Pumpkin Banana Nut Bread

It has been a hot minute since the last time I did a cooking video, but after having a reader suggest making a new one the other day, it’s clear that the time has come! And I’m telling you, this is a great recipe for one; it’s easy, tastes amazing and is perfect for this time of year. Plus, like I say in the video, bake a couple mini-loaves of this Pumpkin Banana Nut bread and give them to friends and family at your Thanksgiving festivities for some tasty gifts.

I made a couple of loaves yesterday and brought them to a dinner with a couple of close friends, and even driving there, the scent of them filled my car and made me even more hungry! By the time we were done with dinner, we were full, but someone unwrapped one of the loaves and it was game over. This bread is great with a cup of coffee or tea for breakfast or dessert! Or possibly as a meal substitute, but I wouldn’t know anything about that… 😉

Enough of my babbling, though, I’ll let the video speak for itself! Below are the ingredients and measurements you’ll need to make the recipe.

One Year Ago: Veggie Sandwich- A Lesson in K.I.S.S.

Pumpkin Banana Nut Bread

From Vegan Yack Attack | Desserts | American

A delectably moist pumpkin bread filled with spice and a hint of banana.


cal Calories 172kcal

fat Total Fat 7g

sat fat Saturated Fat 3g

chol Cholesterol 0mg

sodium Sodium 155mg

carbs Total Carbohydrate 26g

Serving size 61g Calories from fat 63kcal Fiber 3g Protein 3g Sugar 15g
16 servings


  • 1 15 oz. Can Organic Pure pumpkin
  • 1/2 C. Very Ripe Banana
  • 1 C. Turbinado sugar
  • 2 Tbsp. Ground flaxseed
  • 6 Tbsp. Warm Water
  • 1/4 C. coconut oil
  • 1 Tbsp. Molasses
  • 1 tsp. vanilla Extract
  • 1 1/2 C. Whole Wheat flour
  • 1 1/2 Tbsp. pumpkin Pie Spice
  • 1 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1/2 3/4 C. Chopped Walnuts


  1. Watch the video for directions on YouTube! http://youtu.be/7bZGAF4lfns
  2. Edit: Oven Temp is 350F.


  • Like said in the video, if you use 4 mini-loaf pans the baking time will be 35-40 minutes. If you use two larger loaf pans, the baking time will be 50-60 mins.

Also, this is my first time doing a video completely on my own, so I’m pretty happy with how it turned out. Here’s to the possibility of continuing to do these! I would just like to ask you (as my dedicated readers), do you like video tutorials? And if so, what kind of tutorials would you like to see in the future. I hope that I can get some great leads from you! 🙂

12 Comments on “Pumpkin Banana Nut Bread

  1. In the banana bread can i substitute agave for the sugar and how much should i use?

    • You might be able to, I would use 1/2-3/4 Cup of it and add some more flour and a 1/2 tsp. more of baking soda so that it’s not too wet of a mixture. Start out with the 1/2 C. Agave and taste the “dough”, after you mix it all together, if it’s not sweet enough add a little more.

    • Thank you, Tender! I always get so nervous recording them. ha ha

    • Hi Lauren! This is a possibility, although you will probably have to wait longer for them to become “gooey”. I’m sure if you crushed them a little bit that would also help.

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  3. Looks like a great recipe. I can’t seem to find the amount for the walnuts or the baking temperature or either the video or the recipe. I give it my best guess 🙂

    • Oh dear! Thank you for the heads up, Lena! I have edited the recipe. 🙂

  4. Hi Jackie!

    This looks delicious! I’d like to make it for my mother’s birthday this weekend.

    Do you know if it would be okay subbing buckwheat flour instead of whole wheat? Maybe would need to increase the baking soda?

    Thanks in advance 🙂

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