I can’t believe 2016 is here and January is almost over. In a way I am happy for a new year! Josh and I had a really rough year last year and even though I am not one to harp on the past. I do believe that if there are traumatic moments that happen in life, you get a past to share and reminisce a bit. I am just happy it’s behind us and with all the events and fairs I have been doing towards the end of last year. It’s kept me super busy and I am looking forward to doing more at the Savvy Naturalista headquarters and of course a lot more Shenanigans.
One of my new year resolutions were to do more plant based treats that are vegan and healthy. Last year I put on more than just a few pounds and I find plant based diets to help me out a lot. Not only that, but have you seen the cost of eggs at the grocery store lately? They are pretty pricey, so if I can make baked goods without the eggs I am all for it!
Vegan Banana Pumpkin Bread is a great treat that is extra moist and full of flavor, plus if you still have loads of pumpkin puree lying around (like I do) then you may enjoy adding it to this bread to give it that extra flavor and loads of vitamin A!
Vegan Banana Pumpkin Bread Recipe
3 cups flour (I used pastry)
1 cup coconut oil
1 cup heaping pumpkin puree
¾ cup raw sugar (I used sucanat)
3-4 large bananas, smashed
3 tsps. baking powder
2 tsps. ground cinnamon
¼ tsp. salt
Recipe Directions: Preheat oven to 350. Lightly grease two small loaf pans. In large bowl mix flour, baking powder cinnamon, salt and set aside. In a medium bowl mix sugar, coconut oil and banana (I like to use a fork). Once combined add to flour mixture to wet mixture. Stir in pumpkin and mix well until just moistened. Place batter into greased pan and bake in preheated oven for 40-60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
