This healthy Paleo Pumpkin Banana Bread is made with cassava flour, only sweetened with bananas (no sugar added), is super moist and easy to make! This sweet cassava bread recipe is perfect alongside your morning cup of coffee, eaten as an afternoon snack or topped with honey as a simple Paleo dessert.
The result was this gluten free pumpkin banana bread recipe; made without added sugar, no butter and healthy enough for breakfast.
If this isn’t the ultimate fall pumpkin loaf, then I don’t know what is!
Pumpkin Banana Bread Highlights
There are many reasons to fall in love with this sweet cassava bread recipe. This bread is:
- gluten free & grain free
- dairy free
- nut free (made with cassava flour)
- moist & soft
- dense, but fluffy
- lightly sweetened (but you can add sweetener)
- easy to make
I may be bias, but this is the best pumpkin banana bread recipe. Both kid friendly and mom approved 😉
One of the great things about baking with pumpkin and/or banana is that you can get a delicious, moist loaf without adding oil.
Plus, the bananas are sweet enough that no added sugar is necessary. (Always a plus in my book!)
This means, you can bake a healthy pumpkin bread with minimal ingredients, that is lower in calories and sugar. Which is why this cassava flour banana bread is perfect as a side to breakfast, lunch or even eaten as an afternoon snack.
Ingredients in Paleo Pumpkin Banana Bread
To make this pumpkin loaf you’ll need the following:
- large, ripe bananas (yellow with brown spots)
- pumpkin puree
- vanilla extract
- cassava flour
- baking powder
- pumpkin spice
That’s it! Only 5 main ingredients in this gluten free pumpkin bread recipe.
No ingredient substitutions have been tested for this recipe. All of the spices and flavorings (vanilla extract, pumpkin spice, cinnamon and salt) are optional but recommended for optimal flavor.
For best results, I recommend using cassava flour. This Paleo baking flour is grain free, nut free and works well in yeast free recipes. If you haven’t tried baking with it yet, then what are you waiting for?! All that being said, if you want to sub for the cassava flour, your best bet is to use a gluten free blend.
Although this Paleo pumpkin loaf doesn’t contain any added sugar, a tablespoon or two of honey, maple syrup or coconut sugar would be acceptable additions. Also, if you’re feeling a pumpkin chocolate chip loaf, then feel free to add a handful (or two) of your favorite chocolate chips to the batter. My kids definitely approved of this extra add-in 😉
How to Make Pumpkin Banana Bread
This is one of those “one bowl” bread recipes. Meaning, literally all you have to do is pour the ingredients into one bowl, add the batter to a lined baking pan and bake!
Here’s the breakdown:
First, preheat your oven to 350 degrees F.
Peel the bananas, then mash in a medium-sized mixing bowl. Whisk in pumpkin, eggs, and vanilla.
Add the remaining ingredients to the mixing bowl and stir with a spatula until well mixed.
Pour the batter into a lined baking pan, add any desired toppings (I added chopped pumpkin seeds and extra cinnamon) and place on the middle rack of your preheated oven. Bake at 350 degrees for 45 minutes.
Remove the loaf from the oven, cool 5 minutes in the pan, then transfer to a wire cooling rack and cool to room temperature.
How to Store Paleo Pumpkin Banana Bread
This bread is best stored in the fridge. Like most Paleo baked goods, this easy pumpkin bread is moist and doesn’t contain any additives to make it shelf stable.
This cassava pumpkin bread can also be frozen for longer storage. Simply, slice the loaf, then place in a sealed container or plastic baggie and pop in the freezer. Prior to eating, defrost the bread at room temperature, heat in the microwave or toast in the oven or on a greased frying pan.
More Paleo Pumpkin Recipes
I’m all for eating pumpkin baked goods year round! But, fall is definitely the time to go all out. Here are some more healthy pumpkin recipes:
- Paleo Pumpkin Bars
- Pumpkin Plantain Bread
- Chocolate Chip Pumpkin Bread
- Pumpkin Cupcakes with Cassava Flour
Healthy Paleo Pumpkin Banana Bread made with cassava flour and only sweetened with bananas. Grain free, gluten free, dairy free, nut free and no added sugar.
- Preheat oven to 350 degrees F.
- Peel bananas and mash in a medium-sized mixing bowl.
- Add in pumpkin, eggs and vanilla. Whisk until smooth.
- Add in remaining ingredients and stir mixture with a spatula.
- Pour the batter into a lined 8″ x 4″ baking pan.
- Place on the middle rack of your oven and bake at 350 degrees for 45 minutes.
- Remove bread from the oven, cool in the pan 5 minutes, then transfer to a wire cooling rack and cool to room temperature.
- Best stored in the fridge up to one week.
*1 cup mashed is about 2 extra large bananas or 3 small. I used yellow bananas with lots of brown spots.
Keywords: pumpkin bread, banana bread, paleo bread, nut free, fall recipes, no added sugar, breakfast, snack