Vegan Pumpkin Banana Bread
Servings: 15 slices
Enjoy a soft, moist vegan pumpkin banana bread, perfect for breakfast or snack, made with simple ingredients and adaptable with optional add-ins.
Equipment
- Loaf pan
Ingredients
Wet ingredients
- 2 Bananas (medium size, ripe)
- ½ cup Pumpkin puree
- ½ cup Almond milk (or other plant based milk)
- ⅓ cup Oil
- ½ teaspoon Vanilla extract
- 1 teaspoon Vinegar
Dry ingredients
- 2 cup All purpose flour (240 grams)
- ¾ cup Organic cane sugar
- ½ teaspoon Baking Soda
- ½ teaspoon Baking powder
- ½ tablespoon Pumpkin spice
- Pinch of Salt
Add-ins
- ½ cup Walnuts (chopped)
Instructions
- Preheat oven to 350°F while you prepare the mix.
- Peel the bananas and put them in the large bowl.
- Mash them with the help of a fork.
- Add all the wet ingredients except pumpkin puree to the bowl and mix well.
- Add the dry ingredients and mix everything well with the whisk.
- Add the pumpkin puree and chopped walnuts and mix well.
- Pour the batter into a loaf pan.
- Put the pans in the preheated oven.
- Bake for about 40 minutes at 350°F.
- Insert a butter knife at the center of the bread to check for doneness. If it does not come out clean then bake it for a few more minutes.
- Remove the loaf pan from the oven and let it cool down for 15-20 minutes.
- Invert and shake the loaf pan to remove the bread.
- Let the bread cool down completely before slicing it.
Notes
Nutrition
Serving: 1slice | Calories: 189kcal (9%) | Carbohydrates: 28g (9%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 0.4mg | Sodium: 55mg (2%) | Potassium: 121mg (3%) | Fiber: 1g (4%) | Sugar: 13g (14%) | Vitamin A: 1297IU (26%) | Vitamin C: 2mg (2%) | Calcium: 27mg (3%) | Iron: 1mg (6%)
