I’m a firm believer that pumpkin should be eaten year round.  I’ve never understood why people limit pumpkin recipes and flavors to the fall;  I love to eat it any month of the year.  I’m a huge fan of banana bread (loaded with chocolate chips) so I decided to combine two of my loves and make pumpkin banana bread.  I chose to make this bread flourless so that its texture would be extra ooey and gooey.  Mission accomplished: this bread is so moist.  After baking, I had to refrigerate it so that I could cut it into pieces without it being too gooey.  If you’re looking for a banana bread with a fun twist and an extra moist texture, then this is the recipe for you!


Prep Time: 10 minutes
Cook Time: 60-70minutes
Total Time: 70-80 minutes
Course: Dessert, Snack
Servings: 8 pieces



1/2 cup almond butter
1 tsp baking soda
2 mashed bananas (about 1 cup)
Pinch sea salt
1 egg
1 15 ounce pumpkin purée (not pumpkin pie filling)
1/3 cup dark chocolate chips
1 tsp cinnamon
1 tsp nutmeg
Optional: extra banana for garnish


Preheat oven to 350 degrees.

Add all ingredients (except chocolate chips and optional extra banana) to a bowl and stir to combine.

Fold in chocolate chips.  Pour into parchment lined bread pan.

If desired, cut extra banana in half lengthwise and place on top of batter.

Cook 60-70 minutes or until toothpick inserted comes out clean.  This bread is VERY moist so I set mine in the fridge for a couple hours before slicing into it.


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