Paleo Pumpkin Banana Bread

I have always loved banana bread. There is something so comforting about it, especially as the weather starts to cool down. As I love everything pumpkin related, you really can’t go wrong by adding some pumpkin to a great, fluffy banana bread recipe.

Paleo Pumpkin Banana Bread

Unfortunately, me and gluten do not get along very well. The conventional recipe makes me sick, bloated, and often fatigued the next day. Luckily, I was introduced to a Paleo lifestyle and have tested many different Paleo friendly flours and am lucky enough to not have a reaction to them. The one part coconut flour, one part almond flour combination leaves this bread extra light and fluffy with the perfect hint of pumpkin and bananas!

Paleo Pumpkin Banana Bread

Ingredients:
1/2 cup of coconut flour
1/2 cup almond flour
2 ripe bananas, smashed
1/2 cup of pumpkin puree
1/4 cup of almond butter
1/4 cup of melted ghee or coconut oil, softened
1 tsp of baking soda
1/4 maple syrup
4 eggs
1/2 tsp vanilla extract
1/2 tsp of salt

Directions:
  • Preheat oven to 350 degrees F
  • Combine coconut and almond flour together along with the baking soda and salt
  • In a separate bowl, combine mashed bananas, pumpkin puree, almond butter, ghee, maple syrup and eggs
  • Combine both bowls, your dry and your wet ingredients
  • Place in a non-stick bread pan and cook for 45 minutes, or until cooked through. Place a toothpick in the center of the bread and make sure it is clean when you pull it out