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Pumpkin Banana Chocolate Chip Bread (GF, Vegan)

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

Pumpkin Banana Chocolate Chip Bread

 ½ cup Pumpkin Puree
 2 Ripe Bananas, Mashed
 ½ cup Maple Syrup
 1 tsp Vanilla
 1 Flax Egg (3 Tbsp water + 1 Tbsp flaxseed meal, mix and let sit for 10 mins)
 2 cups All Purpose Gluten Free Flour (or half oat flour, half gluten free flour)
 1 tsp Cinnamon
 1 tsp Pumpkin Spice
 ½ tsp Baking Soda
 ½ tsp Baking Powder
 ½ cup Dairy Free Chocolate Chips
1

Preheat oven to 350.

2

Combine mashed bananas, pumpkin puree, maple syrup, vanilla, and flax egg. Mix until well combined.

3

Add in dry ingredients to the mixture: gluten free flour, cinnamon, pumpkin spice, baking soda, and baking powder. Mix very well again until a thick batter is formed. Fold in chocolate chips.

4

Line a standard loaf pan with parchment paper and grease with coconut oil spray. Pour batter in and shake the pan to even out the batter. Sprinkle more chocolate chips on top.

5

Bake for 45 minutes. Let cool (if you can wait), slice and enjoy!

*You can store in the fridge for 4 days or freeze for up to 3 weeks. This is best enjoyed heated up with some melty nut butter on top!

Nutrition Facts

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