Baking with Larissa: healthier version (part 3)

Banana bread… need I say more?

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Megan Roche

The perfect upgraded pumpkin banana bread.

Larissa Snaguski, Staff Writer

Remember during quarantine when everyone was religiously making banana bread? This is part three of healthier delicious baked food recipes. Banana bread is the perfect way to make use of the mushy bananas that simply will not be eaten. This is your typical banana bread recipe made healthier and with a fall pumpkin twist. Yes, a healthier way to enjoy banana bread. This recipe is paleo, can be made vegan, has minimal ingredients and looks and taste delicious. You may add chocolate chips, walnuts or whatever to fit your liking. This is the perfect breakfast snack or dessert and is super easy to make.

Of course this recipe is also by Megan Roche and she has created yet another great recipe with these. Here is the recipe:

 

Ingredients:

(Dry)

-2 cups and ¼ cup of almond flour

-2 tbs arrowroot or tapioca flour

-1 tbs pumpkin pie spice

-1 tsp cinnamon

-1/4 tsp salt

-1 teaspoon baking soda

 

 

(Wet)

-2 spotty bananas

-2/3 cup pumpkin purée

-1/4 cup melted coconut oil

-1/2 cup coconut sugar

-2 eggs

-2 tsp vanilla extract

 

(ADD-ins)

-1 cup mini chocolate chips (3/4 cup for chunks)

– 1 cup crushed walnuts

 

Instructions:

Start by whisking all of the dry ingredients in a bowl.

In a separate bowl, add your coconut sugar and then coconut oil then cream/mix thoroughly with an electric mixer or hand mixer.

Add the remainder of your wet ingredients until well combined (do not over mix!! Suggestion: mix banana on the side first and then add in).

Fold in the dry ingredients to the wet then fold in chocolate chips or walnuts last.

Add into a greased 8x4pan and place into an already preheated oven at 350 degrees for 55-65 minutes.

Enjoy!