Pumpkin Spice Banana Bread

1 ½ cups gluten-free all-purposebaking mix 

1 cup + 2 tbsp. BareOrganics Coconut Palm Sugar 

¼ cup pumpkin spice creamer 

1 tsp. baking soda 

½ tsp. sea salt 

3 medium mashed ripe bananas 

2 large eggs 

½ cup melted BareOrganics Coconut Oil 

¼ cup agave (or maple syrup) 

¼ cup water 

½ cup chopped walnuts (optional) 

Crumb Topping Ingredients: 

2 tbsp. pumpkin spice creamer 

1 tbsp. BareOrganics Coconut Sugar 

1 tsp. BareOrganics Focus Coffee with Superfoods (grounds) 

2 tsp. cold BareOrganics Coconut Oil 

BareOrganics Cacao Nibs

1. Preheat oven to 350 °F. Use coconut oil or butter to coat 9"x5"x3" baking bread pan.
2. Mix all dry ingredients in a medium mixing bowl.
3. Mix wet ingredients, except for mashed bananas, in a large mixing bowl and whisk until mixed well.
4. Add dry ingredients—stir until blended. Fold in mashed ripe bananas and walnuts.
5. Transfer batter to the prepared baking pan. Mix topping ingredients in a bowl with fork—mix until crumbly. Sprinkle over batter.
6. Bake bread for approximately 50 minutes, or until knife inserted into center comes out clean.
7. Let bread cool on baking rack for approximately 10-15 minutes, turn pan on its side and slide bread out onto the cooling rack. Turn bread right side up and let cool completely. Slice and enjoy!