Making desserts with ripe bananas is a go-to of mine. Frozen banana treats, banana nice cream, banana smoothies, AND banana bread, of course! Since fall is quickly approaching, I think it’s only appropriate to start pulling out the pumpkin recipes. Yay!
The base of this gluten free banana pumpkin bread is almond flour. There’s something about the texture of baked goods made from almond flour that is just so addicting – so, if you keep going back for “just one more slice” don’t say I didn’t warn you!
Ingredients
- 1/2 cup pumpkin puree
- 2 overly ripe bananas
- 2 cups almond flour
- 2 eggs
- 1 1/2 tsp baking powder
- 1 tbsp ground cinnamon
- Heaping 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: Splash of pure maple syrup
Directions
- Preheat oven to 350° and grease bread loaf pan.
- In a food processor, blend your bananas and pumpkin until combined.
- Slowly add the remaining ingredients to your processor and blend until smooth.
- Fill greased bread pan with batter and bake for about 40 minutes.
- Once bread is removed from the oven, allow time to cool and fully set before slicing [patience!]
- Serve plain or with a dollop of ice cream or homemade whipped cream!
