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Have leftover pumpkin puree or a couple of ripe bananas on the counter? This vegan pumpkin banana bread is the perfect way to use them up. It’s moist, warmly spiced, and comes together in just one bowl for an easy fall bake.
If you’re in the mood for more cozy recipes, then definitely check out my vegan pumpkin bread with streusel topping or these vegan banana chocolate chip muffins next!
Why You’ll Love this Pumpkin Banana Bread
This is the perfect loaf to bake when you can’t decide between cozy pumpkin spice or classic banana bread… so you get the best of both worlds. No need for fancy egg replacers either. Pumpkin puree and banana step in to make this recipe super simple and totally foolproof.
Emily’s Recipe Notes:
- Flavor: Lightly spiced with subtle pumpkin and banana undertones
- Texture: Tender, moist, beautifully risen and fluffy
- Customizability: Add in chocolate chips, chopped pecans, pumpkin seeds etc.
- Time: Just over an hour which is mostly hands-off baking
Ingredients
Ingredient Highlights & Some Swaps
Brown Sugar
Brown sugar adds rich, caramel-like notes that pair perfectly with the pumpkin and banana. This loaf doesn’t use quite as much sugar as some recipes since the banana naturally adds sweetness.
All-Purpose Flour
I recommend using a kitchen scale for accuracy, or the spoon-and-level method if you’re measuring by cups. I typically use King Arthur’s unbleached all-purpose flour for consistent results.
Mashed Banana
This recipe calls for 1 large overripe banana (about 120g). I’ve also tested it with two bananas (and reduced the soy milk to ½ cup). That version had a stronger banana flavor but the texture turned out much denser.
Pumpkin Purée
Make sure to use pure pumpkin purée, not pumpkin pie filling. The recipe uses ½ cup, but you can bump it up to 1 full cup if you want more pumpkin flavor. Be sure to reduce the soy milk to ½ cup to balance it out (though keep in mind, the loaf will bake up denser).
Pumpkin Pie Spice
This blend of warm spices ties everything together and makes the bread taste like fall in loaf form. If you don’t have pumpkin pie spice on hand, you can make your own by mixing cinnamon, nutmeg, ginger, and cloves.
How to Make the Best Pumpkin Banana Bread
Ingredient quantities are in the recipe card below!
Add the wet ingredients to a large mixing bowl.
Whisk until well combined and there are no lumps of brown sugar.
Add the flour, baking powder, baking soda and salt then mix into the wet ingredients.
The batter should be thick yet pourable. You can also fold in chocolate or nuts at this point (about 1/3-1/2 cup of either).
Transfer the pumpkin batter to a prepared 8.5×4.5″ loaf pan.
Smooth out the top and add chocolate chips.
Bake the loaf at 350f for 55-60 minutes. The top should be golden and should spring back slightly when touched.
Let the pumpkin banana bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Ways to Serve the Pumpkin Banana Bread
I love this pumpkin banana bread straight from the pan, but it’s also so good when you dress it up a little:
- Spread a thick smear of dairy-free butter while it’s still warm. (my favorite!)
- Pair it with a cozy pumpkin spice latte or your favorite coffee drink.
- Want to turn it into more of a cake? Frost it with my vegan cream cheese frosting for a bakery-style treat.
Storage Tips
- Store the bread at room temperature for 2–3 days, wrapped tightly in plastic wrap or foil.
- For longer storage, freeze individual slices for up to 2 months. Thaw at room temp or give them a quick warm-up in the toaster oven.
Banana Pumpkin Bread FAQs
I haven’t tested this specific recipe with gluten-free flour, but I’ve had success using King Arthur’s 1:1 GF All Purpose Flour in other recipes like my vegan brownies and blondies. Once I test a gluten-free version, I will update this post!
Yes, but it’s subtle. The banana adds natural sweetness and moisture without overpowering the pumpkin. If you want a stronger banana flavor, you can use two bananas instead of one, though the loaf will turn out denser.
This recipe is made with real pumpkin purée and banana, which both add fiber, vitamins, and natural sweetness. While it’s still a relatively sweet treat, it has a bit more nourishment compared to a standard loaf and is a cozy way to enjoy seasonal baking.
More Pumpkin Recipes
Have leftover pumpkin puree? Try some of the recipes below:
Vegan Pumpkin Banana Bread
Rate this RecipeIngredients
- ½ cup mashed banana , 120g – about 1 large banana
- ½ cup pumpkin puree, 120g
- ¾ cup light brown sugar, 150g
- ½ cup salted vegan butter, 114g melted and cooled
- 1 tbsp + 1 tsp pumpkin pie spice, 7g see notes for substitutions
- 1 tbsp unsulphured molasses, 20g – not blackstrap
- 1 tsp vanilla extract, 4g
- ¾ cup unsweetened soy milk, 180ml
- 2 cups all-purpose flour, 240g – spooned (not scooped) into the measuring cup from the bag and leveled off
- 1 ¼ tsp baking powder, 6g
- ½ tsp baking soda, 3g
- ½ tsp fine table salt, 2g
- 2 tbsp vegan chocolate chips, optional – for topping
Instructions
- Preheat the oven to 350°F. Prep an 8.5×4.5” loaf pan by lining it with parchment paper.
- Mash the banana in a large mixing bowl. Add the melted (and cooled) vegan butter, light brown sugar, pumpkin puree, pumpkin pie spice, molasses, and vanilla. Whisk to combine, then mix in the soy milk.½ cup salted vegan butter, ¾ cup light brown sugar, ½ cup pumpkin puree, ½ cup mashed banana, 1 tbsp + 1 tsp pumpkin pie spice, 1 tbsp unsulphured molasses, 1 tsp vanilla extract, ¾ cup unsweetened soy milk
- Sprinkle the flour, baking powder, baking soda and salt on top. With a fork, sift the dry ingredients together, then fold the dry ingredients into the wet ingredients until they are just combined. The batter should be thick yet pourable.2 cups all-purpose flour, 1 ¼ tsp baking powder, ½ tsp baking soda, ½ tsp fine table salt
- Transfer the batter with a spatula or spoon into the prepared loaf pan. Even out the top of the batter with a spatula. Sprinkle chocolate chips on top.2 tbsp vegan chocolate chips
- Bake for 55-60 minutes. The bread should be risen, golden brown on top and the center should spring back when touched.
- Let cool in the pan for 10 minutes on a wire rack. Then, remove the bread from the pan and let cool completely before slicing.
Video
Recipe notes
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
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