Paleo Pumpkin Swirl Banana Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
[gluten free, dairy free, Paleo, moist and delicious. makes one 9 inch loaf pan]1/2 cup almond butter 1/2 cup Tahini (or more almond butter) 1 cup shredded, dried, unsweetened coconut 2 medium very ripe bananas 2 eggs 1 tsp baking powder 1 tsp baking soda 1/4 cup pureed pumpkin 3 tbsp unsweetened cocoa powder 1 tbsp honey (optional) Preheat your oven to 350ºF.
In a mixing bowl, combine all of the ingredients (reserve the pumpkin, cocoa powder, and honey). Mix, breaking up the banana so it is mostly incorporated into the batter (lower amounts of visible chunks). Pour the batter into a greased loaf pan.
In a separate bowl, stir together the pumpkin, cocoa powder, and honey. Pour this mixture down the center of the banana batter and use a knife or toothpick to slightly swirl it into the batter (left, right, zig-zag motions).
Bake for approximately 35-40 minutes, until the center is no longer gooey (soft). Let the banana bread cool before removing from the pan.
Serving Size: Makes 15 Slices
In a separate bowl, stir together the pumpkin, cocoa powder, and honey. Pour this mixture down the center of the banana batter and use a knife or toothpick to slightly swirl it into the batter (left, right, zig-zag motions).
Bake for approximately 35-40 minutes, until the center is no longer gooey (soft). Let the banana bread cool before removing from the pan.
Serving Size: Makes 15 Slices
Nutritional Info Amount Per Serving
- Calories: 156.3
- Total Fat: 12.5 g
- Cholesterol: 24.7 mg
- Sodium: 12.9 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.9 g
- Protein: 3.9 g
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