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October152010

Vegan Pumpkin Banana Bread

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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.

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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…
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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.
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First things first. Combine your flour, salt, pumpkin pie spice, and baking soda.
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In a separate bowl, combine sugar, canola oil, pumpkin, and vanilla. Mix until nice and smooth.
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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.
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Spread batter in a loaf pan that’s been sprayed with non-stick cooking spray.
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Bake at 325 degrees for about an hour, or until a toothpick comes out clean.
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Ingredients:

  • 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.

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Question for you…

Are you sick of pumpkin yet? Or are you team pumpkin?

17 Responses

  1. Samantha Angela @ Bikini Birthday said on October 15, 2010 at 8:50 am

    Definitely not sick of pumpkin … yet.

  2. Anna @ Newlywed, Newly Veg said on October 15, 2010 at 8:54 am

    You know I’m on team pumpkin too 🙂 This looks awesome!

  3. Sarena (The Non Dairy Queen) said on October 15, 2010 at 8:55 am

    Heck no! I love all things pumpkin! I am the same with bananas. I have so many frozen, but they freeze so well! Your bread looks delicious!

  4. Barbara said on October 15, 2010 at 8:56 am

    Looks so good…and easy to make…I am team pumpkin!

  5. Nour El-Zibdeh, RD said on October 15, 2010 at 8:57 am

    haven’t baked anything with pumpkin yet so absolutely not sick of it yet! I’ve been using pumpkin butter often though…

  6. Maria said on October 15, 2010 at 9:02 am

    I have bananas and pumpkin to use. Perfect timing!

  7. Jessica @ How Sweet said on October 15, 2010 at 9:04 am

    I’m not sick of pumpkin baked goods. Don’t think I ever will be.

  8. The Candid RD said on October 15, 2010 at 9:16 am

    I’m definitely TEAM PUMPKIN! In fact, I just posted about pumpkin bread too! Great minds think alike 🙂

  9. Mo@MommyRD said on October 15, 2010 at 10:45 am

    Team Pumpkin! I actually haven’t made anything baked with pumpkin yet, so I’m long overdue.

  10. Mary (What's Cookin' with Mary) said on October 15, 2010 at 11:21 am

    I know there’s pumpkin coming out of our ears in the blogo, but I can’t get enough of it, b-nut squash and sweet potato. If you get a second, let me know what you think of my casserole 😉 We ate the leftovers last night and … WOW… The better chili powder you use the better. I love how the flavors get so much more intense over night. I REALLY wanted to make your recipe for enchilada sauce, but I just didn’t have time 🙁 Next time!! 🙂

    http://whatscookinwithmary.blogspot.com/2010/10/black-bean-sweet-potato-enchilada.html

  11. emily (a nutritionist eats) said on October 15, 2010 at 1:07 pm

    Can you believe I haven’t even purchased pumpkin yet?!? What is wrong with me??

  12. Lauren at KeepItSweet said on October 15, 2010 at 1:12 pm

    i am definitely still on team pumpkin, especially when you add bananas!

  13. Chicago Cuisine Critique said on October 15, 2010 at 3:18 pm

    Team pumpkin! Love, love, love it!

  14. Erika @ Food, Fitness, & Fun said on October 15, 2010 at 5:30 pm

    I’m sick of hearing about pumpkin. I’m not pumpkin crazy so I only eat it every once in a while – this may be baking in my oven very soon! 🙂

  15. lynn @ the actors diet said on October 15, 2010 at 9:11 pm

    i always have frozen bananas in my house – for me and my dog!

  16. Diana @ frontyardfoodie said on October 15, 2010 at 10:42 pm

    Never sick of pumpkin! And always looking for new ways to use it. This looks amazing and I promptly plan on making this in a gluten free version. I went gluten free so I’m now a gluten free vegan.

    Pumpkin everything is fine with me!

  17. Coffee and a Book Chick said on October 16, 2010 at 3:15 pm

    Pumpkin is perfect any time of the year — and these are VEGAN?! WOOHOO!! 🙂

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