Okay, I don't want to mislead all of you pumpkin lovers out there, so let me be upfront—there is no pumpkin in this recipe, just the spice. But, trust me, it's just as delicious and it definitely gets you into the autumn spirit. This bread is the perfect balance of moist yet fluffy and a little dense. Warm it up in the morning for breakfast, having it as a satisfying snack, or enjoy it as an after-dinner treat. If you want to make it sugar-free (well, technically, still with sugar, but the natural fruit-based kind), then use date paste in place of maple syrup. Oh, and did I mention? It's so so easy to make! No equipment required, just a tool to mash the banana and a couple of bowls—easy-peasy!
Pumpkin lovers, see this Pecan Crumble Pumpkin Bread if you want something more pumpkin-y.
Serves: 4
Prep time: 10 minutes
Cooking time: 45 minutes
Ingredients
buttermilk
1/4 cup plant-based milk, unsweetened (highly recommend soy milk otherwise it may not curdle)
1 tsp organic apple cider vinegar
dry ingredients
2 cups organic oat flour or 1 1/2 cups oat flour and 1/2 cup almond flour*
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp pumpkin pie spice or cinnamon
1/2 tsp salt (1/4 works too if you want less salt)
wet ingredients
1 1/2 packed cups mashed banana (the riper the banana the better!)
1/4 cup maple syrup
2 tsp vanilla extract
3/4 cup walnuts, chopped
Directions:
Preheat the oven to 350 degrees F. Prepare a loaf pan by lining it with parchment paper.
Make the buttermilk: In a small bowl, add the milk and the apple cider vinegar. Stir then set aside while you prepare the remaining ingredients.
Add the dry ingredients to a large bowl and stir. Set aside.
Mix the wet ingredients (mashed banana through to the vanilla extract) together in a medium bowl.
Pour the wet ingredients into the large mixing bowl with the dry ingredients. Add the buttermilk. Stir. The consistency should be like a pancake consistency and may have some lumpiness — that’s okay!**
Stir in the walnuts.
Pour the batter into the parchment-lined baking dish and bake for 45 minutes (baking time may vary depending on your oven).
*Adding almond flour may help to increase the moisture in this bread.
**If it seems too dry, it might be that the bananas weren't ripe enough. Moisten it a bit by adding 2-3 tablespoons of plant-based milk until you get a pancake-like consistency.
Substitutions
In place of walnuts, use other nuts or seeds of choice like pecans or sunflower seeds.
Nutrition Information
Per serving (4 servings): 343 calories, 33 grams carbohydrates, 5 grams fiber, 10 grams protein, 21 grams fat, 622 milligrams sodium
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