Vegan Pumpkin Banana Bread
This Vegan Pumpkin Banana Bread is the perfect breakfast or snack. It is sweetened naturally with maple syrup and made extra tasty with chocolate chips.
Ingredients
- 3 ripe bananas approx. 1.5 cups
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup or agave
- 2 tsp vanilla extract
- 1/3 cup non-dairy milk
- 2 cups flour I used white
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1.5 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup vegan chocolate chips plus more for topping, I used semi-sweet
Instructions
- Preheat the oven to 350 degrees and line a 9x5 bread pan with parchment paper.
- Add the bananas to a bowl and mash with a fork. Add the remaining wet ingredients and stir to combine.
- In a separate bowl, add all of the dry ingredients. Whisk until combined.
- Add the wet ingredients to the dry and stir until combined. Add the chocolate chips and gently stir in.
- Transfer the batter to the pan and spread evenly. Top with a few extra chocolate chips and gently press them down.
- Place in the oven on the center rack for 45 minutes. Check the center with a toothpick and continue to cook if not cooked all the way through in 5 minute intervals.
- Remove from the oven and allow to sit for 10 minutes. Lift the bread out of the pan and remove the parchment paper. Allow the bread to cool on a wire rack for 30 minutes (or as long as you can take it).
- Slice into 8 pieces and serve. Leftovers can be kept in the fridge.
Video
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