Pumpkin Banana Bread (Gluten-Free/Dairy-Free)

I made this delicious bread the other day and you have to try it! It’s a great breakfast treat with a side of egg whites and a chai tea. 🙂 10-12 servings image001Here’s what you need: 1/2 cup goats milk butter at room temp. (you can use pure butter as well) 2 eggs or 3 egg whites 2-3 mashed bananas (less ripe for less sugar, and you can do less banana and more protein for less sugar as well) 1/2 can to 2/3 can Organic Pumpkin Puree (depending on how much banana you used) 2 Tbsp of honey or agave nectar 16+ drops of cinnamon stevia (or you can use regular stevia and add a few dashes of cinnamon) 1 tsp. vanilla 1/2 cup almond milk 2 cups gluten free pancake/baking mix (thepurepantry Organic Buckwheat Flax or Pamela’s Baking and Pancake Mix are great choices) 1 tsp aluminum-free baking powder (you could add 1/3 cup of walnuts if you like them in your banana bread) Here’s what you do: Preheat oven to 350 degrees. Grease muffin pan or loaf pan with olive oil. In a large bowl, beat butter and eggs. Add mashed bananas and blend. Stir in honey, stevia and vanilla. Add baking mix and almond milk slowly as you mix. Stir in baking powder. Place in greased pan and bake for 45 minutes. Let it cool and store in a glass container in your fridge for 3-4 days. If you are cooking for just yourself, try cutting this recipe in half so that you aren’t left with half of it going bad or feel tempted to finish it on your own. 😉 Yes, it’s that good! enJOY!!

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