Pumpkin Banana Bread


Here's a perfect autumn dessert, possible sugary breakfast treat or general snack you should definitely consider before pumpkin season passes us by... It's basically a graduated (vegan!) banana bread with the addition of some pumpkin which changes everything, for the win! I don't think I'll ever make an ordinary banana bread again now that this delicious pumpkin has made its way into my life. We're subbing out the cholesterol-cruelty laden eggs for the miraculous flax-egg. With some household ingredients and some over ripe bananas, you're not gonna believe how flavorful, moist and decadent this is. I couldn't stop my kids from devouring every last crumb, you'll soon see why...


What you need:

1/2-2/3 cup sugar of choice (I love coconut sugar because of the low glycemic index)

1/2 cup vegetable oil (grape seed, refined coconut oil, light olive all work well)

2 flax eggs (2 tbl flaxmeal + 5 tbl warm water in a small bowl for 8-10 mins)

1 teaspoon vanilla extract

2 ripe bananas, mashed

1/2 cup canned pure pumpkin (not pumpkin pie mix, that's already too sugary)

1 teaspoon baking soda

3/4 teaspoon kosher salt

1/2 teaspoon cinnamon

pinches of nutmeg, cloves

2 cups white wheat flour (or any flour of choice/could sub oat flour to make it GF)


Crumb Topping (optional but awesome)

1/4 cup cold vegan butter, cubed (here's my recipe)

1/3 cup brown sugar

1/3 cup flour

a couple shakes of the above spices (cinnamon, cloves, nutmeg)


What you do:


First prepare the flax eggs in a small bowl.

Preheat oven to 350°.


Mix together oil and sugar, continue down the list of the remaining ingredients - putting the flour in last.


If using, mix together crumb topping. The butter is hard, take the 80 seconds to mash it well to evenly distribute.


Pop batter followed by crumb topping into a parchment lined or well oiled baking dish, bread pan, cupcake molds etc.

Bake at 350° for 45 minutes (for cupcake molds, bake time will be less). Use the old knife trick through the middle to see if fully cooked (knife will come out clean when cooked throughout.)


If you've got my vegan butter handy that's a perfect spread, or any other vegan butter will do. Other toppings to consider in lieu of the crumble: dark chocolate chips, nuts or sunflower seeds






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