Pumpkin Banana Oat Loaf – GF

Hell-o! Happy Hell Week to all my Orangetheory Fitness enthusiasts! Today is Day 1 of Hell Week with a workout called Pulse! In honor of OTF Hell Week 2019, I’ll be releasing a recipe each day tie-ing into the workout.

Let’s get into it! You’ll be needing a slice of this warm Pumpkin Banana Oat Loaf after PULSING for 50 minutes straight! Yep 50 minutes of cardio, no floor work today!

This recipe is fairly easy to make! Honestly, the hardest ingredient to find will probably be perfectly riped bananas. Since this recipe only calls for 2 tablespoons of maple syrup, you’ll be getting all the sweetness from the bananas so the spottier the better!

To make this Pumpkin Banana Oat Loaf vegan just find dairy-free chocolate chips and replace the egg for a flax egg (how to in the notes).

Go PULSE and then have a slice of this loaf that’s under 150 calories with 3 grams of fiber and protein!

Pumpkin Banana Oat Loaf – Gluten-Free

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• Author: Darlene Regueiro, RDN
• Total Time: 1 hour
• Yield: 16 1x

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Description

Fluffy pumpkin spice loaf with all the banana-oat goodness and melted chocolate pairs perfectly with an espresso.

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Ingredients

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• 1 1/2 cup oats
• 1/4 cup pumpkin puree (Libby’s)
• 1/4 cup creamy almond butter
• 2 tbsp maple syrup
• 2 tbsp almond milk
• 3 ripe bananas
• 1 large egg
• 1/2 cup semi-sweet chocolate chunks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp baking powder

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Instructions

1. Blend oats in a high-speed blender until you have oat flour.
2. Add baking soda and baking powder to oat flour and pulse a couple more times to combine. Transfer flour to a mixing bowl.
3. Add bananas, egg, pumpkin puree, vanilla, almond milk, maple syrup, cinnamon and pumpkin pie spice to the high-speed blender. Blend until you have a combined liquid mixture.
4. Pour liquid mixture into mixing bowl with flour and combine using a fork. 
5. Fold chocolate chunks into the batter.
6. Line a 4 1/2″ by 8 1/2″ loaf pan with parchment paper and pour the batter in.
7. Optional: Top with extra chocolate chunks!
8. Bake for 50 minutes. Remove from oven and let cool for about 5-10 minutes before slicing!

Notes

This recipe will yield 16 servings. Can do 16 thin slices or 8 thick slice with a a vertical cut to yield 16 pieces. Vegan Option: replace egg with 1 tbsp ground flax with 3 tbsp of water (create mixture in separate bowl and let thicken for 5 minutes).

• Prep Time: 10
• Cook Time: 50
• Category: Dessert
• Method: Baking

Nutrition

• Serving Size: 1 slice
• Calories: 123
• Sugar: 7.8 g
• Sodium: 6.5 mg
• Fat: 5.6 g
• Carbohydrates: 17 g
• Fiber: 3 g
• Protein: 3.2 g