- 1 1/2 cups flour , wheat or all purpose
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie seasoning
- 1/2 teaspoon salt
- 2 eggs room temperature
- 1/3 cup coconut oil , melted
- 1 tablespoon butter , melted
- 1/2 cup pure maple syrup , warmed
- 3 medium bananas , mashed
- 1/4 cup milk
- 1/2 teaspoon vanilla
- 1/2 cup quick cook oats
Preheat oven to 325 ℉
Prepare a 9⨉5 loaf pan with non stick spray.
In a small bowl combine flour, baking powder, baking soda, and salt. Set aside.
In a large bowl mash bananas, some chunks are okay. Stir in milk, vanilla, cinnamon, and pumpkin pie blend.
Add oil, butter, eggs and maple syrup to the banana mixture. Stir until well combined.
Gently fold the flour mixture and oats into the banana mixture until just combined.
Pour the batter into prepared loaf pan. Sprinkle with extra cinnamon and raw sugar if desired.
Bake for 60 minutes or until golden brown and set.
Bread lasts longer if stored in the refrigerator and can be sliced and frozen for up to three months.