There’s nothing like warm banana bread, especially on Fall mornings. But my recipe is frightfully delicious without any of the guilt! This recipe will fool any spooky sweet tooth despite begin vegan, gluten free and sugar free while packed with protein and fruit! Make it as a loaf or pop into fun Halloween muffin molds like skulls, ghosts or pumpkins for extra Fall time fun! Enjoy my vegan, gluten free, sugar free protein banana pumpkin chocolate chip bread recipe all Autumn long! Perfect for Day of the Dead, Dia de Los Muertos too!
- 3 overripe bananas, mashed into a puree
- 3/4 cup gluten free flour of choice
- 1/2 cup vegan vanilla or plain protein powder
- 1/4 maple syrup (for sugar free, I use Lakanto monk fruit maple syrup)
- 1 tablespoon coconut oil
- 2 heaping tablespoons pumpkin puree
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 cup chocolate chips (for sugar free, I use Lakanto monk fruit chocolate chips)
Preheat oven to 350 degrees and grease your loaf or muffin tins.
In a medium sized mixing bowl, mix your dry ingredients well. In a smaller bowl, mix all your wet ingredients well. Once mixed, add the wet ingredient mixture into the dry ingredient mix and mix well until fully incorporated. It’s best to mix with a large spoon so as to not overmix as the mixture will become gummy.
Fill loaf pan or muffin tins to 3/4 full with the batter and pop into the oven for 35-40 minutes, or until golden brown. The middle will be a little soft so it’s ok as long as the outside is golden brown.
Allow to cool on a cooling rack for 30 minutes before popping out of tins and if you made a loaf, allow 3 hours to cool before cutting.
Enjoy!
1 comment
I’ll have to try this, looks great!