Made this Chocolate Chip Pumpkin Banana Bread by Chocolate Covered Katie, because what else are you gonna do during quarantine!? I was looking at what ingredients I have left in my pantry, found a can of pumpkin puree and a ton of GF flour, so I decided why not. This recipe is vegan and dairy free if you use dairy free chocolate chips (oops, I used regular ones) and is completely gluten free.
Ingredients:
2 cups flour (I used Bob’s Red Mill’s…1 cup cassava and 1 cup GF 1-to-1)
1 tsp baking soda
3/4 tsp each: salt and baking powder
1/2 tsp each: cinnamon, ginger (I didn’t have ginger so I omitted), and pumpkin pie spice
1 large overripe banana
1/2 cup each: pumpkin puree and maple syrup
2 Tbsp sweetener of choice (I used coconut sugar)
1/3 cup oil or milk of choice (I used almond milk)
2 tsp pure vanilla extract
1/2 cup chocolate chips (optional)
For the link to Katie’s recipe and full baking instructions, click HERE.