Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and grease with non-stick spray (I like to use coconut oil, but any works).
In a large mixing bowl, mash the ripe bananas. Add the eggs, almond milk, vanilla, oil, honey, and pumpkin puree. Using a hand mixer, mix everything together until well combined. You can also use a stand mixer or a food processor for this. (You can also always use a fork or a whisk. If doing it by hand, mix everything together one ingredient at a time).
Add the dry ingredients (coconut sugar, baking powder, and flour) to the wet mixture and mix until the batter is smooth and there are no chunks. Set aside.
In a small mixing bowl, combine the additional 1/4 cup of honey, cinnamon, and pumpkin pie spice. Mix well with a spoon until a syrupy paste forms.
Pour HALF of the bread batter into the prepared loaf pan, then shake to even it out. Top this layer with HALF of the honey paste. Using a spoon, swirl it into the batter.
Pour the second half of the batter on top, then add the rest of the honey paste to the top of the loaf. Again, use a spoon to swirl/marble the paste into the batter.
Bake for 45 minutes. Let cool and enjoy!
0 servings