Insanely moist and fluffy grain-free Paleo Pumpkin Banana Bread made refined sugar-free, nut-free, oil-free, and dairy-free. This nutty chocolate-studded flavorful bread combines two favorites: pumpkin and banana for the ultimate breakfast or snack!
Just when I thought I couldn’t possibly love banana bread any more forcefully, this happened.
This Paleo Pumpkin Banana Bread combines ripe bananas and canned pumpkin puree, pumpkin pie spice, chocolate chips, and chopped pecans for a magically flavorful treat with all the beautiful textures!
Heated up with butter and a tiny sprinkle of sea salt, this banana bread is unbeatable in my humble opinion!
Moist, dense, gooey, nutty, spicy…it hits all the bullseyes!
I based the recipe off of my classic Coconut Flour Banana Bread recipe and simply adjusted the amount of banana down so that I could fit in some canned pumpkin puree.
In addition, I added a generous amount of pumpkin pie spice (because: fall) and chocolate chips and pecans (because: delicious) for this sexy little number.
The loaf lasted a day and a half in my house, as my partner and I couldn’t pry ourselves away from it.
Let’s discuss the ingredients!
Ingredients for Paleo Pumpkin Banana Bread:
Very Ripe Bananas: For the best result, use bananas that are incredibly ripe. We’re talking deeply brown or dark yellow with tons of brown spots. The bananas make up the majority of the sweetener in this recipe, so you want to be sure they’re nice and sweet.
Eggs: Used to fluff the bread to perfection, eggs are crucial in this recipe for generating that iconic banana bread texture.
I’ve learned it’s very difficult to replace eggs with an egg replacer in coconut flour recipes, as coconut flour is naturally very dense and therefore requires more eggs than a standard flour. If you try this bread using an egg replacer, let me know how it turns out and what you used!
Pure Maple Syrup: We just need a few tablespoons of pure maple syrup to round out the sweetness. If you’re trying to keep your baked goods low in added sugar, you can leave out the pure maple syrup.
Vanilla Extract: That warming ingredient that makes us feel like the bread is giving our belly a hug. If you don’t keep vanilla extract on hand, you can omit it!
Coconut Flour: The grain-free flour we use in this recipe. Coconut flour, when combined with enough eggs and liquid, makes a very fluffy, dense, and substantial baked good. Perfect for those comforting breads like this, when we are looking for a cozy treat.
Because coconut flour is like no other flour, it cannot be replaced with any other flour without making adjustments to the rest of the recipe.
Pumpkin Pie Spice: That ingredient that indicates to our taste buds that we’re enjoying a fall treat. I love the pumpkin pie spice so much in this recipe that I’ll be using it in place of ground cinnamon in all of my banana breads moving forward!
Because there is more banana than pumpkin here, the pumpkin pie spice is crucial in generating that pumpkin vibe. If you don’t keep it on hand, use ground cinnamon but just know that you’ll be missing out on some pumpkin essence!
Baking Powder & Baking Soda: The leavening agents! Baking powder and baking soda allow the bread to rice and ensures it holds together in a nice slice after the baking is complete.
Sea Salt: MEGA flavor enhancer! Sea salt brings out the banana, pumpkin, spice, and chocolate flavors to make this bread an otherworldly treat. Don’t skip it!
Chocolate Chips & Pecans: The ingredients that send this pumpkin banana bread to the moon! Don’t skip them unless you hate them!
The chocolate adds richness, sweetness and deliciousness, and the pecans add a nutty vibe with a lovely crunch to add texture to the otherwise very soft bread. Ordinarily I would say they are optional, but I highly recommend you add them!
Let’s bake a loaf!
How to Make Paleo Pumpkin Banana Bread with Coconut Flour:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment papers.
Mash the bananas thoroughly in a mixing bowl until creamy (you can leave them slightly chunky if you’d like).
Whisk in the pumpkin puree, eggs, vanilla extract and pure maple syrup until well-combined.
Add the coconut flour, pumpkin pie spice (or ground cinnamon), baking powder, baking soda sea salt, chocolate chips, and pecans (dry ingredients) and mix until well-combined.
Transfer the banana bread batter to the parchment-lined baking pan and sprinkle with additional chocolate chips and chopped pecans if desired.
Bake on the center rack of the preheated oven for 45 to 60 minutes (I do 55), or until the bread tests clean.
Allow the bread to cool for at least 30 minutes before slicing and serving.
And that’s it! You ticket to a unique yet familiar banana bread that’ll knock your socks off and wow your friends and family.
Let me know how you like it!
More Paleo Banana Bread Recipes:
- Paleo Carrot Cake Banana Bread
- Paleo Cinnamon Swirl Banana Bread
- Paleo Cranberry Orange Banana Bread
- Paleo Poppy Seed Almond Flour Banana Bread
- Paleo Double Chocolate Banana Bread
Pumpkin, bananas, chocolate, pecans…what more could we possibly need? 😉
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Ingredients
- 3 large ripe bananas, mashed
- ½ cup pumpkin puree
- 3 large eggs
- 3 Tbsp pure maple syrup
- 2 tsp pure vanilla extract, optional
- ⅔ cup coconut flour
- 2 tsp pumpkin pie spice or ground cinnamon
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1 cup pecans
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment papers.
- Mash the bananas thoroughly in a mixing bowl until creamy (you can leave them slightly chunky if you’d like).
- Whisk in the pumpkin puree, eggs, vanilla extract and pure maple syrup until well-combined.
- Add the coconut flour, pumpkin pie spice (or ground cinnamon), baking powder, baking soda sea salt, chocolate chips, and pecans (dry ingredients) and mix until well-combined.
- Transfer the banana bread batter to the parchment-lined baking pan and sprinkle with additional chocolate chips and chopped pecans if desired.
- Bake on the center rack of the preheated oven for 45 to 60 minutes (I do 55), or until the bread tests clean.
- Allow the bread to cool for at least 30 minutes before slicing and serving.
Nutrition
Caroline
Saturday 19th of November 2022
Very yummy. When I took it out of the loaf pan after 30+ minutes, the bottom was wet.
Julia
Monday 21st of November 2022
Hi Caroline! I notice the same thing with coconut flour recipes sometimes. I don't worry about it as long as the bread baked through completely. If the bread is raw on the inside, it needs more bake time but if it is cooked through, I wouldn't worry about the additional moisture at the bottom of the pan :) Hope this helps! xoxo