There are quite a few things that are synonymous with fall: crunchy leaves, pumpkin spice lattes, pumpkin patches, chili… the list goes on and on. When it comes to fall-inspired sweets though, I have a few specific things that come to mind. I always think of banana nut bread and pumpkin pie. The smell of them cooking radiates fall throughout the house. It’s like living in a Yankee Candle.

True story: I once thought I’d be super Martha Stewart-esque and bake a pumpkin pie from scratch. Move over Libby’s can! I was headed straight to the source to get my ingredients. So, I went to the pumpkin patch and picked out a pumpkin. A pumpkin, that in my mind, I was going to gut and use to make my Pinterest-worthy pumpkin pie. Only thing was, who knew that the pumpkins at the patch are not the same as the ones you use for baking? I found that out the hard way.

I removed the pie from the oven and was so proud of myself. I must’ve made my boyfriend come over at least 5 times to admire it as it cooled. The admiration quickly turned into laughter though, as I went to slice into the pie. We cut into it and as we pulled the first slice upwards, the entire rest of the pie filling came up with it. It was like a massive mound of pumpkin pie spider webs.

“You left the stringy things from the pumpkin in there?” I remember my boyfriend asking. Yes, yes I did, because it was my first time baking a pumpkin pie from scratch. I had no idea that the strings wouldn’t melt, or furthermore, that they weren’t supposed to be in there in the first place. I can tell you one thing now though, I usually just stick to the tried and true Libby’s recipe. Of course, every time I make a pumpkin pie, my boyfriend (now husband) can’t help but reminisce about my first pumpkin pie aka my “pumpkin try.”

So, without further ado, here’s my yummy vegan banana nut bread recipe. No pumpkin strings attached.

PREP TIME

10 minutes

COOK TIME

1 hour and 10 minutes

TOTAL TIME

1 hour and 20 minutes

YEILDS

16 servings (8 slices and then slice in half)

WHAT YOU NEED

Miyoko’s Creamery Vegan Butter (Hint of Salt one)

Coconut Sugar

Vanilla Extract

Cinnamon

Just Egg Plant Based Liquid Scrambled Egg

Beyond Ripe Bananas (the browner/blacker the better- just not moldy)

Almond Milk

Unbleached All-Purpose Flour

Salt

Baking Soda

Chopped Pecans

Coconut Oil Spray

INGREDIENTS

• 1/2 cup Miyoko’s Creamery vegan butter

• 1 1/4 cups coconut sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon cinnamon

• 6 tablespoons of Just Egg

• 3-4 overripe bananas (freeze them the night before, thaw them for 2 hours at room temp., then peel and mash them)

• 1/4 cup almond milk

• 2 cups unbleached all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1 cup walnuts (chopped)

• Coconut oil spray

INSTRUCTIONS

Pre-heat oven to 350

1.     Mix vegan butter and sugar. It helps if you soften the butter first

2.     Add in vanilla, cinnamon and vegan eggs

3.     Mix all of your dry ingredients together in a separate bowl. Then switch back and forth between adding a scoop of the mashed bananas (include any extra banana liquid too) and then a little of the almond milk. Continue this rhythm until they’re all mixed together

4.     Add in nuts (or leave them out if you prefer)

5.     Mix all of the ingredients together

6.     Spray coconut oil generously on the inside of a small bread pan

7.     Pour all of your ingredients into the bread pan

8.     Bake at 350 for 1 hour (check around the 1 hour mark. If it needs longer, keep it in an additional 10-15 minutes). You can test if it’s ready by placing a toothpick in it. If you take the toothpick out and it comes out clean, it’s ready.

9.   Enjoy!

I’d love to hear if you end up trying this recipe and what you think. So, let me know and be sure to tag me on Instagram @its_melanie_thomas!

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