Here it is! Paleo banana pumpkin bread recipe that is nut-free and pretty darn delicious! I find that using the combo of arrowroot or tapioca starch and coconut flour lends the best texture to this bread. It’s perfect for fall and has a pumpkin spice scent that makes it irresistible. This isn’t your average banana bread though! It’s low carb but it doesn’t have a ton of sugar in it which makes it super low calorie. Perfect for those of us trying to lose weight or keep a blood sugar in check.
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About this Recipe
✓ 1 cup mashed banana
✓ 1/2 cup pumpkin puree
✓ 1/2 cup coconut oil
✓ 4 medium eggs
✓ 1/2 teaspoon vanilla
✓ 1/2 teaspoon sea salt
✓ 1 teaspoon baking soda
✓ 2 teaspoon pumpkin pie spice
✓ 2 teaspoon cinnamon (plus an additional bit for sprinkling)
✓ 1/3 cup arrowroot starch
✓ 1/3 cup coconut flour
✓ 1/4 cup chia seeds
✓ Preheat oven to 350. Blend all wet ingredients aside from coconut oil in blender, stand mixer or hand mixer and bowl
✓ Melt coconut oil and add to mix while blending or blend quickly after adding. Grease a 4×8 loaf pan.
✓ Add all dry ingredients aside from chia seeds
✓ Blend well
✓ Add chia seeds and mix in on low, Pour into greased pan and sprinkle additional cinnamon on top
✓ Bake uncovered in greased 4″x8″ loaf pan at 350 for 25 minutes, check and bake additional 10 minute intervals if needed until a toothpick inserted in the middle comes out clean.
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