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!
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
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!