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Pumpkin Spice Banana Bread


I think one of my favorite parts about vegan baking is that you can eat the batter or undercook something and you don’t have to worry about getting salmonella since there’s no eggs. My favorite kinds of pastries are undercooked, moist, and melt in your mouth and this pumpkin spice banana bread does all that and more. My friends and I finished the whole thing the day I made it so and none of us felt guilty about it since look how clean these ingredients are! Also, I’m obsessed with the cheese board in this pic (from Anthropologie), which I’m using for banana bread instead of cheese obviously, ok that’s all go make this!!


  • 2 cups almond flour

  • 1/2 cup pumpkin puree

  • 1 tablespoons coconut sugar

  • 1/4 cup monk fruit sugar

  • 3 teaspoons baking powder

  • 2 bananas

  • 2 teaspoons pumpkin spice

  • 3 flax eggs (1 = 1 tbs flax meal + 2.5 tbs water)

  • 1 tablespoon cinnamon 

  • 1/4 cup pumpkin seeds


  • Mash the bananas and mix all the ingredients together

  • Spray bread pan with coconut oil and scoop batter in

  • Sprinkle pumpkin seeds on top

  • Bake for 45 minutes at 350 degrees

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