Skip to main content

Pumpkin Banana Nut Bread


Pumpkin Spice & Everything Nice! Yep, another Pumpkin recipe of course! This time combining two of my absolute favorite flavors. Pumpkin + Banana = Pure Amazingness! I’m so happy with how this came out too! I’ll admit, I haven’t personally tasted it since my eating window has closed. But I will say it’s 💯 non basic husband approved! WINNING! It’s smells delightfully good, I smell banana, I smell pumpkin spice. Let’s just say my house smells pretty dang fantastic! Now if the weather would cool down, that’d be great too. Just saying... Anyways, without further ado, the recipe down below.


🎃 Pumpkin Banana Nut Bread 🎃

Dry Ingredients -
3 cups almond flour
3T Daks Pumpkin Spice (Link)
1/2T-1T Cinnamon
1/2-3/4 cup Granulated Sweetener of choice (Link)
1/2 cup Brown Sugar Substitute (Link)
2tsp Baking Soda
1/2tsp Baking Powder
Pinch of Kosher Salt

Wet Ingredients -
2/3 cups melted unsalted butter
1 cup Canned Pumpkin Purées (not filling)
3 eggs
40 drops OOOFlavors Banana Nut Bread - (Link mermaid-25 saves you)

Optional - (recommended)
1 cup Chopped Pecan pieces
1/2 cup Chocolate Chips (which I forgot)

Directions -
Preheat over to 350 & butter/grease two loaf pans.
Mix all your dry ingredients in a separate mixing bowl & set aside.
In a stand mixer (or another bowl) add your melted butter & sweeteners together, then add in your pumpkin, eggs, & flavor drops.
Once fully combined, mix in your dry ingredients. Add in your optional pecans & chocolate chips. Scoop out half your batter into one of your pans, then add the rest to the other one.
Place in the oven for 50-55 minutes, halfway through I suggest covering slightly with foil so it doesn’t burn.
Let cool once done, slice & enjoy!

Macros - 16 servings
Calories - 228
Fat - 21g
Protein - 5
Carbs - 4.8g
Net Carbs - 2.3 g








If you make this let me know how you like it!
Thanks for dropping by my work in progress blog! Have a great day!

Maggie 



Comments

Popular posts from this blog

Keto Lemony Ricotta Mug Cake

The one thing I absolutely miss when grabbing a keto friendly Starbucks drink, is hands down their soft delicious lemon loaf! I know I can't be the only one. So that's how this recipes came about. I LOVE lemon desserts & treats. I knew I needed to come up with a recipes that was equally delicious. Let me tell you! This did NOT disappoint! Even my husband was impressed so much that he told me to hold on to this recipe for a bit. But he should know me by now, when I am excited over recipes I HAVE to share it! This can easily be for one person or if you're feeling nice you can share half. Sharing is caring after all. Well, here it is. The best lemon ricotta mug cake EVER! Lemon Ricotta Mug Cake • Ingredients- 2T coconut flour 2.5T granulated sweetener 1 egg 1T ricotta cheese 1T heavy whipping cream 9 grams butter 1tsp lemon extract 1/2tsp vanilla extract 1/2tsp baking powder Pink of sea salt • Directions- Melt your butter for 30 seconds, add your egg a

(Unicorn) Marranitos - Mexican Pig Cookies

 In honor of Cinco De Mayo tomorrow, I wanted to recreate one of our favorite Mexican cookies! Before Keto we would buy these from our local grocery store along with the tri-color delicious sugar cookies too! Well, now we wont ever be tempted because in my opinion these are SPOT ON! The texture, the taste, the smell! Oh my! These aren't super sweet either but they do curb a sweet tooth that's for sure! But I guess you'll need to try them to believe me.  RECIPE - Unicorn Marranitos - Ingredients - 2.5 cups Almond Flour (Costco brand) 1/4 cup + 2T Lakanto Golden Sweetener (needs to be "brown sugar") 3T  Molasses (Wholesome Organic - note this is used for flavor & color - can sub thick choczero syrup but the flavor will be altered & I can't guarantee the taste will be "spot on") 2T Heavy Whipping Cream 4T Unsalted Butter (softened) 1tsp vanilla 1tsp baking soda 1tsp ginger 1tsp cinnamon - Dir

Raspberry Lemon Ricotta Muffins

Happy Monday! It's a beautiful rainy day here in SoCal! When it's raining I LOVE baking. A couple weeks back I bought some freeze dried raspberries because I knew I wanted to make something yummy in the form of muffins. Well today was FINALLY that day. I've been on a major lemony kick and I've definitely been overplaying it. But come on who doesn't miss those yummy Starbucks lemon loaf slices? I know I've said this before but those are my favorite. So with this recipe I basically took my "Lemony Ricotta Mug Cake" and tripled it and formed into these delish muffins. They are super moist and full of flavor. Sweet just how I like it! Well here you go, a super simple recipe using coconut flour. Raspberry Lemon Ricotta Muffins - Ingredients- 1/2 cup coconut flour (I use https://amzn.to/2GoSOuk ) 1/4 cup + 2T sweetener of choice (I use https://amzn.to/2t4UgtR ) 4 eggs 1/4 cup heavy whipping cream 2T nut milk 1/4 cup melted butter 3tsp lemon