Pumpkin Chocolate Chip Banana Bread (vegan, gluten-free, oil-free)

picture of slices of bread
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This pumpkin chocolate chip banana bread is so cozy, comforting, and full of pumpkin spice. It’s healthy enough for breakfast and decadent enough for dessert. There are so many different banana bread recipes on this blog (like this classic one) and I had to have a pumpkin version.

Pumpkin and banana go so well together. This healthy pumpkin chocolate chip banana bread is soft, fluffy, and studded with chocolate. Made from oat flour, it’s gluten-free and wholesome. The pumpkin and banana add a lot of moisture so there is no need for any added oil. It’s also naturally sweetened with pure maple syrup.

I hope you give this pumpkin chocolate chip banana bread a try! You won’t be able to stop eating this delicious bread. Tag me on Instagram @nutsaboutgreens if you make so I can see your creations!

picture of the whole pumpkin chocolate chip banana bread picture of 3 slices cut into the banana bread picture of slices of pumpkin banana bread bite taken out of a slice of pumpkin chocolate chip banana bread pumpkin banana bread stacked picture of slices of bread close up of one slice of pumpkin banana bread

Pumpkin Chocolate Chip Banana Bread (vegan, gluten-free, oil-free)

This pumpkin chocolate chip banana bread is so cozy, fluffy, moist, and perfect for fall. It's a wholesome, healthy treat that is delicious.
Print Recipe
picture of slices of bread

Ingredients

  • 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
  • 2 super ripe bananas (medium to large size)
  • 1/2 cup pumpkin puree
  • 1/4 cup cashew butter, make sure it’s drippy (or any nut/seed butter)
  • 1/3 cup pure maple syrup
  • 1 tsp apple cider vinegar
  • 1 1/2 tsp vanilla extract
  • 2 cups oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 1/2 cup dairy free chocolate chips

Instructions

  • Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper and set aside.
  • In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
  • In a medium bowl, add the oat flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Whisk until well combined.
  • In the bowl with the flax egg, add the ripe bananas and mash until smooth. Then add the pumpkin puree, cashew butter, maple syrup, apple cider vinegar, and vanilla extract. Whisk until well combined.
  • Add the dry to the wet. Stir with a spatula until just combined. Careful not to over mix. Fold in chocolate chips. It will be thick. Pour batter into the lined loaf pan. Sprinkle the top with extra chocolate chips and pumpkin seeds if desired. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean. Mine took about 65 minutes.
  • Let it cool in the pan for 15 minutes then remove and place on a wire rack to cool completely. Slice and enjoy! Store leftovers in an airtight container on the counter for 2-3 days.
Servings: 8
Author: valeria.chao