TODAYS GLUTEN FREE AND NATURALLY SWEETENED RECIPE – pumpkin banana bread – perfect fall bake, it’s made with real pumpkin, ripe bananas, and a nice fall pumpkin version for banana bread lovers –
Recipe
Ingredients
– 1.5 ripe bananas | 150 g
– 1/2 cup pumpkin puree | 120 g
– 3 tbsp melted butter | 45 g
– 2 tbsp of honey | 40 g
– 1 egg | 50 g
– 1 tbsp vanilla | 13 g
– 2 tbsp almond milk | 30g
– 1 1/2 cups of almond flour | 150g
– 1 tsp of baking powder | 4g
– 1 tsp of baking soda | 4g
– 1 tsp pumpkin pie spice | 4g
– 1/2 tsp cinnamon | 2g
– 1/2 tsp salt | 2g
Steps:
1. Preheat oven to 375 degrees Farenheit
2. Add bananas in a bowl, mash with fork, then add in canned pumpkin
3. Add in the honey, vanilla
4. Sift in almond flour, about half at a time, then whisk
5. Whisk in the almond milk along with the baking soda, powder, cinnamon, pumpkin pie spice, and salt
6. Whisk until no lumps and everything is combined
7. In a lined loaf pan / greased w non-stick cooking spray, pour batter in
8. Bake for about 40-50 minutes or until toothpick / chopstick comes out clean
9. Let cool for at least ten minutes before serving
10. Enjoy with a glass of milk, chai latte, PSL, ice cream, or steak — the world is your oyster.
Let me know in the comments if you tried the recipe!
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