There's basic banana bread, which is totes delicious and adorable, and then there's chocolate pumpkin spice banana bread which takes it to the next level and will rock your muthafuckin' nips off; and for that you're welcome. This guy is paleo af and even sugar-free if you've got monk fruit sweetener on hand.
First off, go to your oven and preheat that shit to 350.
Then grab a bowl and combine your dry ingredients:
2 cup almond flour
1/2 cup cassava flour or tapioca flour
1 tsp sea salt
1/2 tablespoon pumpkin spice
1 cup monk fruit sweetener (or coconut sugar, regular sugar, idk you do you boo boo)
3 tablespoons cocoa powder
1 tsp baking soda
In a separate bowl, combine your wet ingredients:
3 ripe bananas
1/4 cup almond milk
1/4 cup avocado oil
1 teaspoon vanilla
Add the wet mixture to the dry mixture and fold everything together like you're hosting a pumpkin banana bread orgy.
When your batter is formed, use a spoon to pour batter into your muffin tin.
Depending on how deep your muffin tin is, you'll bake anywhere from 35-45 minutes. Use the good ol' toothpick trick to establish muffin done-ness.
Let cool for 20 minutes and then shove immediately into your face hole.
I used a mini muffin tin so the bake time for me was 35 minutes and made about 24 mini muffins.
Enjoy, my dudes.