Pumpkin & Banana Bread


3/4 cup Green Banana Resistant Starch (I used Natural Evolution)
1/4 cup coconut flour
1/4 cup buckwheat flour
1 teaspoon baking powder
2 cups roast pumpkin
1 large banana (overripe bananas are best)
1 Tablespoon rice malt syrup
2 Tablespoon stevia (or sweetener of choice)
1 teaspoon vanilla essence
1 teaspoon cinnamon (I use mine quite liberally but I LOVE cinnamon)
1/2 teaspoon powdered ginger
1 sprinkle of nutmeg (I only used a very small amount as it has a strong flavour)
2 large eggs, beaten with a fork
1 tbs Maca powder (optional)


Heat the oven to 160C. Line a loaf tin with baking paper or use a silicon loaf pan. 

Mix the flours, baking powder, cinnamon, ginger, nutmeg, a pinch of salt and maca powder (if using) in a large bowl.

Mash bananas and pumpkin in a separate bowl then add rice malt syrup, stevia, vanilla, and eggs. Mix together until all combined. 

Add the wet ingredients to the flour mixture, then pour into the tin.

Bake for approximately 45 minutes or until brown on top and cooked through.

Take out of oven and allow to cool slightly before slicing. This will allow it to stay together and not crumble.

Eat warm or at room temperature.