I went on a reconnaissance mission to Whole Foods for a story I did on vegan shopping for This Dish is Veg. My coconut pumpkin soup was such a hit, I bought a can of pumpkin puree (with the special Whole Foods 365 Brand V+ designation for Vegan) and decided to recreate my banana bread into pumpkin banana bread! It has a mellower banana flavor than my regular banana bread and it is super moist. A big hit at school today.
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 cup vegan cane sugar
2 very ripe big bananas
1/2 cup pumpkin puree
2 flax eggs (1 flax egg = 1 tablespoon of flax meal + 3 tablespoons of water)
2 tablespoons sunflower oil
1/4 teaspoon vanilla powder
Small loaf pan
Preheat oven to 350.
Prepare the flax “eggs” by whisking the flax and water. Let it stand for a few minutes to get really thick. Mash the bananas really well.
Combine all of the ingredients in a big bowl and bring together into a dough. Pour into a medium sized loaf pan.
Bake for 50 minutes to an hour depending on your oven until a toothpick comes out clean. Let it cool. Slice it and enjoy!