Pumpkin Chocolate Chip Banana Bread (vegan, gluten-free, oil-free)
This pumpkin chocolate chip banana bread is so cozy, fluffy, moist, and perfect for fall. It's a wholesome, healthy treat that is delicious.
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Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 2 super ripe bananas (medium to large size)
- 1/2 cup pumpkin puree
- 1/4 cup cashew butter, make sure it’s drippy (or any nut/seed butter)
- 1/3 cup pure maple syrup
- 1 tsp apple cider vinegar
- 1 1/2 tsp vanilla extract
- 2 cups oat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 1/2 cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper and set aside.
- In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a medium bowl, add the oat flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Whisk until well combined.
- In the bowl with the flax egg, add the ripe bananas and mash until smooth. Then add the pumpkin puree, cashew butter, maple syrup, apple cider vinegar, and vanilla extract. Whisk until well combined.
- Add the dry to the wet. Stir with a spatula until just combined. Careful not to over mix. Fold in chocolate chips. It will be thick. Pour batter into the lined loaf pan. Sprinkle the top with extra chocolate chips and pumpkin seeds if desired. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean. Mine took about 65 minutes.
- Let it cool in the pan for 15 minutes then remove and place on a wire rack to cool completely. Slice and enjoy! Store leftovers in an airtight container on the counter for 2-3 days.
Servings: 8