October 31, 2017
(updated September 18, 2021)
What’s inside: You know what happens when you combine banana bread and pumpkin bread? Pure Fall magic. This recipe unites the best of these two bread worlds into one delicious loaf that also happens to be gluten-free, grain-free, and sugar-free. What are you waiting for? Get to baking!
First of all … PUMPKIN. BANANA. BREAD. ‘Nuff said.
Secondly, this recipe is Paleo-friendly. You won’t find any pesky gluten or refined sugar here.
In fact, remember that all-purpose Paleo flour blend I told you about a while ago? Well, it’s been a while since I’ve used it. So, I brought in the big guns because I was in the mood for pumpkin bread and banana bread all at the same time and just-so-happened to have two brown bananas sitting on the countertop basically begging to be used. Hence, this Paleo Pumpkin Banana Bread recipe was born.
Looking for homemade gluten-free sandwich bread? Try my popular buckwheat flour bread that’s great for any baking level. It’s vegan (egg-free), too!
I thought I was being so original and that my cravings were creative. Ha! Joke’s on me. Turns out a lot of people had the same craving and created their own pumpkin-banana masterpieces. But I knew mine needed to be Paleo and that I had that all-purpose Paleo flour I could easily substitute in at a one-to-one ratio. I also wanted to make sure I achieved a perfectly moist crumb that I could feel good about eating … and man, did I succeed.
Also, a lot of recipes out there called for copious amounts of sugar, oils I knew wouldn’t agree with my stomach, and supermarket spice mixes. So, I decided to execute some control, which resulted in less added sugar, coconut oil, and my own homemade pumpkin spice mix. And voilà! Paleo pumpkin perfection.
Speaking of my homemade spice mix, here’s how you can make it, too:
Use this as a baseline and adjust to your taste.
What I love about baking with fruit is that it will add most of the necessary sweetness. So, let’s just take a moment to thank the magic that is ripe bananas. They are critical to this recipe. If your bananas ain’t brown, WAIT. HALT. DO NOT PASS GO. Yellow bananas will not offer the same flavor or sweetness as their ultra-ripe cousins. Give those babies some time.
For this Paleo pumpkin banana bread, I added a bit more sweetness by the way of maple syrup to complement the bananas and pumpkin, which worked very well. It’s not overly sweet (because nothing I bake is… #sorrynotsorry), but it is sweet enough that my husband liked it. (He is, after all, my personal litmus test.)
This pumpkin bread satisfied my sweet tooth on a rainy, windy weekend that just needed some homemade baked good. I mean, there’s nothing cozier than staying in and baking a fresh loaf, AM I RIGHT?! Paired with an equally cozy Netflix binge, of course.
I hope you love this bread as much as I do!
If you’re loving pumpkin season, you MUST try my other pumpkin recipes:
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Thank You For Sharing Wonderful Recipe. Really This Recipe Yummy And Tasty.
so happy you like!
My family loves flavored breads for breakfast. I am constantly trying new flavors. This was a hit!
This is so good! Enjoying my favorite bread without the guilt!
Such a fantastic recipe! It’s hard to find moist sweet paleo recipes like this that my kids will love.
This is a terrific recipe. The spices are just right, and with butter on a warm slice…heaven!
Your recipe looks outstanding and I love the idea of combining pumpkin and banana! I can’t wait to make this today! I bet the kids love it!!!
I’m assuming it’s 1.5 cups of flour as I’m in the middle of making the recipe right now.
yes! thanks for catching that – just fixed it.
Can I substitute almond flour? If so, what is the ratio? Thank you.
I haven’t tested it so I wouldn’t recommend!