One-Bowl Vegan Pumpkin Chocolate Banana Bread

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┬ápumpkin 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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One-Bowl Vegan Pumpkin Chocolate Banana Bread
This vegan pumpkin chocolate banana bread is low-sugar, can be made gluten-free and is super comforting. It's a great option for a healthy holiday dessert.
  1. Preheat your oven to 350 F. Prepare a loaf pan with cooking spray.
  2. Combine all the wet ingredients in a bow, followed by all the dry ingredients. Stir until just combined.
  3. Pour the batter into the loaf pan, spread evenly with a spatula.
  4. Top with the sliced banana and an extra sprinkle of chocolate chips.
  5. Bake in the oven for about 20-25 minutes, until a toothpick comes out clean when pushed through the center of the loaf. It's ok if it doesn't rise too much!
  6. Let cool, then slice into servings.
Recipe Notes

Eat this loaf within 5 days at room temp or 7 days in the fridge. You can also freeze portions for up to 3 months.

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