Pumpkin Banana Bread

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Processed with VSCO with e1 preset

Processed with VSCO with e1 preset

Pumpkin Banana Bread

Ingredients:

Dry:

  • 1 3/4 cup oat flour
  • 3 tbsp coconut flour
  • 2 tbsp coconut sugar
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 3 tsp pumpkin pie spice

Wet:

  • 2 spotty bananas mashed
  • 3 eggs
  • 2/3 cup pumpkin purée
  • 1/4 cup almond milk
  • 1/4 cup coconut oil melted and cooled
  • 1 tbsp maple syrup
Instructions:
  1. Preheat oven to 350F and line a loaf pan with parchment paper.
  2. Combine wet and dry ingredients in separate bowls, then pour one into the other and fold in.
  3. Mix in some nuts or any add-ins then pour into pan. Add a sliced banana on top.
  4. Bake for about 40-45 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes before transferring to a cooling rack. Store in fridge for 3-4 days, and I highly recommend heating up a few seconds and slathering on some nut butter when serving.

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