This is the tastiest banana bread that you would have ever tasted! This eggless pumpkin banana bread is moist from the bananas and the pumpkin puree and is loaded with tasty pecans and chocolate chips. Use vegan chocolate chips for a vegan option.
I received samples to aid the process of recipe development and the views expressed are my own only. I have used Dixie Crystals pure granulated sugar and as the name suggests it is pure and amazing in quality. Millican Pecans are the pecans of my choice. All I would say is just try once and you’ll know why. Millican Pecans are simply excellent!
You need no reason to bake banana bread. No, you do. Over ripe bananas! Whenever I have a couple of bananas sitting on the counter with increasing spots on their skin, I take my bowls and baking pans to bake banana bread. It is an easy way to quickly use the extra ripe bananas. Bananas tend to give great results when you bake eggless quickbreads or muffins, they are great replacements for eggs. Just mash and use them in your recipe to make delicious and nutritious snacks or breakfast. Bananas easily find themselves in Chocolatey Whole Wheat Date Sugar Banana Bread, Tangzhong Banana Buns, or Whole Wheat Banana Bread,or in other delicious avatars in our home.
This pumpkin version crops up when I have some pumpkin puree left, and of course some ripe bananas. This recipe uses pumpkin puree. It adds to the moistness as well as soft texture to the baked goods. Homemade or canned pumpkin puree can be used. This is different from pumpkin pie filling which has extra ingredients in it. Make sure to check the label before using in this recipe. Pumpkin Puree can be used in Pumpkin Rolls, Mini Pumpkin Jack-o-Lantern Naans, Pumpkin Cranberry Oatmeal Cookies, Pumpkin Paratha, and many more recipes.
Pumpkins and pecans are best partners. They bring perfect fall flavors but could be baked anytime of the year when you have the right ingredients. Though the temperature is plunging down and the holiday flavors are cropping up, We still enjoy the flavor of pumpkins and these can make a delicious breakfast for your holiday meal too. Vegan Pumpkin Pecan and Cranberry Mini Loaves are an amazing version without bananas. This version is with bananas and chocolate chips.
This pumpkin banana bread is easy to make. Trust me, even kids can easily follow this recipe and bake. This recipe also uses aquafaba which also adds to the softness in these loaves. This quick bread can also be baked into mini loaves or as muffins too. Just make sure to bake until an inserted toothpick comes out clean, as the time would vary based on the pan size used and also on the oven too. Also, cool the loaf completely before slicing. These stay fresh for a couple of days at room temperature, and can be stored in the refrigerator for a week. But, trust me, these will be gone before you think of storing them. Another quick tip - if you want an even distribution of nuts and chocolate chips, coat them with a little flour and fold into the batter. This will prevent them from sinking to the bottom.
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Can you believe it is December? It is! And that means we crank up our oven and bake tons of foods to share with friends and families. And we share delicious baked recipes on our blog for Bakeathon! Today is the first day of Bakeathon and we share recipes that use baking, three days a week. This is my first share for this year’s Bakeathon and stay tuned for more delicious baked food recipes right from the heart of our home.
I am also linking this to Full Plate Thursday, Thursday Favorite Things, Wonderful Wednesday, and What's For Dinner.
Ingredients
All purpose flour - 2 cups
Mashed banana - 1 cup
Pumpkin purée - 3/4 cup
Baking powder- 1.5 tsp
Baking soda - 3/4 tsp
Cinnamon- 3/4 tsp
Salt - 1/2 tsp
Oil - 1/3 cup
Dixie Crystals Sugar - 1 cup
Vanilla - 2 tsp
Aquafaba - 3 tbsp
Millican Pecan - 2/3 cup, chopped
Chocolate chips - 2/3 cup
Whole pecans to decorate (optional)
Method
Preheat the oven to 350 degrees F.
Mash the bananas and set aside.
Dust the pecans and chocolate chips with a little flour and set aside.
To a bowl, add the all purpose flour, salt, baking powder, baking soda, cinnamon, mix, and set aside.
Add the oil, mashed bananas, pumpkin puree, sugar, aquafaba, and vanilla to a bowl, and mix.
Pour the wet ingredients into the dry ingredients, mix quickly.
Fold in the nuts and chocolate chips.
Pour into a lined 9X5-in.baking pan. Decorate with extra pecans and/or chocolate chips, this is optional.
Bake at 350 degrees F for 70-72 min or until an inserted toothpick comes out clean.
Remove from the oven, cool completely. Slice and serve.
Rafeeda AR says
I wish I could ask you to parcel me a big slice right away. I love banana bakes and adding pumpkin puree to it is very intriguing. Such a beautiful bake 😍
Rafeeda AR says
I wish I could ask you to parcel me a big slice right away. I love banana bakes and adding pumpkin puree to it is very intriguing. Such a beautiful bake 😍
Priya Srinivasan - I Camp in My Kitchen says
That looks totally inviting ! Love all the flavors and the pecans studded on top looks very pretty!
Priya Srinivasan - I Camp in My Kitchen says
That looks totally inviting ! Love all the flavors and the pecans studded on top looks very pretty!
Sandhya Ramakrishnan says
This is the perfect season for the pumpkin bread! looks delicious and love the combination of pumpkin and banana! This is what I will be baking over the weekend.
Sandhya Ramakrishnan says
This is the perfect season for the pumpkin bread! looks delicious and love the combination of pumpkin and banana! This is what I will be baking over the weekend.