Healthy Banana Pumpkin Oatmeal Bread
This gluten free pumpkin banana bread makes a delicious treat, snack, or breakfast.
Servings 12 slices
Preheat the oven to 350 degrees F. Grease a 9x5" loaf pan and set aside.
To prepare the oat flour, grind old fashioned oats in a food processor or high-powered blender until they resemble a fine flour. Combine the oat flour, baking soda, baking powder, salt, and pumpkin pie spice in a small bowl.
In a large bowl, combine the bananas, pumpkin, eggs, vanilla, and maple syrup. Add the dry ingredients to the wet ones and whisk until well combined. Fold in the chocolate chips.
Pour the batter into the greased loaf pan and bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Let cool for a few minutes before slicing.
- Store the bread in an airtight container at room temp or in the fridge for up to 5 days.
- Serve cold or warm with butter, nut butter, or cream cheese. You can heat the bread in a toaster or in the oven for 2-3 minutes under the broiler.
- To freeze this bread, let it cool completely then wrap it tightly in plastic wrap followed by aluminum foil. Put the wrapped bread in a freezer bag, seal, and store in the freezer for up to 3 months. Let it thaw in the fridge before eating.
Serving: 1slice | Calories: 140kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 161mg | Potassium: 179mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1653IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg