We have all seen recipes for “monkey bread.” A not-so-healthy breakfast or dessert bread (similar to cinnamon rolls) that is smothered in a sugar-buttery glaze. It looks insanely delicious, but probably has enough calories for your entire day. So, the next time you have a craving for something a little sweet and sticky, try my Pumpkin Coconut Banana Sticky Bread! It is great option for breakfast instead of the typical cinnamon rolls, but will remind you of everything you love about waking up to a warm, delicious treat.
I love it when a cooking mistake turns out to be an amazing new recipe! Cooking is all about being creative right? So when a bread recipe did not turn out exactly the way I planned, but still delicious, I decided to save it as my new favorite way to use bananas. This Pumpkin Coconut Banana Sticky Bread, is soft, sticky, and just sweet enough to keep you coming back for more. The combination of cinnamon, nutmeg, and vanilla will fill your kitchen with a yummy fragrance that will be hard to ignore. There is no need to go into a sugar induced coma from another cinnamon roll. This bread topped with crunchy coconut flakes is a deliciously, healthy recipe that everyone in your family will enjoy!
Preheat your oven to 350 degrees. In a small bowl, combine 2 Tbsp chia seeds and 2/3 cups of water. This will create a “chia egg”, which will be used to replace a regular egg in this recipe. Let the chia sit for about 15 minutes,or until the chia has soaked up the water. Next, mash up 4 ripe bananas using a potato masher or fork. In large mixing bowl, mix together bananas, chia egg, and remaining ingredients (2 1/2 cups gluten free flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp ground nutmeg, 1/8 cup honey, 8 oz can pure pumpkin, 1 tsp vanilla, and 1 cup unsweetened coconut flakes).
In a prepared pan, pour mixture and top with additional coconut flakes (if desired). Bake for approximately 50 minutes, or until the coconut is lightly browned and the center of bread is slightly sticky. Remove from oven and let cool.
Enjoy this bread as breakfast, snack, or a treat. It’s great any time of day! But beware, this sticky bread is true to it’s name. I’d say enjoy it with a fork…but then again you wouldn’t be able to enjoy licking your fingers in the end. 😉
- 4 ripe bananas
- 2 1/2 cups gluten free flour
- 2 Tbsp chia seeds + 2/3 cup water
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/8 cup honey
- 8 oz can pure pumpkin
- 1 tsp vanilla
- 1 cup unsweeted coconut flakes + topping
- Preheat oven to 350 degrees.
- In a small bowl, combine 2 Tbsp chia seeds and 2/3 cups of water. Let sit for 15 minutes.
- Mash 4 ripe bananas using a potato masher or fork.
- In large mixing bowl, mix together bananas, soaked chia seeds, and remaining ingredients.
- In a prepared pan, pour mixture and top with additional coconut flakes (if desired).
- Bake for approximately 50 minutes.
- The coconut should be lightly browned and the center of bread slightly sticky.
- Remove from oven and let cool.