It’s soooo close to Thanksgiving and a chilly morning so I decided to make up some of my Pumpkin Bread and enjoy it with a hot cup of coffee BUT I soon discovered that I was out of coconut sugar! Meh. I couldn’t wrap my head around a ‘plan B’ & making eggs and bacon because my taste buds were already tasting the warm bread and coffee & there was no turning back.
After tearing the cupboard apart in hopes of finding some coconut sugar that I might have forgotten about, I saw one banana on my counter that had a handful of brown spots — there’s my solution ……just tweak the recipe I already had by sweetening it up with a ripe banana. Yay, I’m back on track! I also added some collagen peptides to take it up a nutritional notch. Why not add it in whenever/wherever you can, right?
Oh, happy days! I sat on my balcony with the coffee steaming in my face and a piece of this Pumpkin-Banana Bread in my hands and I was a happy girl. It’s never a bad idea to add a dab of ghee or brown butter to a piece of bread either…..in fact, for me, it’s a must.
Since you can get canned pumpkin pretty much all year long, this doesn’t have to be a ‘Thanksgiving only’ treat! Enjoy this all of the fall/winter season. I do tend to make these recipes up more during the holiday season but I have taken these breads to potlucks and bridal/baby showers. It’s a great treat when you want a little something but not really big on sweets. ENJOY!
- 1 1/2 cups almond flour
- 1 tsp baking soda
- 1 scoop collagen peptides (optional)
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 ripe banana
- 1 cup canned pumpkin
- 8 tbsp melted ghee, brown butter or grassfed butter, cooled
- 2 large eggs
- 4 tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- 1/2 cup chopped pecans
- Preheat oven to 350 degrees.
- Line a bread pan with parchment paper (I use a dab of coconut oil to keep parchment paper in place).
- Whisk eggs in a small bowl. Mix all wet ingredients in stand mixer or with a hand mixer.
- Slowly add dry ingredients to combine. Add pecans & mix by hand. Pour into lined bread pan.
- Bake for 50-55 minutes.
- Cool on rack -- it's best to let cool as much as possible before slicing into! It's hard, I know!