Fall baking season brings out all my favorite flavors. There’s something about the smell of cinnamon and nutmeg that makes the whole house feel cozy. But when you’re dairy-free, finding good baked goods can be tricky. Most recipes call for butter or milk, and the dairy-free versions don’t always turn out right.
That’s why I love this banana pumpkin bread. It’s naturally dairy-free and still comes out moist every time. The bananas do all the work that butter usually does, and the pumpkin adds extra flavor without making it too sweet. I make a loaf on Sunday and we eat slices all week for breakfast.
Want something that tastes like fall but works for your dietary needs? This bread checks all the boxes. Plus, it uses up those brown bananas sitting on your counter.
Why You’ll Love This Banana Pumpkin Bread
- Dairy-free friendly – This recipe uses olive oil instead of butter, making it perfect for anyone avoiding dairy or following a plant-based diet.
- Naturally sweetened – The combination of ripe bananas and maple syrup provides all the sweetness you need without refined sugar, making it a healthier treat.
- Perfect fall flavors – The warm spices like cinnamon and nutmeg paired with pumpkin and banana create that cozy autumn taste we all crave.
- Simple pantry ingredients – You probably have most of these basic baking staples on hand already, making this an easy go-to recipe.
- Quick and easy – With just one hour from start to finish, you can have fresh homemade bread without spending all day in the kitchen.
What Kind of Bananas Should I Use?
The best bananas for this bread are the ones that look a little past their prime – you know, those brown spotted ones sitting on your counter that you might otherwise toss. Those overripe bananas are actually perfect because they’re sweeter and mash up easily, giving your bread the best flavor and texture. If your bananas are still pretty yellow and firm, you can speed up the ripening process by placing them in a paper bag for a day or two. For this recipe, you’ll need about 2 medium bananas to get the 3/4 cup of mashed banana called for, and don’t worry about getting them perfectly smooth – a few small lumps will add nice texture to your finished bread.
Options for Substitutions
This dairy-free bread is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- All purpose flour: You can substitute with whole wheat flour (use 1 1/2 cups instead) or a 1:1 gluten-free flour blend if needed. The texture might be slightly denser with whole wheat.
- Eggs: For a vegan version, replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes to thicken). You could also use 1/4 cup applesauce per egg.
- Olive oil: Any neutral oil works here – vegetable oil, canola oil, or melted coconut oil (let it cool slightly before mixing). You could even use melted vegan butter for extra richness.
- Maple syrup: Honey works if you’re not keeping it vegan, or try agave nectar. You could also use brown sugar (about 1/4 cup) but add an extra tablespoon of oil to maintain moisture.
- Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you can’t find it, sweet potato puree or butternut squash puree work as good alternatives.
- Spices: Feel free to add 1/4 teaspoon ground ginger or a pinch of cloves for extra warmth. You can also use 1 teaspoon pumpkin pie spice instead of the individual spices.
Watch Out for These Mistakes While Baking
The biggest mistake when making banana pumpkin bread is overmixing the batter, which can lead to a tough, dense loaf instead of the tender texture you’re after – mix just until the flour disappears and you still see a few streaks.
Another common error is using bananas that aren’t ripe enough, so make sure your bananas are well-spotted and soft for the best flavor and natural sweetness.
Don’t skip checking your bread with a toothpick inserted into the center around the 50-minute mark, as the moisture from both pumpkin and banana can make it tricky to judge doneness by appearance alone.
For extra moist results, let the bread cool completely in the pan for about 10 minutes before turning it out, and resist the urge to slice it while it’s still warm – it needs time to set properly.
What to Serve With Banana Pumpkin Bread?
This dairy-free banana pumpkin bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. Since it’s naturally sweet from the maple syrup and bananas, it pairs really well with a spread of almond butter or sunflower seed butter for some extra protein. I love serving slices alongside a bowl of fresh fruit like berries or apple slices, which complement the warm spices beautifully. For a cozy fall morning, try it toasted with a drizzle of extra maple syrup or even a sprinkle of cinnamon.
Storage Instructions
Store: This banana pumpkin bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 4 days. The banana and pumpkin keep it naturally tender, so you don’t have to worry about it drying out quickly.
Freeze: I love freezing slices of this bread for quick breakfasts or snacks! Wrap individual slices in plastic wrap, then place them in a freezer bag for up to 3 months. You can also freeze the whole loaf wrapped well in plastic wrap and foil.
Thaw: When you want a slice from the freezer, just let it thaw at room temperature for about 30 minutes, or pop it in the toaster straight from frozen for a warm treat. The whole loaf will need to thaw overnight on the counter before slicing.
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-55 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1650-1800
- Protein: 22-26 g
- Fat: 56-62 g
- Carbohydrates: 265-280 g
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 eggs
- 3/4 cup mashed bananas (about 2 medium)
- 1 cup pure pumpkin
- 1/2 cup olive oil
- 1/3 cup maple syrup
Step 1: Prepare the Loaf Pan and Oven
Preheat your oven to 350°F (175°C).
Grease a 9 x 5 inch loaf pan with a little oil or butter, then line it with parchment paper to prevent sticking.
Set the pan aside while you make the batter.
Step 2: Mix the Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
In a large bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, salt, and ground cinnamon until well combined.
This step ensures an even distribution of leavening and spices throughout your bread.
Step 3: Combine the Wet Ingredients
- 2 eggs
- 3/4 cup mashed bananas (about 2 medium)
- 1 cup pure pumpkin
- 1/2 cup olive oil
- 1/3 cup maple syrup
Make a well in the center of the dry ingredients.
Add the eggs, mashed bananas, pure pumpkin, olive oil, and maple syrup into the well.
Mix everything together with a fork or spatula until you achieve an even, smooth batter.
I like to add the wet ingredients directly into the well—this helps prevent overmixing and results in a tender loaf.
Step 4: Bake the Bread
- batter from Step 3
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Place the pan on the middle oven rack and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for at least 10 minutes before transferring it to a wire rack.
For extra flavor, I sometimes brush the top with a bit more maple syrup right after baking.
Fluffy Dairy-Free Banana Pumpkin Bread
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 eggs
- 3/4 cup mashed bananas (about 2 medium)
- 1 cup pure pumpkin
- 1/2 cup olive oil
- 1/3 cup maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan with a little oil or butter, then line it with parchment paper to prevent sticking. Set the pan aside while you make the batter.
- In a large bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, salt, and ground cinnamon until well combined. This step ensures an even distribution of leavening and spices throughout your bread.
- Make a well in the center of the dry ingredients. Add the eggs, mashed bananas, pure pumpkin, olive oil, and maple syrup into the well. Mix everything together with a fork or spatula until you achieve an even, smooth batter. I like to add the wet ingredients directly into the well—this helps prevent overmixing and results in a tender loaf.
- Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Place the pan on the middle oven rack and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for at least 10 minutes before transferring it to a wire rack. For extra flavor, I sometimes brush the top with a bit more maple syrup right after baking.
