happy monday friends! and happy christmas week! this week usually kicks off a not-so-healthy time for me. with christmas cookies, heavy meals, candy canes, and my all time favorite treat – peppermint ice cream i usually start the new year off feeling like i weigh 20 pounds more than i did before the holidays. i do however, try my best to be healthy whenever possible and so by making a couple of dishes that i can eat mostly guilt free i usually feel a little bit better at the end of the day. this pumpkin banana bread is perfect! the twins love it and since it’s a bread i can use it as a side dish to a family breakfast or as a sweet afternoon treat! we’ve seriously been enjoying it so much lately – i made two separate loaves last week! it’s super easy {trust me, i’m awful at all things having to do with baking/cooking so if i can do it – you can too!}. if you guys do make it, let me know! i’d love to know if you like is as much as we do!



dry ingredients:

1 cup gluten free oat flour
1/2 cup gluten free rolled oats
1/4 cup stevia in the raw
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
pinch sea salt

wet ingredients:

2 bananas, mashed
1/2 cup pumpkin {pure pumpkin, not pumpkin pie filling}
2 egg whites
1/2 cup unsweetened vanilla almond milk
1 Tbsp coconut oil, melted



1. preheat oven to 350 degrees.

2. coat bread pan with cooking spray or olive oil if needed. {i use a nonstick pan so i usually skip this step}

3. mix dry ingredients together in a large bowl. mix wet ingredients together in a small bowl.

4. add wet ingredients to dry ingredients. don’t over stir – leave the mixture lumpy

5. spoon mixture into loaf pan and bake for 40-50 minutes.

6. let bread cool 10-15 minutes before cutting.

7. enjoy!

IMG_5685 IMG_5688 IMG_5689 IMG_5694^^ the babes just can’t enough of this delicious bread!





** a little side note: i did not create this recipe. i got the recipe last year, but can’t remember from where! we’ve tweaked it a little {because we’ve made it so many times and know what we like}, but this recipe did originally come from another source. if anyone has seen this recipe before please let me know if you know where it comes from originally! i’m a true believer of giving credit where credit is due and this recipe definitely deserves some credit!

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