Pumpkin Banana Bread

This bread though!!! It’s been a minute since I’ve baked a fresh loaf of bread (I think I burned myself out quarantine baking…), but last night I had 3 wilted bananas and an open can of pumpkin puree… soooo obviously I had to put it all to good use. Which leads me to this absolutely amazing pumpkin banana bread! This loaf is gluten free, dairy free, and refined sugar free. I might burn myself out on fall flavors before fall even fully begins (okay probably not), but that’s okay. Fall is one of the MAIN things I miss about living in the midwest - hello crisp air and orange crunchy leaves, so if I want to celebrate it at least 3 months out of the year, that’s what I’ll do. Eek can’t wait for you to try this one!

Ingredients -

3 ripe bananas

2 eggs

1/4 cup coconut oil

1/4 cup pumpkin puree

1 tsp. vanilla extract

1/4 cup coconut sugar

1 cup cassava flour

1 tsp. pumpkin pie spice

1 tsp. baking soda

1/4 cup chopped dark chocolate baking chunks

Instructions -

Preheat oven to 350°F. Place peeled bananas in a large bowl and mash well. Add in 2 whisked eggs, coconut oil, pumpkin puree, and vanilla extract. Whisk together until mixed well. Next add in the dry ingredients - coconut sugar, cassava flour, pumpkin pie spice, and baking soda. Use a spatula to mix together. Transfer to a 9x5 parchment lined loaf pan. Chop 1/4 cup dark chocolate baking bar into chunks and sprinkle on top. Bake for 29 minutes. (28 is not enough, but 30 is too much….) ENJOY!!!