It’s back.

 It’s that time of year again…let pumpkin season roll in.

I always get super excited when I walk into the supermarket and see barrels upon barrels of assorted squash.

My brain goes wild.

I think pumpkin pie, pumpkin butter, yesterday I saw a pumpkin vinaigrette! Whaaaaaat?

I’m going to try and make my own version before purchasing the store bought version.

I like to challenge myself that way.

The weather here is slightly cooler this week and I am loooooving it.

Plus, my supermarket has a barrel of fresh cinnamon scented pone cones at the entrance and I love the sense of “fall” it brings.

I can’t wait to decorate for Christmas.

Too soon?

Never.

Let’s talk pumpkin.

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I can’t believe that the pumpkin bread batter ever makes it to the actual pan. I put a banana in this one too!

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Let’s take this one over the top with pumpkin whipped cream.

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It’s made with coconut milk cream from the top of the can.

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 I’ve been using it as coffee creamer…absolute heaven.

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Oh yes, it’s serious.

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😉

 

Pumpkin Banana Bread with Pumpkin Whipped Cream
Author: 
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A melt in your mouth, fluffy pumpkin bread, sweetened w/ banana, and topped w/ a pumpkin whipped cream. Gluten-free, paleo, nut-free.
Ingredients
  • For the bread:
  • 1 large, ripe banana, mashed
  • ¼ c. pure canned pumpkin
  • ¼ c. unsweetened coconut milk
  • ¼ c. extra-virgin olive oil (or melted coconut oil)
  • 4 large eggs
  • ½ t. pure vanilla extract
  • ½ c. granulated stevia
  • ½ c. coconut flour
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • For the pumpkin whipped cream:
  • 1 can full-fat coconut milk, refrigerated
  • ¼ c. granulated stevia
  • 2 T. maple syrup
  • 2 T. pure canned pumpkin
Instructions
  1. For the bread, preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the banana through the stevia, mixing until smooth.
  3. Stir in the coconut flour, cinnamon, and baking soda.
  4. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  5. Let the bread cool completely, cut into 9 even squares.
  6. For the whipped cream:
  7. Open the can of coconut milk and scoop the "cream" off of the top of the can, discard the liquid of use for something else.
  8. Put the coconut cream in a small mixing bowl and whisk together with the remain ingredients until smooth. Chill in the refrigerator.
  9. Place a large dollop of fresh pumpkin whip on top of each square of pumpkin bread.

MANGIA!!!

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