Pumpkin Banana Bread [AIP | Paleo | GF | DF | Nut free | Egg free]

Updated: Mar 24, 2019

Do you still have some leftover pumpkin or winter squash you're looking to use up? Look no further! This pumpkin banana bread is super easy to whip up in a jiffy. I decided to make a couple loaves yesterday for my boyfriend, Zale. We missed the entirety of the fall season together so he wasn't able to enjoy any delicious fall baked goods until he came to California for Christmas. Naturally I had to remedy that, and made him some pumpkin pie, but also this pumpkin banana bread! It's the perfect homey snack to accompany him on his flight home today.

I like to mix the wet ingredients and dry ingredients separately, and then combine. I find that this creates a better consistency and you don't get any lumps of flour in your batter.

When mixing the wet ingredients, I always add the melted butter last and stir as I pour it in. This way there is less risk of the butter cooking the egg. No one wants egg chunks in their bread!

Then I add the flour in increments, again to prevent any clumping. Once fully combined, the batter will really thicken up. Don't worry! This is normal. Remember, coconut flour is SUPER absorbent!

Be sure to grease your baking pan well. I usually take butter (or ghee) in my fingers and rub it on that way. No need to flour it after. Then it's ready to pop in the oven! See, super easy :)

It usually takes around 50 minutes to bake, but may vary depending on your oven. Be sure to let it cool for about 10 minutes before you turn it out. This helps the loaf to stabilize and it won't split on you. Then enjoy!

Pumpkin Banana Bread

Servings: One loaf (8 or 10 slices depending on thickness)

Prep Time: 15 minutes

Bake Time: 50 minutes

Total Time: 1 hour 5 minutes

Baking Materials:

Small mixing bowl

Medium mixing bowl Measuring cups & spoons


Fork (or tool of choice for mashing banana)


5 1/2" x 8 1/2" loaf pan

Ingredients (organic, non-gmo):


1/2 cup pumpkin purée

1/2 cup banana, ripe and mashed (~1 large or 1 1/2 small)

1/2 cup coconut oil or grass-fed ghee (if you can tolerate)*, melted

1/4 cup honey, raw

4 eggs (gelatin eggs for AIP**)

1/2 tsp vanilla extract (alcohol free)


1/2 cup coconut flour

1/2 cup cassava flour

1 tsp baking soda (aluminum free!)

1 1/2 tsp pumpkin pie spice (cinnamon for AIP)

1/2 tsp salt*

*If using salted butter, omit the salt

**4T gelatin powder (NOT collagen) to 1 cup water


1. Preheat oven to 350˚

2. Mix all wet ingredients together in medium bowl.

**If using gelatin eggs, add gelatin to water in small saucepan and whisk to ensure all gelatin is wet. Let sit for 1-2 minutes. Then whisk on medium heat until frothy. Add immediately.

3. Add all dry ingredients to small bowl and whisk to incorporate and remove any lumps.

4. Add dry ingredients in small increments to the wet ingredients. Stir until mixed completely.

5. Add batter to well greased loaf pan and bake for approximately 50 minutes or until toothpick comes out clean.

6. Cool for at least 10 minutes, turn out, and enjoy!


Nutrition Facts (for a 10 slice loaf):

Calories 216kcal Fat 12g Cholesterol 98mg Sodium 175mg Potassium 62mg

Total Carbohydrates 25g Fiber 6g Sugar 10g Protein 5g Vitamin A 86% Vitamin C 4% Calcium 6% Iron 10%


Did you make this recipe? We'd love to hear about it! Tag @theyarndoctorca on Instagram and Facebook, and hashtag it #TheYarnDoctor

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