START YOUR 10 DAY FREE TRIAL TO BxB SWEAT @ HOME!

AuthorbrookeCategory, , , DifficultyIntermediate

During my current phase of seed cycling (more to come on a later blog series) I was looking for a way to incorporate pumpkin seeds into my day. Normally I love eating them whole, sprinkling in salads or even on my oatmeal. But I had a bunch of ripe bananas in the fridge I HAD to make banana bread. I thought, why not add these seeds to the top of the bread for a nutty and crunchy twist — and I’m so glad I did!

Here’s just a few awesome reasons why I love this recipe and why it’s so great for people with sensitivities!

• gluten free
• nut free
• dairy free
• no added sugar/sweeteners
• refined sugar-free
• oil-free
• nutritious and yummy

Swipe to view images:

Yields6 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

Ingredients:

 2 cups oat flour (oats can be blended in a processor)
 2 tbsp espresso grinds
 2 tsp ground cinnamon
 1 tbsp baking powder
 ½ tsp baking soda
 ½ tsp sea salt
 1 tbsp pure vanilla extract
 2 eggs
 4 ripe bananas
 ¼ cup natural applesauce (unsweetened)
 ¼ cup raw pumpkin seeds

Directions:

1

Preheat the oven to 350°

2

Mix all dry ingredients (except pumpkin seeds) together.

3

In a separate bowl, mash the bananas and then add remaining wet ingredients.

4

Mix the wet ingredients thoroughly and then add the dry ingredients and mix till combined.

5

Line a bread pan with parchment paper and add mixture to the pan. Top with sprinkled pumpkin seeds.

6

Bake for about 45-50 minutes. Allow to cool, slice and serve. Can be refrigerated for up to 5 days.

xoxo,
    Brooke

Ingredients

 2 cups oat flour (oats can be blended in a processor)
 2 tbsp espresso grinds
 2 tsp ground cinnamon
 1 tbsp baking powder
 ½ tsp baking soda
 ½ tsp sea salt
 1 tbsp pure vanilla extract
 2 eggs
 4 ripe bananas
 ¼ cup natural applesauce (unsweetened)
 ¼ cup raw pumpkin seeds

Directions

1

Preheat the oven to 350°

2

Mix all dry ingredients (except pumpkin seeds) together.

3

In a separate bowl, mash the bananas and then add remaining wet ingredients.

4

Mix the wet ingredients thoroughly and then add the dry ingredients and mix till combined.

5

Line a bread pan with parchment paper and add mixture to the pan. Top with sprinkled pumpkin seeds.

6

Bake for about 45-50 minutes. Allow to cool, slice and serve. Can be refrigerated for up to 5 days.

Gluten Free Pumpkin Seed Banana Bread

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I am passionate about motivating others to find balance of the body, mind and soul. I help women find their inner strength which will allow them to achieve any fitness goal.

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