Banana and pumpkin coming together for the best quick bread ever this fall! This bread is thick, moist, fluffy, and super delicious! Also, I apologize to everyone who hates that “M” word I just used… it’s the literal worst but it truly describes this loaf… in the BEST way though. Forgive me, friends. Make this bread, and you will forget all about it!
I hope you guys love this bread as much as my family does. It’s great as part of a breakfast, brunch, or just for a snack. We love eating it on it’s own, or topping with almond butter or a drizzle of honey. It’s also amazing toasted!
– 2 Tbsp pepitas (shelled pumpkin seeds)
Pumpkin Banana Bread
Delicious take on banana bread, adapted from my original banana bread recipe! This bread adds the perfect amount of pumpkin with a lightly sweet, super fluffy and tasty!
- 2 1/2 c almond flour
- 1/4 c tapioca flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 tsp vanilla
- 3 mashed bananas
- 1/4 c maple syrup
- 1/2 c pumpkin puree
- 2 eggs
- 2 Tbsp pepitas (shelled pumpkin seeds)
Preheat oven to 350 F
In a large bowl, or stand mixer, add all wet ingredients and mix well.
Add in dry ingredients and mix until smooth,
Pour batter into a lined or lightly oiled loaf pan.
Top with pumpkin seeds (optional).
Bake for 55 minutes, until a toothpick comes out clean.
Cool completely before removing from pan and slicing.
Store in the fridge!