Pumpkin Banana Bread
prep time: 10 minutes | bake time: 60 minutes | makes 2 loaves
1 can pumpkin puree
1 cup mashed, ripe bananas (about 4)
4 eggs
1/2 cup coconut oil or olive oil
1 cup maple syrup
4 scoops wellmade restorative fortify
2 3/4 cup Gluten Free Flour (like bob red mill’s 1 to 1 baking flour)
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbsp pumpkin pie spice
preheat oven to 350 degrees (or 325 for convection). Grease 2 loaf pans.
In a large mixing bowl combine the banana, pumpkin, maple syrup, eggs, and oil. Whisk until well combined. Add the dry ingredients, whisking until smooth and few lumps remain.
Divide the batter between the 2 loaf pans and bake for about 60 minutes or until bread feel firm when poked. Allow the bread to cool in the pans for about 15 minutes before turning out onto a wire rack. continue to cool before slicing. Store in an airtight container for 2-3 days or freeze wrapped in plastic wrap and foil.