Pumpkin Spiced Banana Bread

This allergy friendly recipe is moorish and will have you going back for more!

Ingredients:

• 2 and 1/2 cups of SR flour (or flour of choice)

• 2 eggs (can use flax eggs here)

• 2 cups of roasted and mashed pumpkin (roasting it makes it sweet and adds depth of flavour!)

• 1/3 cup olive oil

• 3 small/medium bananas (2 mashed and one sliced lengthways to add on top)

• 1 tsp cinnamon

• 1/2 tsp ground ginger

• 1/2 tsp nutmeg

• 1/2 cup of brown sugar

Method:

• Cut your pumpkin into chunks (without skin) and roast until golden and soft. Mash and set aside.

• Set oven temp to 170 degrees and line a bread tin with baking paper

• Mix all of your ingredients together (except the last banana which goes on top)

• Add your wet mix into your baking tin and lightly press your sliced banana on top. Sprinkle with brown sugar if you wish.

• Cook for 45 minutes (until golden and bounces back when pressed on top)

• Allow to cool before slicing open

Serve it with:

• It doesn’t NEED anything but if not dairy free adding cream cheese is 10/10.