I must admit that I’ve always been nervous about baking. In the last few years, I’ve taken to it and now quite enjoy it. I owe it to this fuss-free recipe and these gluten free, savory veggie muffins for breaking the ice—they come out perfect every time! My girls have never been fans of bananas. They’re happy to have them in any form other than the fruit itself. Pumpkin is a family favorite, and we enjoy it in so many ways, both sweet and savory. In this mukkala pulusu (vegetable stew), pumpkin is the star, and when in season, I substitute pumpkin in this recipe sauteed butternut squash. This bread, therefore, serves both purposes for me—my daughters get their share of bananas, and we all get to enjoy this vegetable in another form! And I’m not such a nervous baker anymore! You’ll fall in love with this recipe because it’s so easy to make. It all comes together in one bowl. Plus it’s healthy - the natural sweetness of the bananas and pumpkin means that it does not require too much added sugar. It’s perfect for kids and grown-ups alike. You can make it ahead and have it for breakfast or as a snack. It’s great for taking to work, picnics, and potluck parties. I’m so excited to share this recipe for soft, moist, and fluffy vegan banana pumpkin bread with you. If you have enjoyed reading this, please take a moment to leave a comment and a rating below. This will motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram. - Padma Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it’s essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods. Check the recipe card for quantities. Pumpkin puree: I make mine at home—see the section below for a quick recipe. Canned pumpkin puree works well too. Bananas: It’s absolutely essential to use overripe bananas with black spots on the skin. Ripe bananas give the bread its characteristic moistness and natural sweetness, so you don’t need to add much extra sugar. All purpose flour: Just plain, simple, commonly available white all-purpose flour is what’s required for this recipe. Sugar: Can you use brown sugar instead of regular when making banana bread? Yes, you can! I use light brown sugar, and it works perfectly. That said, you can use any sugar you have on hand. Oil: Any neutral oil will work. You will also need some oil for greasing the loaf tin or you can use parchment paper instead. Almond milk: I like the nuttiness of almond milk, but you can use any plant-based milk of your choice. Ground cinnamon: What is fall baking without cinnamon?! Please use good-quality cinnamon for the best flavor. Garam masala: This is the twist I mentioned earlier! Traditional banana pumpkin bread recipes call for pumpkin spice, but with my Indian palate, I decided to use garam masala instead. It really elevates the flavor to another level! In my defense, pumpkin spice has nearly all the same ingredients as garam masala! If you don’t have garam masala, feel free to use pumpkin pie spice instead. Vanilla Extract: I prefer extract for its deeper fragrance, but essence will work too. Baking soda: Also known as soda bicarb. And no, this recipe does not call for baking powder. Equipment:
Loaf tin: I used a standard 2 lb loaf tin for this recipe. Mixing bowl: You’ll need just one bowl—make sure it’s large enough to mix the batter comfortably. Spatula: Any kind of spatula will do the job. Fork or masher: To mash the bananas. Digital scale and measuring cups: Baking is all about precision, so I prefer to weigh the ingredients. In the recipe card below, I’ve included the weighted measurements for the main ingredients. Oven: Of course!
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. Come, let’s make this healthy banana pumpkin bread. Please check the recipe card for detailed instructions and ingredient quantities. Preheat the oven (fan-forced) to 375℉ (170℃). Peel and cut the pumpkin into bite-sized chunks. Remove the seeds and stringy bits. Place the chunks in a saucepan, sprinkle a little water, cover, and cook until soft. Mash into a puree and set aside. If using a steamer, place the pumpkin pieces in the steamer container and steam over boiling water until soft. You can make the purée as smooth as you like. Personally, I like to leave some chunks in—it gives the bread a bit of texture! Grease the loaf pan with oil or line with parchment paper. Mash the bananas: Peel and place the bananas in a mixing bowl. Using a fork or masher, mash them into as smooth a puree as you can. It’s okay if there are a few lumps. Make the batter: Add the pumpkin puree and the rest of the wet ingredients to the mashed bananas. Gently mix with a spatula, but don’t over mix. Next, add the spices, flavorings, and baking soda, and mix gently. Add the flour in 2-3 batches, mixing in between to ensure there are no lumps. Bake the pumpkin banana loaf: Pour the batter into the greased / lined pan and place it in a preheated oven. Bake for 30-35 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Turn off the oven and let the loaf rest inside for 5 minutes. After it has rested in the oven, remove the pan from the oven and let the loaf cool in the pan. Then gently remove the loaf from the pan, place it on a cooling rack and let it cool down completely. Yield: This recipe makes one loaf of bread. Pumpkin puree: If you’re making pumpkin puree at home—there’s a quick recipe in the section above in case you missed it—it’s okay to have a few lumps. Variations:
For the best taste and results, use only overripe bananas. It’s okay for the banana mash to have some lumps; it adds great texture to the bread. Place the batter in a preheated oven only. I can’t tell you how many times I’ve forgotten this step! Do try the garam masala twist. However, if it sounds too adventurous to you, feel free to go the traditional route and use pumpkin spice. Insert a toothpick or a skewer in the deepest part of the bread to check if it has cooked through. Let the bread sit in the hot oven after you’ve turned it off. This will help it cook fully on the inside. When warm, this bread is quite delicate and can break if you try to slice it. Allow the bread to cool completely before slicing.
You can add more flavors and textures to this bread to make it even more delicious than it already is! My girls love the banana pumpkin chocolate chip variation more than anything else! Add ⅓ cup (more, if you like!) of any of these to the batter:
vegan chocolate chips. chopped up pecans or walnuts pumpkin seeds
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma If you have made this recipe using gluten free flour blend, do let me know which one you have used. I would love to know! Additionally, you can serve the bread with a drizzle of maple syrup or chocolate sauce. To reheat from cold, wrap a slice in a kitchen or paper towel and microwave on high for 20 - 30 seconds.
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
