Pumpkin and Banana Fruit Loaf
Ingredients
Dry
- 1 1/4 cup oat flour
- 1/2 cup buckwheat flour
- 1/2 cup coconut sugar
- 1 tsp bicarbonate
- 1/2 tsp baking powder
- 1 heaped teaspoon cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
- 1 tsp ginger
- 1/4 cup pecans
- 1/4 cup raisins and cranberries
- 1/4 cup coconut flakes
- 1 small apple or pear, grated
- pinch of sea salt
Wet
- 1 tsp vanilla
- 1 cup pumpkin banana puree
- 1/4 cup olive oil
- 30-60 ml water
- 3-6 tbsp maple syrup
Preparation
Roast a small sweet potato at 180°C for 1 hour.
Blend the roasted sweet potato with 2 small overripe bananas to make the pumpkin banana puree.
Preheat oven to 170°C.
In a large bowl, mix the flour, sugar, spices, salt, bicarbonate, and baking powder.
In a separate bowl, mix the wet ingredients.
Make a well in the dry ingredients, pour in the wet mixture, mix thoroughly, then fold in the nuts, coconut flakes, and fruit.
Pour the batter into a lined loaf tin.
Top with pumpkin seeds, flaxseed, or other crunchy toppings.
Bake at 170°C for about 45 minutes or until a skewer comes out clean.
Let cool in the tin for 10 minutes, then transfer to a rack to cool completely before slicing.
