Get the Recipe: Blender Pumpkin Banana Bread
Moist, soft, and loaded with dark chocolate chips in every slice. The blender does every bit of the work, and the combination of pumpkin and ripe banana produces a naturally sweet, deeply satisfying loaf that tastes indulgent without a single grain of refined sugar.
Ingredients
- ½ cup pumpkin purée
- 1 cup mashed ripe bananas
- 1 ¾ cups gluten free rolled oats
- 1 egg
- 1 tsp baking soda
- ⅓ cup pure maple syrup, or honey
- 1 cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
- Add all of the ingredients except the chocolate chips to a blender. Blend until smooth.
- Then, stir in the chocolate chips.
- Pour this mixture into the lined pan. Sprinkle more chocolate chips on top if desired.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the middle comes out with only moist crumbs.
- Finally, remove from the oven. Cool fully then slice into.
Notes
- Use brown spotted bananas for the best flavor.
- You can use oat flour if desired.
- If you use oat flour, you can mix this by hand if needed.
- Do not bake too long.
- Store in an airtight container for up to 4 days at room temperature.
Calories: 238kcal, Carbohydrates: 40g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 20mg, Sodium: 148mg, Potassium: 201mg, Fiber: 4g, Sugar: 11g, Vitamin A: 2425IU, Vitamin C: 2mg, Calcium: 32mg, Iron: 2mg