This paleo pumpkin banana bread is made with cassava flour, only sweetened with bananas (no sugar added), and has a moist, tender texture. It's the perfect pumpkin cassava bread to eat alongside your morning cup of coffee, enjoy as an afternoon snack or top with honey for a simple dessert.
The result was this paleo pumpkin banana bread recipe!
It's made with cassava flour and canned pumpkin puree, sweetened with ripe bananas (no sugar) and super easy to make.
If this isn't the ultimate fall pumpkin loaf, then I don't know what is!
Paleo Pumpkin Banana Bread
There are SO many reasons to fall in love with this gluten free pumpkin banana bread! Here's why:
- gluten free and grain free - pumpkin bread made with cassava flour
- dairy free - no butter or milk
- nut free - that's right, a nut-free paleo pumpkin bread!
- moist, soft and fluffy - the ultimate sweet bread texture
- only sweetened with bananas - no sugar added
- easy to make - a must for me when it comes to baking
This cassava flour pumpkin bread is great for breakfast or snacking. It can be eaten as-is, toasted or even made into French toast (my kids LOVE it this way). It's an all around great pumpkin banana bread that you can enjoy AND feel good about eating.
To make this recipe for pumpkin banana bread you'll need the following:
- large, ripe bananas (yellow with brown spots)
- pumpkin puree
- avocado oil
- vanilla extract
- apple cider vinegar (ACV)
- cassava flour
- baking powder
- pumpkin spice
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 Otto's 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 Paleo Pumpkin Banana Bread
This is a one-bowl pumpkin banana bread. Meaning, all you have to do is combine the ingredients in one bowl, pour the batter into a lined baking pan and bake!
Here's the step-by-step instructions:
First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
Peel the bananas, then mash in a medium-sized mixing bowl. Whisk in the pumpkin, eggs, avocado oil, vanilla and apple cider vinegar.
Add the remaining ingredients to the mixing bowl (cassava flour, baking powder, cinnamon, pumpkin spice and salt) and whisk until well combined.
The batter will be thick, but easy to pour.
Pour the batter into the lined baking pan, add any desired toppings (I added chopped pumpkin seeds and extra cinnamon).
Place the pan in your pre-heated oven (middle rack) and bake at 350 degrees for 40-45 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.
This pumpkin banana bread is best stored in the fridge. Like most paleo baked goods, this bread is moist and doesn't contain any additives to make it shelf stable.
You can also freeze this paleo pumpkin banana bread. Simply slice the loaf, then place it in a sealed container or baggie and pop it in the freezer. Prior to eating, defrost the bread at room temperature, heat it in the microwave, toast it in the oven or on a greased frying pan.
Tips for Making Paleo Pumpkin Banana Bread
Here are a few easy tips for making sure that your pumpkin banana bread turns out perfectly:
- Use Otto's Cassava Flour. I know, I know, some brands are cheaper, but Otto's is the best! It's finely ground and higher quality.
- Measure the ingredients by weight (when given). When baking (especially with cassava flour), it's important to measure the ingredients by weight if possible. Cassava flour is very dense and you can measure it 100 times and get a different weight each time. So, if you can, please use a small kitchen scale when measuring the cassava flour.
- Use ripe bananas. This recipe has only been tested with ripe bananas, ripe meaning yellow with a few brown speckles. Using green or nearly black bananas may not produce desirable results.
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:
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. Line an 8" x 4" loaf pan with parchment paper and set aside.
- In a medium-sized mixing bowl, combine mashed banana, pumpkin, eggs, avocado oil, vanilla and apple cider vinegar. Whisk until smooth.
- Whisk in cassava flour, baking powder, cinnamon, pumpkin spice and salt.
- Pour the batter into the lined baking pan. Optional: top with additional pumpkin seeds and cinnamon.
- Place the bread in the oven (middle rack) and bake at 350 degrees for 40-45 minutes.
- Remove bread from the oven, cool in baking pan for 5 minutes, then transfer to a wire cooling rack.
- Best stored in the fridge up to one week.
If you prefer a sweeter bread, add a couple tablespoons of honey or maple syrup to the batter.
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