Pumpkin Banana Chocolate Chip Bread (Grain/Sugar/Dairy Free)

This has been breakfast for the kids and I this week and we’re loving it! I’ve been trying to find ways to use my pumpkin puree and I thought it would be great to use bananas as the main sweetener.. and I was right! This is good stuff!

Pumpkin Banana Chocolate Chip Bread
  • ¾ cup almond flour
  • ¾ cup coconut flour
  • 1½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • ⅔ cup mashed banana (from 2 ripe bananas)
  • 1 cup pumpkin puree
  • ¼ cup xylitol
  • 8-10 drops liquid stevia (optional)
  • 5 eggs
  • ½ teaspoon vanilla
  • 2 tablespoons melted coconut oil
  • 2 tablespoons coconut oil
  • ½ dark chocolate chips
  1. Preheat oven to 350 degrees.
  2. Using mixer, blend the wet ingredients together in a large bowl.
  3. Stir dry ingredients together and then blend into the wet.
  4. Fold in the chocolate chips.
  5. Bake for about 55 minutes or until toothpick comes out clean.

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