coconut flour pumpkin banana bread

Well, this recipe came from an attempt to make a pumpkin spice smoothie similar to the delicious Pumpkin Spice smoothie from Smoothie King. But when it tasted nothing like Smoothie King and was not exactly what my taste buds were looking for... I decided to make some banana bread with it! I can always come up with a reason to bake. BUT. A few more swerves came along with this recipe: I don’t have a bread-baking pan at my new apartment, yet… so I used a (unused) Weber grill pan from my little Weber grill. Second, when I went to grab my chocolate chips to add to the recipe… they were gone. Of course; any sort of chocolate does not last in my household. So to make this banana bread even better, add one half cup of chocolate chips!

Here’s what you’ll need:

1 small Chobani Pumpkin Spice Blended Greek Yogurt
1-cup coconut flour
1-teaspoon vanilla extract
1 egg
1-tablespoon honey
¼ cup of milk
1 ripe banana
¼ cup maple syrup
½ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon cinnamon

Preheat the oven to 375 degrees
Mix the “pumpkin mixture”

-- Chobani pumpkin spice Greek yogurt

-- ¼ cup milk

-- 1 tablespoon honey -- AND if you have the other ingredients at your fingertips, then add a dash of cinnamon and vanilla extract too.

Now you can add the rest of the ingredients to the pumpkin mixture! Easy as that.
Mix all of the ingredients with a whisk until blended (add chocolate chips if you desire… I would have definitely added them if I wouldn’t have been out.)

There is no specific order in which you must mix all the ingredients. If you prefer to mix the dry ingredients and then the wet ingredients, go for it!