Hey Guys! I know everyone is obsessed with everything PUMPKIN in the fall, but I swear I came up with this pumpkin recipe purely by accident! I had a few brown banana’s and wanted to make some banana bread.. I had everything started, and then I realized I didn’t have enough butter! EEK! SO I did a quick google search on baking substitution for butter.. and guess what.. PUMPKIN is what I found 🙂 I figured, “what the hell” I’ll give it and try! And oooooh my goodness was it good! The banana bread turned out so moist and there isn’t and overwhelming pumpkin flavor! It’s a must try!
Here’s what you’ll need!
– 1/4 cup pumpkin puree (or butter, creamed)
– 1 cups of sugar
– 3 tbsp egg whites (or 1egg)
– 1/2 cup of almond milk (or regular milk)
– 1 tsp vanilla
– 1 tsp baking soda
– 1 tsp baking powder
– 1 1/2 cups rice flour (or regular flour)
– 2-3 mashed bananas
– 1/2 chocolate chips
Mix pumpkin puree (or creamed butter) with your sugar, eggs, milk and vanilla. In a separate bowl mix together your baking soda, baking powder and flour. Then mix in with your wet ingredients and add in your mashed bananas. Lastly toss in your chocolate chips.
Pour mixture in greased bread pan and back for 50-60 minutes at 350 degrees.
Wait until its cooled before you remove from bread ban and slice!