Pumpkin Banana Bread
One of my go-to recipes are banana nut muffins. With pumpkin season sneaking away, I decided to experiment with adding pumpkin to the muffins, while pumpkin is still readily available in stores. After some trial and error, I came up with this Pumpkin Banana Bread recipe-- it has the perfect balance of pumpkin and banana flavors. They're easy to make, scrumptious, and made with nutritious ingredients so you can indulge in a slice while satisfying your taste buds and fueling your body. Enjoy!
Prep time: 10 minutes
Bake time: 40 minutes
Servings: 12 squares
2/3 cup pumpkin puree
2/3 cup overripe bananas, mashed
1/3 cup oat milk
1/4 cup sunflower oil
1/2 cup raw cane sugar
2 T. almond butter
2 t. vanilla extract
2 T. flax meal
1 cup whole wheat flour
1/2 cup quick minute oats
1/4 cup oat flour
1 t. pumpkin pie spice
1 t. ground cinnamon
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3 T. chocolate chips
Preheat oven to 350 degrees Fahrenheit.
Next coat an 8" square baking pan with oil and then evenly distribute a sprinkle of flour (oat or whole wheat) until bottom and sides of pan are coated. Empty excess flour into the trash.
In a large bowl, combine the pumpkin puree, mashed banana, milk, oil, sugar, almond butter, vanilla extract, and flax meal.
Next, stir in the flours, oats, spices, baking powder, baking soda and salt.
Pour batter into the 8" square pan, evenly spread throughout pan.
Sprinkle chocolate chips on top of batter and gently press them into batter.
Place pan on middle wrack in oven and bake for 40 minutes.
Remove pan from oven and let them cool completely in pan before cutting.