Who loves pumpkin? YES please!
I was craving pumpkin bread but didn’t realize I ran out of almond flour (which is what I usually use to make this) so I looked in my cupboard and all I had was Cassava flour. If you haven’t heard of Cassava flour before, it amazing. You’ll see it in a ton of paleo recipes such as tortillas, chips, and pancakes. Their also grain free, gluten free, and nut free but delicious as well. It’s also very similar to whole wheat flour in the way that it cooks. So why not use this instead.
I am so glad I did because they turned out amazing. So good, my family and I ate half of the loaf pan once it came out of the oven. I sweetened it up with very little maple syrup because the bananas also act like natural sweetener. I also used dairy free chocolate chips to keep it dairy free and gluten free.
Hope you all give it a try and let me know what you think.
XOXO.
Banana Pumkin Bread
Ingredients
- 1 mashed ripen banana
- 1 1/4 cup cassava flour
- 1/4 cup almond butter
- 3 eggs
- 3 tbsp maple syrup
- 3 tsp baking powder
- 1 cup pumpkin puree
- 1 1/2 tsp pumpkin pie spice
- 1 tsp all spice
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup dairy free chocolate chips or whatever you prefer
Instructions
- Pre heat oven to 350.
- In a bowl whisk the eggs and mashed banana. Next add the maple syrup, pumpkin puree, and almond butter.
- In another bowl, add the cassava flour, baking powder, and all the spices.
- Combine the dry ingredients with the wet ingredients and whisk together.
- Stir in chocolate chips and pour into a loaf pan lined with parchment paper and lightly sprayed with coconut oil.
- Bake at 350 degrees for about 30 min or until the toothpick comes out clean. Mine took about 30-35 min. All ovens are different though.
- Enjoy.