I love it when I have overly ripe bananas left from the week, it gives me a good excuse to make banana bread.
And since it feels like fall already in New England, I couldn’t resist adding in some pumpkin to my usual banana bread.
For this recipe I used gluten-free oat flour, one of my favorite flours to bake with. You can make your own oat flour by grinding oats in a food processor or blender. Just note that you will need more than 2 cups (closer to 2.5 cups) of oats to get the full 2 cups for this recipe.
This recipe is low-in-sugar as most of the sweetness comes from the ripe bananas. The low sugar in the recipe and the oat flour makes this bread a great low-glycemic snack that you can feel good about eating for breakfast.
Pumpkin Banana Oat Bread
Author: Marisa Richard
Recipe type: Snack, Breakfast
Ingredients
- ½ cup of coconut oil
- ½ cup of coconut sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups of gluten free oat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup of pumpkin purée (not the pumpkin pie filling)
- 2 very ripe bananas
- 1½ teaspoons of pumpkin pie spice
Instructions
- Preheat Oven to 350 F and grease a 9X5 loaf pan.
- Start by melting the coconut oil in the micro and then letting it cool for a couple of minutes. Next mix the sugar and the oil together in a medium sized bowl. Then add eggs and vanilla. Mix in flour, baking soda, spice and salt.
- In a separate bowl, mash your bananas with a fork or masher and mix in the pumpkin with the mashed banana. Fold the banana/pumpkin mixture into the bowl with the rest of the ingredients.
- Add to greased 9X5 loaf pan
- Optional, top with walnuts
- Bake for 30 minutes in the center rack. After 30 minutes, turn the oven off and do not open it. Let it sit in the oven for 15 mins. Remove from oven and let it cool before serving
Xoxo
Marisa
