Paleo Pumpkin Banana Bread with Coconut Flour

If you ask me, banana bread gets even better when you add pumpkin to the mix.

This paleo-friendly loaf makes a cozy breakfast or snack that’s packed with fall flavors and natural sweetness. Ripe bananas and pumpkin puree create a moist texture, while coconut flour keeps things grain-free.

It’s spiced with cinnamon and nutmeg, then baked until golden. The coconut flour gives it a slightly different texture than regular banana bread, but in the best way possible.

It’s a guilt-free treat that works for special diets, perfect for when you want something homemade and wholesome.

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What Kind of Pumpkin Puree Should I Use?

For this recipe, you’ll want to use plain pumpkin puree, not pumpkin pie filling which already has spices and sugar added. You can find canned pumpkin puree in the baking aisle of most grocery stores, and it works just as well as making your own from scratch. If you’re feeling ambitious, you can roast your own sugar pumpkins and puree the flesh, but honestly, the canned stuff is convenient and tastes great. Just make sure to give it a good stir before measuring since it can separate a bit in the can, and if it seems watery, you can drain it through a fine mesh strainer for about 15 minutes to remove excess moisture.

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Options for Substitutions

This paleo-friendly bread is pretty adaptable, but there are a few things to keep in mind when making swaps:

• Almond flour and coconut flour: These two flours work together to create the right texture, so I wouldn’t recommend substituting them. Coconut flour is super absorbent and almond flour adds moisture – regular wheat flour won’t give you the same results in this paleo recipe.
• Pumpkin puree: You can swap this with sweet potato puree, butternut squash puree, or even applesauce. Just make sure it’s the same consistency and unsweetened.
• Almond butter: Cashew butter, sunflower seed butter, or tahini work well here. If using tahini, you might want to add an extra tablespoon of coconut sugar since it’s less sweet.
• Coconut sugar: Maple syrup works great – use 3-4 tablespoons and reduce the pumpkin puree by 2 tablespoons to balance the moisture. You could also try date paste or honey.
• Pumpkin pie spice: Make your own with 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon allspice if you don’t have the pre-made blend.
• Mix-ins: Feel free to swap the chocolate chips and nuts with dried cranberries, pumpkin seeds, or mini marshmallows – whatever sounds good to you!

Watch Out for These Mistakes While Baking

The biggest mistake with coconut flour baking is adding too much liquid or not letting the batter rest – coconut flour absorbs moisture differently than regular flour, so let your batter sit for 5-10 minutes before baking to allow it to thicken properly.

Another common error is overmixing the batter once you add the dry ingredients, which can make your bread dense and heavy instead of light and fluffy.

Since this bread relies on natural sweetness from bananas and pumpkin, make sure your bananas are truly ripe with brown spots – underripe bananas won’t provide enough sweetness and can leave you with a bland loaf.

To prevent the top from browning too quickly while the center stays raw, tent your loaf with foil halfway through baking, and always test doneness with a toothpick since coconut flour breads can look done on the outside but still be wet inside.

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What to Serve With Paleo Pumpkin Banana Bread?

This bread is perfect for breakfast or an afternoon snack, and it pairs beautifully with a hot cup of coffee or chai tea. I love spreading a little almond butter or coconut butter on a warm slice for extra richness, or you can keep it simple with a pat of grass-fed butter. For a more indulgent treat, try serving it with a dollop of coconut whipped cream or even a scoop of vanilla ice cream if you’re not strictly paleo. It also makes a great addition to a fall brunch spread alongside fresh fruit like sliced apples or pears.

Storage Instructions

Keep Fresh: This pumpkin banana bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. Since it’s made with coconut flour, it actually gets even better after sitting overnight as the flavors meld together beautifully.

Refrigerate: For longer storage, pop your wrapped bread in the fridge where it’ll keep fresh for up to a week. The cool temperature helps preserve that perfect texture, and honestly, I think it tastes amazing straight from the fridge with a cup of coffee in the morning.

Freeze: This bread freezes like a dream! Wrap individual slices in plastic wrap and store them in a freezer bag for up to 3 months. You can also freeze the whole loaf if you prefer – just make sure it’s completely cooled first and wrapped really well to prevent freezer burn.

Thaw and Enjoy: Frozen slices thaw quickly at room temperature in about 20-30 minutes, or you can warm them up in the toaster for a few minutes. If you froze the whole loaf, let it thaw overnight on the counter and it’ll taste just as good as the day you made it.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 30-36 g
• Fat: 68-78 g
• Carbohydrates: 135-155 g

Ingredients

For the batter:

• 2 large ripe bananas
• 1 cup canned pumpkin puree
• 1/2 cup creamy almond butter
• 3 eggs
• 1/2 cup almond flour
• 3 tbsp coconut flour
• 1 tsp baking soda
• 4 tsp pumpkin pie spice blend
• 1/4 tsp sea salt
• 2 tbsp coconut sugar (use up to 4 tbsp for extra sweetness)

Optional mix-ins:

• 1/2 cup combination of chocolate chips, chopped pecans, and/or chopped walnuts

For the top:

• 1 ripe banana, cut in half lengthwise

Step 1: Prepare the Loaf Pan and Preheat Oven

Preheat your oven to 375°F (190°C).

Line a 9×5 inch loaf pan with parchment paper so that it covers the bottom and the longer sides, leaving some overhang for easy removal.

Grease the shorter, uncovered sides with a bit of oil or nonstick spray to prevent sticking.

Step 2: Mash Bananas and Combine Wet Ingredients

• 2 large ripe bananas
• 1 cup canned pumpkin puree
• 1/2 cup creamy almond butter
• 3 eggs

Peel the 2 large ripe bananas and add them to a large mixing bowl.

Use a fork to mash them thoroughly until mostly smooth.

Add the canned pumpkin puree, creamy almond butter, and eggs to the bowl.

Using a hand mixer or a stand mixer, blend these wet ingredients together until you have a smooth, homogenous mixture.

Step 3: Mix in Dry Ingredients

• 1/2 cup almond flour
• 3 tbsp coconut flour
• 1 tsp baking soda
• 4 tsp pumpkin pie spice blend
• 1/4 tsp sea salt
• 2 tbsp coconut sugar (use up to 4 tbsp for extra sweetness)
• 1/2 cup combination of chocolate chips, chopped pecans, and/or chopped walnuts

Add almond flour, coconut flour, baking soda, pumpkin pie spice blend, sea salt, and coconut sugar to the wet mixture.

Mix until just combined and no dry pockets remain, being careful not to over-mix.

At this stage, you can also fold in the chocolate chips and chopped pecans or walnuts if you like, reserving a little for topping if desired.

I like to use a spatula and gently fold to avoid overworking the batter.

Step 4: Assemble the Loaf

• batter from Step 3
• 1 ripe banana, cut in half lengthwise
• reserved chocolate chips, chopped pecans, and/or chopped walnuts from Step 3

Pour the batter into your prepared loaf pan, smoothing the top with a spatula.

Take the halved ripe banana and place it on top of the batter, cut-side up, pressing down gently.

If you reserved any chocolate chips or nuts, sprinkle them over the top of the loaf for extra flavor and texture.

Step 5: Bake the Banana Pumpkin Bread

Transfer the loaf pan to the center rack of your preheated oven and bake for 40-45 minutes.

The bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

If the loaf starts to brown too quickly, you can cover it loosely with foil.

Step 6: Cool, Slice, and Serve

Let the bread cool in the pan for 15-20 minutes, then use the parchment to lift it out and transfer to a wire rack to cool completely before slicing.

This helps the bread set for clean slices.

I like to wait until it’s fully cool for the best texture, but it’s hard to resist a slightly warm slice!

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Flourless Paleo Pumpkin Banana Bread with Coconut Flour

Delicious Flourless Paleo Pumpkin Banana Bread with Coconut Flour recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4

Calories 1275 kcal

Ingredients

  

For the batter:

• 2 large ripe bananas
• 1 cup canned pumpkin puree
• 1/2 cup creamy almond butter
• 3 eggs
• 1/2 cup almond flour
• 3 tbsp coconut flour
• 1 tsp baking soda
• 4 tsp pumpkin pie spice blend
• 1/4 tsp sea salt
• 2 tbsp coconut sugar (use up to 4 tbsp for extra sweetness)

Optional mix-ins:

• 1/2 cup combination of chocolate chips, chopped pecans, and/or chopped walnuts

For the top:

• 1 ripe banana, cut in half lengthwise

Instructions

 

• Preheat your oven to 375°F (190°C). Line a 9×5 inch loaf pan with parchment paper so that it covers the bottom and the longer sides, leaving some overhang for easy removal. Grease the shorter, uncovered sides with a bit of oil or nonstick spray to prevent sticking.
• Peel the 2 large ripe bananas and add them to a large mixing bowl. Use a fork to mash them thoroughly until mostly smooth. Add the canned pumpkin puree, creamy almond butter, and eggs to the bowl. Using a hand mixer or a stand mixer, blend these wet ingredients together until you have a smooth, homogenous mixture.
• Add almond flour, coconut flour, baking soda, pumpkin pie spice blend, sea salt, and coconut sugar to the wet mixture. Mix until just combined and no dry pockets remain, being careful not to over-mix. At this stage, you can also fold in the chocolate chips and chopped pecans or walnuts if you like, reserving a little for topping if desired. I like to use a spatula and gently fold to avoid overworking the batter.
• Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Take the halved ripe banana and place it on top of the batter, cut-side up, pressing down gently. If you reserved any chocolate chips or nuts, sprinkle them over the top of the loaf for extra flavor and texture.
• Transfer the loaf pan to the center rack of your preheated oven and bake for 40-45 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the loaf starts to brown too quickly, you can cover it loosely with foil.
• Let the bread cool in the pan for 15-20 minutes, then use the parchment to lift it out and transfer to a wire rack to cool completely before slicing. This helps the bread set for clean slices. I like to wait until it’s fully cool for the best texture, but it’s hard to resist a slightly warm slice!