This Pumpkin Banana Loaf is my take on those gorgeous classic slices you can get from your local coffee shop! I love a thick slice of this bread with my morning cup of coffee, especially because it's only lightly sweetened. This loaf actually has a bit more of a savory taste, but don't let that turn you off -- it's a perfect satisfying breakfast. I used an all purpose flour from Trader Joe's that I am really loving lately. It really gives the loaf an amazing texture. Enjoy!
Here's what you need for this Coffee Shop Style Pumpkin Banana Loaf:
- Pumpkin puree -- you can find this in the baking aisle of most grocery stores, but make sure "pumpkin" is the only ingredient!
- Very ripe bananas, nice and spotty
- Eggs
- Unsweetened almond milk
- Coconut sugar -- you could also use regular sugar, or even maple syrup
- Flaxseed meal -- I've been loving Bob's Red Mill Flaxseed Meal
- Pumpkin spice
- Cinnamon
- Baking soda
- Gluten free all purpose flour -- regular all purpose, whole wheat, or even almond flour will all work here if you don't have concerns about being gluten free. Bob's Red Mill also makes a great All Purpose Gluten Free Flour as well as a 1:1 Gluten Free Baking Flour.
- Pumpkin seeds
Ingredients:
Directions:
Preheat oven to 350.
Add mashed bananas, pumpkin puree, eggs and almond milk into a mixing bowl. Combine well.
Add in flour, coconut sugar, spices, baking soda and flaxmeal. Mix very well until a thick, consistent batter is formed.
Line a loaf pan with parchment paper and grease. Pour batter evenly into the loaf pan. Sprinkle pumpkin seeds and more pumpkin spice on top.
Bake for 40-45 minutes. Let cool and enjoy!
If you loved this Coffee Shop Style Pumpkin Banana Loaf, make sure to check out my other recipes!
- Babka Style Banana Bread (Vegan)
- Maple Granola Crunch Chocolate Chip Banana Cake
- Coffee Cake Banana Muffins (Gluten Free)
Ingredients
Directions
Preheat oven to 350.
Add mashed bananas, pumpkin puree, eggs and almond milk into a mixing bowl. Combine well.
Add in flour, coconut sugar, spices, baking soda and flaxmeal. Mix very well until a thick, consistent batter is formed.
Line a loaf pan with parchment paper and grease. Pour batter evenly into the loaf pan. Sprinkle pumpkin seeds and more pumpkin spice on top.
Bake for 40-45 minutes. Let cool and enjoy!
I don’t have coconut sugar–would regular sugar work? Should I use white or brown? Thanks!
Either works! You can also use maple syrup.
Ooo I love sweetening with maple syrup. Will try that, thank you. I am SO EXCITED about this bread!
Loved this! It’s my new go to breakfast on the run! Can’t wait for more load recipes