Veganistisch pompoen-bananenbrood (makkelijk)

Zo eenvoudig Vegan pompoen-bananenbrood 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 geen schuldgevoel.

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

Vegan pompoen-bananenbrood

In deze Vegan pompoen-bananenbrood 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 Tijd: 10 minuten mins

Cook Tijd: 50 minuten mins

Totale tijd: 1 uur hr

Gerecht: Ontbijt

Keuken: Amerikaans

porties: 12 plakjes

Calorieën: 160.1 kcal

Auteur: Carine Claudepierre

KookmodusVoorkom dat uw scherm donker wordt

1x2x3x

Ingrediënten

US Gebruikelijk - metrisch

• ▢ 1 cup Pompoen puree - (notitie 1)
• ▢ 1 cup Geprakte banaan - (notitie 2)
• ▢ ⅓ cup Olijfolie met milde smaak - (notitie 3)
• ▢ ¾ cup Kokos suiker - (notitie 4)
• ▢ 1 theelepel Vanille-extract
• ▢ 2 ½ theelepel Pompoenkruiden - (notitie 5)
• ▢ 2 cup Meel voor alle doeleinden - (notitie 6)
• ▢ ½ theelepel Bakpoeder
• ▢ 1 ¼ theelepel Bakpoeder
• ▢ ¼ theelepel Zout

Instructies

• 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.

Notes

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

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

Notes 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.

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

Notes 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.

Notes 6Voor een glutenvrije versie, gebruik mijn recept. Omrekeningsgids voor glutenvrije producten. You can also use white whole-wheat flour or white spelt flour. The recipe won’t work with almond flour or oat flour.

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

Ovenstand: Ik gebruik de heteluchtstand. Als je de conventionele stand moet gebruiken, raad ik aan de temperatuur met 15 °C te verhogen. De baktijd blijft hetzelfde, maar het kan een paar minuten langer duren.

Apparatuur

Broodvorm van 9 x 5 cm

Maatbekers en lepels

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Voedingsbegeleiding

Portie: 1plak | Calorieën: 160.1kcal | Koolhydraten: 24.2g | Eiwit: 2.1g | Vet: 6.5g | Verzadigd vet: 0.5g | Meervoudig onverzadigd vet: 1.8g | Enkelvoudig onverzadigd vet: 4g | Trans vet: 0.1g | Natrium: 189.9mg | Kalium: 137mg | Vezels: 1.7g | Suiker: 7.6g | Vitamine A: 3983.8IU | Vitamine C: 2.7mg | Calcium: 29.6mg | Ijzer: 1.2mg | Magnesium: 14.5mg | Fosfor: 37.3mg | zink: 0.2mg

Ingrediënten en vervangingen

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.

• Pompoenpuree uit blik of gebruik mijn homemade pumpkin puree recipe.
• Avocado-olie 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.
• Kokos suiker – 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-extract – Voor de smaak.
• Pompoenkruiden – I made my own by mixing one teaspoon of ground cinnamon with 1/4 teaspoon of ginger and 1/4 teaspoon of allspice.
• Bakpoeder en Bakpoeder – To give the bread its soft and fluffy texture.
• Meel voor alle doeleinden – 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 Omrekeningsgids voor glutenvrije producten. 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.

Giet het beslag in een cakevorm die bekleed is met bakpapier.

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

Decoreren

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:

• Unsweetened coconut yogurt
• Poedersuiker

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
• Pindakaas
• Amandelboter
• Homemade date caramel spread

Opslag

This bread lasts very well for 5 dagen 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.

Meer veganistische pompoenrecepten

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

Veganistische pompoentaart

Vegan pompoenbrood

Pompoentaartsmoothie

Vegan pompoenbrownies