Some of you may have already tried my chocolate banana loaf….This is a lovely modification to include pumpkin!
The result is a dense, moist gluten free loaf.
2 ripe bananas
398ml can pumpkin (no sugar added)
8 Tbsp maple syrup
6 Tbsp melted Coconut Oil
1 tsp vanilla
1 cup gluten free flour (Dove is great)
1 cup of ground almonds
1 tsp baking powder
1 tsp baking soda
pinch of salt (Pink Himalayan Salt if possible)
1/2 cup good quality cocoa
Preheat oven to 180C.
Mash bananas in a bowl, then add eggs, can of pumpkin, maple syrup, vanilla, coconut oil and mix with hand mixer.
Drop in flour, baking powder, salt & ground almonds. Mix with a wooden spoon or similar by hand. Be sure to mix only until all ingredients are combined. Your batter should look quite wet. Gluten free flour makes recipes a bit more dry so if batter looks dry add in a few more tablespoons of melted coconut oil.
Use two loaf tins for baking. Line with baking paper.
Bake for 50 minutes. Check loaves with a knife to see if fully baked. If knife has wet cake on it bake for 10 more minutes.