Pumpkin Banana Bread
I speak for most of us when I say the smell or fresh, cozy baked goods in fall is one of the best things that can be, in the kitchen. This loaf is merely sweetened with extra ripe bananas, and there are only six additional ingredients. Feel free to get creative, and throw in someone crunchy nuts, fiber-filled seeds, and gooey chocolate chips, for a tasty, nutritious boost! Creamy almond butter compliments the warm, moist, oh so fluffy texture in the best way. Enjoy this for a late-night snack, breakfast, or sweet dessert, and the whole loaf will be gone before you know it!
Ingredients:
3 bananas, very ripe/nearly perished
3 eggs, pasture-raised or 3 flax eggs
3/4 cup pumpkin purée
3/4 cup almond flour
2 tbsp coconut flour
1/2 tbsp pumpkin pie spice (make your own here!)
1/2 tsp sea salt
Optional Add-ins:
1/2+ cup chocolate chips
1/2 cup nuts, chopped (I recommend pecans/walnuts)
1-2 tsp cinnamon
banana slices, for topping
Directions:
Preheat the oven to 375 degrees and line a loaf pan, or other baking dish, with parchment paper.
In a large bowl, combine mash the bananas with a fork.
Add the eggs and purée, then stir well. If using flax eggs, combine 3 tbsp of ground flax with 9 tbsp of warm water. Set aside until a gelatinous consistency is reached, and use when this consistency is achieved.
In a separate bowl, mix the almond + coconut flours, pumpkin pie spice, and sea salt.
Combine the wet and dry mixtures and stir until everything is incorporated well.
Fold in any desired add-ins, then transfer to the prepared dish.
Bake for 42-46 minutes, or until a fork/knife comes clean, once stuck in the center.
Enjoy with nut butter, jam, or eat plain!
Notes:
Feel free to use sweet potato purée instead. It still tastes amazing!
Can substitute 1 tsp cinnamon, plus 1/2 tsp of allspice and nutmeg, for the pumpkin pie spice.
