinnamon and half a teaspoon of ginger and nutmeg powder.
- To make it gluten-free use a 1.1 ratio of gluten-free flour.
- Never put the glaze on a warm loaf of bread and never slice the warm bread.
- Make sure you let your bread cool down for 30 minutes on a cooling rack. Do not let it rest in the bread tin otherwise, it will get soggy.
Variations
You can try some variations with this vegan pumpkin banana bread´ recipe according to your choice.
- Use walnuts, pecans dried apricots, or cranberries to add some extra fall flavors to the bread.
- Sprinkle some pumpkin seeds on top of the glaze to add some crunch. section of the recipe for a substitute.
- You can add some mini chocolate chips for some extra divine flavor.
- You can also bake vegan pumpkin banana muffins with this batter. Bake for 18-20 minutes.
Other Pumpkin Recipes
Try your hands on these other delicious pumpkin recipes.
- VEGAN PUMPKIN BROWNIES
- VEGAN PUMPKIN SCONES
- GLUTEN FREE PUMPKIN COOKIES
- VEGAN PUMPKIN BUNDT CAKE
- VEGAN PUMPKIN PASTA
VEGAN PUMPKIN BANANA BREAD
Ingredients
- ⅓ Cup Mashed Banana
- ¼ Cup Soy Milk
- 1 Tsp Apple Cider Vinegar
- ⅓ Cup Pumpkin Puree
- ½ Cup Oil
- ½ Cup Aquafaba
- 1½ Cup Sugar
- 2 Cups All Purpose Flour
- 1 Tsp Baking Soda
- ½ Tsp Salt
- 2 Tsp Pumpkin Pie Spice
Maple Glaze
- ¼ Cup Icing Sugar
- ½ Tbs Cinnamon Powder
- 1 Tbs Maple Syrup
Instructions
- Preheat the oven to 350°F. Arrange a rack in the middle of your oven, this is because bread takes a longer time to cook. Line a loaf pan with parchment paper and let it hang over long sides for easier removal later on!
- Meanwhile finely mash a Banana. Make sure not to leave big chunks, small chunks are fine. They will add some texture to the bread.
- In a septate bowl stir soy milk and apple cider vinegar and let it curdle. This is called vegan buttermilk and works wonders in vegan baking.
- In a large bowl whisk aquafaba until foamy. Add mashed banana, pumpkin puree, Oil, vegan buttermilk and mix well to combine.
- Next, add brown sugar and whisk until sugar is completely dissolved.
- Once done, add dry ingredients to the mixture. All-purpose flour, baking soda, pumpkin spice, and salt.
- Mix well with a silicon spatula. Gently fold the dry ingredients just enough to combine everything. Do not over mix the mixture some lumps are normal.
- Fill the bread tin with the mixture and slightly tap the tin to remove air bubbles from the mixture.
- Bake at 350ºF for 50-55 minutes, or until a toothpick comes out mostly clean with just a few moist crumbs.
Prepare the Glaze
- In a small bowl take icing sugar, add cinnamon powder and maple syrup, and mix. if the mixture is too thick you can add some more maple syrup or a few drops of soy milk.
- Once the bread is baked remove it from the oven and leave the bread over a cooling rack. Do not cut the bread while it is still warm.
- Let it cool down completely and then spread the glaze over it.
- Slice and serve.
Video
Notes
- For soft and tender bread, it is important to gently stir the wet ingredients into dry, do not over mix! The more you do, the stronger gluten will develop. This leads to a tough rubbery texture in your pumpkin banana bread.
- If you do not have pumpkin pie spice, use 1 teaspoon ground cinnamon and half a teaspoon of ginger and nutmeg powder.
- To make it gluten-free use a 1.1 ratio of gluten-free flour.
- Never put the glaze on a warm loaf of bread and never slice the warm bread.
- Make sure you let your bread cool down for 30 minutes on a cooling rack. Do not let it rest in the bread tin otherwise, it will get soggy.
If you try this recipe, leave a comment and show some love by rating it in stars. Do not forget to take a picture and tag us @getsetvegan on Instagram. We would love to see this.
Leave a Reply