Sheeeesh, it’s been a minute since I’ve posted a new recipe! I mean it’s fall, the season of pumpkins, bananas, and baked goods… I have to step it up! And as I sat here last week, PMS and brainstorming all things pumpkin and banana for the recipe I should make to kick off my recipe come-back, I was amazed to see I’ve never made a pumpkin banana bread!! I mean, I’ve done banana bread every which way, and pumpkin a tonnnn of times, but combining the two?! How did I miss that! Well everyone, introducing my Pumpkin Chocolate Chip Banana Bread. It’s gluten-free and dairy-free, and nut-free, and definitely here for both the sweet and savory crowds!
What You Will Need:
2 Cups All-Purpose GLUTEN FREE Flour
¾ Cup Brown Coconut Sugar
2 RIPE Bananas
2 RIPE Bananas
3/4 Cup Pumpkin Puree
2 Eggs
¼ tsp Salt
1 tsp Baking Soda
½ Cup Dairy Free Butter
2 Eggs
¼ tsp Salt
1 tsp Baking Soda
½ Cup Dairy Free Butter
1 tsp vanilla
Dairy Free choc chips!
Dairy Free choc chips!
optional- dash of pumpkin spice!
What You Will Do:
Preheat oven to 350 F.
In a large bowl add GF Flour, Coconut Sugar, salt, baking soda.
In a smaller bowl, add two whisked eggs, mashed bananas, melted butter, and vanilla.
Pour the small liquid bowl into the large bowl and mix!
Add chocolate chips.
Pour mixture, and spread it evenly, into a 9″ by 5″ bread pan. IMPORTANT. If your bread pan is smaller, 8″, do not use all of the batter!!!
Bake for ~40-50 (depends on oven strength!!)
Let it cool, slice, and serve!!
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