Pumpkin Banana Bread

• Vegetarian

• Produce

  • 1 1/2 cup Banana, overripe
  • 1/2 cup Pumpkin puree

• Condiments

  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Chocolate chips
  • 2 cups Flour - i like oat flour
  • 3/4 tsp Salt
  • 1/16 tsp Uncut stevia or 2 tbsp sweetener
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1/3 cup Oil or milk

Found on chocolatecoveredkatie.com

Description

Directions

• Instructions *I’ve tried the recipe successfully with spelt, white, and oat flour. Although I can’t vouch for a flour I haven’t tried, please feel free to experiment. Preheat oven to 350 F. Grease a 9×5 loaf pan, and set aside. In a large mixing bowl, combine all dry ingredients. Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter. Smooth into the prepared pan. If desired, press some extra chocolate chips into the top. Bake on the center rack 30 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 10 additional minutes. Let cool completely, then cover and refrigerate overnight. Taste and texture will be much better the second day (and even better the third day as it will get sweeter). Leftovers can be sliced and frozen if desired. View Nutrition Facts