The first step to making the banana bread is to mix the almond meal/ flour * with the pumpkin pie spice mix, baking powder, and brown sugar.
Mash the ripe bananas into a purée, using a fork. This usually is fairly easy with soft, overripe bananas. However, if you're having any difficulties for any reason, then you can use a hand-held mixer or food processor/blender.
Once the bananas have formed a smooth 'paste' like consistency, then add the softened butter and eggs to the mashed bananas and mix well, till thoroughly incorporated.
Next, add the wet ingredients to the dry ones and mix thoroughly, making sure there are no clumps of flour in the almond flour banana mix.
Pour the mixture into a prepared loaf tin, lined with baking paper ** and, as an optional step, you can sprinkle some raw pumpkin seeds on top.
The banana cake is then ready to go in the oven. Bake it in a preheated oven at 170ºC (fan assisted) for 50-60 minutes.
Cover the top of the tin with foil after 30 minutes - this will stop the top from burning while the middle still cooks. Be careful not to let it touch the batter though, as it will stick.
To check that the cake is cooked through, this can be tested by a toothpick inserted into the centre. If it comes out wet/messy with batter, then the cake needs slightly longer.
Enjoy the pumpkin spice banana bread with some Pumpkin Seed butter, peanut butter or any of these delicious homemade nut butter recipes.
Note*Almond flour breads are denser and do not rise as much as wheat flour breads. So, to make a nice fluffy-looking bread, a larger quantity of almond flour is needed.*the nature of this bread is moist and slightly crumbly no matter how long it's cooked for. If you want it drier, you can slice and keep in the fridge for the following day. * As I mentioned above, I often use leftover almond meal from making almond milk as 'flour'. You can also use store-bought or blanched almond flour, or use an alternative gluten free flour if you have nut allergies. unfortunately, I haven't tried all the variations to know how they affect the texture of the bread.** I actually have some loaf tin shaped 'papers', which I find really handy for these types of recipes.