Chocolate Chip Pumpkin Banana Bread

Yield 1 loaf
  • 2 cups gluten free oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 medium ripe bananas, mashed
  • 3/4 cup pumpkin puree
  • 1/4 cup coconut milk or almond milk
  • 1/4 cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup dairy free mini chocolate chips

1. Preheat oven to 350 degrees Fahrenheit and grease an 8×4 inch loaf pan

2. In a large bowl mix the the oat flour, baking powder, baking soda, and salt, until well combined then set aside

3. In another large bowl, whisk the bananas, pumpkin, almond/coconut milk, sugar, vanilla extract, and pumpkin pie spice

4. Pour the wet ingredients into the dry and whisk until batter is formed

5. Fold in chocolate chips

6. Pour batter into loaf pan and bake for 45-50 minutes (or until toothpick comes out clean)

7. Let cool 10 minutes in pan, then remove from pan and let cool on wire rack for 20 minutes. Slice and enjoy!