Paleo Pumpkin Banana Bread with Protein Yogurt Glaze

This Paleo Pumpkin Banana Bread is a mashup of two classic quick breads made with coconut flour and topped with a protein-yogurt glaze. With the moist tenderness of a banana bread, and warmth of a pumpkin bread, this loaf will be your new favorite. 

Your favorite breakfast bread recipe is back, but paleo and pumpkinified! 

I love banana bread, and I love pumpkin bread, so putting two great things together just makes something doubly great! 

What goes in here:

• Bananas & Pumpkin:
  I had some spotty bananas from last weekend and really wanted to make my Mini Peanut Butter Banana Breads again – they just so yummy, you can’t blame me. But then I also wanted to use up that last bit of canned pumpkin I had left.
  So I pretty much replaced some of the banana with pumpkin!
  Make sure the bananas are completely ripe though, the pumpkin is the puree, and not pumpkin pie filling.
• Eggs: Need that binding ingredient. Use room temperature ones so the oil doesn’t solidify.
• Liquid Stevia Sweetener: You don’t need much here because the banana is so sweet in itself, as is the coconut flour. I used Sweetleaf Stevia’s Vanilla Creme. You can sub in 1 Tbsp of Sugar instead too.
• Nut Butter: Adds a nutty flavor and some good fat. To keep it paleo, use Almond Butter, but a Peanut Butter would also work. To keep this nut-free, you can sub in Sunflower Seed Butter or Tahini.
• Coconut Oil: A healthier fat source, so you don’t need butter. Make sure its melted!
• Vanilla Extract: Some extra flavoring.
• Coconut Flour: To keep this loaf gluten-free, and Paleo-friendly too. Its also quite low in carbs and has a fair bit of fiber too. The flour is slightly sweet which is why you don’t need to add as much sweetener.
• Flaxseed Meal: A lot extra fiber, and just a ton of nutritional benefits. This is a superfood you guys.
• Baking Powder: Need that rise! Try to use the reduced sodium one.
• Spices: Pumpkin Pie Spice, Cinnamon, Nutmeg. All the fall!

Got some overripe blackening bananas lying on the counter in fall? Make this delicious pumpkin banana bread. Trust me, you won’t regret it!

The sweet aromas will have you drooling 5 minutes into the bake.

The glaze:

A super delicious, super smooth, super easy combination of yogurt, protein powder and almond milk.

Just stir them all together and spread it on the loaf!

How does it taste?

Its moist and tender like a good banana bread and full of warmth and spices like a good pumpkin bread. Most certainly the best cross-over!

How to have?

A couple (more like 2 couples) of thick slices of this for a midday snack, breakfast, or even dessert!

Paleo Pumpkin Banana Bread with Protein Yogurt Glaze

Print recipe Pin Recipe

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Servings: 10 slices, ¾ – ⅘” thick

Calories: 200kcal

Course: Breakfast, Dessert

Cuisine: American, Thanksgiving

This Paleo Pumpkin Banana Bread a mashup of two classic quick breads made with coconut flour and topped with a protein-yogurt glaze. With the moist tenderness of a banana bread, and warmth of a pumpkin bread, this loaf will be your new favorite.

Ingredients

Pumpkin Banana Bread:

• 2 medium Bananas, Overripe, 240g
• 1 cup Pumpkin Puree, Canned, not Pumpkin Pie Filling, 122g
• 3 Eggs
• Liquid/Powdered Stevia Sweetener , 1 Tbsp sugar worth (Use your brand's Conversion Chart)
• ⅓ cup Nut Butter, 83g
• ¼ cup Coconut Oil, Melted
• 1 tsp Vanilla Extract
• ½ cup Coconut Flour, 64g
• ¼ cup Flaxseed Meal, 42g
• 2½ tsp Baking Powder
• ½ tsp Pumpkin Pie Spice
• ½ tsp Cinnamon
• ¼ tsp Nutmeg
• ¼ tsp Salt

Yogurt Glaze:

• 2 Tbsp Yogurt, about 25g
• 1 Tbsp Vanilla Protein Powder, about 6g
• 2 tsp Almond Milk

Instructions

• Preheat the oven to 350°F.
• Line 8″ x 4″ loaf pan with parchment paper or foil (leave some overhang to lift out of pan later) and grease.
• In a large bowl, roughly mash banana with a fork.
• Add pumpkin puree, eggs, sweetener, peanut butter, oil and vanilla extract, and blend with a hand mixer on low till pureed, 20 seconds.
• In a medium bowl, combine and uniformly mix coconut flour, flaxseed meal, baking powder and salt.
• Add dry ingredients to wet, and whisk.
• Pour batter into prepared loaf pan, and top with chocolate chips or walnuts if desired.
• Bake for about 60-65 minutes or until a toothpick inserted into center comes out mostly dry, with maybe a few crumbs attached.
• Cool for 15 minutes, then lift out of pans using the lining. Transfer to a wire rack to cool completely, about 40 minutes.
• In a small bowl, whisk together the ingredients for the glaze.
• Pour glaze on loaf and cut into slices.

Notes

Recipe adapted from Apples for CJ and Leelalicious.

• Make sure the bananas are overripe and browning, or the bread won’t be sweet enough since there is no added sweetener.
• To ripen green-slightly yellow bananas, bake at 300°F for 12-15 minutes until skin is black and shiny.
• Make sure to use pumpkin puree, and not pumpkin pie filling.
• Use Almond Butter or Cashew Butter to keep this Paleo, but Peanut Butter works great too!
• You can substitute flax seeds with chia seeds.
• For a Paleo yogurt option, use almond or soy yogurt.

Storage:

• Let the bread cool completely before storing so that it remains fresh.
• Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container.
• Fridge: 5 days in an airtight glass container.
• Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags. Loaf can be stored whole or as individual slices.

Product Recommendation:

• Quest Nutrition Vanilla Milkshake Protein Powder

Nutrition:

• Servings: 10 slices, ¾ – ⅘” thick | Serving size: 1 slice
• Calories: 200kcal
• Fat: 14.1g | Saturated fat: 6.8g
• Carbohydrates: 13.6g | Fiber: 5g | Sugar: 3.9g
• Protein: 6.8g