Pumpkin Banana Bread

Kelly Hutchinson's Pumpkin Banana Bread is healthy, vegan, and yummy!

Ingredients:

2 very ripe bananas, mashed

¾ c canned pumpkin (not pumpkin pie)

½ c maple syrup

2 tbsp agave or honey

1 tsp vanilla

1 ½ tsp pumpkin pie spice

¼ c unsweetened almond milk (or milk of choice)

2 tbsp ground flax meal

1 tsp baking soda

½ tsp salt

2 c white whole wheat flour

3 tbsp quick oats

3 tbsp pecan pieces

2 tbsp chocolate chips (or other chips or toffee bits)

 

Directions:

1. Preheat oven to 325°F and coat loaf pan with nonstick spray (or line with parchment paper).

2. Combine bananas through flax in a mixing bowl, stirring until smooth.

3. Add baking soda, salt, and flour. Stir until just combined.

4. Spoon into loaf pan and smooth the top.

5. Combine oats, pecan pieces, and chocolate chips in a food processor. Process until smooth.

6. Sprinkle oat mixture over top and press into loaf using the flat side of a knife, making 3 stripes.

7. Bake for 60 minutes, or until a tooth pick inserted into the loaf comes out clean.

Notes:

The top will be a little sticky if you opt for chocolate chips.
If serving to vegans, opt for agave if they do not consume honey.