Is it even fall without a pumpkin recipe?
There’s been a can of pumpkin sitting on my baking shelf for a few months now, staring at me, taunting me. I have been SO excited to hop into ALL THINGS pumpkin – which started with my most recent fall candle haul, if you didn’t see that extravaganza.
The funny thing is, I didn’t even like pumpkin until about 2 years ago. Yup, I went most of my life without ever even trying a pumpkin pie. It just did not sound good to young, inexperienced Christina. Was anyone else late to the pumpkin game? Thank god I finally tasted a glorious slice of pumpkin pie two years ago – my life changed forever.
Anyways, I’ve had a lot of different cravings recently, so I thought I’d just combine them all into one magical autumn-inspired loaf. First of all, I knew as soon as October hit I needed to make pumpkin bread. I collected all of my favorite pumpkin bread recipes – family recipes, friends’ recipes, Pinterest recipes, other bloggers’ recipes, and I used all of those as inspiration.
But it just wasn’t enough.
I didn’t want to make another basic pumpkin bread. You can find a top-notch pumpkin bread recipe ANYWHERE. There are so many. I wanted to (pumpkin) spice things up, ya dig? (Sorry not sorry for the pun.)
Meanwhile, it’s also been on my to-do list to make a banana bread. I LOVE banana bread, and I actually haven’t made one since I went gluten-free. My mom makes a killer banana bread. She’s famous for it. Like, I’m pretty sure people were only friends with me in high school so they could come over and eat her banana bread.
So I had the urge to make both of these breads, and I was torn over what to make first. Banana bread didn’t necessarily feel seasonal enough, but I wanted it. And regular pumpkin bread was too basic. Soooo what do you do? Combine them, obviously.
At first, I thought it might be a bad idea. Would that even taste good? Then I got a sign from the heavens. When I went on my fall candle shopping spree, I found a new candle at Bath & Body Works – Pumpkin Banana Muffin.
That candle… I have no words. It gives me life. If that wasn’t a sign that a pumpkin/banana combo was a good idea, I don’t know what is. Pumpkin banana bread. Banana pumpkin bread? Not sure which word should come first, but you get the idea. It’s a pumpkin bread and a banana bread all in one! REVOLUTIONARY.
Buuuut I still felt like it needed something else.
I’m basic AF, so one of my favorite things to do in fall and winter is to cozy up with a chai latte. There’s nothing like a warm, rich cup of chai in autumn. The spices pair perfectly with the season.
Hence, I needed to throw some chai in there, too. Just to be fun.
I was kind of nervous about how it would all turn out together, but it’s SO GOOD. This combo nails it in the seasonal-flavor department. You need this in your life. It’s very fall, and it’ll make you melt at the knees if you eat it while it’s warm and top it off with some (a lot of) nut butter. NOM.
This Chai Banana Pumpkin Bread is paleo, gluten-free, dairy-free, soy-free, grain-free, and refined sugar-free! If you’re vegan, you could try using flax eggs in place of the regular eggs, or replace the two eggs with two bananas. I haven’t tried either of those personally, but I’m pretty sure they’d work.
Okay, enough talking. Let’s eat.
Paleo Chai Banana Pumpkin Bread
Makes: 1 loaf
Time: 1 hour
- 1.5 cups almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp each of: ginger, cardamom, cloves, nutmeg, allspice, pumpkin pie spice
- 2 tsp cinnamon
- 1/4 tsp Celtic sea salt
- 1 ripe, mashed banana
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 3 tbsp coconut oil
- 2 large eggs
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 2 chai tea bags (I used Tazo)
- 1/3 cup chopped pecans
- Preheat your oven to 375*F.
- Grease a loaf pan (9×5 or smaller) with coconut oil.
- Add your almond flour, baking powder, baking soda, spices, and salt into a bowl and mix together.
- Cut open the chai tea bags and pour the tea leaves/spices into the bowl. Mix it all together.
- In a separate bowl, mix together the pumpkin puree, mashed banana, coconut oil, eggs, maple syrup, and vanilla extract.
- Pour your wet ingredients into your dry ingredients and mix it all together until it’s well-combined and there are no clumps.
- Fold your pecans into the mixture.
- Pour the mixture into your loaf pan. Top it off with extra pecans if you want to be fancy.
- Place it in the oven for about 45-50 minutes. Check if it’s done by placing a toothpick or knife into the center of the loaf. If it comes out clean, then it’s done!
- When the bread is done cooking, take it out of the oven and let it cool for about 20 minutes.
- Cut, serve, and DEVOUR!
If you make this, don’t forget to tag me in a photo so I can see! Also, let me know if there are any other fall-inspired recipes you’d like me to create! XO
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