Gluten Free Pumpkin Banana Bread recipe

3 bananas

2 egg whites & 1 egg

3/4 cup of organic pumpkin puree (canned)

1 tsp vanilla extract

2 cups of gluten free baking flour (Bob’s Red Mill)

1/2 cup sugar (cane & stevia are great replacements of white)

1/2 cup light brown sugar

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

Preheat oven: 350〫

Puree bananas & combine with beaten eggs and vanilla extract.

Measure & combine all dry ingredients. Mix with wet. If you find the batter to be too dry, try adding water in tablespoon increments.

Grease 5×3 inch bread pans & pour (fills approximately 3 pans).

Bake approximately 30 minutes.

Do not over-bake!

Cool & Enjoy!

I recommend a slather of almond butter and some milk to go with it!

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