Pumpkin Banana Bread

Late September and Autumn finally arrives in fall swing. From sunny skies to chilly winds, the leaves finally start falling off the trees and the pumpkins come out to play! I hope you all are pumpkin lovers as all the recipes people share right now seem to be based on this delicious pumpkin spice flavour and banana breads become revamped! Try out this delicious one for example, super moist, aromatic and oh so delicious - it's easy to make and uses only simple ingredients (apart from grabbing hold of canned pumpkin however!).


- 2 large ripe bananas, mashed (or 3 small)

- 120g canned pumpkin (or pureed pumpkin)

- 180g plain flour

- 100g sugar or sugar alternative

- 60ml melted coconut oil

- 50g mixed seeds (or pumpkin seeds)

- dash of non-dairy milk

- 1.5 tsp baking powder

- 1/2 tsp baking soda

- pinch of salt

- 1 tsp cinnamon

- 1/2 tsp ginger

- pinch of nutmeg


  1. Preheat oven to 170C and line a loaf pan.

  2. In a large bowl mix together the banana, pumpkin, sugar, oil and milk until smooth.

  3. In a separate bowl ix together the remaining dry ingredients (minus the seeds) before gently folding into the wet mixture to combine. Fold in the seeds.

  4. Pour batter into your tin and sprinkle with extra seeds if desired. Bake in the oven for 50-60mins until a skewer comes out clean!

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