Healthy and egg and gluten free, this low sugar pumpkin banana oat bread is a blend of fresh bananas, pumpkin puree, maple syrup, oat flour, and baking spices.
Preheat oven to 350 F/ 180C. Spray a 9x5 loaf pan with cooking spray or line with parchment.
In a medium sized mixing bowl, whisk together the dry ingredients of oat flour, salt, baking powder, and spices. Set aside.
In a large bowl, whisk together vanilla extract, maple syrup, and safflower oil until blended. Add milk or non dairy milk (like almond milk). Then add in the pure pumpkin. Gently mash overripe bananas with a fork. Leave them chunky to add more texture and flavor to the bread. Then incorporate the chunky mashed bananas into the bowl.
Use a spatula to fold the dry ingredients into the banana and pumpkin mixture. Don’t over mix or the bread will get dense.
Then pour the batter into the loaf pan. Smooth the top. Sprinkle on some oats. Bake the pumpkin banana bread for 50-60 minutes, until a toothpick inserted comes out clean.
Allow the bread to cool for at least 30 minutes before serving.