After going on and on about my love of cheese on Monday, I immediately turned around and made a vegan bread to have for breakfast. All about balance, right?
I feel like I’ve waited the appropriate amount of time to break out the pumpkin recipes, but I’ll be honest with you: I use pumpkin year round. It’s a great swap for oil in baked goods and it tastes delicious. I had some brown bananas, so I combined two of my favorite sweet bread ingredients and made one of the best healthy quick breads I’ve ever had.
I based this recipe off of my Nutella Striped Banana Bread, so I knew it would be delicious before I even took it out of the oven. What I didn’t realize, was that I was going to make this twice in as many days. It’s that good. Plus it’s naturally sweetened, so it’s a win-win all around.
2 tbsp chocolate chips (or other chips or toffee bits)
Instructions
Preheat oven to 325°F and coat loaf pan with nonstick spray (or line with parchment paper).
Combine bananas through flax in a mixing bowl, stirring until smooth.
Add baking soda, salt, and flour. Stir until just combined.
Spoon into loaf pan and smooth the top.
Combine oats, pecan pieces, and chocolate chips in a food processor. Process until smooth.
Sprinkle oat mixture over top and press into loaf using the flat side of a knife, making 3 stripes.
Bake for 60 minutes, or until a tooth pick inserted into the loaf comes out clean.
Notes
The top will be a little sticky if you opt for chocolate chips. If serving to vegans, opt for agave if they do not consume honey. If you’d like a lighter texture, increase the baking soda to 1½ tsp.
Good recipie… although I used 3 bananas, and next time I will add more maple syrup/honey and pumpkin pie spice. Definitely will try making again with the adjustments. Yummy!!
[…] rennet. If you’re a vegetarian that doesn’t eat eggs, flax can swap out for them in baked goods. Even if you eat eggs, flax is rich in protein and fatty acids. I find my TVP, nutritional […]
CanadianJane Jan 29, 2014
Oh my goodness I just made this – it is GREAT. I didn’t have choc chips so just threw in a bit of brown sugar and cinnamon with the pecans and oats for the topping. I also added 1/2 tsp baking powder, which helped with the density and made it rise more. Thanks so much for a delicious and wonderfully healthy recipe – much appreciated and I will be making it again!
I’m glad you love the recipe! Thanks so much for your feedback and kind words 🙂 I’ll add the note about the half tsp baking powder — I usually like my banana breads pretty dense, but others have commented they’d like a lighter texture.
When I made this recipe it was not clear to me that you add all of the ingredients listed from “banana through flax,” (i.e. combine banana, pumpkin, syrup, honey, vanilla, spice, almond milk and flax). The wording threw me for a loop. Other than that, this was an awesome recipe!
That beautiful cinnamon oat crust is making me swoon. This looks absolutely lovely! I love that it doesn’t look overly pumpkin-y like some pumpkin breads. I love being able to enjoy the other flavors and spices in pumpkin treats! Though either way, I happily eat it! This is one is being pinned. 🙂
Yummmmmm – this bread looks so good! I can’t seem to collect enough pumpkin recipes this year. For some reason I am drawn to all things pumpkin lately! Maybe I have a Vitamin A deficiency?? I should probably make a loaf of this just to make sure I’m getting all of my nutrients!
Haha, you sound like me. I’ll eat a meal loaded with cheese, yogurt, and eggs and then eat something vegan. Hey, at least we’re not eating meat. That counts.
I love how healthy this is and that it’s refined sugar free. That’s not easy to do! Looks delicious.
So excited to see this recipe!!!! Two questions: Do you think I can make it in muffins instead and how do you think the addition of chocolate chips would be? 🙂
Chocolate chips would be an amazing addition! I’m not sure how they’d work as muffins — sweet quick breads breads like this tend to be a little denser and heavier than muffins, so you wouldn’t have the standard fluffy muffin texture. I’d suggest upping the temperature to 350 and they will likely bake in 10 – 15 minutes (but I’d check at 7, just to be safe).
Yooou said it! All things in balance! Sometimes we eat gobs of cheese, sometimes we eat delicious vegan bread. Your pumpkin banana bread is gorgeous and I’m definitely putting it on my pumpkin to-do list! 🙂
Good recipie… although I used 3 bananas, and next time I will add more maple syrup/honey and pumpkin pie spice. Definitely will try making again with the adjustments. Yummy!!
Glad you liked it!
[…] rennet. If you’re a vegetarian that doesn’t eat eggs, flax can swap out for them in baked goods. Even if you eat eggs, flax is rich in protein and fatty acids. I find my TVP, nutritional […]
Oh my goodness I just made this – it is GREAT. I didn’t have choc chips so just threw in a bit of brown sugar and cinnamon with the pecans and oats for the topping. I also added 1/2 tsp baking powder, which helped with the density and made it rise more. Thanks so much for a delicious and wonderfully healthy recipe – much appreciated and I will be making it again!
I’m glad you love the recipe! Thanks so much for your feedback and kind words 🙂 I’ll add the note about the half tsp baking powder — I usually like my banana breads pretty dense, but others have commented they’d like a lighter texture.
When I made this recipe it was not clear to me that you add all of the ingredients listed from “banana through flax,” (i.e. combine banana, pumpkin, syrup, honey, vanilla, spice, almond milk and flax). The wording threw me for a loop. Other than that, this was an awesome recipe!
[…] 1. Vegan Pumpkin Banana Bread […]
[…] http://www.hiddenfruitsandveggies.com/2013/10/02/pumpkin-banana-bread-vegan/ […]
That beautiful cinnamon oat crust is making me swoon. This looks absolutely lovely! I love that it doesn’t look overly pumpkin-y like some pumpkin breads. I love being able to enjoy the other flavors and spices in pumpkin treats! Though either way, I happily eat it! This is one is being pinned. 🙂
I love pumpkin bread and I love banana bread, so putting them together will obviously make the best bread ever! 😀
Yummmmmm – this bread looks so good! I can’t seem to collect enough pumpkin recipes this year. For some reason I am drawn to all things pumpkin lately! Maybe I have a Vitamin A deficiency?? I should probably make a loaf of this just to make sure I’m getting all of my nutrients!
You know what the best part is? I have all the ingredients to make this pumpkin banana bread on hand. SCORE!
i am loving this…pinning…wanna try to make this for saturday morning breakfast 🙂
Let me know how it turns out!
looks delicious….just mouthwatering!
This looks delicious, Kelly! There is so much goodness in here!
Haha, you sound like me. I’ll eat a meal loaded with cheese, yogurt, and eggs and then eat something vegan. Hey, at least we’re not eating meat. That counts.
I love how healthy this is and that it’s refined sugar free. That’s not easy to do! Looks delicious.
This bread looks fantastic, loving the pumpkin mixed in with the banana! Also loved that you used syrup in the recipe. NOM NOM.
So excited to see this recipe!!!! Two questions: Do you think I can make it in muffins instead and how do you think the addition of chocolate chips would be? 🙂
Chocolate chips would be an amazing addition! I’m not sure how they’d work as muffins — sweet quick breads breads like this tend to be a little denser and heavier than muffins, so you wouldn’t have the standard fluffy muffin texture. I’d suggest upping the temperature to 350 and they will likely bake in 10 – 15 minutes (but I’d check at 7, just to be safe).
Yooou said it! All things in balance! Sometimes we eat gobs of cheese, sometimes we eat delicious vegan bread. Your pumpkin banana bread is gorgeous and I’m definitely putting it on my pumpkin to-do list! 🙂
Balance is definitely key. I would happily eat a plate of cheese and then finish it off with a hefty slice of this pumpkin bread!