Pumpkin Banana Bread (almond & coconut flour + banana)
The nutrition values do not include the walnuts.
Servings: 10 servings
Calories: 155kcal
Ingredients
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup almond flour
- ¼ cup coconut flour
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 2 large eggs
- ½ cup pumpkin purée
- 1 large ripe banana
- 6 tablespoons honey or maple syrup
- 2 tablespoons olive oil
- ½ cup small walnut pieces optional
Instructions
- Preheat your oven to 350° F/175° C.
- Oil or butter the baking pan, or line it with parchment paper.
- Blend all the dry ingredients together.
- Add the wet ingredients together, blend well, and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended.
- Add the batter to a baking pan.
- Bake for 50 minutes, or until browned and a toothpick inserted in the middle of the bread comes out clean.
Nutrition
Calories: 155kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 221mg | Potassium: 97mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1970IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
