Gluten Free Pumpkin Banana Bread

For people following a paleo diet, this gluten-free pumpkin banana bread is the ideal treat. It's tasty, moist, and a fantastic choice for a breakfast or snack.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup pumpkin puree
• 3 eggs
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans or walnuts optional

Instructions:

Grease a loaf pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius

Mash the bananas, puree the pumpkin, whisk in the eggs, honey, melted coconut oil, and vanilla extract in a big bowl

Almond flour, coconut flour, baking soda, nutmeg, cinnamon, and salt should all be combined in a different bowl

Mixing until thoroughly combined, gradually add the dry ingredients to the wet ones

If desired, fold in chopped walnuts or pecans

After the loaf pan has been oiled, transfer the batter there and level it out

Bake for 45 to 50 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean

After letting the bread cool in the pan for ten or so minutes, move it to a wire rack to finish cooling

Cut into slices and serve your delicious pumpkin banana bread without gluten

Have fun!