I love love love banana bread. I especially love it when there’s pumpkin in it. The pumpkin adds flavor and nutrition, and it makes the bread is perfectly moist. Plus, I love the chocolate chips with this bread! Serving this bread with almond butter is amazing. This pumpkin bread is also vegan and whole wheat!
I adapted this recipe from Chocolate Covered Katie’s pumpkin banana bread recipe. She has amazing recipes! I highly recommend checking out her blog.
Pumpkin Banana Bread
- 2 cups whole wheat flour
- 1 tsp. baking soda
- 3/4 tsp. baking power
- Sprinkle of sea salt
- 1/2 tsp. of cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. all spice
- 3 large bananas (or 3.5 small)
- 1/2 cup pure pumpkin puree
- 1/4 cup agave nectar
- 1/4 coconut sugar *
- 1/2 cup plant milk
- 2 tsp. pure vanilla extract
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine all dry ingredients. In a separate medium bowl mash the bananas. Add in all other wet ingredients.
Pour the wet mixture into the dry and stir together. Fold in the chocolate chips.
Pour into a 9 x 5 in. pan, and bake for thirty minutes. Turn off the oven and keep the loaf in for an extra ten minutes. Let cool completely.
* Brown sugar works, too!
Other substitutions: I have made this bread with 1/2 cup buckwheat flour, 1/2 cup coconut flour, and 1 cup bread flour. (I was all out of whole wheat!) It worked great.
You can also omit the agave nectar and instead include an extra 1/4 cup of milk. I would recommend this especially if the bananas you are using are extremely overripe.
Also, for an additional flavor boost, add 1/2 tsp. more of vanilla extract and 1/2 tsp. more cinnamon!
Lastly, feel free to fold in chopped nuts or chocolate chips into the bread before baking.