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.