There they sat, on my counter, three sad, wilting bananas - growing blacker and mushier by the day. I had no intention of making banana bread bars, but it seemed like my only option at this point. Black-peel bananas need an urgent recipe intervention to thrive.
I certainly didn't want to toss those poor little bananas and have to live with the guilt!..
My redemption: moist and delicious "fall season" banana bread. My vegan recipe for Pumpkin Spice Orange Banana Bread ahead. It's yummy folks..
My bananas were even riper than these, fyi..
The Flavors. Moist pumpkin banana bread warmed by fall spices like cayenne and cinnamon. Gooey ripe bananas are laced throughout. A hint of orange juice and a sweet accent of orange zest and maple or agave on top. The sweetness is subtle. Crunchy, healthy pumpkin seeds add texture. Optional fall cranberries and pecans add further 'oomph' to this hearty banana bread recipe. And a subtle silky hint of 'the tropics' comes from a splash of coconut milk.
"Banana Bread" gets a bold, fall, vegan makeover as citrus-spiced notes mingle throughout these spongy golden breakfast-approved bars.
Take THAT Starbuck's! ..I don't need your 'I wish it was vegan' Pumpkin Spice Latte to get my dose of fall spice-appeal.
Healthy Vegan Ingredients. Potassium and fiber-rich bananas. Nuts and seeds rich in fiber, healthy fats, protein and vitamins. Hearty spelt grain bread. Warming spices. Vitamin C infused orange juice. Canned pumpkin, rich in vitamin A and fiber.
Even the ghosts are ogling this banana bread..
Recipe below...
Pumpkin Spice Orange Banana Bread (or muffins)
vegan, makes 12 squares or 12 muffins
2 cups spelt flour
1 cup white flour
3 extra-ripe bananas, mashed
½ cup canned pumpkin (or applesauce)
1 teaspoon cinnamon
dash cayenne
2 tablespoon baking powder
1 teaspoon vanilla extract
2 teaspoon orange zest
1 large orange, juiced (about ¼ cup)
2-3 tablespoon canola oil
½ cup coconut milk (or preferred 'plant milk' for lower fat)
⅓ cup pumpkin seeds
1 teaspoon salt (omit if using salted nuts/seeds)
⅓ cup agave or maple syrup
½ cup crushed pecans/nuts (optional)
¼ cup dried cranberries (optional)
2 tablespoon crushed/whole flax seeds (optional)
Directions:
*Preheat oven to 375-400 degrees*
1. Add flour, dry spices, salt and baking powder to a large mixing bowl. Stir well.
2. Add in the soy or coconut milk, oil, vanilla extract, bananas, pumpkin or applesauce, orange juice and maple syrup. Stir well.
3. Fold in pumpkin seeds, 1 teaspoon of the orange zest, and additional nuts and/or dried fruit like cranberries. If you add in lots of dried extras, you may want to increase the liquid by a few Tbsp. I added coconut milk to mine. You may also want a few more dashes of flour if the chunky batter seems 'heavy and thin' to you.
4. Lay a sheet of parchment paper over a shallow 8 x 14" baking pan/dish (for bars) or line muffin tin.
5. Pour batter into baking dish. Smooth out for bars.
6. Over top the batter sprinkle pumpkin seeds, cinnamon, the other teaspoon of orange zest and an extra drizzle or agave or maple syrup.
7. bake for 15-20 minutes depending on how thick your bars/muffins are. Should be lightly browned on edges.
8. Remove. Cool. Serve! I love this bread chilled in the fridge for morning munching with a mug of hot tea. Freeze to store for more than a few days.
Cynthia says
I used GF All-Purpose Flour in place of the white flour & it worked beautifully. This is one of those recipes I'll keep & cherish forever. It hits all the right notes! Thank you!!
shelby says
I used organic, unbleached all purpose flower, substituted the cinnamon for nutmeg and used almond milk instead of coconut. I would've loved to have used orange zest, but I didn't have any handy. I guess I'll have to make this again to try the recipe as it is. This smells so good and I can't wait to see the result!
stacey says
I love the hint of orange flavor in it!
stacey says
As part of my pumpkin baking theme this season, I had to make these! I'm guessing you used coconut milk from a carton? I used coconut milk from a can, since that's what I had on hand. It still came out great, but the top doesn't look as smooth as yours does in the picture. I also used a 13x9 glass baking dish lined with parchment paper, and the bars are about twice the thickness of yours in the photo. Thanks for a great recipe!
Kathy Patalsky says
Oh super! Yes vegan baking can yield fantastic fluffy results!
Kat says
Kathy, thanks for introducing me to vegan baking. This is my first time baking without eggs and wasn't sure if the texture could be as good, but it was nice and moist/crumbly. Looking foward to trying more healthful baked treats recipes !
Kathy Patalsky says
Thank u I appreciate it! Glad they worked for you this time.
Kristen says
Just letting you know I made these bars a second time, and I think I got it right this time! I used GF flour plus millet flour and added pistachios into the mix as well. Before baking a spread a mixture of soy butter and maple syrup. Holy cow! These are so awesome! I thought I'd let you know!
Natalie Rivera says
Doe Spelt have Wheat? Im allergic to Wheat. I do Gluten and Wheat free food. Can i take out the Spelt and use something else?
Kathy Patalsky says
yes it will. Any well-hydrated 'egg substitute' will work. (applesauce, as u mentioned is a great go-to egg replacer)
Kathy Patalsky says
I think so. What about Fava-Garbanzo Bean flour? Love that stuff. I really think any flour u are familiar with will work though. let me know how it goes!