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.
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!
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
- 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