Banana & pumpkin bread

Today’s recipe is a delicious banana and pumpkin bread with no gluten and no dairy. All vegan, very filling and tasty. Ready? Go!

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What you need

  • 1/2 cup vegan butter (almond/soy butter)
  • 1/2 cup tahini
  • 1 cup organic shredded coconut
  • 2 ripe bananas
  • 1/4 cup mashed pumpkin puree
  • 4 spoon organic coconut cream (unsweetened)
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • 1 tablespoon agava syrop
  • 3 tablespoon organic cocoa

What to do

  1. Pre-heat your oven to 170C.
  2. In a big bowl blend all ingredients together.
  3. Pour it all into a baking tin that is covered with a thin layer of coconut oil. Leave it for approximately 10 minutes.
  4. Bake for 35 minutes.
  5. Let it cool down for 2-3 hours.
  6. Enjoy!

This bread can be eaten as a snack with your tea and coffee or as your sandwich bread (add mashed avocado, one slice of tomato and some onion). You can also pour some coconut cream on top and sprinkle it with chocolate chips.

Real yum!

23 thoughts on “Banana & pumpkin bread”

  1. Alice @ Hip Foodie Mom

    Agness, I love this banana and pumpkin bread and LOVE that it’s vegan! It’s a beauty!!! and thank you for the visit to my blog!!!

  2. Pass me a slice of this one, Agness! No, check that, pass me the whole loaf. It’s the holidays, and this bread looks delicious! 🙂

  3. Amy @ Fearless Homemaker

    Oh, this sounds fantastic! What a great combination of flavors and textures. I would love a slice of this right now!

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