Beloved banana bread with an autumn twist along with the health benefits of fiber-rich oatmeal and flax. My 18 year old devoured this bread with peanut butter for breakfast and lunch for three days straight and her BFF declared it the “bread of the gods”. A powerful endorsement from an age group whose four main food groups are usually sugar, salt, fat, and caffeine 🙂 Perfect for school lunches or an afternoon snack for the younger set, too.
Pumpkin Banana Bread
15-ounce can pumpkin puree
2 ripe bananas
1 t. vanilla
2 large eggs (see Notes)
2 c. unbleached flour
1 c. quick rolled oats
¾ c. flax meal
¾ c. brown sugar
1 ½ t. baking powder
½ t. baking soda
¼ t. salt
1 t. pumpkin pie spice
Heat oven to 350 degrees. Coat 2 standard loaf pans with cooking spray.
1. In a food processor, combine the pumpkin puree, bananas, vanilla and eggs. Process until smooth, scraping down the sides of the bowl as needed. (A blender works for this step if you don’t have a food processor. Transfer mixture to a mixing bowl to add dry ingredients.)
2. Add the flour, rolled oats, flax meal, sugar, baking powder, baking soda, salt and pumpkin pie spice. Process until thoroughly blended. (Use an electric mixer if you transferred the puree from a blender to a mixing bowl.)
3. Divide the batter into the two loaf pans. (This produces a smaller loaf which makes nice “kid-size” slices.)
Bake for 45 to 50 minutes or until a toothpick inserted at the center comes out clean. Let cool before removing from pan and slicing.
Note: Here are some Egg substitutions for vegans.