Pumpkin Spice Banana Bread (AIP, Paleo)

Hello Lovelies!

It is officially Fall here and all I can say is BRRRRRR…. it is much colder than I remember?

I talked with some of you yesterday on Instagram and it seems most of you are still enjoying warm weather where you are but us folks in western Canada are freezing our butts off! In fact some places got 50 cm of snow this weekend!!!

I have decided that the weather is so unpredictable these days I just have to follow the seasons according to the calendar and right now we should be enjoying all things PUMPKIN! So I am starting off the season with this brand new Pumpkin Spice Banana Bread! This one has been tested by AIP and Paleo friends and even some regular diet folks- including my boss. She said she likes to over season things and she thought this banana bread had the perfect amount of pumpkin flavor without being too much!

For all of the ingredients needed to make this banana bread be sure to check out my favorite AIP one stop shop- Shop AIP! Every single item in the store is AIP compliant so there is no searching or checking ingredients needed and they ship to Canada and the US along with many European countries now!

As far as substitutions go this can definitely be made coconut free. You can swap almond flour for the tiger nut flour (if you have reintroduced almonds), tapioca starch for the arrowroot starch, coconut oil, avocado or palm shortening can all be swapped out. You can use honey for the maple syrup and the coconut flour can be swapped for more tiger nut flour.

This recipe is super easy to make so I think you will all have success with this recipe even if you are a beginner.

This banana bread would be delicious with my some tea and gingerbread creamer for the perfect fall treat! Even better- invite a friend over!

I hope you all enjoy this Pumpkin Spice Banana Bread recipe and if you make it please take the time to come back and comment and leave a review as it helps others find my recipes!

5 from 1 vote

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Pumpkin Spice Banana Bread

A delicious banana bread flavored with cinnamon, mace, ginger and clove! Pumpkin Spice made AIP!

Course Dessert, Snack, Snacks

Cuisine American

Keyword aip banana bread, banana bread, paleo banana bread, pumpkin spice, pumpkin spice banana bread

Prep Time 15 minutes

Servings 1 loaf

Ingredients

Dry Ingredients

• 1/2 cup tiger nut flour
• 1/4 cup coconut flour
• 1/4 cup arrowroot flour
• 1/8 tsp sea salt
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp mace
• 1/2 tsp clove
• 1/4 cup raisins optional

Wet Ingredients

• 3 ripe bananas, mashed
• 2 Tbsp maple syrup
• 1 tsp alcohol free vanilla extract
• 1 tsp apple cider vinegar
• 3 Tbsp palm shortening or lard of choice melted

Gelatin Egg

• 1/4 cup water for gelatin egg
• 1 Tbsp gelatin grass fed beef

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with palm shortening or coconut oil and then line the pan with parchment paper.
   
   

2. In a small bowl mix the dry ingredients: coconut four, arrowroot, tiger nut flour, baking soda, cinnamon, ginger, mace, clove, and salt together.
   
   

3. In a large bowl mash the bananas and add the rest of the wet ingredients: melted palm shortening, vanilla, apple cider vinegar and maple syrup. Stir or use an electric mixer to combine and get rid of any lumps. Set aside.
   
   

4. Add the dry ingredients from the small bowl to the wet ingredients in the large bowl. Stir until combined.
   
   

5. Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
   
   

6. Add the gelatin to the mixture and stir quickly until evenly distributed (do not over mix). Fold in the raisins if using. Spoon the batter into the prepared pan and smooth the top with the back of a wet spoon so it is as even as possible.
   
   
   

   

7. Bake in the oven for 30-40 minutes or until a toothpick comes out clean from the center of the loaf.
   
   

8. Let cool for 5-10 minutes before removing from the pan. Cool fully on a cooling rack before slicing. You may also wish to put the bread in the fridge for 30 minutes to firm up before slicing.
   
   

9. Store in the fridge for 3-4 days or slice into pieces and store individually in the freezer for up to 3 months.