Moist & easy eggless pumpkin banana bread is delicious, dairy free, oil free & vegan! So this is made without milk, butter or eggs but it’s super delicious and so easy to make at home using ripe or overripe bananas and canned pumpkin puree. Pumpkin breads like pumpkin banana bread is colorful deep golden orange which is slightly browned on top and it is a wonderful homemade treat for holidays.
It only takes 5 ingredients (including vanilla) other than the spices like cinnamon, pumpkin spice etc to make this delicious pumpkin bread!
And also this happens to be the 600th blog post in this blog 🙂
This is an easy, great quick bread to use leftover ripe bananas and leftover pumpkin puree to make delicious breakfast or snack!
Thanks to the bananas & pumpkins, we do not need butter, oil, milk or eggs to make this moist & delicious quick bread!
This delicious and colorful pumpkin banana bread is a delicious fall breakfast which you can also make for holidays like Thanksgiving & Christmas if you have leftover pumpkin puree.
Once completely baked, the pumpkin banana bread will have a deep brownish golden orange colored top and also the bread develops cracks on top, which is perfectly fine.
In fact, it is a sign that your pumpkin banana bread is completely baked!
Though this is technically a quick bread, we need to be little bit patient with the baking time since we slowly bake this bread in the oven taking over an hour to completion, but the results are really worth it, if you love the flavors of pumpkin and bananas in breads!
I have also made this easy, delicious pumpkin banana bread with olive oil which is not eggless or dairy free, but it can be baked pretty quickly as the baking time is lesser!
More delicious pumpkin recipes where you can use any leftover canned pumpkin puree includes 3 ingredient pumpkin muffins, pumpkin banana muffins with chocolate chips, pumpkin mac and cheese in instant pot, pumpkin spice milk etc.
You may also try this easy delicious crustless pumpkin pie with evaporated milk and also pumpkin pie without evaporated milk using sweetened condensed milk if you want easy, simple and delicious pumpkin pie for holidays that do not need a crust!
Moist Vegan Pumpkin Banana Bread
This is a very moist and delicious homemade vegan pumpkin banana bread.
The bread is moist in texture naturally because of the added pumpkin puree and mashed bananas.
Also this is a colorful bread which looks orange because of the pumpkin that we use, and it is perfect to bake for the pumpkin season during fall time or winter!
Pumpkins & Bananas As Substitutes For Eggs
Eggless bread recipes like this work without adding extra, beacuse pumpkin puree and mashed bananas work well as egg substitutes.
If you want to make something with pumpkin banana flavor and want to keep it vegan or just dairy free or eggless, it is not so difficult because pumpkins and bananas makes the bread moist and bake it nicely even without using eggs.
This vegan, dairy free eggless pumpkin banana muffins is another great recipe where pumpkins and bananas work as eg substitutes!
However, when you use substitutes for eggs, it may not work in some recipes due to other factors like the amount of liquid used, the kind of flour used etc or simply because you can’t add pumpkin puree or bananas to every recipe due to the unique flavors.
In this recipe for pumpkin banana bread, the use of pumpkin puree and mashed bananas act as very good egg substitutes and work well as the liquid base for the bread without even using milk or butter or any oil.
At what temperature should you bake pumpkin banana bread?
We bake this pumpkin banana bread at 350 degree Fahrenheit until it’s baked on the outside and until the inside is almost done.
To finish baking the bread, we cover the bread with foil, increase the oven temperature to 375 degree Fahrenheit and bake for the remaining time.
How long to bake pumpkin banana bread?
Though this is a quick bread, we bake this relatively slowly.
This is because, the slow roasted pumpkin has more flavor which makes the pumpkin banana bread more delicious.
Also, it allows different ingredients to bake evenly and bring out all the flavors.
So, we bake this cake pretty long for about an hour and few more minutes and it may take as long as 90 minutes or as short as one hour depending on your oven temperature and other factors.
For me, this delicious bread was completely done in about one hour and 15 minutes.
How to add chocolate chips to pumpkin banana bread?
This pumpkin banana bread is made without chocolate chips, but if you wish you can easily add chocolate chips to bread!
Once you made the batter for the bread, just add about ¾ cup of semi sweet chocolate chips to the batter and mix in to combine evenly in the batter to make pumpkin banana bread with chocolate chips.
If you do not want chocolate chips to stick to the bottom of the baking pan, do this instead.
Instead of mixing chocolate chips with the whole pumpkin bread batter, pour a single layer of batter to the prepared loaf pan (about ¼th of the batter).
Then add the chocolate chips to the remaining batter in the mixing bowl and mix in to combine the chocolate chips evenly in it.
Now, add the remaining batter with chocolate chips on top of the first layer of batter without chocolate chips.
That way, when you bake the bread, the chocolate chips won’t stick to the bottom of the pan or parchment paper.
However, this is really not necessary since it is not difficult to separate the bread from the pan (if the pan is properly greased or layered with parchment paper), even if there are chocolate chips at the bottom.
So here is how you can easily make pumpkin banana bread at home following this easy recipe.
How to make moist vegan pumpkin banana bread?
We use the following ingredients to make easy, delicious, eggless, dairy free, oil free and vegan pumpkin banana bread.
ingredients to make moist, eggless, dairy free, oil free pumpkin banana bread
pumpkin puree 1.5 cups
ripe bananas 2 medium sized
self rising flour 1.5 cups
brown sugar ¾ cup
vanilla extract 1 teaspoon
Spice powders:
cinnamon powder ½ teaspoon
pumpkin pie spice ½ teaspoon
ginger powder ½ teaspoon (optional)
Step by step instructions
To make the pumpkin banana batter
Place the bananas in a large bowl and mash the bananas. Smaller chunks of mashed bananas are perfectly fine, which adds texture to the bread.
Add the pumpkin puree also to the bowl and mix it with the mashed bananas to form the basic pumpkin banana mixture for the bread.
Also add brown sugar and vanilla extract, mix well to combine with the pumpkin banana mixture evenly.
In a different bowl, add the dry self rising flour. Also add the spices – cinnamon powder, pumpkin pie spice and ginger powder, mix well so that the spices are evenly combined with the flour.
Combine the dry flour and the pumpkin banana mixture with spices slowly, to form the batter for the pumpkin banana bread. Do not mix too much, but make sure there is no dry flour left at the bottom of the bowl. Now the batter for eggless, dairy free & oil free, vegan pumpkin banana bread is ready!
To bake the pumpkin banana bread
Preheat oven to 350 degree Fahrenheit.
Once the oven is preheated, transfer the pumpkin banana batter to a prepared loaf pan lined with parchment paper (you may grease the pan with little oil or butter if needed).
Place the baking pan in the preheated oven and bake for about 55 to 60 minutes.
Then, once the top of the bread is cooked and the inside is not cooked through (if the oven temperature runs higher, it is a good idea to check early at about 45 minutes), cover the pan with aluminium foil, increase the oven temperature to 375 degree Fahrenheit and bake for another 15 to 20 minutes or until a toothpick inserted at the centre of the bread comes out almost clean.
The total baking time for this pumpkin banana bread could take anywhere from about one hour and few more minutes to one hour and 30 minutes, depending the oven temperature and other factors.
If there is any wet batter in the toothpick, it’s not cooked through.
However, a little sticky bread residue in the toothpick is fine since the bread is moist in texture.
Once the bread is baked, immediately transfer from the hot oven and allow the bread to cool down to room temperature.
Once cooled to room temperature, refrigerate the pumpkin bread for about 30 minutes, then slice and enjoy with a cup of hot tea, coffee or milk!
This moist, pumpkin banana bread is delicious even without adding any butter or jam or any spread, but you may add any of your favorite jelly or butter or any spread as you like!
How long does pumpkin banana bread last?
Pumpkin banana bread can be refrigerated and stored fresh for upto a week in the refrigerator.
You may also freeze any leftover pumpkin banana bread for longer time if you wish, find more information about freezing pumpkin breads here.
More delicious breads and cakes using ripe bananas:
Below you can get the recipe for eggless, dairy free, vegan, moist pumpkin banana bread in detail.
Moist Vegan Pumpkin Banana Bread – No Oil, Eggless, Dairy Free
Ingredients
- 1.5 cups pumpkin puree
- 2 ripe bananas
- 1.5 cups self rising flour
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
Spice powders
- ½ teaspoon cinnamon powder
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ginger powder optional
Instructions
To make the pumpkin banana batter
- Place the bananas in a large bowl and mash the bananas. Smaller chunks of mashed bananas are perfectly fine, which adds texture to the bread.
- Add the pumpkin puree also to the bowl and mix it with the mashed bananas to form the basic pumpkin banana mixture for the bread.
- Also add brown sugar and vanilla extract, mix well to combine with the pumpkin banana mixture evenly.
- In a different bowl, add the dry self rising flour. Also add the spices – cinnamon powder, pumpkin pie spice and ginger powder, mix well so that the spices are evenly combined with the flour.
- Combine the dry flour and the pumpkin banana mixture with spices slowly, to form the batter for the pumpkin banana bread. Do not mix too much, but make sure there is no dry flour left at the bottom of the bowl. Now the batter for eggless, dairy free & oil free, vegan pumpkin banana bread is ready!
To bake the pumpkin banana bread
- Preheat oven to 350 degree Fahrenheit.
- Once the oven is preheated, transfer the pumpkin banana batter to a prepared loaf pan lined with parchment paper (you may grease the pan with little oil or butter if needed).
- Place the baking pan in the preheated oven and bake for about 55 to 60 minutes.
- Then, once the top of the bread is cooked and the inside is not cooked through (if the oven temperature runs higher, it is a good idea to check early at about 45 minutes), cover the pan with aluminium foil, increase the oven temperature to 375 degree Fahrenheit and bake for another 15 to 20 minutes or until a toothpick inserted at the centre of the bread comes out almost clean.
- The total baking time for this pumpkin banana bread could take anywhere from about one hour and few more minutes to one hour and 30 minutes, depending the oven temperature and other factors.
- If there is any wet batter in the toothpick, it’s not cooked through. However, a little sticky bread residue in the toothpick is fine since the bread is moist in texture.
- Once the bread is baked, immediately transfer from the hot oven and allow the bread to cool down to room temperature.
- Once cooled to room temperature, refrigerate the pumpkin bread for about 30 minutes, then slice and enjoy with a cup of hot tea, coffee or milk!
- This moist, pumpkin banana bread is delicious even without adding any butter or jam or any spread, but you may add any of your favorite jelly or butter or any spread as you like!
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