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Pumpkin Banana Bread {Vegan & GF}; a delicious fall, dairy and gluten free, bread for all pumpkin spice lovers! This autumn bread will be a winner in your house! || Nikki's Plate www.nikkisplate.com

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 mins
Cook Time 1 hr
Course Breakfast
Servings 1 loaf

Ingredients
  

Wet Ingredients

  • 2 small ripe bananas
  • 1/2 cup pumpkin puree
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 chia seed egg (1 tbsp chia seeds + 3 tbsp water & set at room temp for 15 minutes)
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cup oat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup almond meal
  • 1/4 tsp pumpkin spice
  • 1/4 tsp pink salt
  • pumpkin seeds for topping

Instructions
 

  • 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.
Keyword bread, Pumpkin