This delicious Flourless Banana Pumpkin loaf won’t last long in your house, so make a double batch!
One of the best parts of Fall is all things PUMPKIN!! If you’re a pumpkin lover like me, than you will love this recipe and make it over and over again (because it’s so easy!). The Dietitian in me loves that it’s so nutritious–pack, and the mom in me loves that it’s school safe and that my kids devour it!
Why using pumpkin in baking is a great idea
Pumpkins are rich in beta carotene (just like its cousin the carrot or sweet potato), which is an antioxidant that converts to vitamin A. You need vitamin A to see, to support your immune system, strengthen your heart, lungs, kidneys and other organs to stay healthy.
One cup of pumpkin can give you 200% of your recommended daily vitamin A intake. It’s also high in potassium, Vitamin C, Folate, and fibre. In other words, chock-full of nutrition!
And guess what?! It’s in season and super affordable. In fact, canned pure pumpkin works best, is easiest by far to use, and is inexpensive.
Rescue and repurpose sad bananas in this pumpkin loaf
I’m a big fan of rescuing fruits and veggies and repurposing them for baking (see my post on reducing food waste here). If you’re anything like me, you often have sad bananas that need to be used up. This is a great way to use them! If you’re not ready to bake right away, peel your over-ripe bananas, cut them into smaller pieces and freeze on a cookie sheet. Transfer to a freezer-safe baggy and then use them when you need them! They’re not only great for baking (to add natural sweetness, moisture and a soft texture), but also for smoothies (which we make year-round).
Gluten-free, Dairy-free and Vegan options
This recipe is easily converted into versions that suit everyone. To make it gluten-free, use gluten-free oats. To make it dairy-free, make sure that you use a dairy-free milk alternative such as oat milk, almond milk or coconut milk, and then make sure that your chocolate chips are dairy-free. For a vegan version, sub in chia eggs for the 2 eggs (one chia egg is 1 tbsp of ground chia mixed with 2.5 tbsp water), and ensure that you’re using a vegan milk option and vegan chocolate chips.
Flourless Banana Pumpkin Loaf (Gluten-Free, Dairy-Free, Vegan)
This delicious Flourless Banana Pumpkin loaf won’t last long in your house, so make a double batch! You can make it gluten-free and/or vegan.
Ingredients
- 2 cups Old Fashioned Oats, ground (GF oats if you would like the GF option)
- 1/3 cup honey or maple syrup
- 2 eggs (or two chia eggs)
- 2/3 cup of mashed ripe bananas (about 2 small or 1 1/2 large ripe bananas)
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- ¼ cup almond milk (or sub whatever milk you have on hand)
- 2 tbsp melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp all-spice
- optional mix-in: 1/2 cup chocolate chips
Instructions
- Preheat oven to 325 F and line a 9×5-inch loaf pan with parchment paper or grease well with coconut oil.
- Place oats in your food processor or blender and pulse until you have a fine flour. Measure and be sure you have two cups of flour.
- In a large bowl, whisk the maple syrup, vanilla, and pumpkin together. Add the eggs and beat well, then whisk in the mashed bananas and almond milk.
- In a smaller bowl, mix baking soda, salt, spices, and whisk to blend. Then fold in the dry ingredients, mixing just until the batter is combined.
- Gently fold in the chocolate chips if you are using them.
- Pour the batter into your prepared loaf pan and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
* 1 tbsp chia seeds
* ½ ripe banana mashed
* 1 cup of oat or almond milk
Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
1. Like + save this post
2. Follow @naturesbakery and @sarahremmer
3. Comment below tagging 1 friend per comment (no limit entry)
4. Bonus + 10 entries: share this post to your IG stories tagging both @sarahremmer and @Naturesbakery
Good luck!! Contest closes at 11:59pm MST September 23rd, 2024.](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/460549247_331678436633783_4952507500425988441_nfull.webp)
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
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