Description
This Pumpkin Spice Banana Bread is a moist, flavorful vegan and gluten-free treat perfect for fall or any time you crave a cozy baked good. Made with wholesome ingredients like mashed bananas, pumpkin puree, oat flour, and warm pumpkin pie spices, it’s naturally sweetened with coconut sugar and maple syrup. Topped with vegan chocolate chips and crunchy pecans, this loaf offers a delightful blend of flavors and textures without any dairy or gluten.
Ingredients
Wet Ingredients
- ¾ cup mashed banana
- ¾ cup pumpkin puree
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup non-dairy milk
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Dry Ingredients
- 2 cups oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
Add-ins and Toppings
- ⅓ cup vegan chocolate chips (plus more for topping)
- ¼ cup pecans, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper to prevent sticking and make removal easier.
- Combine Wet Ingredients: In a large mixing bowl, whisk together mashed banana, pumpkin puree, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar until the mixture is smooth and well combined.
- Mix Dry Ingredients: Add the oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, salt, and vegan chocolate chips into the wet mixture. Stir gently until just combined to avoid overmixing, which keeps the bread tender.
- Transfer Batter and Add Toppings: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle additional vegan chocolate chips and chopped pecans evenly over the surface for extra texture and flavor.
- Bake the Bread: Bake in the preheated oven for 60 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
- Cool Before Slicing: Remove the loaf from the oven and let it rest in the pan for 15 minutes to set. Then transfer to a wire rack to cool completely. This ensures the bread holds together well and slices cleanly without crumbling.
- Serve: Once fully cooled, slice and serve your delicious pumpkin spice banana bread. It pairs perfectly with a cup of tea or coffee and can be stored in an airtight container for several days.
Notes
- Make sure not to overmix the batter to keep the bread tender and moist.
- For a nut-free version, omit the pecans or substitute with seeds like pumpkin or sunflower seeds.
- You can substitute oat flour with a gluten-free flour blend if oat flour is unavailable, but this might slightly change the texture.
- If you want a sweeter loaf, add an extra tablespoon of maple syrup or coconut sugar.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well; slice before freezing and thaw slices as needed.
