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Recipes

Chocolate Swirl Pumpkin Paleo Banana Bread

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Banana bread is hands down my favorite baked treat to make whenever I’m feeling like like something sweet but not completely over on the junk side. I usually end up making it at least three or four times every month. So as you can imagine, I’ve tried many different paleo banana bread recipes. Today I’m going to be sharing one such recipe that just might be at the very top of my list of favorites. It makes a chocolate swirl pumpkin paleo banana bread that’s honestly so good, nobody believes me when I tell them it’s totally paleo-friendly. There are absolutely no refined or processed ingredients of any kind that go into this recipe. Thanks to that, you can enjoy this treat totally guilt-free. It’s packed full of healthy fats, antioxidants, and essential vitamins and minerals, and pairs well with coffee or tea—perfect for serving guests.

Pumpkin Paleo Banana Bread
Serving Size
1
Calories/Serving
321

Pumpkin Paleo Banana Bread

Pumpkin Paleo Banana Bread

Pumpkin Paleo Banana Bread

Pumpkin Paleo Banana Bread

Pumpkin Paleo Banana Bread

Pumpkin Paleo Banana Bread

Pumpkin Paleo Banana Bread

Pumpkin Paleo Banana Bread

More Paleo Banana Bread Recipes:

Coffee Cake Banana Bread with Crumble Top (Paleo Recipe)
Honey Nut Paleo Banana Bread (ermahgerd!)
10-Minute Pear Banana Bread (Yum!)
Easy, No Fuss 7-Ingredient Paleo Banana Bread (Try this!)
Dark Chocolate Chip Coconut Flour Banana Bread
Mind-Blowing Cinnamon Swirl Banana Bread (Easy Recipe)


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Ingredients

    • 2 medium ripe bananas
    • 2 large eggs
    • 1/3 cup honey
    • 1 cup organic, no sugar added canned pumpkin puree, well drained
    • 1/4 cup melted coconut oil
    • 1 tsp pure vanilla extract
    • 2 ¼ cups almond flour
    • ¼ cup coconut flour
    • 1 tsp pumpkin pie spice
    • ½ tsp cinnamon
    • 1 tsp baking powder
    • 2 oz Paleo friendly dark chocolate chips, melted
    • pinch of salt

Directions

  1. Preheat oven to 350°F.
  2. Line a small (8×4 inch) loaf pan with parchment paper and set aside.
  3. In a bowl combine the almond flour, coconut flour, baking powder, cinnamon, pumpkin pie spice and pinch of sat. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, mash the bananas on medium speed until soft.
  5. Add the eggs, honey and vanilla extract and beat until pale and fluffy, about 4-5 minutes.
  6. Add the coconut oil and pumpkin puree and beat to combine.
  7. Reduce speed to low and add the almond flour mixture.
  8. Mix until well combined.
  9. Transfer a half of the batter to a medium bowl.
  10. Add the melted chocolate and mix until well combined.
  11. In the prepared pan, spoon the chocolate batter and the plain batter together one spoonful at a time, alternating the flavors.
  12. Using a skewer, swirl the batter to create a marbled effect.
  13. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  14. Remove from the oven.
  15. Place the banana bread on a cooling rack and allow it to cool completely before slicing.

Servings

Serving Size

1

Servings/Recipe

10

Nutrition Information

Calories

321

Carbohydrates

26.2 g

Fat

22 g

Sugar

15.5 g

Protein

8.4 g

Fiber

5.7 g

Calories 321 kcal
Potassium 381 mg
Vitamin A 207.5 µg
Vitamin C 3.2 mg
Folic Acid (B9) 12.6 µg
Sodium 89 mg

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