With the month of October slowly coming to an end, I am holding on for dear life.
Holding on to the brisk weather, the patches of pumpkins, and the ghoulish ghosts that haunt the streets.
A way I find comfort in the inevitable changing of the months is by baking. Baking a treat that brings me right back to the night of Halloween, a night where magic fills the air, an opening of realms and folk-lores, a time of fear, fright, and flight. Flight of witches on brooms that is.
This recipe is definitely one that can transport you back in time to my beloved All Hallow’s Eve. A recipe that packs pumpkin spice, banana nut, and a little chocolate crunch it’s one for the ages.
(note: my bread came out on the flatter side because I did not have any baking powder or baking soda in the house however, if I were to have added some it would have risen beautifully and been the most perfect dense loaf)
1 cup oat flour (or any kind of gluten-free flour)
1/2 tsp baking powder
1 tsp baking soda
1/3 cup coconut sugar
1 tsp cinnamon
1/2 tsp tumeric
1/2 tsp salt
1/3 cup cacao nibs
1/4 cup walnuts
3 ripe bananas
1 tsp vanilla extract
1/4 cup applesauce
1/2 cup coconut butter
2 cups pumpkin puree
Preheat oven to 350F. Mix all dry ingredients together; oat flour, baking powder & soda, coconut sugar, salt, cacao nibs, walnuts and the spices. Mash the bananas up and mix together with the remaining wet ingredients: Pumpkin puree, melted coconut butter, applesauce and vanilla extract. Add wet ingredients to the dry ingredients and mix well. I like to do this in a food processor but a hand-held blender or whisk will work here too. (if using a blender or food processor do not add in the cacao nibs or walnuts until the batter is completely finished, then fold in the cacao nibs and walnuts). Fill the batter into a greased loaf pan. Bake for around 25-30 minutes or until a toothpick inserted comes out clean. Make sure not to hit melted chocolate when doing the toothpick test. Let the bread cool off before you remove it from the loaf pan. The banana bread will firm up as it cools down.