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Pumpkin Scented Flourless Banana Bread
Ingredients
Scale
2–3 mashed ripe bananas
1 cup unsweetened nut butter (I used almond/macadamia nut)
1/2 cup pumpkin puree
2 eggs
1/2 tsp baking soda
1/4 sea salt
1 Tbsp pumpkin pie spice
1 tsp ground cinnamon
2 tsp vanilla extract
Optional Add-in’s:
Dark Chocolate Chips (I used Hukitchen Keto Chips)
1/4 cup Pecans or Walnuts
Gratified Granola Clusters 1/4 cup for topping
Instructions
- Preheat oven to 375 and line standard loaf pan with parchment paper
- In a large mixing bowl mash bananas and then add all ingredients minus “optional add-in’s” Stir well to combine.
- Combine “add-in’s”. Stir
- Put the mixture in the loaf pan. If desired, put 1/4 cup Gratified Granola Clusters or sprinkling of nuts on top.
- Bake for 45 minutes and check with a toothpick. If not cooked through, add 5 minute increments.
- Keep in the fridge wrapped in parchment paper for up to a week or freeze.
