Tastes so decadent and delicious! Enjoy as a morning treat or dessert. Perfect option for a healthy thanksgiving dessert. This recipe is vegan. You can make it gluten free by subbing the oat flour with almond flour.
2Mashed over-ripe bananas
½cupOrganic pumpkin puree (make sure there are no added sweeteners)
¼cupMaple Syrup (you can make it 1/2 cup if you like it really sweet)
⅓cupAlmond Milk (I used unsweetened vanilla)
1tspPure Vanilla Extract
1 ¾cupsOat Flour or Almond Flour
1cupDairy Free Chocolate Chips (or Dark Chocolate if not vegan)
Gluten Free oats for topping
Pre-heat oven to 350 degrees. Grease (with coconut oil spray if you have) a loaf pan and set aside.
Add wet ingredients in a mixer or blender until well combined.
Add in dry ingredients. Mix until well combined.
Mix in dairy-free chocolate chips (or any nuts you like best). Top with GF oats!
Add batter into the greased loaf pan and bake for 45 - 50 minutes.
Let cool for 15-20 minutes. Enjoy!
*Original recipe adapted from Chocolate Covered Katie. She is amazing!