This easy vegan pumpkin banana bread with chocolate chips is the ultimate twist of moist banana bread and cozy pumpkin spice flavour. Made with spelt flour and lightly sweetened with maple syrup.
Welcome the most delicious pumpkin twist on banana bread. This vegan banana pumpkin bread has it all going on. It’s filled with cozy spices, lightly sweetened and has no eggs or flax eggs either!
Plus it’s really easy to make, everything gets mixed in ONE bowl and baked until fluffy! This is one of those recipes you can make your own. I added chocolate chips this time but chopped up nuts or pumpkin seeds are my usual go-to suspects. A maple glaze would also be divine too omg. Enjoy friends! 🙂
Ingredients you’ll need:
All you need to make this pumpkin chocolate chip banana bread recipe are 8 key wholesome ingredients.
- Bananas: the more ripe the better! I like using ones that are super freckled and extra brown.
- Pumpkin puree: either use canned or make your own pumpkin purée.
- Olive oil: the BEST oil to bake with. You can use coconut oil instead but make sure to melt it first.
- Maple syrup: my go to baking sweetener to use. It also adds moisture so we can cut back on oil needed.
- Vanilla extract
- Pumpkin spices: I made my own by mixing 1 tsp of ground cinnamon with 1/4 tsp of ginger and 1/4 tsp of all spices.
- Baking powder + salt
- Spelt flour: you can also use white whole wheat flour, white spelt flour, or a gluten-free all-purpose flour mix. However, keep in mind that any flour swap results in a different bread texture.
How to make vegan pumpkin banana bread
Preheat your oven to 350°F/ 160°C (fan forced) and line a loaf pan with baking paper.
Wet ingredients: In a large bowl, combine the bananas, pumpkin puree, maple syrup, oil and vanilla until creamy.
Dry ingredients: Mix in the flour, baking powder, spices and salt, and mix until just incorporated.
Gently fold n the chocolate chips if using. Do not over mix.
Bake: Pour the batter into the loaf pan and sprinkle with extra chocolate chips if desired.
Bake for 50 – 55 minutes or until cooked through. Stick a toothpick in and when it comes out clean – it is ready!
Enjoy! Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.
How to bake pumpkin banana muffins
- Line a muffin tin with muffin liners.
- Divide the bater between each muffin cup. Top with chocolate chips if desired.
- Bake at 350°F/ 160°C (fan forced) for 25-30 minutes or until a toothpick comes out clean.
Storage
To store: this vegan pumpkin banana bread will keep well in an airtight container on the counter for 2-3 days, then I recommend transferring it to the fridge.
Freezer: Cut into slices and place in snap lock bags or freezer friendly bags for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
Tips and variations
- Use spotty bananas: The trick is to use very RIPE, freckled bananas, because the ripper your bananas are, the less sugar you’ll need!
- Add ins: Feel free to can skip the chocolate chips if you prefer! Or add pumpkin seeds, chopped pecans or walnuts to the batter.
- Spices: You can sub pumpkin spice instead of all the spices listed or just add 1 teaspoon of cinnamon.
FAQ’s
Can I make this banana bread oil-free?
No, to achieve this super moist bread, oil is needed. Try my 5 ingredient vegan banana bread recipe for an oil free version.
Can I make this bread gluten-free?
I haven’t tried it yet but you could try replacing the spelt flour with all purpose gluten-free flour (ratio 1:1). The bread’s texture might be different though*. Do not sub oat flour as it will produce a gummy texture.
Can I use more pumpkin puree instead of banana?
Yes! Simply swap the quantities to 1 cup pumpkin puree and 1/2 cup mashed bananas.
Other delicious banana bread recipes to make:
5 Ingredient Vegan Banana Bread
Gluten-Free Zucchini Banana Bread
Paleo Carrot Cake Banana Bread
Buckwheat Banana Bread (Gluten-Free)
If you try this cauliflower and pumpkin soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print
Vegan Pumpkin Banana Bread
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Description
Easy vegan pumpkin banana bread with chocolate chips is the ultimate twist of moist banana bread and cozy pumpkin spice spice flavour. Made with spelt flour and lightly sweetened with maple syrup.
Ingredients
- 1 cup (250g) mashed ripe bananas
- 1/2 cup (125g) pumpkin purée
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon allspice
- 1/4 teaspoon salt
- 2 teaspoon baking powder
- 2 cups (240g) spelt flour or all purpose flour
- Optional: 1/3 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F/ 160°C (fan forced) and line a loaf pan with baking paper.
- In a large bowl, combine the bananas, pumpkin puree, maple syrup, oil and vanilla until creamy.
- Mix in the flour, baking powder, spices and salt, and mix until just incorporated.
- Gently fold n the chocolate chips if using. Do not over mix.
- Pour the batter into the loaf pan and sprinkle with extra chocolate chips if desired.
- Bake for 50 – 55 minutes or until cooked through. Stick a toothpick in and when it comes out clean – it is ready!
- Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.
Notes
- Sub spices for 1 teaspoon pumpkin spice*.
- Store in an airtight container on the counter for 2-3 days, then I recommend transferring it to the fridge.
- Cut into slices and place in snap lock bags or freezer friendly bags for up to 3 months.
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