PALEO PUMPKIN BANANA BREAD: TWO WAYS (refined sugar free, dairy free, gluten free)

This bread is the beautiful union of pumpkin and banana breads. Their powers combined create a delicious and nutritious bread that will fill your house with the best aroma while it bakes. Perfect for Fall, but also equally yummy anytime of year. Below I am sharing my two favorite ways to eat this bread; Nut + Seed and Chocolate Chip.

Note: You can make this recipe without any added sugar by omitting the maple syrup! There is some sweetness from just the bananas and pumpkin alone. However, I have tried it both ways and I do think the small amount of maple syrup in the recipe helps add big flavor!

Ingredients

• 2 very ripe bananas (1 cup) mashed

• 3 eggs

• 1/2 cup pumpkin puree

• 1/4 cup liquid/melted coconut oil

• 1/4 cup maple syrup

• 1 teaspoon vanilla

• 2 cups almond flour

• 1/4 cup tapioca flour/starch

• 1 teaspoon baking soda

• 2 teaspoons pumpkin spice

• 1 teaspoon cinnamon

• 1/4 teaspoon sea salt

Nuts + Seed version:

• 1 cup chopped walnuts

• Additional walnuts and pumpkin seeds to sprinkle on top

Chocolate Chip version:

• 1/2 cup chips plus a little more for sprinkling on top (I use paleo Hu Kitchen chocolate or Thrive Market)

Instructions

• Preheat oven to 350F and prepare a loaf pan with parchment paper.

• In a large bowl mix together mashed banana, eggs, coconut oil, maple syrup, pumpkin, and vanilla until smooth.

• Add almond flour, tapioca flour, baking soda, cinnamon, pumpkin spice, and salt. Fold in chocolate chips or walnuts.

• Pour batter evenly into the prepared dish. Sprinkle extra chocolate or walnuts/pumpkin seeds on top.

• Bake in the oven for 45-55 minutes. The bread is done when a toothpick comes out clean and when the top springs back to the touch.

Eat + enjoy! ❤︎ Emily

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