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.

R845 Vegan Pumpkin Banana Bread with Crumbles
R845 Vegan Pumpkin Banana Bread with Crumbles
Banner Steady

Vegan Pumpkin Banana Bread with Crumbles

1 loaf pan (26 x 11 cm / 10 inches x 4 inches)
20 minutes (+ 50 minutes baking time)


  • 200 g (0.5 lb) pumpkin (cooked) or pumpkin puree
  • 2 bananas (about 250 g / 0.66 lb)
  • 60 ml (0.35 cup) vegetable oil
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • pinch of salt
  • 250 g (2 cups) flour
  • 80 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)
  • 40 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


  • vegan butter (for greasing)


  1. Combine pumpkin puree, bananas, oil, cinnamon, Pumpkin Spice and salt in a bowl. Then add the flour, sugar and baking powder and mix briefly. Finally, coarsely chop pecans and fold in.

  2. In a separate bowl for the crumbles, knead together the flour, cold vegan butter, sugar and Pumpkin Spice. Coarsely chop the pecans and mix with the crumbles.

  3. Preheat the oven to 180 °C / 350 °F (convection heat). Grease the loaf pan with vegan butter and pat out with flour. Now first pour the batter, then add the crumbles to the loaf pan. Bake for about 50 minutes.

  4. Let the banana bread cool completely and take it out of the loaf pan. Make the icing by mixing powdered sugar and water and pour over the cake.

R845 Vegan Pumpkin Banana Bread with Crumbles
R845 Vegan Pumpkin Banana Bread with Crumbles
R845 Vegan Pumpkin Banana Bread with Crumbles

More Vegan Cakes & Cookies

Recent Posts

Zucker ↦ Jagdwurst Donut
Hej, we are Julia&Isa!
Hej, we are Julia&Isa!

Zucker&Jagdwurst is our vegan food blog.
Glad you're here! More about us.