This eggless pumpkin banana bread is soft, fluffy, and perfectly sweet! It is made with a delicious cream cheese filling swirled in and is the perfect fall treat! All you need is 12 ingredients and 20 minutes of prep time.
Prepare your flax eggs: Whisk together 2 tablespoons ground flax seed with 5 tablespoons water. Set aside for 10 minutes, or until gelatinous like egg whites.
Prepare the cream cheese filling: Add the powdered sugar and vegan cream cheese to a large bowl and beat together until creamy like cream cheese frosting.
Beat the wet ingredients together. Once smooth, add in the dry ingredients. Fold the dry ingredients into the wet with a spatula until combined.
Smooth half of the pumpkin banana bread batter evenly into the bottom of the loaf pan. Spread half of cream cheese filling on top of batter, then gently swirl cream cheese filling in with a knife.
Spread remaining half of pumpkin banana bread batter on top of cream cheese, then layer remaining cream cheese filling on very top. Finally swirl the cream cheese topping into the top of the bread with a knife.
Bake loaf for 50-60 minutes on middle rack of oven, or until toothpick comes out clean.
Let cool, then slice and enjoy!