Pumpkin Chocolate Chip Banana Bread Recipe

by Dorathea Gornie October 10, 2018

Pumpkin Chocolate Chip Banana Bread

Makes: 8 slices

  • 2 large, ripe bananas (250 g)
  • ¾ cup canned pumpkin puree
  • ¼ cup unsweetened almond milk
  • 1.5 cups spelt flour
  • ¼ cup baking stevia (optional)
  • ½ TBSP baking powder
  • ½ TBSP pumpkin pie spice
  • 1 Raw Rev Glo Peanut Butter, Dark Chocolate & Sea Salt

Preheat the oven to 350 F. In a medium bowl, mash the ripe bananas until no lumps remain. Then add the pumpkin puree and almond milk and mix. Add the dry ingredients (spelt flour through pumpkin pie spice – save the glo bar), then mix well until even. Lastly, chop up the Raw Rev Glo bar into small pieces; lightly fold into the batter.

Spray a bread loaf pan with nonstick spray and pour the batter into the pan. Bake at 350 F for 40-45 minutes, until lightly browned and a toothpick comes out clean when poked into the loaf.

Let cool 10 minutes, then cut into 8 pieces and enjoy!

Nutritional Information for 1 slice: 154 calories; 2 g fat, 28 g carbs (6 g fiber, 5 g sugars), 6 g protein, 0 mg cholesterol, 20 mg sodium, 145 mg potassium.




Dorathea Gornie
Dorathea Gornie

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