Pumpkin Banana Bread
This vegan pumpkin banana bread is perfectly moist and fluffy! It's perfect in the fall, (and anytime of the year). Top with chocolate chips!
Ingredients
- ⅓ cup almond milk
- 1 tablespoon apple cider vinegar
- 3 mashed bananas suppppper ripe
- ¾ cup pumpkin puree
- ½ cup pure maple syrup or date syrup
- 2 tablespoon ground flax seeds
- 2 tablespoon almond butter
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- ½ cup white flour can do all wheat or all white if preferred, can also sub all for oat flour
- 1 teaspoon cinnamon
- 2 teaspoon pumpkin spice seasoning or more cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon sea salt
- Optional: Chocolate chips for the top
Instructions
- Preheat the oven to 350F
- Combine milk and apple cider vinegar and let it sit for 2 minutes. Meanwhile, mash your bananas and combine with all other wet ingredients.
- Add your milk mixture and ground flax seeds then mix. Add your dry ingredients and mix until combined. Pour into a parchment paper/greased bread pan then add your chocolate chips on top
- Bake for 55-65 minutes then let it cool for 30 minutes before enjoying!