Is there anything better than banana bread? Howww about pumpkin banana bread? I love the idea of having a warm piece of buttered bread in the morning, but so many sweet-style breads are full of sugar and lack any real nutrition. I’m also aware that every single thing we put into our bodies doesn’t necessarily need to be jam-packed with superfoods. But if you can make a delicious tasting food that’s also fueling your body.. why not do it?! Exactly.
This bread, while sweet, has just a touch of maple syrup and is full of healthy fats, protein, + fiber. It’s also insanely gooey — which is always the best way to describe any food. My favorite way to enjoy this loaf is straight out of the oven, or re-heated by broiling and slapping some butter on top. D I V I N E.
INGREDIENTS:
3 over-ripe bananas
2 eggs
1 cup flour (I use a GF blend)
1/2 cup pumpkin puree
1/2 cup coconut flakes
1/2 cup chocolate chips
2 tbsp maple syrup
2 tbsp melted coconut oil
1 tbsp flax meal (optional)
1.5 tsp pumpkin spice
1/2 tsp salt
optional topping: walnuts and/or pecans
RECIPE:
Heat the oven to 350.
Mash bananas into a large bowl. Add in eggs, maple syrup, coconut oil, flax meal, pumpkin puree, pumpkin spice, and salt. Mix to combine.
Add in the coconut flakes and flour. Mix well. Fold in the chocolate chips.
Pour into a greased loaf pan (I use butter or coconut oil). Add desired nuts on top.
Bake until edges start to turn golden and you can pull out a clean knife, around 35-40 minutes. I used a glass pan (which can take longer to cook) so just keep an eye out after the 30 min mark. It will continue to cook for a few more minutes after removed from the oven.
I personally like this a little under baked so that it’s still gooey. You can reheat under the broiler or in the microwave with some butter and it’s just as good!
Tip: This will mold fast if left out more than a couple of days. Store in the fridge to be safe.