Grain Free Pumpkin Banana Squares (sweetener and dairy free)
There is something magical about winter squash!! I LOVE it all! In fact, I believe I could admit that I am a self-diagnosed hoarder of winter squashes!! They are all so delicious and unique! AND, they last a really long time in the pantry!! I buy them when I find a good price and store them in an old sweet potato box in the pantry. 🙂 I love them so much, I had to write a whole post all about winter squash!
Sugar pumpkin, spaghetti, buttercup, red Kuri, butternut, delicata, and red Kuri are some of my absolute favorites!! Winter squashes are an inexpensive, long-lasting ingredient that adds a host of nutritional benefits as well as adding color to winter salads, and soups!!
Let’s talk a bit about sugar pie pumpkins!
Some fun facts about pumpkins:
The potassium contained in pumpkins has a positive effect on blood pressure.
The antioxidants in pumpkin could help prevent degenerative damage to the eyes.
Uncut pumpkins can be stored for up to 2 months in a cool, dark place!
Pumpkin puree or canned pumpkin can be used as a replacement for butter or oil in baking recipes.
Avoid pumpkin pie mix as it typically contains added sugars and syrups.
Pumpkin is one of the BEST know sources of beta carotene! Vitamin a transforms into beta carotene in your body. Beta carotene is responsible for a healthy immune system, eyes, and hair. This is an important antioxidant for kids!
There are plant compounds in pumpkin seeds and pulp that are excellent for helping the absorption of glucose into the tissues and intestines as well as balancing levels of liver glucose.
Pumpkins are an amazing source of fiber, which helps slow the rate of sugar absorption into the blood, and promotes regular bowel movements and efficient digestion!
Pumpkin pulp and seeds are high in Vitamin C and beta-carotene!! These offer a boost to the immune system!
Easy freezable, portable snacks!
All moms are looking for an easy, freezable portable snack for the kiddos! This recipe is perfect as you can prepare a big batch, cut them into squares and pop them in the freezer! Add them to lunchboxes, alongside a morning smoothie, serve them with some berries for an afternoon snack or add a bit of jam or nut butter for an evening treat!
4 bananas mashed (2 cups) 1 can of pumpkin puree (2 cups) 6 large eggs 1 Tbsp vanilla extract 1 cup coconut flour 1/4 cup + 2 Tbsp tapioca flour 1 tsp salt 1 Tbsp cinnamon 1 tsp baking soda 2 tsp baking powder
Putting it together:
Preheat the oven to 375F and line two 11 x 7 glass baking dishes with parchment paper.
Add the mashed bananas and pumpkin puree to a large bowl and stir to combine. Beat the 6 eggs and add them to the bowl. Add all remaining ingredients and stir well to combine. Distribute the batter evenly between the two baking dishes.
Bake in the preheated oven for 22-25 minutes or until the top is golden brown and feels firm when poked in the center.
Let cool completely before freezing!
I promise, you cannot go wrong with this simple treat!!