Vegan Pumpkin Spice Banana Bread
Moist, fluffy, and perfect for fall. This Vegan Pumpkin Spice Banana Bread is dairy-free and a quick and easy bake you can make for breakfast, snack, or dessert!
If you're looking for more homemade banana bread recipes, check out Eggless Mini Chocolate Chip Banana Bread, Blueberry Buttermilk Banana Bread, or Coconut Chocolate Chip Banana Bread.
A Quick Look At The Recipe
- Recipe Name: Vegan Pumpkin Spice Banana Bread
- Ready In: 1 hour 30 minutes
- Makes: 1-pound loaf
- Main Ingredients: coconut oil, pumpkin puree, pumpkin spice, bananas
- Flavor Profile: cozy pumpkin spice with sweet banana undertone
- Dietary Info: vegan, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: kind of bake that wraps your kitchen in cozy vibes
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Why You'll Love This Recipe
- Pumpkin Spice: With pumpkin season going strong, this recipe for vegan pumpkin bread is a great way to bake some fall flavor into classic banana bread.
- Uses Overly Ripe Bananas: Use up those overly ripe bananas for something seasonal like this pumpkin bread!
- Snackable: Enjoy any time of day, this pumpkin bread can be a breakfast, snack or even dessert during the fall season when you want pumpkin flavor everything!
- Naturally Vegan: I’m not vegan, but this homemade banana bread is so good I don’t even know it’s vegan. I top mine with regular butter, but you could also add 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. If you want to use a vegetable oil or canola oil you can, but I like using coconut oil so it's seed oil free. But, you could also use your favorite vegan butter if you prefer.
- 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.
- Pumpkin Spice: I use my Homemade Pumpkin Pie Spice Mix, which is just a mix of cinnamon, ginger, nutmeg, and cloves. But store bought also works.
- Bananas: You'll want to use overripe bananas (brown bananas) for this vegan pumpkin 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 vegan banana pumpkin bread.
- Pumpkin: I use organic pumpkin puree, but if you have fresh pumpkin you can use it too! Just don't use a pumpkin-pie-filling as those have added sugars, which we don't need here.
- Coconut Milk: You can use any non-dairy milk or plant-based 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. I also avoid soy, so I don't use soy milk but this plant milk will also work. You can also use cow's milk if you are not vegan and just want eggless banana bread.
- 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.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Vegan Pumpkin Spice Banana Bread
- Always use a digital food scale for the best results.
- I recommend using an aluminum, stainless steel or ceramic loaf pan for the most even baking. Check out my post Best Nontoxic Loaf Pans for Baking for more info!
- Allow the banana bread to cool completely before removing from the loaf pan to avoid breaking.
- Store in an airtight container so it stays fresh.
- You can freeze the whole loaf easily be allowing to cool, wrap in plastic wrap, then wrap in foil. My grandma used to do this all the time and pull out loaf breads from her freezer, tie a ribbon around them, and bring them as hostess gifts.
- High Altitude – Bake at 350°F for 1 hour, or until a toothpick inserted in the center comes out clean.
How to Make Vegan Pumpkin Spice Banana Bread
- 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. Melt the coconut oil (either using a small pot or in the microwave).
- In a large mixing bowl, mash up the banana with a fork.
- Add the coconut oil, dark brown sugar, cane sugar, and pumpkin to the bowl with the banana.
- Mix on low using a hand mixer until the sugar and coconut oil is combined, you may still see chunks of bananas, that’s okay.
- Add the coconut milk and dry ingredients: flour, pumpkin spice, baking powder, and sea salt.
- Mix together until combined into a smooth batter.
- Transfer the batter to the prepared baking pan and spread evenly. Using a butter knife, make a slit down the middle (this helps give it that perfect crack when baked!)
- 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.
Recipe FAQ's
Yes, you can substitute the coconut milk for another plant based milk like almond milk or oat milk. And if you are not vegan, you can also substitute it for regular whole milk.
Light brown sugar and dark brown sugar are interchangeable as far as the recipe goes, it will not alter the science of the recipe. But they do have different flavors, with dark brown sugar having more molasses than light brown sugar. This results in a different tasting recipe. If you were to use light brown sugar in place of dark brown sugar in this recipe, it would be a lighter tasting bread.
Yes, but you'll need to thaw them completely before beginning the recipe. You can thaw in the fridge overnight or at room temperature the day of.
Pumpkin is our egg replacer in this banana bread! It works so incredibly well to replace eggs, creating a moist and fluffy texture.
Pumpkin provides moisture and fluffiness to this banana bread.
Yes, if you want to add mix ins into this vegan pumpkin bread you can. Pumpkin seeds, chocolate chips, or pecans are all a great idea. Make sure to chop nuts finely so they don't sink. I would recommend about 142 grams (5oz) of add ins total.
Under baking or not letting the loaf cool completely before slicing will result in a gummy center.
The pumpkin in this vegan pumpkin banana bread adds moisture and fluffiness combined with the bananas. Be sure to weigh ingredients for the best results and check your banana bread is fully cooked before removing from the oven. Let it cool completely to get the best texture.
Test it with a toothpick (or chopstick or butter knife) by sticking it right in the center of the banana bread. If it comes out clean then it's done. If it comes out wet looking (like batter) then it's not done. Give it 5 more minutes and check again (in a separate spot).
Yes! While this may be the hardest part, allowing the bread to cool completely lets it finish cooking on the inside and the starches have time to set. This ensures you don't get a gummy texture and that your banana bread is nice and fluffy. I like to let mine cool completely in the loaf pan (less change of breaking it compared to if you remove it when it's hot). But if you prefer to remove it when it's warm, you can let it cool on a cooling rack.
This is a soft and moist bread, just like traditional banana bread. So, it needs to be stored in an airtight container. That can be a Tupperware or a Ziploc bag. It will also keep for longer if stored in the fridge, but it does not have to kept in the refrigerator. You can also freeze the whole loaf by wrapping tightly in plastic wrap and then in foil.
Yes, you can freeze the whole loaf or individual slices. Wrap the loaf or slices tightly in plastic wrap and store in the freezer for up to 3 months.
More Ways to Use Leftover Pumpkin
While I love baking with pumpkin, I don't love letting extra sit in the fridge and get forgotten about. So, when you open that can of pumpkin, plan to make one of my other pumpkin recipes that week too so it doesn't go to waste! Check out some of my favorites here.
- These Pumpkin Spice Latte Protein Brownies are lightly spiced, use pumpkin as an egg replacer and have 9 grams of protein per brownie!
- Eggless Brown Sugar Pumpkin Snickerdoodles are a fun twist on classic snickerdoodles, easily make them vegan by using vegan butter and milk.
- Try Vegan Pumpkin Cupcakes With Chocolate Frosting for a delicious pumpkin cupcake.
- Stock your freezer with Healthy Pumpkin Waffles With Bone Broth or Buttermilk Pumpkin Waffles so you have meal prep done!
- Try Soft Baked Pumpkin Spice Cranberry Sandwich Cookies for a cozy fall cookie recipe.
- Make Pumpkin Spice Pop Tarts With Pie Crust for a treat that can be enjoyed any time of day!
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More Pumpkin Spice Recipes
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Vegan Pumpkin Spice Banana Bread
Equipment
- Digital Food Scale
- Stand Mixer
- 1-pound Loaf Pan
- Parchment Paper Sheets
Ingredients
- 113 grams coconut oil (melted)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon pumpkin spice
- 113 grams pumpkin purée
- 2 large bananas
- ½ cup coconut milk (or dairy free milk of choice)
- 191 grams all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Instructions
- 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.
- Melt the coconut oil (either using a small pot or in the microwave).
- In a large mixing bowl, mash up the banana with a fork.
- Add the coconut oil, dark brown sugar, cane sugar, and pumpkin to the bowl with the banana.
- Mix on low using a hand mixer until the sugar and coconut oil is combined, you may still see chunks of bananas, that’s okay.
- Add the coconut milk and dry ingredients: flour, pumpkin spice, baking powder, and sea salt.
- Mix together until combined into a smooth batter.
- Transfer the batter to the prepared baking pan and spread evenly. Using a butter knife, make a slit down the middle (this helps give it that perfect crack when baked!)
- Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
Video
Notes
- Always use a digital food scale for the best results.
- I recommend using an aluminum, stainless steel or ceramic loaf pan for the most even baking. Check out my post Best Nontoxic Loaf Pans for Baking for more info!
- Allow the banana bread to cool completely before removing from the loaf pan to avoid breaking.
- Store in an airtight container so it stays fresh.
- You can freeze the whole loaf easily be allowing to cool, wrap in plastic wrap, then wrap in foil. My grandma used to do this all the time and pull out loaf breads from her freezer, tie a ribbon around them, and bring them as hostess gifts.
- High Altitude – Bake at 350°F for 1 hour, or until a toothpick inserted in the center comes out clean.
Nutrition
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