Pumpkin Banana Bread with Chocolate Chips
Pumpkin Banana Bread with Chocolate Chips is the ultimate fall baked treat! Deliciously moist, spiced, and perfectly sweetened. Gluten-Free, Paleo, and refined sugar free but no one will ever know!
Servings: 10
Ingredients
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil melted
- 2 large bananas ripened and mashed
- 3 eggs whisked
- 1 tsp vanilla extract
- 3/4 cup chocolate chips*
Instructions
- Preheat your oven to 350 degrees, lightly grease a 9x5 loaf pan and set aside.
- In a large bowl, mix together dry ingredients: almond flour, coconut flour, coconut sugar, pumpkin pie spice, cinnamon, sea salt, and baking soda. Set aside.
- In a smaller separate bowl, beat together wet ingredients: pumpkin, mashed banana, coconut oil, eggs, and vanilla extract.
- Pour wet ingredients into dry, and continue to mix until ingredients are completely incorporated and no dry pockets remain. Fold in chocolate chips.
- Pour batter into the loaf pan, using a spatula to make sure the top is even. Bake for 44-47 minutes, or until the middle is set and a toothpick inserted comes out clean.
- Let cool for at least 15 minutes before removing from pan. Cut into slices when ready to serve.
Notes
*For a paleo version, I use Enjoy Life Chocolate Chips
Nutrition
Calories: 330kcal | Carbohydrates: 29g | Protein: 8g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 225mg | Potassium: 140mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1995IU | Vitamin C: 2.9mg | Calcium: 81mg | Iron: 2.4mg