Ingredients

• 150 g baked pumpkin
• 2 cups flour*
• 1 and 1/2 cups oat flakes
• 1/2 cup sugar (I used unrefined brown)
• 2 flat teaspoons baking soda
• 1/2 teaspoon cinnamon
• 50 g melted butter
• 1/4 cup extra virgin olive oil
• 1/3 cup liquid honey
• 2 heaping tablespoons jam (e.g. pineapple)
• 2 eggs
• 1 large banana
• 3 tablespoons pumpkin seeds

Preparation

1. Preheat the oven to 170°C. Line a loaf pan 8.5 cm x 27 cm with parchment paper. In one bowl, mix the flour, oat flakes, sugar, baking soda and cinnamon.
2. Melt the butter and pour into another large bowl, add the olive oil, honey, jam, eggs and sliced banana. Mash the banana and pumpkin with a fork and then mix together all the ingredients. Pour into the bowl with the dry ingredients and gently and briefly mix with a spoon, only until the ingredients are mixed.
3. Pour the mixture into the prepared pan, sprinkle with pumpkin seeds and place in the oven. Bake for 45 minutes or until a toothpick inserted comes out clean, the dough after baking and cooling will be dense and moist). Remove from the oven and place on a cooling rack for 15 minutes. Then remove from the pan and cool on the rack.