Pumpkin Banana Nut Bread
Healthy pumpkin banana 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
Calories: 181kcal
Ingredients
- 2 small very ripe (brown) bananas
- 1 cup Sprouts Organic canned pumpkin
- ½ cup Sprouts pure maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups gluten-free oats, ground
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon coarse salt
- ½ cup toasted chopped walnuts
Instructions
- Preheat oven to 350 F. Lightly spray a standard-sized 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!
Nutrition
Calories: 181kcal