I LOVE pumpkin season! As basic as it may be it tastes just too yummy not to get on board. To kickoff off the season, I whipped up my favorite loaf with seasonal spices!
Fall spices are warming and remind me of the holiday season coming up, spending time with loved ones, and getting cozy in sweaters and blankets. Especially in Arizona, boy do I welcome the cooler temperature with open arms.
One of the biggest things I have learned as a health coach is an importance of prioritizing protein and fats in each meal. I'm a sucker for breakfast pastries especially during fall when all the pumpkin goodies are out. By baking at home, I love being able to incorporate protein powder into my baked goods to boost the protein content so that when it's paired with carbohydrates, it has a lower spike in my blood sugar. Not to mention the added sugars that are often found in store-bought baked goods are often way higher than I would like. So making them at home, I know exactly what goes into it. Lastly, the added flaxseed for some fiber it makes this loaf nutritious and delicious!
I know its time to make banana bread when the stockpile of brown bananas in my freezer is overflowing. & pumpkin was on the store shelves so it was a perfect combination!
What you need:
3-4 very ripe (brown) bananas, mashed
1-2 tbsp pumpkin puree
3 tbsp unsweetened nut milk
1 tsp vanilla extract
2 cups almond flour
1/2 cup flaxseed meal
1/2 Unflavored Protein powder
1 tsp cinnamon
1 tsp pumpkin spice
1/2 tsp nutmeg
1 tsp baking soda
1/2 cup dark chocolate chips
What to do:
Mix all your wet ingredients into a bowl until well blended. Then add in your dry ingredients to make the batter.
Spray your baking loaf tin with some avocado oil spray (or olive oil spray) then fill up your batter.
Bake in the oven on 350 degrees F for 40-50 minutes. My trick to check if it's done is to stick a fork in and make sure it comes out clean!
Let cool for 20 minutes before taking it out of the tin to slice.