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What do you do when it’s officially fall, and you have overripe bananas? Make pumpkin banana bread, of course! I love Chocolate Covered Katie’s recipes because she tests multiple flour options including gluten free as well as low-fat options if you avoid oil.
For this bread, I used oat flour and canola oil and added the optional (vegan) chocolate chips. I followed the baking instructions exactly, and my pumpkin banana bread came out a little under cooked and gooey in the middle, but amazingly delicious–I’ll definitely make it again, though the lemon cake recipe I made recently is still my absolute favorite.
I’m also so excited that I found my favorite pumpkin spice creamer (Silk, non-dairy of course) recently at Target!
Have you made any pumpkin recipes yet? What’s your favorite pumpkin spice creamer? Let me know in the comments!
[…] started making pumpkin recipes too, including these tasty pumpkin chocolate chip cookies and pumpkin banana bread, also from Chocolate Covered […]