I found this recipe (and modified it slightly) from The Purple Carrot
This happens to be Dairy Free and (refined) Sugar Free
- 2 ripe bananas
- 2 eggs
- 1/2 cup coconut milk
- 1/8 cup coconut oil
- 1 1/3 cup pumpkin puree
- 1/3 cup agave nectar
- 1/2 cup NuNaturals Baking Blend stevia sweetener – (if you don’t have this, you can just use 1/2 c white sugar, or try coconut palm sugar!)
- 1 cup white flour plus 1/2 cup whole wheat flour
- 1 cup oats
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 2 tsp. Cinnamon
- 1 tsp. Allspice
Preparation:
- Preheat oven to 350 degrees
- Mash bananas stir in all other wet ingredients.
- In a separate bowl, mix together all dry ingredients
- Add the dry mixture to the wet and stir
- Pour into greased loaf pan and bake for approx. 65 minutes. In the mini loaf pans I baked for about 55 minutes (I made a double batch)
That’s it!! Easy and a great way to use up those bananas! It was so moist and I loved the texture the oats brought to the bread. It reminded me of my FAVORITE wheat bread recipe, if you haven’t tried that yet, go over there and mark it for later. It’s to DIE for!!!!
If you use Pinterest, be sure and pin this for future reference :-)
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- iherb (get $5.00 off your first order with this link)
- vitacost (get $10.00 off your first order with this link)
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