Paleo Pumpkin Banana Bread

Name: Paleo Pumpkin Banana Bread
Prep time: 8 min
Cook time: 50 min
Total time: 58 min
Yield: 1 Loaf
Ingredients: 3 large ripe bananas; ½ cup pumpkin puree; 3 large eggs; 3 Tbsp pure maple syrup; 2 tsp pure vanilla extract; ⅔ cup coconut flour; 2 tsp pumpkin pie spice or ground cinnamon; 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp sea salt; 1 cup pecans; 1 cup chocolate chips

User Reviews

5.0

15 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
58 mins
Servings
1 Loaf
Calories
235 kcal
Course
Main Course
Cuisine
American

Paleo Pumpkin Banana Bread

Tyler Espinosa

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Chocolate and pecan-studded paleo banana bread made grain-free and nut-free with coconut flour is a healthier treat!

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Ingredients

Servings

3 large ripe bananas mashed
½ cup pumpkin puree
3 large eggs
3 Tbsp pure maple syrup
2 tsp pure vanilla extract optional
⅔ cup coconut flour
2 tsp pumpkin pie spice or ground cinnamon
1 tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
1 cup pecans
1 cup chocolate chips

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment papers.
Mash the bananas thoroughly in a mixing bowl until creamy (you can leave them slightly chunky if you’d like).
Whisk in the pumpkin puree, eggs, vanilla extract and pure maple syrup until well-combined.
Add the coconut flour, pumpkin pie spice (or ground cinnamon), baking powder, baking soda sea salt, chocolate chips, and pecans (dry ingredients) and mix until well-combined.
Transfer the banana bread batter to the parchment-lined baking pan and sprinkle with additional chocolate chips and chopped pecans if desired.
Bake on the center rack of the preheated oven for 45 to 60 minutes (I do 55), or until the bread tests clean.
Allow the bread to cool for at least 30 minutes before slicing and serving.