Pumpkin Banana Bread
a delicious fall, dairy and gluten free, bread for all pumpkin spice lovers! {Vegan, gluten free, dairy free, refined sugar free, oat flour}
Prep Time 10 minutes mins
Cook Time 1 hour hr
Wet Ingredients
- 2 small ripe bananas
- ½ cup pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 1 chia seed egg (1 tablespoon chia seeds + 3 tablespoon water & set at room temp for 15 minutes)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup almond meal
- ¼ teaspoon pumpkin spice
- ¼ tsp pink salt
- pumpkin seeds for topping
Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil.
Mash peeled bananas in a large bowl. Add pumpkin puree, coconut oil, maple syrup, chia seed egg and vanilla.
Add oat flour, almond meal, baking powder, baking soda and salt. Whisk together.
Pour mixture into the parchment paper loaf pan. Smooth out with spatula or tap bottom of pan on counter to release bubbles.
Bake for 1 hour (give or take 15 minutes). Test with tooth pick. Should come out clean. If wet on toothpick then bake longer.