As I stared at 3 overripe bananas and 8 cans of pumpkin in the cupboard (upon finding a safe pumpkin I just stocked up for the holidays) my wheels started turning and I knew combining these two (not all 8 cans,) would be good… I just didn’t know that it would be this good.
I “threw” this one together on a whim and it came out perfect. My daughter really enjoyed this as well.
This bread is so deliciously moist, full of robust flavor and is made without eggs, dairy, and gluten.
I must be honest I thought for a split second to share a loaf with my neighbors, but then decided to freeze the other two loaves. At the first bite I knew this would be a perfect Thanksgiving brunch bread. (And now I feel guilty and will be making another batch next week for the neighbors.)
I love how I didn’t use much sugar and it was perfectly sweet from the bananas and honey. If you don’t like to use honey then maple syrup should work well too. You can also eliminate the walnuts if you have an allergy to them.
This recipe really has me so excited, it is really easy to make and a great way to use up those override bananas. I hope you give it a try and please leave a comment and let me know how it goes!
- 1 cup oat flour
- 1 cup gluten-free 1-1 flour (non gluten-free flour can easily be substituted)
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. pumpkin pie spice
- 1/4 cup brown sugar
- 1/4 cup coconut oil
- 1 cup mashed bananas
- 1 cup canned pumpkin
- 2 tblsp. honey (or maple syrup)
- 1 tsp. vanilla
- 1/2 raisins (optional)
- 1 cup chopped walnuts (optional)
- Preheat oven to 350.
- In a medium bowl combine flours, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl combine brown sugar, coconut oil, mashed bananas, pumpkin, honey, and vanilla.
- Combine dry mixture into wet mixture - mix until combined.
- Stir in raisins and walnuts.
- Spoon mixture into greased loaf pan or use smaller loaf pans (be sure to adjust baking times based on the size of pan you use.)
- Bake for 50 minutes if using a full loaf pan or for 25 minutes if using small loaf pans. Check with toothpick until clean.
- Walnuts and raisins are optional. You could also add chocolate chips if you'd like.
- This bread freezes well too!