Paleo Pumpkin Banana Bread with Protein Yogurt Glaze
Serves 10
10 mins prep
60 mins cook
70 mins total
This Paleo Pumpkin Banana Bread a mashup of two classic quick breads made with coconut flour and topped with a protein-yogurt glaze. With the moist tenderness of a banana bread, and warmth of a pumpkin bread, this loaf will be your new favorite.
Pumpkin Banana Bread:
Yogurt Glaze:
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Preheat the oven to 350°F.
Line 8" x 4" loaf pan with parchment paper or foil (leave some overhang to lift out of pan later) and grease.
In a large bowl, roughly mash banana with a fork.
Add pumpkin puree, eggs, sweetener, peanut butter, oil and vanilla extract, and blend with a hand mixer on low till pureed, 20 seconds.
In a medium bowl, combine and uniformly mix coconut flour, flaxseed meal, baking powder and salt.
Add dry ingredients to wet, and whisk.
Pour batter into prepared loaf pan, and top with chocolate chips or walnuts if desired.
Bake for about 60-65 minutes or until a toothpick inserted into center comes out mostly dry, with maybe a few crumbs attached.
Cool for 15 minutes, then lift out of pans using the lining. Transfer to a wire rack to cool completely, about 40 minutes.
In a small bowl, whisk together the ingredients for the glaze.
Pour glaze on loaf and cut into slices.
