Pumpkin Cake

8 free range eggs
1 1/2 cups melted organic butter
1/2 cup grade B maple syrup
15 drops vanilla cream stevia
1 tbsp. vanilla
1 1/2 cup fresh pumpkin puree (cut pie pumpkin in half, bake at 400 for 20 min, scoop out seeds, scoop out flesh, place in blender and blend until smooth).
1/2 banana
1 tbsp. cinnamon
1 tbsp. ginger
1 tsp. nutmeg
1/4 tsp. clove
1 cup almond flour
1/4 cup coconut flour
1 tsp. baking powder

Place eggs, melted butter, syrup, stevia, vanilla, pumpkin puree and banana in food processor.
Blend until smooth.
Add flours, spices and baking powder.
Blend until smooth.
Pour into a greased loaf pan.
Bake at 325 for 35-40 minutes.
Or spoon into lined muffin tin and bake at 350 for 10 minutes.