Gluten-free | Dairy-free | Contains egg
Rained in with ripe bananas, leftover pumpkin puree and a craving for something sweet… all the makings of banana bread bake session if you ask me! This bread is super moist, naturally sweet from the ripe bananas, dates, and little bit of maple syrup… there is no refined sugar in here. Also, I’m using coconut flour which absorbs moisture way more than most flours, but it works perfectly in this and is packed with protein! Perfect for breakfast and dessert, and probably everything in between. And as with most banana breads, gets tastier and tastier by the day. I love it with some salty butter melted on top… drool. Get some of this!!
- 1 cup oat flour
- 1/2 cup coconut flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 2 eggs (lightly beaten)
- 3 medium ripe bananas (mashed)
- 1/4 cup maple syrup or honey
- 1/4 cup coconut oil (melted)
- 1/4 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1/4 cup dates
- optional: handful of pumpkin seeds for topping
- Preheat the oven to 356f degrees and line a loaf pan with parchment paper.
- Mash the bananas and set aside.
- Combine dry ingredients in a bowl.
- Separately combine the coconut oil, syrup, vanilla, pumpkin puree and then stir into the mashed banana. Add mixture to the dry ingredients and fold in (do not over-mix, I used a spatula manually). You want this to be a little lumpy and not too thin, but properly mixed.
- Add the chopped dates, one last fold, and pour the batter into your lined loaf pan.
- Bake for 40-45 minutes. Cool on a dry rack for at least 15 minutes. The banana bread will be a little dense coming out of the oven and a little gooey. Top it off with some pumpkin seeds (optional) and let it sit on a cooling rack for approx. 10 minutes. Can serve after or can be stored in the refrigerated and either eaten cold or zapped quickly in the microwave. Tastes delicious with a little butter too!