Banana Pumpkin Bread (Edit recipe)

If this banana pumpkin bread isn’t the perfect way to transition from Summer to Fall, I don’t know what is. This was approved by my daughter AND husband so you know it’s got to be good. Best part - it’s sweetened with fruit!

10 minutes

50 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	204
Fat:	6 g
Carbohydrates:	28 g
Protein:	11 g
Cholesterol:	1 g
Sodium:	316 mg
Fiber:	4 g
Sugars:	4 g
Calculated per serving.

by joyfuleatsnbeats

Serves: 10

Ingredients

2 whole Banana
1 whole Egg
3 Tbsp Almond Butter
0.666 cup Pumpkin Purée
0.25 cup Milk
1 tsp Pure Vanilla Extract
1.25 cup Oat Flour
0.25 cup Vanilla Protein Powder (Nuzest), see note
1 tsp Baking Soda
1 tsp Ground Cinnamon
1 tsp Pumpkin Pie Spice
0.25 tsp Sea Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix wet ingredients together in a large bowl and then add the dry ingredients.
Pour mixture into a well greased loaf pan. Bake at 350 for 50 min.
Let cool for 10-15 min before removing from pan and placing on cooling rack to finish cooling before cutting.

Notes

If you want to skip the protein, you would add a total of 1 1/2 cup oat flour but you’d probably need to add a few TBS of granulated sugar of your choice so it's not too bland.