Vegan Pumpkin Banana Bread
I realize you all may be sick of pumpkin…
I’m not gonna pretend that pumpkin hasn’t spilled its guts throughout the blogosphere. But… I still love the aforementioned pumpkin and everything its about.
So I’m sticking to my guns. I’m on team pumpkin from now until its flip flop weather again.
Now that we’ve cleared that up… I’d like to introduce you to the lovely Vegan Pumpkin Banana Bread.
Its been quite a while since I’ve made vegan anything so I figured it was time…
I’ve had a hankering for banana bread and this was the perfect opportunity to pumpkin it up.
I’ve said before and I’ll say it again… when it comes to muffins and quick breads, I always think the vegan version tastes better. Its so rich and moist.
Here’s everything you need for Pumpkin Banana Bread success…
See those strange things? Those are frozen bananas. I have issues when it comes to bananas. I always buy more than we can eat, so my freezer is exploding with frozen nanners. This recipe calls for regular old ripe bananas. If you use frozen, just make sure they’re all thawed out.
First things first. Combine your flour, salt, pumpkin pie spice, and baking soda.
In a separate bowl, combine sugar, canola oil, pumpkin, and vanilla. Mix until nice and smooth.
Add the flour mixture to the pumpkin mixture. Mix until everything is combined. Next you wanna add your bananas. Be sure not to over mix the bananas. You wanna see some chunks of banana in the batter.
Spread batter in a loaf pan that’s been sprayed with non-stick cooking spray.
Bake at 325 degrees for about an hour, or until a toothpick comes out clean.
- 2 cups all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 cup canola oil
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 4 very ripe bananas
Preheat oven to 325 degrees.
Combine flour, baking soda, salt, and pumpkin pie spice in a medium size bowl. Set aside. In a separate bowl, combine sugar, canola oil pumpkin, and vanilla. Mix until nice and smooth. Add the flour mixture to the pumpkin mixture. Mix until combine. Add in the bananas and mix through. Be sure to leave some banana chunks in the batter.
Spread batter in a loaf pan that’s been sprayed with non-stick cooking spray. Bake for 1 hour or until a toothpick comes out clean when inserted.
Question for you…
Are you sick of pumpkin yet? Or are you team pumpkin?