Healthy Pumpkin Banana Bread is moist and tasty! This recipe is a great way to use up ripe bananas and leftover canned pumpkin puree.
mashed overly ripe banana
unsweetened almond milk
pure maple syrup
pure vanilla extract
, gf if necessary
pumpkin pie spice
baking powder + soda
First, preheat your oven to 350 degrees F. In a mixing bowl, whisk together the pumpkin puree, mashed banana, eggs, milk, oil, maple syrup and vanilla extract.
Add the dry ingredients into the wet ingredients. Combine with rubber spatula. When the flour is almost all mixed in, gently fold in any mix-ins.
Grease an 8x4 loaf pan or use parchment paper. Add the batter into the loaf pan and bake. Let the bread cool in the pan. Then, gently remove it from the pan and place it on a wire cooling rack.
Allow the banana bread to cool for at least 1 hour before slicing. Do not cut it while it’s still warm. It will fall apart.
Get the full recipe via the link below.