Gluten Free Vegan Pumpkin Banana Bread in 20 Minutes
If it feels like we're in full swing for pumpkin season, you're right! Halloween is a few days away and I wondered what to do with a cup of pumpkin I had sitting in the fridge. I whipped up 2 mini pumpkin banana loafs in 20 minutes this Sunday and before I could turn around, one was gone. I'm wrapping up the other quick-like to save for my OWN snacking! I hope you'll try this quick and easy recipe for gluten-free vegan pumpkin banana bread in 20 minutes. Let me know how it goes!
Gluten-Free Vegan Pumpkin Banana Bread in 20 Minutes
- 1 ripe banana
- 1 c pumpkin (organic canned or fresh)
- 1 c gluten-free flour
- 1/2 c light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 c organic unsweetened applesauce (or 1/2 mushy peeled pair as I used here)
- 1/4 c light extra virgin olive oil
- 1/2 c dairy free mini chocolate chips (try Enjoy Life’s version)
- Fire up the oven to 350 degrees
- Prep mini loaf tins with cooking spray (I use coconut oil spray)
- Combine ingredients in a bowl
- Add chocolate chips to batter
- Spoon batter into tins approximately 1/2 to 2/3 full (allocate 2 mini tins equally)
- Bake for 20-23 minutes or until a toothpick comes out clean from center of on mini loaf
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