My Skillet Banana Bread is my most popular recipe to date so I thought I would create a seasonal version using pumpkin and I’m addicted!
It’s cosy, delicious and so nourishing for the soul - the perfect treat on a cold day.
And the best thing is, unlike most pumpkin desserts, this one takes no effort and no time, and you can have it all to yourself!
Can’t wait for you to try it!
Ingredients
40g oats
56g pumpkin puree
1 egg
1 tbsp vanilla protein powder or sweetener of choice
50ml milk of choice (I use unsweetened almond milk)
1/2 tsp pumpkin pie spice (use a combo of cinnamon, nutmeg, ginger and allspice if you don’t have pumpkin pie spice)
As many chocolate chips as your heart desires
1 tsp vanilla essence
1/2 tsp baking powder
Method:
Preheat the oven to 180 C/ 350. Grease a small (6-inch) cast iron skillet or oven-proof dish and coat with flour.
Add all the ingredients except the chocolate chips to a blender and blend until the mixture is smooth with no lumps. If it’s too thick, add more liquid, the consistency should be like a cake batter.
Stir in the chocolate chips and pour into your greased skillet. Sprinkle more choc chips on top for extra chocolateyness.
Pop the batter into the oven and bake for approximately 15-20 minutes, less if you want it gooey, more if you want it like a cake.
Dig in while warm and enjoy!
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