Pumpkin Banana Breakfast Loaf
This Pumpkin Banana Breakfast loaf is the perfect way to start your day. Not only is it delicious, it is also vegan, gluten free, and refined sugar free! An all time favorite.
Servings 8
Ingredients
- 4 Bananas ripe
Dry Ingredients
- 1 cup gluten free flour
- 3/4 cup almond flour
- 1/4 cup Chopped Pecans
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground ginger
- Pinch of salt
Wet Ingredients
- 1/4 cup Pumpkin canned
- 1/4 cup maple syrup
- 2 tbsp egg replacer
Toppings
- 1 cup coconut yogurt
- 1/2 cup Pecans
Instructions
- Preheat the oven to 350F. Line an 8x4 loaf pan with parchment paper
- In a medium bowl, mash the bananas with a fork until smooth and creamy.
- Stir in the dry ingredients and mix well with the bananas.
- Add the wet ingredients into the mixture and mix until fully combined.
- Bake the loaf in the oven for 35 min or until a knife inserted into the middle comes out clean.
- Let cool for 10 min and transfer to a cooling rack.
- If adding toppings, whisk the coconut yogurt by hand and layer on top. Add the chopped pecans and serve immediately.