Remember that All-Purpose Paleo Flour blend I told you about a while ago? Yeah well, it’s been a while since I’ve used it! I brought in the big guns because I was in the mood for pumpkin bread and banana bread all at the same time, happened to have 2 brown bananas sitting on the countertop, and hence this was born: Paleo Pumpkin Banana Bread. I thought I was being original, or that my cravings were creative… but turns out this is a thing that exists in the world. One search of it on the old Googs… and you’ll see what I mean. I found so many nice classic-style, simple recipes and I remembered I had some all purpose paleo flour I could sub in 1:1, which worked like a charm. I meshed some recipes I found and borrowed what I liked from them, and then of course changed the sugar amount, swapped in coconut oil, made up my own spice mix… okay I changed it all HAHAHA. But I swear some of the ratios are correct and that’s really all I needed as a frame of reference – I wanted a perfectly moist crumb that I could feel good about eating… AND GOT IT.
What I love about baking with fruit is that it will add most of the sweetness, let’s just take a moment to thank ripe bananas! I just added a bit more sweetness by the way of maple syrup to complement the bananas and pumpkin, which worked very well. It’s not very sweet (because nothing I bake is… #sorrynotsorry) but sweet enough that my husband liked it (he’s the litmus test).
This satisfied me just this past weekend in the rainy, windy weather we had… there’s nothing cozier than staying in and baking a fresh loaf, AM I RIGHT?! Followed by season 2 of Stranger Things ON REPEAT of course.
Hope you love this bread as much as I do!
Naturally sweetened by banana and a touch of maple syrup, this simple classic recipe using All-purpose Paleo flour has a perfectly moist crumb! (paleo, gluten-free, grain-free, refined sugar-free)
- 2 ripe bananas (spotted)
- 3 1/2 Tbsp melted coconut oil or ghee
- 3/4 cup pumpkin pureé
- 3 Tbsp maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp apple cider vinegar
- 1 1/2 cups Paleo All-Purpose Flour* (see notes)
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground clove powder
- pinch of salt
Pre-heat the oven to 350f degrees and grease and/or line a bread baking tin (I use a 7x3, link below**). Set aside.
To a large mixing bowl (for your stand mixer if using one), add the bananas (break off into small pieces), melted oil or ghee, syrup, and pumpkin pureé. Mix all ingredients together until well combined using a masher or your stand mixer. While still mixing, add in the egg, vanilla and apple cider vinegar. Once mixed well, let sit.
Now you’ll combine the dry ingredients separately. In a mixing bowl, add flour, baking soda and powder, spices, and salt. Whisk together and ensure no clumps remain.
Start mixing your wet ingredients slowly again, and while mixing, add your dry flour mixture in slowly so it can incorporate evenly.
Once your batter is thoroughly mixed, pour into your lined/greased bread pan. Bake for 50-55 minutes until a toothpick at the center comes out clean when tested.
Let your bread rest for a few minutes and then transfer it to a drying rack. Let it rest further for at least 10 minutes or so (it will be soft in the middle if you try to cut it). Then with a bread or serrated knife, slice and serve! My favorite is with a bit of ghee.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!