1 cup oat flour
3 cups whole wheat bread flour
4 tsp baking soda
1 tsp salt
3 ripe bananas
2 cups brown sugar (could get away with less)
1 can pumpkin puree
3 sticks melted butter (could also use vegetable oil)
5 tsp vanilla extract
Preheat oven to 350 degrees F. Butter a casserole dish, the size for a lasagna.
Combine with a whisk flours, baking soda and salt. Meanwhile, put bananas in mixer fitted with whisk attachment. Whisk on medium for about 3 minutes, remembering to scrape the sides. Lumpiness will vary on mushiness of the bananas. If your kids are picky about texture, you might puree them first. Add brown sugar and whisk for an additional 3 minutes, again checking the sides with a spatula. Add pumpkin puree, and whisk until fully incorporated. Add melted butter, eggs and vanilla and whisk for a couple minutes. Add the dry ingredients and whisk on low until fully mixed.
Spoon into your dish. Cook for 45 minutes, then turn up to 375 and bake until a toothpick comes out clean. Let cool for 5 minutes before cutting.