Now that the leaves are changing and the temperature is getting cooler, it means we can finally bake all things pumpkin! I’m always looking for a healthier snack to bring along to work or to have after dinner. This Pumpkin Banana Bread is the perfect thing to satisfy your fall sweet tooth. It’s gluten free (because of the coconut flour) and it has lots of nutrients in it as well!
This recipe doesn’t require a lot of ingredients and it is super easy to make! Feel free to choose any of your favorite brands to use in your Pumpkin Banana Bread.
Recipe:
3 medium bananas
2 eggs
1/2 cup pumpkin
1/2 cup coconut flour
1/2 cup organic pure cane sugar (can use coconut sugar, maple syrup or honey)
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder
(optional) dark chocolate chunks and pecans
The first thing to do is to combine all of the wet ingredients (mashed bananas, pumpkin, eggs and vanilla) in a medium sized mixing bowl. Next add the dry ingredients (cane sugar, coconut flower, spices, baking soda, baking powder and sea salt) in the same bowl.
Then, top with your favorite dark chocolate as well as a handful of pecans. Place in the oven at 375 degrees for about 50 minutes.
After about 30 minutes, you will begin to smell the aroma of the pumpkin flavor as it fills your whole house. Does anyone else love that part about baking?! That’s when you know it’s getting close to being ready.
Once the time is up, take out the Pumpkin Banana Bread and let cool for 10-15 minutes (if you can wait that long!)
Then, enjoy!
Mikaela Mannes, a 23-year-old native of Michigan, has always had a creative spark in her soul.
After graduating with a Bachelor’s Degree in graphic design, Mikaela ventured out into the workforce and began designing straight away. It wasn’t until four months ago that she quit her job to fulfill her entrepreneurial spirit and thus, Mikaela Joy Designs was born.