Pumpkin Spice Banana Bread
Dairy Free. Gluten Free.
Sure to be a new fall favourite, this recipe is everything you love about banana bread but with a pumpkin spice twist! Warming spices such as cinnamon, ginger and nutmeg combine perfectly with bananas and chocolate chipits. Moist, hearty and just the perfect amount of sweetness. Cut yourself a big ol’ slice and cozy up with a cup of tea and a good book.
Makes approx. 10-12 slices
Ingredients
3 very ripe bananas mashed, about 1 1/4 cups
1 egg
3 tbsp avocado oil, olive oil or melted coconut oil
2/3 cup pumpkin puree
1 tsp pure vanilla extract
1/2-2/3 cup coconut palm sugar*
1 1/2 cups gluten free flour ( I used “Bob’s Red Mill 1-1”)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
1/2 cup chocolate chipits
1/3 cup walnuts, chopped
Instructions
Preheat the oven to 350°F and line a 9 x 5 inch loaf pan with parchment paper.
In a medium bowl, mash bananas. Add egg, oil, pumpkin, vanilla and sugar and whisk until well combined.
In a separate bowl add the flour, baking soda, baking powder, salt, and spices and stir to combine.
Add the wet ingredients to the dry, mixing well.
Fold in the chocolate chipits and walnuts.
Pour batter into the prepared loaf pan.
Bake at 350°F for 1 hour
Let the loaf completely cool before storing.
Tips:
*adjust the sugar to your desired sweetness.
I haven’t tried the recipe with other gluten free flours, so not sure how they will turn out if you use something different.
The awesome thing about using parchment paper is that you can just lift the loaf right out of the pan! Easy peasy, and makes for simple cleanup too!
To freeze, I suggest freezing individual slices, so you can just pull one out whenever the craving arises!
To get the best flavour, make sure your bananas are ripe and spotted brown.