Description
This Pumpkin Banana Bread is a deliciously moist and flavorful treat perfect for breakfast or dessert!
Ingredients
Scale
- 1¾ cup oat flour (or all-purpose flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 Tbsp pumpkin pie spice
- 1 cup mashed banana (about 2 large bananas, I suggest measuring it though)
- ¾ cup pumpkin puree
- 2 large eggs
- ½ cup pure maple syrup
- ¼ cup avocado oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350℉ (177°C). Prep a 9×5 inch loaf pan by either spraying it with cooking spray or lining it with parchment paper.
- In a medium bowl whisk the dry ingredients including the oat flour, baking powder, baking soda, salt, and pumpkin pie spice together. Set aside.
- In a separate large mixing bowl, combine the eggs, avocado oil, maple syrup, and vanilla extract. Whisk it together until it’s well combined, about 1 minute.
- Mash the bananas using either a potato masher or a fork until they are almost liquid. Whisk the mashed banana and pumpkin puree into the egg mixture.
- Mix the dry ingredients (the flour mixture) in with the wet ingredients and stir until just combined. I do this part gently with a spatula.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 50-60 minutes. The bread is done when an inserted toothpick comes out clean.
- Let the loaf rest at least 10-15 minutes before enjoying.
- Hint: Don’t overmix the batter or it will turn out tough! You just need to stir in the dry ingredients until they are combined.
Notes
- This bread is delicious served warm with a spread of butter or cream cheese.
- Optionally, you can add nuts or chocolate chips for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: baking
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg