Maple Pecan Pumpkin Banana Bread
Ingredients
- 2 cups oat flour I made mine by grinding up oats in the blender until they’re like a flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 2 large eggs room temperature
- 1/2 cup coconut oil melted
- 2 very ripe bananas mashed
- 1/2 cup canned pumpkin
- 2 tsp vanilla extract
- 1/2 cup chopped pecans
- Optional: pecan butter or almond butter
Instructions
- Preheat oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
- In a medium bowl, whisk together the oat flour, baking soda, pumpkin pie spice, cinnamon and salt, set aside.
- In a separate large bowl, beat maple syrup and eggs with a whisk until light and fluffy.
- Add melted coconut oil, then add pumpkin, mashed bananas and vanilla.
- Gently mix in dry ingredients until fully combined.
- Stir in the chopped pecans.
- Pour the batter into the lined loaf pan and swirl the pecan butter (or almond butter) into the top of the batter using a knife.
- Bake for 45 minutes to an hour. Allow bread to cool completely before slicing, or else it will be crumbly. Drizzle with pecan butter (almond butter) and devour!
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