Healthy Pumpkin Banana Bread (Paleo, Gluten Free)
Moist, fluffy, and delicious gluten free pumpkin banana bread! It's an easy recipe with wonderful Fall spices to elevate your regular old banana bread to the next level.
Prep Time5 minutes mins
Cook Time45 minutes mins
Cooling Time20 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 10 slices
Calories: 177kcal
Optional Add-Ins
- 1/2 cup chocolate chips, pecans, and/or walnuts
- 1 ripe banana, sliced lengthwise to top
Preheat oven to 375 degrees F. Line a 9x5 loaf pan with parchment paper and grease the sides that aren't covered.
Peel the bananas and add to a large mixing bowl. Use a fork to mash well.
Add pumpkin puree, almond butter, and eggs. Use a hand mixer or a stand mixer to whisk together until smooth.
Add almond flour, coconut flour, baking soda, pumpkin pie spice, sea salt, and coconut sugar. Mix until just combined.
OPTIONAL: Fold in chocolate chips and/or nuts.
Pour the batter into the prepared loaf pan.
OPTIONAL: Halve a banana lengthwise and place on top of the batter cut side up. Gently press down. You can also top with more chocolate chip and/or nuts if you like.
Bake in the center rack of the oven for 40-45 minutes until a toothpick inserted into the center comes out clean.
Cool for 15-20 minutes, then remove from the pan to cool completely.
Slice, and enjoy!
Serving: 1slice - makes 10 | Calories: 177kcal | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 197mg | Potassium: 265mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3904IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg