Pumpkin Banana Nut Bread
Made with oats, pumpkin, ripe bananas and walnuts, this easy breakfast bread will be your new and nourishing way to eat your morning oatmeal!
Servings 10 slices
- 2 small very ripe (brown) bananas
- 1 cup Sprouts Organic canned pumpkin
- ½ cup Sprouts pure maple syrup
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups gluten-free oats, ground
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp baking soda
- ¼ tsp coarse salt
- ½ cup toasted chopped walnuts
Preheat oven to 350 F. Lightly spray a x.x loaf pan with cooking spray.
Add the bananas to salt, in the order listed, to a high powered blender. Puree until smooth. Pour into the prepared pan. Sprinkle the walnuts on top.
Bake 50-60 minutes or until a toothpick inserted into the center comes out clean.
Let the bread stand in the pan about 10 minutes then cool on a cooling rack. Slice and enjoy warm, at room temperature or toasted for breakfast!