Select Page

Paleo Pumpkin Chocolate Chip Banana Nut Bread

Finally the cooler weather has arrived and I couldn’t be more giddy about it. I woke up this morning to the crisp 50 degree weather I had been waiting for – and immediately wanted all the pumpkin things; pumpkin lattes, pumpkin chili, pumpkin…well, everything! 

I have been recipe testing something special the past few weeks as a fun little way to celebrate the official arrival of pumpkin season, as well as a proper way to commemorate my first EVER blog post! Nothing felt more fitting than a sweet, delectable, pumpkin-y treat – something anyone can freely enjoy without the negative side effects that come with over-indulgence, or eating highly processed and refined foods that lack nutritional value or benefit and actually strip your body of vital minerals and nutrients.

I had a lot of fun in the kitchen with this one! Not only is it sweet, crunchy, and completely satisfying, it’s paleo, gluten free, grain free, and soy free! You can opt to make this recipe dairy-free as well using coconut oil – although I have to say, the butter or ghee does make it taste a little bit better.

So without further ado – let’s get down to it!

YOU’LL NEED:

  • 2 very ripe organic bananas
  • ½ can of organic pumpkin puree – non-bpa can is best
  • 3 pasture raised eggs
  • 3 tablespoons grass-fed butter, ghee, or coconut oil, melted
  • 1 teaspoon vanilla
  • 1 ½ cup almond flour
  • ⅓ cup organic almond butter
  • Optional ⅓ cup maple syrup
  • 1 tablespoon pumpkin pie spice
  • ¼  teaspoon baking soda
  • ¼  teaspoon baking powder
  • Approximately 1 cup chopped walnuts
  • As many dark chocolate chips as you’d like, soy and dairy free
  • A pinch of sea salt

 

 

TO MAKE:

  • Start by preheating the oven to 350 degrees.
  • In a mixing bowl of choice, add dry ingredients and mix – the almond flour, pumpkin pie spice, baking soda, baking powder and sea salt.
  • On a separate dish, mash the ripe bananas until gooey. 
  • In the bowl with the dry mixture, add in wet ingredients – the pumpkin puree, mashed bananas, eggs, melted ghee or coconut oil (we like to let the ghee melt in our baking dish as we are preparing the other ingredients to “grease” the pan), vanilla, almond butter, and maple syrup if using.
  • Mix all ingredients together until creamy and smooth. I personally like to pop the ingredients into my blender to get it completely smooth and evenly distributed.
  • Pour approximately half the pumpkin bread mixture into “greased” baking dish of choice. Add in half the chopped walnuts.
  • Pour the remaining bread mixture on top. Add the rest of the chopped walnuts to the top of the pumpkin bread.
  • Place into the oven and bake at 350 degrees for approximately 30 minutes. Use a fork to test and see if the pumpkin bread is baked all the way through at 30 minutes.
  • Once baked through, pull the pumpkin bread out of the oven and top with chocolate chips. Blake and I like to line the top with dark chocolate chips and sort of wiggle them down into the pumpkin bread so they are all nice and cozy.
  • Wait to cool, and then enjoy!

Let me know what you guys think! Feel free to like, comment, or share the recipe with friends and family – I just ask that you tag me in your posts if you do so I can see the lovely pumpkin creations you’re cooking up!