I remember the first time I was in charge of dessert at our Thanksgiving meal.
At the time, I was super into cupcakes, so I made chocolate pumpkin cupcakes topped with homemade whipped cream.
Obviously, it was a hit.
That’s where I got the idea to recreate some of those flavors, but with less refined sugar.
And my vegan pumpkin chocolate banana bread was born.
You might be thinking… banana with pumpkin AND chocolate? Trust me. These three flavors are amazing together. Don’t beat this pumpkin chocolate banana bread until you try it.
Do you have a sweet tooth? I’m a big believer in making desserts at home. Why? Because you can control every ingredient. The flour you use. How much sugar you use, if any. Staying on track is really easy when you can make desserts at home that won’t get you hooked on sugar again.
That’s why I use banana and a little agave as a sweetener in this pumpkin chocolate banana bread (which you could easily replace with honey or maple syrup).
I also topped this bread with a decorative banana which adds some creaminess to the texture. I’m a HUGE fan of how it looks, tastes and feels — I know you will be too.
This dessert would make a perfect addition to your Thanksgiving table for anyone who eats vegan or doesn’t want to eat desserts high in sugar.
You only need one bowl and 45 minutes to make it. So easy!
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