What's my favorite season? I love Fall most of all. Fresh fall days, an array of colorful trees, a hot cup of tea, and a thick slice of this healthy banana pumpkin bread are all the fall vibes you need. This healthy banana pumpkin bread (with chocolate chips) is the perfect treat to share or save for yourself! The following is a tried and true, no added sugar, low carb, and gluten-free bread. At around only 90 calories a slice (excluding the chocolate chips), this bread is 100% guaranteed to warm your soul inside out on a crisp fall day. The recipe is also easily modified to be vegan for all my vegan friends out there!
Healthy GF (Vegan) Banana Pumpkin Bread
Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes
Ingredients:
1 ripe banana (100g)
3/4 cup almond flour (90g)
3 tablespoons honey (or substitute honey for 1 teaspoon of stevia, I added both)
1/2 cup unsweetened pumpkin puree (112g) (recipe below)
2 eggs (make it vegan with egg replacer, no honey, and 1/4 c nut milk for liquid lost)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
Optional add-ins:
1/2 cup dark chocolate chips, dairy-free if desired
2 tablespoons chocolate chips or shredded almonds, for sprinkling on top
1/2 cup chopped nuts such as walnuts
Easy Pumpkin Puree Recipe:
Select a 4-6 lb pie pumpkin (Pumpkin is ripe if it sounds hollow when you tap it.)
Preheat oven to 375F or 190C.
Slice pumpkin first, in half, then crosswise through the stem, and scoop out the seeds and strings. Feel free to keep the seeds for later to roast (excellent in the oven with sea salt).
Roast the pumpkin 40-50 minutes until tender.
Remove pumpkin from the oven. Let it cool. Remove the flesh and discard the skin.
Blend the pumpkin in a blender or food processor until smooth.
Cooking Instructions:
Preheat your conventional oven to 320F/160C and line a small loaf pan with coconut oil or parchment paper. (If using a convection oven, set oven temperature to 295F/146C.)
In a large bowl, mash the banana with a fork and then mix in pumpkin puree, 3 tbsp of honey (or stevia), and vanilla extract. Stir in the 2 eggs, one at a time.
Gently fold in the flour, baking soda, baking powder, all the spices, and salt.
To spice things up, add your extras like dark chocolate chips or chopped nuts!
Bake until the top is golden brown, around 40 to 50 minutes. Remove loaf.
Let the loaf cool for 5 to 10 minutes then top it with some nut butter and dig in! Enjoy!
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XOXO,
KEN