vegan pumpkin banana bread with olive oil and spelt flour

This vegan pumpkin banana bread with olive oil and spelt flour is a delicious and healthy pumpkin bread recipe.

5 from 1 vote

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Prep Time 5

Cook Time 48

Course Dessert

Cuisine American

Servings

Calories 257 kcal

Ingredients

2 spotty medium sized bananas - mashed
½ cup pumpkin puree from a can, not pumpkin pie mix
⅓ cup olive oil
½ cup maple syrup or honey
1 teaspoon cinnamon
1 teaspoon pumpkin spice
2 teaspoon baking powder
pinch salt
1 ½ cups spelt flour can sub all purpose
½ cup chocolate chips (optional) adjust to your chocolate preference

Instructions

Preheat oven to 350 degrees Fahrenheit.
Add all ingredients to a bowl. Mix until just combined. Lastly fold in chocolate chips if using.
Add batter to a loaf pan lined with parchment paper. Bake for 45-55 minutes, until a knife or toothpick comes out mostly clean. I have a run of the mill oven and baked mine for 50 minutes on the dot.
Let loaf cool for at least 30 minutes to set. Cut in and enjoy.

Notes

Do not sub out the spelt flour for any alternative flours. You can sub it with all purpose or all purpose gluten free.

Nutrition

Calories: 257kcalCarbohydrates: 39gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 110mgPotassium: 185mgFiber: 4gSugar: 16gVitamin A: 2403IUVitamin C: 3mgCalcium: 90mgIron: 2mg

Keyword pumpkin banana bread, vegan pumpkin banana bread

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