Pumpkin Banana Loaf

Pumpkin Banana Loaf

If you haven’t noticed already I am a massive fan of preparing a jar of date paste and using it to sweeten things like cereals, cakes and slices. It is easy to make and lasts a while stored in the fridge. Soak a cup of dates in hot water for a few hours to soften, drain and puree. Then pop into a jar, label and store in the fridge.

I kind of just work with whatever ingredients I have available to me when I am cooking and hope for the best. Pumpkin is amazing in baked cakes and slices. I’d never thought to use pumpkin in a cake until my friend made a sticky date pudding for me years ago and the main ingredient was pumpkin and I had never tasted something so delicious! I cook with it all the time now and brownies is another delicious treat you can make with pumpkin as your main ingredient!

This loaf is really moist so its great for little fingers as well! Elle absolutely devoured her little slice and I am actually sad at how quick food like this goes because we don’t know how to portion control in this house and its acceptable to eat 4 pieces in the one day (#regrets).

Pumpkin Banana Loaf

TO MAKE IT

Pumpkin ( 1 cup – grated), banana (2 – puree), date paste (2 tbsp), eggs (2 – whisked), maple syrup (1/4 cup), gluten free flour (1 1/2 cup), rice flour (1/4 cup), coconut butter (2 tbsp), cinnamon (2 tbsp).

Heat an oven to 180 degrees and line a baking tray.
In a bowl with your whisked eggs and add grated pumpkin, banana and combine.
Mix in the rice flour and slowly add gluten free flour until fully combined.

Pour into a bread baking dish.

Cook in oven for 45 minutes

You are done! Enjoy! x

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