Fall in the US Northern hemisphere is all about pumpkins and earthy comfort food. While banana bread rules the online food blogs all year long, a delicate combination of bananas and pumpkin completes Fall for me.
Inspired by Krista’s Healthy Pumpkin Banana Bread recipe! I used paleo vegan dairy-free Hu Kitchen dark chocolate gems, used oat milk in place of almond milk and reduced the pure maple organic syrup content by half to level up the sugar in this bread and add more iron.
This bread is super soft and doesn’t dry out. Store it in the fridge for a week and enjoy with a warm black tea or coffee as a snack. It can also serve as a complete standalone breakfast.
Leave a comment in the section below if you enjoyed reading this, saving it or making it. We are always happy to hear from our readers. Join me on Patreon for exclusive recipes, discounts, and more!
