Pumpkin Chai Banana Bread

Here’s a super moist and flavourful version of our all time favourite snack. This banana bread with pumpkin is sugar-free, vegan, without wheat and absolutely delicious. Serve warm and with some almond butter or maple syrup on top.

The bread is moist, rich in chai flavours and comes with a pecan crunch.
The recipe makes one big loaf – perfect to share or to keep as a snack for the week.
  • 150 g rice flour 
  • 100 g spelt flour
  • 1.5 tsp baking powder
  • 2 tsp chai masala spice 
  • 1 tsp cinnamon
  • a pinch of salt
  • 70 g chopped pecans
  • 10 dates 
  • 1 ripe banana
  • 100 g pumpkin (cooked)
  • 300 ml almond drink 
  • 1 tbsp almond butter 
  • 3 tbsp agave syrup 

For the topping: 

  • 1 banana, pumpkin seeds and pecans 
  1. Preheat the oven to 180°C (fan). Slightly oil a loaf pan with coconut oil. 
  2. In a bowl, mix together rice flour, spelt flour, baking powder, masala spice, cinnamon and pecan nuts.
  3. In a blender, mix up dates, banana, pumpkin, oat drink, almond butter and agave syrup until smooth (or roughly smooth to keep a bit of the pumpkin texture). Combine with dry ingredients and stir well.
  4. Pour batter in the loaf pan and top with banana, pumpkin seeds and nuts. bake for 45 minutes (on the center rack). Once done, remove the bread from oven and let cool for 10 minutes before removing from the pan.