Recipes

Plant-Based High-Iron Molasses Pumpkin Banana Bread

by StudioLink Recipe.
September 25, 2026
View the Studiolink

This plant-based pumpkin banana bread combines ripe banana, pumpkin purée, blackstrap molasses, almond butter, and warming spices for a moist, hearty quick bread. Serve a thick slice with creamy pumpkin seed butter and a juicy mixed-berry compote for a colorful, satisfying breakfast or snack.

10
Approx. Slices
Iron Rich
Nutrition Focus
Plant-Based
Recipe Style
50–60 Min
Bake Time

Ingredients:

0.5x
1x
2x
4x
 
For the Pumpkin Banana Bread
  •   1 cup banana (very ripe, mashed)
  •   3/4 cup pumpkin purée
  •   1/3 cup unsweetened plant-based milk
  •   1/4 cup pure maple syrup
  •   3 tbsp blackstrap molasses
  •   1/4 cup almond butter (runny)
  •   1 tsp vanilla extract
  •   1 1/2 cups whole wheat flour
  •   1/2 cup oat flour
  •   2 tsp baking powder
  •   1/2 tsp baking soda
  •   1 1/2 tsp ground cinnamon
  •   1/2 tsp ground ginger
  •   1/4 tsp ground nutmeg
  •   1/2 tsp sea salt
  •   pumpkin seed butt (for serving, as needed)
 
For the Warm Berry Compote
  •   1 1/2 cups frozen mixed berries
  •   1 tbsp maple syrup
  •   1 tsp lemon juice (fresh)
  •   1 tbsp water
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or lightly grease the pan.
  2. Add the MASHED BANANA, PUMPKIN PURÉE, PLANT-BASED MILK, MAPLE SYRUP, BLACKSTRAP MOLASSES, ALMOND BUTTER, AND VANILLA EXTRACT to a large mixing bowl. Whisk until thoroughly combined.
  3. In a separate bowl, whisk together the WHOLE WHEAT FLOUR, OAT FLOUR, BAKING POWDER, BAKING SODA, CINNAMON, GINGER, NUTMEG, AND SEA SALT.
  4. Add the dry ingredients to the wet ingredients. Fold gently until just combined and no obvious pockets of dry flour remain. Avoid overmixing the batter.
  5. Transfer the batter to the prepared loaf pan and gently smooth the top into an even layer.
  6. Bake for approximately 50–60 MINUTES, or until the center is set and a toothpick inserted into the middle comes out clean or with only a few moist crumbs. If the top begins to brown too quickly, loosely cover the loaf with foil during the final portion of baking.
  7. Allow the pumpkin banana bread to cool in the pan for about 15 MINUTES. Carefully transfer it to a cooling rack and allow it to continue cooling before slicing.
  8. While the bread cools, prepare the berry compote. Add the MIXED BERRIES, MAPLE SYRUP, LEMON JUICE, AND WATER to a small saucepan.
  9. Cook over medium-low heat for approximately 5–8 MINUTES, stirring occasionally. Gently crush some of the berries as they soften while leaving plenty of recognizable berry pieces intact. The finished compote should be warm, loose, juicy, and spoonable rather than thick like jam.
  10. To serve, cut a thick slice of pumpkin banana bread and spread PUMPKIN SEED BUTTER over the top. Spoon the warm MIXED-BERRY COMPOTE generously over the center, allowing some of the berries and juices to naturally run down the sides.

Recipe Note: This is a StudioLink-developed adaptation. The complete original recipe was not publicly available, so the ingredient quantities and preparation method used here were developed independently to create the recipe concept shown.

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