Vegan Pumpkin Banana Bread (Easy 1 Bowl Recipe!)

🧂 Ingredients

• 200 g ripe bananas

  (approximately 2 medium bananas)
• 200 g pumpkin puree

  (substitute: squash puree)
• 180 g soft light brown sugar
• 110 g coconut oil

  (melted and cooled to room temperature*)
• 75 g dairy free milk

  (at room temperature**)
• 275 g self raising flour

Instructions

• 1 Preheat the oven to 170°C fan oven (190°C conventional / 375°F / gas mark 5).
• 2 Line a 2lb loaf tin (approx 23cm long x 11cm wide x 7cm high / 8” x 4” x 3”)
  with parchment paper.
• 3 Add the brown sugar to a large mixing bowl [https://geni.us/avvlargemixingbowl]
  and use your fingers to rub out any lumps in the sugar.
• 4 Peel the bananas and add them to the bowl. Mash them thoroughly using the back
  of a fork.
• 5 Add the pumpkin puree, melted coconut oil [https://geni.us/avvcoconutoil] and
  milk to the bowl and mix everything together using a wooden spoon (or the fork
  that you used to mash the bananas).
• 6 Add the flour and stir together gently until just combined.
  
  Tip: It’s important not to over-mix or beat the mixture here because this can
  result in dense banana bread. Stir it together gently until just combined, with
  no pockets of dry flour remaining.
• 7 Pour the banana bread mixture into the lined loaf tin and bake for approximately
  55-60 minutes, until a skewer inserted into the centre of the cake comes out
  clean.
  
  Note:  If you see wet batter on the skewer then give the cake another 5 minutes
  in the oven before testing again.
• 8 Leave the cake in the tin for 10 minutes before transferring it to a wire rack
  to cool fully.

Nutrition Info