Pumpkin Scented Flourless Banana Bread

Low Carb Pumpkin Scented Banana Bread


23 mashed ripe bananas

1 cup unsweetened nut butter (I used almond/macadamia nut)

½ cup pumpkin puree

2 eggs

½ tsp baking soda

¼ sea salt

1 tablespoon pumpkin pie spice

1 tsp ground cinnamon

2 tsp vanilla extract

Optional Add-in’s

Dark Chocolate Chips (I used Hukitchen Keto Chips)

¼ cup Pecans or Walnuts

Gratified Granola Clusters ¼ cup for topping


  1. Preheat oven to 375 and line standard loaf pan with parchment paper
  2. In a large mixing bowl mash bananas and then add all ingredients minus “optional add-in’s”  Stir well to combine.
  3. Combine “add-in’s.  Stir
  4. Put the mixture in the loaf pan.  If desired, put ¼ cup Gratified Granola Clusters or sprinkling of nuts on top.
  5. Bake for 45 minutes and check with a toothpick.  If not cooked through, add 5 minute increments.
  6. Keep in the fridge wrapped in parchment paper for up to a week or freeze.


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