Fluffy Vegan Pumpkin Banana Bread
Welcome autumn with this fluffy vegan pumpkin banana bread. Sweetened with ripe bananas and maple syrup and topped with pumpkin seeds, it's made with simple, wholesome ingredients that are abundant during the fall months. It's nut-free, refined sugar-free, and oil-free.
- 1 tbsp flaxseed meal
- 1 cup whole-wheat flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- ¼ tsp cinnamon
- 2 medium very ripe bananas
- heaping ½ cup pumpkin puree not pumpkin pie filling
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- pumpkin seeds, optional
Preheat the oven to 350°F and prepare a loaf pan with cooking spray or parchment paper.
Begin by preparing the flaxegg. In a small bowl, add the flaxseed meal. Whisk in 2½ tbsp of water. Set aside and allow to thicken (about 10 minutes).
In a large bowl, add the flour, baking powder, baking soda, pumpkin pie spice, salt, and cinnamon. Whisk to combine.
In a small bowl, mash the bananas. Add the pumpkin puree, maple syrup, and vanilla extract. Add the prepared flaxegg.
Pour the wet ingredients into the dry ingredients. Whisk until just combined. Gently pour into the prepared loaf pan. Sprinkle with pumpkin seeds if desired. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Place on a wire rack and allow to cool. Once cool, remove from the pan and slice. Store in an airtight container on the counter for 2-3 days. Or freeze slices for up to 6 months.