I am so excited about this recipe. After a second try, I got it perfect—the texture, flavor and consistency is on point. This bread left my toddler begging for “mo bwead mommy pwease” aka “more bread mommy please”.
This will leave your house smelling like the holidays and warning, it didi’t last more than 2 days in our house. Enjoy with your morning cup of coffee or tea for the perfect start to the day or after dinner for a delicious grain-free dessert!
2 very ripe banana, pureed
½ cup organic pumpkin puree
½ cup melted butter
1 tsp. baking soda
¼ cup raw honey
1 tsp. vanilla extract
½ cup coconut flour
¾ cup almond flour
½ tsp. salt
1 TBS cinnamon
handful of chopped pecans - can be added to batter or on top (I use my homemade cinnamon ones —let me know if you want the recipe) or omitted.
Preheat oven to 350 F.
In a large mixing bowl (I use my kitchen aid mixer ), combine the almond flour, coconut flour, baking soda, and salt.
In a separate bowl combine the eggs, butter, honey, banana, pumpkin puree, and vanilla extract. Mix everything together.
Pour the dry mix into the wet ingredients and stir until it is thoroughly combined.
Add chopped pecans or any other mix-ins.
Pour the batter into a well-greased loaf pan and bake in the oven for about 50-60 minutes, or until venter is cooked.
Let it cool before serving.