Pumpkin Banana Bread (Paleo/GF)

Adapted from wholesomelicious.com

  • Wet Ingredients:
    • 130 g (1/2 cup) pumpkin puree
    • 4 tablespoons coconut oil (I use 45 g/4 tablespoons olive oil)
    • 272 grams (2 large) mashed banana
    • 1 teaspoon vanilla extract
    • 3 eggs
  • Dry Ingredients:
    • 224 grams (2 cups) Blanched Almond Flour
    • 30 g (1/4 cup) coconut flour
    • 1/2 cup coconut sugar (or 1/3 cup granulated sugar)
    • 2 teaspoons pumpkin pie spice
    • 1 teaspoon cinnamon ( I skip this)
    • 1/4 teaspoon sea salt
    • 1 teaspoon baking soda
    • 1 teaspoon xanthan gum (my addiction)

  1. Preheat oven to 350-F. Lightly grease a 9×5 inch loaf pan.
  2. In a small bowl, beat together wet ingredients.
  3. In a large bowl, mix together dry ingredients.
  4. Pour wet ingredients into dry, and mix well. Fold in chocolate chips.
  5. Pour batter into loaf pan; smooth out top.
  6. Bake for 44-47 minutes, or until the middle is set and a toothpick inserted comes out clean.
  7. Let cool for at least 15 minutes before removing from pan.
calories 255 
% Daily Value *
Total Fat 18 g28 %
Saturated Fat 2 g8 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 2 mg0 %
Potassium 246 mg7 %
Total Carbohydrate 19 g6 %
Dietary Fiber 4 g16 %
Sugars 11 g
Protein 6 g12 %
Vitamin A 28 %
Vitamin C 4 %
Calcium 4 %
Iron 

Rating: 5 out of 5.

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