Pumpkin Spice Banana Bread (NOT PUMPKIN BREAD!)

I stared at some extremely ripe bananas on my counter for about 2 days before I said, “no more!” I decided to pick them up, throw them into a bowl, and get to work! I was craving a super cinnamon-y bread, but then found a bottle of Trader Joe’s pumpkin pie spice in the cabinet at my parents’ beach house. I know! Who needs pumpkin pie spice at a beach house?

Let’s get something straight: pumpkin spice is not the same thing as PUMPKIN. Pumpkin spice is simply the spice found in a pumpkin pie. So no pumpkin needed in this recipe.

Adapted from Cookie + Kate’s Healthy Banana Bread, this Pumpkin Spice Banana Bread is the perfect ‘transition-into-fall’ bread, because it contains absolutely 0 seasonal squash, but is just festive enough to make it into your fall recipe rotation.

Ingredients:

4 ripe bananas (mashed) *honestly this may have been too much, if you only have 3 or even 2.5, don’t let this deter you

2 eggs

¼ cup maple syrup

⅓ cup olive oil

⅓ cup oat milk

Dash of vanilla

2 cups whole wheat flour

1 tsp baking powder

1 tsp salt

1 ½ teaspoons of your fave pumpkin pie spice blend (plus extra for on top)

½ tsp of cinnamon

Directions:

Preheat your oven to 350 degrees fahrenheit. Mash your bananas in a large bowl until absolutely obliterated. Add in all of your wet ingredients, and then whisk. Add your dry ingredients to your wet ingredients and keep folding with a spatula until all incorporated (don’t over mix!). Add to your pre-greased loaf pan and add a sprinkle of pumpkin spice and swirl around. Bake for about 40 min, or until a fork, coffee stirrer, or any other poky thing comes out clean when inserted into the center of your loaf.

I hope you guys enjoy this one! Tag me on IG @milanocooky if you decide to try this recipe!

xoxo,

Haley