Vegan Pumpkin Banana Bread with Crumbles
Banana bread recipes and I go way back. Since I started with foodsharing a few years ago, I consistently have ripe bananas at home. In the summer, I turn them into nicecream or smoothies. When the temperatures drop, or I have some time to spend, they become pancakes or any banana bread. With sugar or without, with different oils, many or rather few bananas - it took a long time to achieve the fluffy result I was looking for. This basic recipe can be spiced up according to your mood. And because most people have already found their favorite basic recipe, during lockdown at the latest, I'm putting the autumnal version in the oven for you today.
The fall season opens on Instagram every time on a specific day: The day when the Pumpkin Spice Latte is available for purchase again. When I was 16, I regularly traveled to the nearest bigger city to buy the American hot drink in the famous to-go cup (shame on me). ThenI would proudly parade it around the pedestrian zone. Since then, the sweet pumpkin flavor and the spice blend of cinnamon, ginger, allspice and nutmeg have brought me back to 2016. But since there is hardly a better autumnal flavor combination, I had to put it in a banana bread.
The pumpkin puree I used for the dough I made myself. For this, you can either thaw frozen Hokkaido pumpkin or boil pumpkin yourself and then puree it. In some supermarkets or abroad you are also lucky and can already buy the ready-made pumpkin puree in cans. To round up the recipe, we also add Pumpkin Spice to the crumble and an icing drizzle on the pumpkin banana bread.
Vegan Pumpkin Banana Bread with Crumbles
Ingredients
- 140 g (0.33 lb) cooked pumpkin or pumpkin puree
- 2 bananas (about 200 g / 0.45 lb)
- 80 g (0.33 cup) vegetable oil
- 30 ml (0.1 cup) plant-based milk
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- pinch of salt
- 220 g (2 cups) flour
- 60 g (0.5 cup) brown sugar
- 2 tsp baking powder
- 40 g (1.5 oz) pecans
For the crumble:
- 70 g (0.5 cup) flour
- 40 g (0.33 stick) vegan butter (cold)
- 30 g (0.25 cup) brown sugar
- 1 tsp pumpkin spice
- 20 g (0.75 oz) chopped pecans
For the frosting:
- 100 g (1 cup) powdered sugar
- 2–3 tbsp water
Instructions
In a small bowl, knead flour, cold vegan butter, sugar and pumpkin spice for the crumble. Roughly chop the pecans and mix with the crumble. If the crumble is too soft, put it in the fridge until further processing. Preheat the oven to 180 °C (convection heat).
Cut the pumpkin into small pieces and cook for about 10 minutes until very soft. Then drain the remaining water and mash the pumpkin with a fork and leave to cool. Mash the bananas in a bowl with a fork and mix with the pumpkin, oil, plant-based milk, cinnamon, pumpkin spice and salt. Mix the flour, sugar, baking powder and chopped pecans in another bowl, add to the banana and pumpkin mixture and stir in.
Grease the loaf tin. Pour in the batter and then cover with the crumbles. Bake the banana bread for approximately 60 minutes at 180 °C (convection heat). Cover the cake after 50 minutes if the crumbles get too dark.
Allow the banana bread to cool and carefully turn it out of the tin. Mix the icing with powdered sugar and water and pour over the cake.
