Are you looking for a delicious vegan banana waffle recipe without egg, dairy, sugar, gluten, and oil? You think it is a lot to ask, but far from it. This is entirely possible with these 7 ingredients. Pre-heat your waffle iron as you will have some yu…
Are you looking for a delicious vegan banana waffle recipe without egg, dairy, sugar, gluten, and oil? You think it is a lot to ask, but far from it. This is entirely possible with these 7 ingredients. Pre-heat your waffle iron as you will have some yummy waffles in 10-15 minutes! If you are looking...
This is our favorite banana bread! Sour cream banana bread is made with brown sugar, two bananas, butter and sour cream. I love to top it with chocolate chips for an extra treat! Oh my gosh, do we LOVE this banana bread. This is by far our family’s favorite banana bread recipe. We make it […]
This is our favorite banana bread! Sour cream banana bread is made with brown sugar, two bananas, butter and sour cream. I love to top it with chocolate chips for an extra treat!
Oh my gosh, do we LOVE this banana bread.
This is by far our family’s favorite banana bread recipe. We make it constantly – I’d say it’s been in the rotation for nearly two years now. I actually photographed it last year to share and never got around to it. Instead I ended up sharing our favorite banana muffins. And pumpkin muffins!
When it’s not the holiday season, we love to make a batch of muffins or a banana bread on sundays for the upcoming week. The kids love it for a snack, Max loves to have a little piece in his lunch and it makes me so happy that my kids love to bake.
I also always wanted to be the mom who have a delicious snack on the counter a few days a week, so here we are.
But this one is more of a simple, traditional banana bread version like my mom still makes. It’s easy and straightforward. Plus, a little chocolate on top makes everything better.
Here’s a few reasons why this banana bread is our favorite.
It only requires two bananas! Maybe three. Or two and a half. You only need one cup of mashed bananas, so it’s not super banana heavy. It also means you don’t need a whole bunch of bananas in order for this to work!
The sour cream makes the bread super tender and moist. You can also use plain greek yogurt! I’ve made it probably hundreds of times using both sour cream and greek yogurt. It’s interchangeable!
The sprinkle of chocolate chips on top brings the perfect amount of chocolatey sweetness. I like it this way better than sprinkling chocolate chips in the batter. When they are on top like this, it’s almost like you get a chocolate crust on top of the bread. Just make sure they are in a single layer, otherwise they will mostly sink into the center!
This is a classic banana bread that isn’t spiced at all. No nuts either. I’m strictly team no nuts in (most) desserts.
Is this a dessert though? Let’s be real – banana bread is just an excuse to eat cake and dessert for breakfast. And I’m not mad about it. (more…)
If you are looking for the best vegan pancakes with bananas, you should try this recipe. It is really easy. Take one bowl, mix 7 simple ingredients, and depending on the size of your griddle or pan in 5-20 minutes you can have delicious, fluffy banana …
If you are looking for the best vegan pancakes with bananas, you should try this recipe. It is really easy. Take one bowl, mix 7 simple ingredients, and depending on the size of your griddle or pan in 5-20 minutes you can have delicious, fluffy banana pancakes. No sugar, no gluten, no oil only yummy...
If you have some ripe bananas on hand, you have to try these delicious Banana Chocolate Chip Muffins. These muffins are studded with sweet chocolate morsels and chopped nuts in each bite. Give these muffins a try! Your whole family will enjoy these swe…
If you have some ripe bananas on hand, you have to try these delicious Banana Chocolate Chip Muffins. These muffins are studded with sweet chocolate morsels and chopped nuts in each bite. Give these muffins a try! Your whole family will enjoy these sweet and flavorful muffins. The cinnamon adds a nice warm spice flavor...
This pumpkin smoothie was one of my first experiments with pumpkin purée TEN years ago. I had a little bit of pumpkin leftover from another recipe and thought, “Hey, can I put this in my smoothie?” Yes, Beth, yes you can. And it will taste like a pumpkin pie milkshake. Forget the PSL, this is […]
This pumpkin smoothie was one of my first experiments with pumpkin purée TEN years ago. I had a little bit of pumpkin leftover from another recipe and thought, “Hey, can I put this in my smoothie?” Yes, Beth, yes you can. And it will taste like a pumpkin pie milkshake. Forget the PSL, this is the pumpkin drink I want to be drinking. Especially if you live in the south and it’s still 80 degrees outside in October. :P
Originally posted 10-19-2011, updated 10-27-2021.
What’s in A Pumpkin Smoothie?
The ingredients for this smoothie are incredibly simple: pumpkin purée, frozen banana, ground flaxseed, pumpkin pie spice, milk, sweetener of choice, and vanilla extract. The frozen banana gives the smoothie an ice-cream-like texture and the ground flaxseed almost makes the smoothie taste like a graham cracker crust has been blended right into the drink. It’s magical!
Use the Milk of Your Choice
I used whole milk because it is the richest and creamiest, but you can use any non-dairy milk substitute in its place. If your non-dairy milk is already sweetened or vanilla flavored, you can reduce the added sweetener and or skip the vanilla extract listed in the recipe below.
Sweeten to Taste
The best part about making your own smoothie is that you can add as much or as little sugar as you want, and use whatever kind of sugar or sugar substitute that you like. I used brown sugar because it has a rich flavor that makes the smoothie even more pie-like, but you can use honey, white sugar, agave, stevia, or whatever you like. The frozen banana does offer some sweetness on its own, but I found the little extra sweetness really made a difference.
Pumpkin Pie Spice
If you don’t have store-bought pumpkin pie spice, you can use my recipe for homemade pumpkin pie spice here, or just sub in ¼ tsp cinnamon if needed. It’s such a small amount in the smoothie that it won’t make or break the smoothie.
Forget the PSL, this pumpkin smoothie should be the official drink of October. It's fast, easy, and tastes like a pumpkin pie milkshake!
I LOVE baking quick breads and two of my all-time favorite recipes are banana bread and pumpkin bread. Well, I decided to bring two of my favorites together to make Pumpkin Banana Bread. You get the best of both worlds in ONE loaf! This is the perfect …
I LOVE baking quick breads and two of my all-time favorite recipes are banana bread and pumpkin bread. Well, I decided to bring two of my favorites together to make Pumpkin Banana Bread. You get the best of both worlds in ONE loaf! This is the perfect recipe to make when you have brown bananas…
These Vegan Banana Pancakes are a total treat! They’ve got just the right sweet flavor and are easy to make with simple ingredients.
What to do with ripe bananas? Some people might default to banana bread, but our favorite always leans towards breakfast. Try these Vegan Banana Pancakes! These babies are fast, easy and so delicious: and leftovers make for great snacks, slathered in nut butter with a hint of maple syrup. This latest plant-based pancake recipe is so easy to make using simple ingredients: no need for any egg substitutes! We tried them out on family and they couldn’t stop raving.
Ingredients in vegan banana pancakes
One thing you absolutely cannot compromise on in banana pancakes: you’ve got to have ripe bananas! That means bananas that are totally brown, with that ripe banana smell wafting through your kitchen. Once you’ve got those, there’s not much to this recipe! Here’s what you’ll need:
Neutral oil: see below
Non-dairy milk (we used oat milk)
All-purpose and whole wheat flour
Baking powder and salt
Mix the wet ingredients with the dry ingredients, and cook the batter until it’s golden brown. Take one bite and it’s so cozy and delicious: full of just the right amount of banana flavor.
No need for egg substitutes
These vegan banana pancakes are fantastic not only because they taste delicious: there’s also no need for egg substitutes! Many vegan pancake recipes call for egg replacements like flax eggs, which take 15 minutes to make. There’s no need for that here: the banana and oil work perfectly as a binder!
Vegan milks: oat milk and more
The best non-dairy milk for vegan banana pancakes? Here are our favorites, and a few other options for try:
Top choice: oat milk. Oat milk has just the right creamy texture and neutral flavor for adding to baked goods and pancakes.
Also works: almond milk. Almond milk is a great non-dairy milk for vegan baking. It has a thinner texture and a nutty flavor, but in recipes like pancakes you won’t be able to tell the difference.
Other options: cashew milk, soy milk or coconut milk. Cashew milk and soy milk are also great for pancakes, since they both have a neutral flavor. Coconut milk can add a coconut flavor, so we typically don’t’ use it in pancakes.
Neutral oils to use
The last tip about vegan banana pancake ingredients? Use a great neutral oil! We use neutral oil in our standard pancake recipes as well: honestly because we don’t like having to melt the butter! It works well and is absolutely necessary in this recipe to give the pancakes their glossy texture.
What’s a good neutral oil to use? Grapeseed is a nice choice; we also like organic vegetable oil if you can find it. If you like cooking with coconut oil, use melted and cooled refined coconut oil.
Toppings for vegan banana pancakes
Wanna add toppings to those vegan banana pancakes? The sky’s the limit! Here are a few of our favorite ways to step them up:
Nut butters like peanut butter, cashew butter, or pecan butter
In a medium bowl, mash the banana with a fork and measure it out. Whisk in the neutral oil and milk.
In another medium bowl, whisk the all-purpose flour, whole wheat flour, cinnamon, baking powder, sugar, and kosher salt.
Add the dry ingredients to the wet ingredients, and stir until a smooth batter forms.
Lightly grease a skillet with coconut oil and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the batter into small circles (about ¼ cup each). Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until done.
Add a small splash of milk to the remaining batter if it’s become very thick, and repeat. (Keep in mind, the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
Fall into the season with this pumpkin banana bread! This pairing makes for the best moist texture and cozy flavor.
What’s better than pumpkin bread? Pumpkin banana bread. We’re all about simplicity, so adding another ingredient to pumpkin bread is not our usual our style. But! The ripe banana makes this fall bread incredibly moist, with a nuance in sweetness that makes it impossible not to take another bite. It’s got just the right amount of cozy pumpkin spices, and a light crunchy turbinado sugar topping. We’ll never be making plain old pumpkin bread again!
Ingredients in pumpkin banana bread
This pumpkin banana bread was inspired by some blackening bananas on our counter and a half used can of pumpkin in our fridge. If you’re ever in this situation too, it’s the ideal time for this recipe! Here are the basic ingredients you’ll need:
Very ripe bananas
Pumpkin puree (not pie filling)
Neutral oil: grapeseed or organic vegetable
Light brown sugar
Pumpkin pie spice
Baking soda and salt
All purpose and whole wheat flour
Bake it up in a loaf pan, and it comes out incredibly moist because of the moisture in the bananas! The bananas also add a natural sweetness and richness that’s more nuanced than a straight pumpkin bread. It’s truly our new favorite way to make this seasonal bread.
Pumpkin pie spice: use purchased or homemade
When fall begins, we grab ourselves a big bottle of pumpkin pie spice at the store. (Because pumpkin muffins, pumpkin pie martini and pumpkin waffles are a must!) But you can also make homemade pumpkin pie spice! It’s a fun DIY project and a great gift. And if you don’t have time to run to the store, you may already have these spices on hand. Here’s what you need for homemade pumpkin pie spice:
2 tablespoons cinnamon
2 teaspoons ground ginger
2 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
Variations and add-ins
There are lots of ways to dress up this pumpkin banana bread if you’re a mix-in sort of person. We like making pumpkin bread straight, but it’s even more delicious with some of the following add-ins! You can add them to the batter or sprinkle on top:
Dark chocolate chips
Streusel topping: combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter (sliced into small pieces). Cut in the butter using a pastry cutter or fork until a crumbly streusel topping forms. Sprinkle on the top of the bread and bake.
Storage info for pumpkin banana bread
This pumpkin banana bread holds up well, like the typical quick bread! Here’s what to know about storage over time:
Room temperature: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil.
Refrigerated: The bread lasts 10 days in the refrigerator.
Frozen: Slice the bread into pieces and wrap it in plastic wrap, then a freezer-safe bag or container. It lasts up to 3 months frozen.
More pumpkin recipes
There are so many great pumpkin recipes to make this season! Here are all the best must-try ideas:
Preheat: Preheat the oven to 375 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
Make the batter: Mash the bananas in the bottom of a large bowl and measure them out. Whisk in the pumpkin puree, oil, brown sugar, eggs, and vanilla extract. In a separate bowl, whisk the baking soda, Pumpkin Pie Spice, kosher salt, all-purpose flour, and whole wheat flour. Then stir the dry ingredients into the batter with a spoon.
Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of turbinado sugar (or brown sugar) if desired. Bake 45 minutes, then add foil loosely on the top. Bake another 10 to 15 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
I have an obsession with banana bread (classic, chocolate, healthy, chocolate chip, peanut butter, and more) BUT I also love making banana muffins. Muffins are easy, delicious, and I love that I get my very own. I don’t have to share, ha! These H…
I have an obsession with banana bread (classic, chocolate, healthy, chocolate chip, peanut butter, and more) BUT I also love making banana muffins. Muffins are easy, delicious, and I love that I get my very own. I don’t have to share, ha! These Healthy Banana Muffins are a favorite banana muffin recipe at our house.…
If you’ve ever thought ‘can you use self-raising flour for banana bread?’ then this is the recipe for you! It has been specifically developed using self-raising flour to produce the best vegan banana bread ever. The recipe is very sim…
If you’ve ever thought ‘can you use self-raising flour for banana bread?’ then this is the recipe for you! It has been specifically developed using self-raising flour to produce the best vegan banana bread ever. The recipe is very simple to make as it doesn’t need any egg replacers or dairy substitutes so you probably already have all the ingredients you need in the cupboard. This banana bread is super moist and soft with a lightly sweet flavour. Self-Raising Flour Banana Bread Recipe Video for how to make self-raising flour banana bread Ingredients for self-raising flour banana bread explained Overripe bananas: you want bananas which are nice and ripe for this recipe as this will give you the best flavour & sweetness. They should be a bit soft with either spotty skin or fully blackened skin. You can either use fresh, ripe bananas or frozen, defrosted bananas. I usually let my bananas get super ripe and then I freeze them whole! To use them for baking I just take them out of the freezer, put them in the oven for 5-10 minutes to defrost a bit and then I peel them and squeeze out the inner flesh. The mashed banana […]