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.
