Healthy, Easy, GF, Pumpkin Banana Bread

I’ve been craving pumpkin everything, as every other BASIC girl in the world. I’ve been searching for an EASY and yummy pumpkin bread that would be a good snack to satisfy those cravings. The loaf came out totally moist and a little crunchy on the outside. I was shocked how easy it was to throw it all together, back, and… the best part… EAT.

This Healthy, Easy, GF, Pumpkin Banana Bread would be the perfect dessert/snack to make in your college dorm room or apartment! Have I mentioned the recipe is made without butter, oil or sugar? FEAST YOUR EYES (and tummy). My boyfriends mom is celiac so I have gotten used to making gluten free treats and foods while cooking in my kitchen. While it helps me stay a bit healthier, I love sneaking her some treats she may not always find at the local grocery store.  If you don’t have allergies to wheat or gluten you can substitute whole wheat pastry flour for the gluten free I used in the recipe. **If you do this, make sure to omit the xanthan gum.  My dad didn’t even know it was healthy (I keep those things on the DL). That’s an A+, right?

Check out this recipe I found and adapted from Sugar Free Mom.

Ingredients

• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 cup organic milk, 1%
• 1/2 cup applesauce, unsweetened
• 1/3 cup of organic honey
• 2 bananas, mashed
• 2 cups gluten free flour (I used Bob’s Red Mill Brown Rice Flour)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon xanthan gum (This gives the GF a bread consistency)
• 1 teaspoon cinnamon
• 2 1/2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree

Instructions

1. Preheat oven to 350 degrees.
2. In a stand mixer place eggs, vanilla, milk, applesauce and honey and blend on speed 4 until combined.
3. Add bananas and blend on speed 4 until the bananas are combined.
4. In a separate bowl stir together flour, salt, baking powder, baking soda, cinnamon, xanthum gum and pumpkin spice.
5. A little a time pour the dry ingredients into the wet ingredients and blend until a batter consistency.
6. Blend in the pumpkin puree.
7. Spray a loaf pan with nonstick cooking spray and pour batter into pan.
8. Bake 60-70 minutes until a toothpick in center of loaf comes out clean.
9. Let cool 30-60 minutes before removing from loaf pan.
10. ENJOY! (and, pin the recipe to share with your friends!)

I hope you find a little time to make this little treat for you (and your loved ones!). This will definitely be a staple to bring to my next fall dinner party or get together! Happy baking, D2D friends!

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