Servings: 1 Loaf
Paleo Pumpkin Banana Bread
Chocolate and pecan-studded paleo banana bread made grain-free and nut-free with coconut flour is a healthier treat!
Ingredients
- 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
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.
Nutrition
Serving: 1of 10, Calories: 235kcal, Carbohydrates: 27g, Protein: 5g, Fat: 13g, Fiber: 5g, Sugar: 18g