Paleo Banana Pumpkin Chocolate Chip Cranberry Bread



This has it ALL!  Banana, pumpkin, chocolate, cranberries, coconut… I mean…what more could you want??!!!  Maybe a million bucks, but that’s pretty much all I can think of that would add to these little guys.  These make a great breakfast or snack, and if you want to save some calories, leave out the chocolate chips, but you know that I have a sweet tooth and I firmly believe that chocolate makes everything better.  🙂  Fall is here y’all, and this really makes a great, healthy and seasonal treat!


  • 1/2 cup almond butter
  • 1 cup shredded, dried, unsweetened coconut
  • 2 medium very ripe bananas
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup pureed pumpkin
  • 1-3 tbsp of coconut flour
  • 1 tbsp of coconut oil
  • 1 tbsp honey (optional)
  • dried cranberries – 1/3-1/2 cup
  • 1/2 cup of chocolate chips

Preheat your oven to 350ºF.

In a mixing bowl, combine all of the ingredients leaving the chocolate chips and cranberries.  (Mix, breaking up the banana so it is mostly incorporated into the batter (lower amounts of visible chunks). Once all of the ingredients are mixed in and smooth, fold in the cranberries and chocolate chips.  Pour the batter into a greased loaf pan.

Bake for approximately 35-40 minutes, until the center is no longer gooey (soft). Let the banana bread cool before removing from the pan.

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