This pumpkin pecan banana bread is full of fall flavor and is so moist and delicious! I’ve been making this recipe on repeat because I like to have some in the fridge just in case I’m feeling like having a little yummy dessert. Plus, I don’t feel like crap after eating this because it’s filled with simple ingredients and no added sugar! If you do want to add a sweetener, I’ve made this recipe with some maple syrup and it’s delicious too. You can add 1/4 cup maple syrup to the recipe and it’ll turn out just as great! I personally prefer the no added sweetener version because I feel that the ripe bananas add enough sweetness, but you do you!All you need to make this deliciousness is a small (8.5 x 3 inch) loaf pan, 2 small very ripe bananas (like the bananas sitting in your produce basket that you haven’t used and are turning brown), almond flour, baking soda, vanilla extract, pumpkin puree, pumpkin pie spice, apple cider vinegar, sea salt, and toasted pecan pieces. I love toasting up pecans because it adds another depth of flavor that I love, but feel free to use regular pecans! The pecans add such a great little crunch to this pumpkin banana bread. The batter is definitely thicker than your typical banana bread batter, but just use a silicone spatula or spoon to distribute the batter in the loaf pan. The hardest part of this entire process is waiting for the pumpkin pecan banana bread to cool down! You probably already have the ingredients on hand, so why not give it a try?!
- 2 small very ripe bananas, mashed
- 1/2 cup pumpkin puree
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 egg
- 1.5 cups almond flour
- 1.5 tsp baking soda
- 2.5 tsp pumpkin pie spice
- 1/2 cup toasted pecan pieces
- 1 banana cut in half, (optional)
- Preheat the oven to 350 degrees, spray your small (8.5 x 3 inch) loaf pan with avocado oil, and line it with parchment paper.
- In a small bowl, whisk together your wet ingredients.
- In a separate medium sized bowl, mix together your dry ingredients.
- Add the wet ingredients to the dry ingredients and mix together until well incorporated.
- Pour the mixture into the loaf pan and spread it around using a silicone spatula. Place the cut banana on top of the mixture with the cut side facing up.
- Place the loaf pan in the oven on the middle rack and let it bake for 45 – 60 minutes.
- Remove from oven and let it cool.
- Store in the fridge for whenever you get a craving for a little dessert!
If you want a sweeter version, add in 1/4 cup of maple syrup to this recipe.