Ingredients
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15
-
2
-
1
-
2
-
2
-
1
-
3/4
-
3/4
-
1 1/2
-
1/2
-
1/4
-
1
-
-
-
Directions
Cinnamon Pumpkin Banana Bread,This taken from our local press. This can be refrigerated for one week or sliced and frozen. ETA. upon reading reviews, either make 1 1/2 times the recipe for two full loaves or 1 loaf and a few muffins.,Hello! this recipe was fabulous! However, instead used butternut squash (because my grocery store was out of pumpkin) and to make it sweet and sugarless used a bit of honey, some blueberries, and a whole lemon’s zest (i love baking with lemon and it tasted amazing with it). Also I don’t like to bake with too much gluten so used one cup of whole wheat four and one cup of coconut flour. Would recommend I have a few baking staples and this is now one of them :),I really like this recipe, it feels more healthier than banana bread. Plus it’s a nice alternative to use up extra bananas. I don’t have a loaf pan so I baked them in cupcake pan instead. I baked w/ cupcake liners (to save on clean up) but I would recommend spraying it w/ baking spray instead. A lot of it gets stuck to the liners thought that doesn’t stop me from eating a last bit 🙂
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Steps
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1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Coat 2 Standard Loaf Pans With Cooking Spray. |
|
3
Done
|
in a Food Processor, Combine the Pumpkin Puree, Bananas, Vanilla and Eggs. |
|
4
Done
|
Process Until Smooth, Scraping Down the Sides as Needed. |
|
5
Done
|
Add the Flour, Rolled Oats, Flax Meal, Sugar, Baking Powder, Baking Soda, Salt and Pumpkin Pie Spice. |
|
6
Done
|
Process Until Thoroughly Blended, About 30 Seconds, Stopping to Scrape the Sides as Needed. |
|
7
Done
|
Transfer the Batter to the Prepared Loaf Pans. |
|
8
Done
|
Bake For 45-50 Minutes. |
|
9
Done
|
Upon Removal from Pans, Let Cool Completely Before Slicing. |
