Flourless Banana Pumpkin Loaf (Gluten-Free, Dairy-Free, Vegan)
This delicious Flourless Banana Pumpkin loaf won’t last long in your house, so make a double batch! You can make it gluten-free and/or vegan.
Ingredients
- 2 cups Old Fashioned Oats ground (GF oats if you would like the GF option)
- 1/3 cup honey or maple syrup
- 2 eggs or two chia eggs
- 2/3 cup of mashed ripe bananas about 2 small or 1 1/2 large ripe bananas
- 2/3 cup pumpkin puree not pumpkin pie filling
- ¼ cup almond milk or sub whatever milk you have on hand
- 2 tbsp melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp all-spice
- optional mix-in: 1/2 cup chocolate chips
Instructions
- Preheat oven to 325 F and line a 9×5-inch loaf pan with parchment paper or grease well with coconut oil.
- Place oats in your food processor or blender and pulse until you have a fine flour. Measure and be sure you have two cups of flour.
- In a large bowl, whisk the maple syrup, vanilla, and pumpkin together. Add the eggs and beat well, then whisk in the mashed bananas and almond milk.
- In a smaller bowl, mix baking soda, salt, spices, and whisk to blend. Then fold in the dry ingredients, mixing just until the batter is combined.
- Gently fold in the chocolate chips if you are using them.
- Pour the batter into your prepared loaf pan and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Tried this recipe?Let us know how it was!