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:
Ingredients:
Directions:
Preheat the oven to 350°
Mix all dry ingredients (except pumpkin seeds) together.
In a separate bowl, mash the bananas and then add remaining wet ingredients.
Mix the wet ingredients thoroughly and then add the dry ingredients and mix till combined.
Line a bread pan with parchment paper and add mixture to the pan. Top with sprinkled pumpkin seeds.
Bake for about 45-50 minutes. Allow to cool, slice and serve. Can be refrigerated for up to 5 days.
xoxo,
Brooke
Ingredients
Directions
Preheat the oven to 350°
Mix all dry ingredients (except pumpkin seeds) together.
In a separate bowl, mash the bananas and then add remaining wet ingredients.
Mix the wet ingredients thoroughly and then add the dry ingredients and mix till combined.
Line a bread pan with parchment paper and add mixture to the pan. Top with sprinkled pumpkin seeds.
Bake for about 45-50 minutes. Allow to cool, slice and serve. Can be refrigerated for up to 5 days.
