Vegan Banana Pumpkin Bread (Easy 1 Bowl Recipe)
This vegan banana pumpkin bread is beautifully moist and naturally sweetened. Made with 6 simple ingredients, this easy one-bowl recipe takes less than 10 minutes to prep, is refined sugar free and has the most beautiful colour!
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Serves: 10 slices
Calories: 275kcal
Ingredients
- 200 g ripe bananas (approx 2 medium bananas)
- 200 g pumpkin puree (substitute: squash puree)
- 180 g coconut sugar (substitute: soft light brown sugar)
- 110 g coconut oil (melted and cooled to room temperature*)
- 75 g dairy free milk (at room temperature**)
- 275 g self raising flour
Equipment
- 2lb Loaf Tin
Instructions
- Preheat the oven to 170°C fan oven (190°C conventional / 375°F / gas mark 5).
- Line a 2lb loaf tin (approx 23cm long x 11cm wide x 7cm high / 8” x 4” x 3”) with parchment paper.
- Add the sugar to a large mixing bowl and use your fingers to rub out any lumps in the sugar.180 g coconut sugar
- Peel the bananas and add them to the bowl. Mash them thoroughly using the back of a fork.200 g ripe bananas
- Add the pumpkin puree, melted coconut oil and milk to the bowl and mix everything together using a wooden spoon (or the fork that you used to mash the bananas).Note: You'll need your coconut oil and dairy free milk to be at room temperature (with the oil in its clear melted form). If your oil is solid and milk is cold from the fridge, add them both to a saucepan and warm through until the oil has melted. Then set it aside off the heat for 5 minutes to cool slightly before using it in the recipe.200 g pumpkin puree, 110 g coconut oil, 75 g dairy free milk
- Add the flour and stir together gently until just combined.Tip: It’s important not to over-mix or beat the mixture here because this can result in dense banana bread. Stir it together gently until just combined, with no pockets of dry flour remaining.275 g self raising flour
- Pour the banana bread mixture into the lined loaf tin and bake for approximately 55-60 minutes, until a skewer inserted into the centre of the cake comes out clean.Note: If you see wet batter on the skewer then give the cake another 5 minutes in the oven before testing again.
- Leave the cake in the tin for 10 minutes before transferring it to a wire rack to cool fully.
Notes
Recipe inspired by: USA
* If you keep your coconut oil in a warm spot, it will likely be in its clear, liquid form. If it’s not melted and it is currently solid and white, measure out 110g into a saucepan and warm it on the hob until it has melted. Alternatively, microwave it for a few seconds in a microwave-safe dish. Leave it to cool to room temperature before using in this recipe.
** It is important to use dairy-free milk that has been brought to room temperature rather than cold refrigerated milk, otherwise the coldness of the milk will likely cause the coconut oil to solidify, which will prevent the batter from being mixed. If your milk is cold, add it to a saucepan with the oil and warm the mixture until the oil has melted. Set the mixture aside to cool for 5 minutes before using in the cake batter.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Please note: This recipe was originally posted in June 2024 and was updated in October 2025.
Nutrition
Calories: 275kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Sodium: 47mg | Fiber: 2g | Sugar: 15g | Net Carbohydrates: 40g
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