This morning I posted a ‘gram of my breakfast (pictured again below), thinking “eh, I guess this is mediocre”. Mainly I posted it because I just wanted to wish everyone a happy FIRST DAY OF FALL. Can you believe it is officially Fall? I’m so excited!
Anyway, I checked my phone about 5 hours later to see 20+ comments and remarks on the pumpkin banana bread I had crumbled up as a topping for my yogurt. I had no clue it would have that kind of response! That was a foolish thought of me though, because who DOESN’T love a good pumpkin recipe this time of year.
Half the reason I keep up with this blog and my instagram account is because I want to share my recipes with y’all. And y’all are in luck — you get the recipe today! Talk about instant gratification. I know the ingredient list looks a little long and daunting, but I promise they are all ingredients you most likely have in your fridge or pantry! If not, they aren’t hard to find at all!! I’ll keep this post short and to the point because 1) the recipe does all the talking and 2) I’m totally brain dead after today (in a good way!). Sorry for the lack of quality pictures!
- Coconut oil spray
- 2-3 mashed ripe bananas
- 1/2 cup canned pure pumpkin
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup unsweetened vanilla almond milk
- 1 1/2 cups whole wheat flour
- 1 cup old fashioned oats
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- Preheat oven to 350*F and spray 9" loaf pan with coconut oil. I used an 8" and it worked fine!
- In large bowl combine mashed bananas, applesauce, pumpkin, egg, almond milk and vanilla until well combined.
- In separate bowl, whisk together whole wheat flour, oats, baking powder, baking soda, salt, cinnamon and pumpkin pie spice
- Add wet ingredients to dry ingredients and mix until just combined, being careful not to overmix.
- Pour batter into loaf pan and bake for 50-60 minutes, or until toothpick or knife inserted into center comes out clean. Mine was done after about 50 minutes, but ovens vary, so just watch!
- Remove from oven and place on wire rack to cool completely, or until cool enough to touch and devour with a cold glass of milk, smother of almond butter, or crumble as a topping for yogurt!
- I also added dark chocolate chips, but feel free to omit, or sub in nuts or something else!
- If you find this isn't as sweet as you prefer, feel free to add the honey (or other sweetener) back in. I thought the bananas made it sweet enough!
