Day 23: Banana Pumpkin Bread

Vegan Mofo Theme of the Day: Autumn equinox eats.

Whether it be cookies, cake, brownies, or bread, I’ve always had an affinity to lick the spatula and bowl clean after baking. I mean come on, you don’t want any of that dessert or carb goodness going to waste! I used to live on the edge-tempting my luck with any batter (sorry Mom, if you’re reading this), but one of the upsides of going vegan is I will never again feel guilty for my raw habit. And you’ll definitely want to sneak a spoonful of this batter before baking-full of pumpkin and autumn goodness-here is our fall twist on banana bread.

Recipe adapted from Vegan Pumpkin Bread by Amy in the Kitchen.


  • 1 1/2 cups all purpose flour
  • 1/12 cups whole wheat flour (optional-just use more all purpose flour if you don’t have it on hand)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 Tablespoon ground cinnamon*
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg*
  • 1/2 teaspoon ground allspice
    *if you can find whole spices and grind them yourself you will be amazed at how their flavor shines through versus pre-ground ones


  • 1/4 cup ground flax seed
  • 1/4 + 2 Tablespoons water
  • 3 ripe bananas
  • 1 x 15 oz can pumpkin puree
  • 1 cup organic granulated sugar
  • 1/2 Tablespoon vanilla extract


  • Preheat your oven to 375 degrees Fahrenheit.
  • First, make your flax seed “egg” by combining ground flax seeds and water in the bottom of a medium bowl. Let sit while you get your dry ingredients together, or until the flax seeds soak up the water and the mixture becomes gooey.
  • Measure out your dry ingredients in a large bowl. Whisk to combine.
  • Add the rest of your wet ingredients to the bowl with the flax seeds and mix until combined. If you don’t mind chunks of banana in your bread, feel free to let the power of an electric or stand mixer break them up. If you want a more uniform consistency, mash your bananas with a fork first.
  • DSCN2228Dump your wet ingredients into your dry ingredients. Stir to combine. Don’t over-mix! Count to ten and walk away! Just walk away! (Otherwise your going to have a chewy, gummy loaf syndrome. If you’d like more information on preventing that terrible disease and a science lesson, check out the ever-knowledgeable Alton Brown on the Muffin Method.)
  • Spoon mixture into a greased loaf pan. Bake for approximately 1 hour until a knife stuck in the middle comes out clean.
  • Lick your spatula and bowl and enjoy some Good Eats reruns while waiting for your bread to bake. (Optional, but highly suggested)
  • Let the bread cool for 5-10 minutes, then remove the loaf from the pan and let it cool completely on a cooling rack.
  • Take into work tomorrow and share with your non-vegan coworkers to remind them how awesome vegan baking can be! (Also optional, but again, highly suggested if you don’t devour it on your own)


Happy Autumn!



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