Vegan Pumpkin Spice Banana Bread

Moist, fluffy, and perfect for fall. This Vegan Pumpkin Spice Banana Bread is an easy bake you can make for breakfast, snack, or dessert!

If you're looking for more organic banana bread recipes, check out my Eggless Mini Chocolate Chip Banana Bread, Blueberry Buttermilk Banana Bread, or my Coconut Chocolate Chip Banana Bread.

This vegan banana bread uses pumpkin as an egg replacer, making the perfect fall banana bread if you are dairy free or just run out of eggs! Perfectly spiced, moist, and fluffy, this organic banana bread can be enjoyed as a snack or dessert. My favorite way to eat it is with a big slab of butter (because I'm not vegan, but still enjoy this vegan banana bread!).

If you have overly ripe bananas, then making organic banana bread is the best. Not only are overly ripe bananas perfect for baking, you also will get a sweet treat by using them up, instead of wasting food.

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Why You'll Love This Recipe

• Pumpkin Spice: With pumpkin season going strong, I thought I would share this Vegan Pumpkin Spice Banana Bread recipe with you all. If you love banana bread and you love pumpkin bread, then you will love this vegan banana bread!
• Snackable: This simple homemade snack using pumpkin is a healthier version of a lot of sweets, as it has no icing or glaze on top. Instead, I like to top this Vegan Pumpkin Spice Banana Bread with a pad of butter for a mid-morning or afternoon treat.
• Naturally Vegan: I’m not vegan, but this organic banana bread is so good I don’t even know it’s vegan. I top mine with regular butter, but you could also add a pad of vegan butter on top, or eat it plain too!

Ingredients

• Coconut Oil: I use organic coconut oil as the base for this vegan banana bread, making this seed oil free.
• Brown Sugar: I use my homemade dark brown sugar for a rich flavor that pairs so well with pumpkin spice. You can use store bought as well.
• Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
• Pumpkin Spice: I use my homemade pumpkin pie spice, but store bought also works.
• Bananas: You'll want to use overly ripe bananas for this banana bread. When bananas ripen, the starches turn into sugars. This not only makes them sweet but it also makes them soft, allowing them to easily mix into batters such as this.
• Pumpkin: I use organic pumpkin puree, but if you have fresh pumpkin you can use it too!
• Coconut Milk: You can use any nondairy milk you like, but coconut milk is my favorite as it's most similar to cow's milk with the fat and creamy factors. I find that almond or oat milk can be more watery, and water can dry out baked goods. You can also use cow's milk if you are not vegan and just want eggless banana bread.
• All Purpose Flour: My favorite is Cairnspring Mills.
• Baking Powder: Use baking powder not salt as this is a slow rise cake. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
• Salt: Use a fine sea salt.

Tools Needed

• Scale: Always use a digital food scale for the best results.
• Mixer: You can do this with a hand mixer because it's so simple! But a stand mixer or even a bowl with a whisk also works.
• 1-pound Loaf Pan: I use my USA 1-pound Loaf Pan for this organic banana bread.
• Parchment Paper: I always use nontoxic parchment paper, especially when making vegan banana bread as it can be more fragile. This ensures it can come out of the pan easily.

Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a 1-pound (8 ½ x 4 ½-inch) loaf pan with parchment paper, letting it fold over the sides for easier removal.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the coconut oil, dark brown sugar, cane sugar, and bananas. Mix on low until the sugar and coconut oil is combined, you may still see chunks of bananas.

Step 3

Add the pumpkin purée, coconut milk, flour, pumpkin spice, baking powder, and sea salt, and mix on low until combined. Transfer the batter to the prepared baking pan and spread evenly.

Step 4

Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. (If you are baking at high altitude, make sure to follow the instructions in the Notes section at the bottom of the recipe). Allow to cool completely in the baking pan.

FAQ's

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