Pumpkin Spice Caramel Banana Bread (Vegan GF-Option)
This Pumpkin Spice Caramel Banana Bread is moist, tender and so fluffy, packed with pumpkin spices and real pumpkin. Top this banana bread with luscious vegan cream cheese frosting and swirls of homemade caramel.
It’s time for the banana bread of the month and for October, it just had to be pumpkin-based. I love using tinned pumpkin in recipes as it adds lots of moisture, healthy vitamins and minerals as well as making mixes moist and tender. For this recipe, we use half banana and half pumpkin so that both flavours shine along with the pumpkin pie spices. It’s warming, cosy and easy to make in one bowl and is great to serve to all the family – I think this loaf lasted about 24 hours at home, it’s that good.
Why will I love this cake?
This banana bread is amazing:
- Light, moreish, tender and fluffy
- Spongey, gooey and naturally sweet
- Made with wholesome ingredients
- Low in sugar and a source of healthy fats and protein
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free
- Easy to make in one bowl
- Topped with luscious gut-friendly cream cheese and yoghurt frosting
- Swirled with nut butter, no-cook caramel sauce
- Delicious all year round
- Great with coffee, tea or as a dessert with ice cream
- Warming, cosy, spiced and autumnal
If you already love this loaf then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is in full in the recipe card and you can see my favourites in the “shop the recipe” section below.
For the banana bread:
- Ripe bananas: the riper and softer, the better for banana bread.
- Pumpkin puree: I use tinned 100% pumpkin puree (nothing added, and this is not pumpkin pie filling) and it works so well. You can make your own puree if you prefer.
- Olive oil: for adding moisture, fat and richness to the loaf. You can also use melted and cooled coconut oil or avocado oil, too.
- Coconut yoghurt: for adding a boost of healthy fats and gut healthy ingredients.
- Vanilla and salt: for flavour.
- Pumpkin pie spices: this makes the loaf so cosy and warming and takes you straight to autumn in every bite. You can follow my recipe here, or if you prefer, use cinnamon and some ginger.
- Plain flour: or your preferred 1:1 gluten-free blend of plain flour (ideally with a gum or binder in to prevent dry, crumbly loaves). This keeps the cake light and fluffy.
- Vegan vanilla protein powder: this adds texture, flavour and natural sweetness to the blend. I use the Form nutrition which is made with only natural ingredients and is my favourite.
- Raising agents: for the rise.
For the frosting:
- Vegan cream cheese: these can vary a lot, and the one I use is from Cocos Organic and is spreadable at fridge-temperature. It is made with simple ingredients and is great for gut health.
- Thick coconut yoghurt: again, I use the Cocos Organic yoghurt which is super thick and creamy.
- Vegan vanilla protein powder: this is so important in the frosting for adding flavour and sweetness as well as thickening the mix without the need for icing/powdered sugar.
- Maple or agave syrup: for making the frosting spreadable.
For the caramel:
- Smooth runny almond butter: this is my favourite to use as it has a naturally nutty, sweet and caramel-like flavour but you can swap for peanut, cashew or pecan butter. For a nut-free caramel, use tahini or sunflower seed butter.
- Agave or maple syrup: to make this refined sugar free, sticky, pourable and sweet.
- Coconut oil: the melted coconut oil ensures a creamy, smooth and pourable caramel without the need for butter.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as you use gluten-free flour for the loaf. Make this nut-free by checking all your ingredients (like yoghurt, cream cheese and chocolate for topping) and swap the almond butter in the caramel for tahini or sunflower seed butter.
How do I make this?
This is easy to make in one bowl:
- Mash the bananas until smooth: and add to a bowl.
- Add all the wet ingredients: and whisk until smooth.
- Sift in the dry ingredients: and mix again.
- Pour into the loaf tin and smooth over the top: before baking until golden and risen.
- Cool in the tin and then on a wire rack: until fully cooled.
- Make the frosting: whisk together the ingredients until smooth.
- Prepare the caramel: stir together the ingredients until smooth and creamy.
- Spread the frosting over the cake: and swirl on the caramel.
- Decorate with white chocolate stars: and cinnamon, if you like.
- Slice and serve: to friends, loved ones and family.
How long will this last?
This banana bread will keep for 24 hours in my house but will last for 2-3 days in a sealed container in the fridge although best enjoyed at room temperature. You can freeze the unfrosted loaf for 1 month, wrapped well, and allow to defrost before decorating.
What other recipes can I try?
For more banana bread and autumnal recipes:
- Hidden Pumpkin Lemon and Ginger Loaf Cake
- Chocolate Chip Cookie Dough Banana Bread
- Cinnamon Streusel Banana Bread
- Chocolate Chip Chai Pumpkin Loaf
- Peanut Butter Brittle Banana Bread
Pumpkin Spice Caramel Banana Bread (Vegan GF-Option)
This Pumpkin Spice Caramel Banana Bread is moist, tender and so fluffy, packed with pumpkin spices and real pumpkin. Top this banana bread with luscious vegan cream cheese frosting and swirls of homemade caramel.
Ingredients
For the Banana Bread:
- 2 ripe bananas
- 150g pumpkin puree
- 60ml + 1 tsp olive oil
- 1 tbsp thick coconut yoghurt
- 80g + 1 tsp coconut sugar
- 1 tsp vanilla essence
- 2 ½ tsp pumpkin pie spices*
- 175g plain or GF plain flour
- 20g vegan vanilla protein powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- A pinch of salt
For the Frosting:
- 60g vegan cream cheese
- 100g thick coconut yoghurt
- 30g vegan vanilla protein powder
- 1 tsp agave or maple syrup
For the Caramel:
- 30g smooth, runny almond butter
- 1 tbsp agave or maple syrup
- ½ tbsp melted coconut oil
Instructions
- Preheat the oven to 160Fan/180ºC and line a 9x5-inch loaf tin with parchment paper.
- For the bananas: weigh out and mash 160g of banana (about 1 ½) and slice the remaining banana into thin slices.
- Make the batter: add the mashed banana to a large mixing bowl with the pumpkin puree, 60ml olive oil, yoghurt, 80g sugar and vanilla. Whisk until combined. Sift in the flour, protein powder, baking powder and bicarbonate of soda and add the salt. Whisk to a thick, smoother batter.
- To bake: pour the batter into the tin and smooth over the top. Lay on the banana slices and brush with the 1 tsp olive oil and sprinkle over the 1 tsp sugar on top of the bananas. Bake in the oven for 47-50 minutes, until well-risen and an inserted skewer comes out clean.
- To cool: leave in the tin for 10 minutes and then carefully lift out to cool fully on a wire rack.
- Make the frosting: whisk the ingredients together until smooth.
- For the caramel: whisk together the ingredients with a pinch of salt, until smooth.
- To decorate: spread the frosting all over the cooled loaf and swirl on the caramel sauce. Decorate with white chocolate stars and cinnamon, if you like.
- To serve: slice and enjoy straight away or keep in a sealed container in the fridge for 2-3 days. You can freeze the loaf, without the frosting, for 1 month, wrapped well. Allow to defrost before decorating.
Notes
*or use 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp mixed spices and ¼ tsp ground nutmeg/clove
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Stay in touch
I look forward to hearing what you think of this Pumpkin Spice Caramel Banana Bread so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pumpkin spice BB love x
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