Summary

Ingredients

For the dough:

• 2 large banana (s), ripe, approx. 30 g without peel
• 330 g pumpkin puree
• 70 g mararine, alternatively coconut oil or butter
• 125 ml milk, e.g., Oat drink
• 90 g sweetener, e.., Maple Syrup
• 40 g flaxseed, crushed
• 190 g flour, e.., luten-free flour mix
• 115 g almond (s), rated
• 2 teaspoons baking soda
• salt
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ nutmeg

For the glaze:

• 50 g chocolate, dark, 80% cocoa content
• 1 teaspoon coconut oil

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Instructions

1. Mash the bananas in a bowl. Stir in pumpkin puree, liquid margarine, milk and sweetener. Add the flax seeds, stir and let everything soak for about 10 minutes.
2. In the meantime, preheat the oven to 180 ° C top / bottom heat. Line a 25 cm loaf pan with baking paper. Fold all dry ingredients under the wet ingredients. Pour the dough into the prepared form.
3. Bake in the preheated oven on the middle rack for approx. 50 - 55 minutes. Make a chopstick sample before removing.
4. For the glaze, chop the dark chocolate into small pieces and melt with the coconut oil over the water bath. Let the glaze cool down a bit and then spread it over the cooled pumpkin-banana bread.
5. The pumpkin and banana bread is super juicy, but it still tastes delicious even after a few days. It contains plenty of pumpkin puree and does not contain white sugar. Spread with a little peanut butter or homemade Nutella, it tastes particularly delicious.