Gluten free vegan chocolate chip pumpkin banana bread

• Vegan
• Gluten free

• Produce

  • 2 Bananas, ripe
  • 3/4 cup Pumpkin puree

• Refrigerated

  • 1/2 cup So delicious unsweetened coconut or almond milk

• Condiments

  • 3 tbsp Maple syrup, pure

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Chocolate chips, dairy free mini
  • 1/3 cup Coconut sugar or brown sugar
  • 1 3/4 cups Sarah's gluten free flour blend
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Grape seed or sunflower seed oil

Found on sarahbakesgfree.com

Ingredients

• 1 3/4 cups Sarahs gluten free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 ripe bananas, mashed
• 3/4 cup pumpkin puree
• 1/2 cup So Delicious unsweetened coconut or almond milk
• 1/4 cup grape seed or sunflower seed oil
• 1/3 cup coconut sugar or brown sugar
• 3 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• 3/4 cup dairy free mini chocolate chips

Directions

• Preheat oven to 350 degrees. Spray mini loaf pan* with nonstick cooking spray.
• Sift together flour, baking powder, baking soda and salt. Set aside.
• In large mixing bowl, mix together mashed bananas, pumpkin puree, coconut milk, oil, coconut sugar, maple syrup and vanilla. Add flour mixture. Stir until combined. Fold in mini chocolate chips.
• Pour batter into prepared mini loaf pan. Bake bread 30-35 minutes, or until toothpick inserted in center comes out clean.
• Allow bread to cool in pan 10 minutes. Remove from pan and cool completely on cooling rack. Slice and serve.