Description
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.
Ingredients
Scale
- 1 cup mashed, ripe bananas (245g)*
- 1/2 cup pumpkin puree
- 3 large eggs
- 3 Tbsp avocado oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup cassava flour, spooned and leveled (140g)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- 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.
Notes
If you prefer a sweeter bread, add a couple tablespoons of honey or maple syrup to the batter.