Vegansk græskar-bananbrød (nemt)

Dette er let Vegansk græskar-bananbrød is the best moist vegan pumpkin bread ever perfect to use these ripe bananas sitting on your kitchen counter. It’s the fall version of my classic vegan banana bread. Bonus, this quick vegan bread is refined sugar-free and low-sugar to keep you healthy and indulge with ingen skyld.

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This Vegan Pumpkin Banana Bread is similar to my Vegansk græskarbrød, but with bananas for a different texture, and it’s the pumpkin version of my Vegansk bananbrød.

Vegansk græskar-bananbrød

Denne Vegansk græskar-bananbrød is the best moist vegan pumpkin bread ever perfect to use these ripe bananas sitting on your kitchen counter. It's the fall version of my classic vegan banana bread.

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Prep Time: 10 minutter mins

Tilberedningstid: 50 minutter mins

Samlet tid: 1 time hr

Rute: Morgenmad

Køkken: amerikansk

portioner: 12 skiver

Kalorier: 160.1 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 1 kop Græskarpuré - (note 1)
• ▢ 1 kop Moset banan - (note 2)
• ▢ ⅓ kop Olivenolie med mild smag - (note 3)
• ▢ ¾ kop Kokosnød sukker - (note 4)
• ▢ 1 teske Vanille ekstrakt
• ▢ 2 ½ teske Græskarkrydderier - (note 5)
• ▢ 2 kop Mel til alle formål - (note 6)
• ▢ ½ teske Bagepulver
• ▢ 1 ¼ teske Bagepulver
• ▢ ¼ teske Salt

Instruktioner

• Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with some paper liner. Slightly oil the paper with cooking spray to prevent the bread from sticking to the paper. Set aside.
• Peel the bananas, mash with a fork or potato mashed, and measure the amount called by the recipe.
• In a large mixing bowl, whisk the mashed banana, pumpkin puree, vanilla extract, oil, and sugar. Whisk well to combine evenly and until no more sugar lumps can be seen.
• In another bowl, whisk flour, salt, baking soda, baking powder, and pumpkin spices.
• Stir the dry ingredients into the wet ingredients until just combined – don't over mix, or the bread comes out gummy.
• Transfer the batter evenly into the loaf pan.
• Bake the bread on the center rack of your oven for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the center of the bread comes out clean.
• Cool on a wire rack immediately after baking.

Noter

Noter 1: I am using canned pumpkin puree, but you can also use homemade pumpkin puree.

Noter 2: Equivalent to 2 large bananas or 3 small bananas.

Noter 3: Any flavor oil works. If you use melted coconut oil, watch out as it forms lumps when it comes in contact with cold food.

Noter 4: Any granulated sweetener can be used, like brown sugar or sugar.

Noter 5: You can make your own by stirring 1 teaspoon of cinnamon with 1/4 teaspoon of ginger and 1/4 teaspoon of allspice or nutmeg.

Noter 6For en glutenfri version, brug min Guide til glutenfri konvertering. You can also use white whole-wheat flour or white spelt flour. The recipe won’t work with almond flour or oat flour.

Opbevaring: Store the bread in an airtight box in the fridge for up to 4 days, or freeze for later and thaw at room temperature.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

Udstyr

9 x 5 cm brødform

Måle kopper og skeer

Køleramme

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Ernæring

Betjener: 1skive | Kalorier: 160.1kcal | Kulhydrater: 24.2g | Protein: 2.1g | Fed: 6.5g | Mættet fedt: 0.5g | Flerumættet fedt: 1.8g | Enumættet fedt: 4g | Transfedt: 0.1g | Natrium: 189.9mg | Kalium: 137mg | Fiber: 1.7g | Sukker: 7.6g | Vitamin A: 3983.8IU | Vitamin C: 2.7mg | Calcium: 29.6mg | Jern: 1.2mg | Magnesium: 14.5mg | Fosfor: 37.3mg | Zink: 0.2mg

Ingredienser og erstatninger

Ripe mashed banana I used about three large ripe bananas for this recipe with black spots on their skins to increase the natural sweetness of the bread. Yellow bananas work as well, but the bread will be less sweet with them, that’s all.

• Dåse græskarpuré eller brug min opskrift på hjemmelavet græskarpuré.
• Avocado Oil or any vegan-approved oil you love, light olive oil, or melted coconut oil works too but makes the bread a tiny bit more dense and packed.
• Kokosnød sukker – Don’t use a liquid sweetener like maple syrup in this recipe, or the bread will be gummy and dense. Feel free to use any crystal sweetener you love, even sugar-free erythritol, to cut down the carbs.
• Vanille ekstrakt – For smagens skyld.
• Græskarkrydderier – I made my own by mixing one teaspoon of ground cinnamon with 1/4 teaspoon of ginger and 1/4 teaspoon of allspice.
• Bagepulver og Bagepulver – To give the bread its soft and fluffy texture.
• Mel til alle formål – You can use other flours with different results, but some flours won’t work! Don’t use almond flour or oat flour in this recipe. The flours that work well are white whole wheat flour or white spelt flour. For a gluten-free version, use my Guide til glutenfri konvertering. However, keep in mind that any flour swap results in a different bread texture. Most of the time, the bread is denser with these options.

How To Make Vegan Pumpkin Banana Bread

It’s super easy to make vegan banana pumpkin bread and a great way to make ultra-moist pumpkin bread.

Combine the mashed banana with the pumpkin puree in a mixing bowl.

Add the flour, oil, vanilla, and sugar and combine the batter until it’s sticky.

Hæld dejen i en brødform beklædt med bagepapir.

Add a sliced banana on top to decorate and bake the bread for 50-55 minutes at 350°F (180°C).

pynter op

It’s up to you to add glazing to your vegan banana pumpkin bread. I love to drizzle a sweet coconut yogurt glazing made of:

• Usødet kokosyoghurt
• Flormelis

1. Whisk both ingredients into a small bowl until thick, adding more powdered sugar to thicken the mixture if needed.
2. Drizzle on top of the cooled bread and sprinkle extra pumpkin pie spices and crushed pecans or pumpkin seeds if you like.
3. Slice and serve plain or with toppings you love.

Plant-Based Spreads

This vegan pumpkin bread is delicious plain or with some of the spread below:

• Homemade chia seed jam
• Jordnøddesmør
• Mandelsmør
• Homemade date caramel spread

Opbevaring

This bread lasts very well for 5 dage stored in an airtight cake box in the fridge. I recommend slicing the bread on demand, just before eating, to keep the loaf moist. You can also freeze the whole bread or slices for portion control and thaw one slice at a time the day before breakfast.

Flere veganske græskaropskrifter

I love baking vegan pumpkin recipes during fall, and below are my other favorite fall vegan recipes for you to try:

Vegansk græskartærte

Vegansk græskarbrød

Græskartærte-smoothie

Veganske græskarbrownies