If you love the flavors of fall (read pumpkin) and banana bread, then you are going to LOVE this gluten free pumpkin banana bread recipe. Come early September I always buy far too many cans of pumpkin puree and pretty much any time of the year I have some bananas going bad (hey, I’m a mom). Therefore I am always making some sort of variation of banana bread. Got some apples lying around? Yes, I’ll toss them in. Chocolate chips? Yes, my one son will basically eats anything with chocolate chips. Heck, I have even thrown summer peaches into my banana bread.

Gluten Free Pumpkin Banana Bread

Since I have friends that are gluten free, I have now added some gluten free bread recipes to my recipe repertoire and I thought, why not make some simple tweaks to my banana bread recipe utilizing my lifetime supply of pumpkin puree?

Dessert and Breakfast Bread

Here’s why I love pumpkin banana bread. Basically I’m lazy. It’s a breakfast bread that doubles as a dessert. Add a scoop of vanilla ice cream or some homemade whipped cream and voila, you’ve got dessert. I’m also too lazy (and exhausted) to cook breakfast so anything I can make the day before and serve for breakfast or a snack is aces in my book. Bread recipes for breakfast? Done and done.

For breakfast I love this bread plain, but you can also serve it with butter, maple butter or some maple syrup. I’ve even been known to make French Toast with it. Granted, for the kids…not for me.

Here’s the easy recipe for my pumpkin banana bread.

Pumpkin Banana Bread (Gluten Free)

Yields: 1 loaf
Prep: 10 minutes | Cook: 60 minutes | Total: 70 minutes

Pumpkin Banana Bread Ingredients:

2 cups gluten free all-purpose flour (Ryze, Flour Farm, King Arthur Flour, Namaste)
1 teaspoon xanthan gum (omit if flour blend contains it)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
½ cup granulated sugar
½ cup brown sugar
⅓ cup avocado oil
2 eggs, room temperature
⅔ cup milk of choice, room temperature
½ cup pumpkin puree
½ cup mashed banana (1 medium banana)
2 teaspoons vanilla extract
Optional: ½ cup chopped pecans or walnuts

Directions:

1. Preheat oven to 350 degrees F. Add a layer of parchment paper to a 9×5” loaf pan and spray with cooking spray.

2. In a large bowl, add gluten free flour, xanthan gum, baking powder, baking soda, pumpkin pie spice and both white and brown sugars. Whisk to combine, breaking up any lumps. Stir in optional nuts.

3. In a medium bowl, add avocado oil, eggs, milk, pumpkin puree, mashed banana and vanilla extract. Whisk to combine. 

4. Pour the wet ingredients into the dry ingredients and stir to combine.

5. Pour batter into prepared pan and bake in preheated oven for 60-65 minutes or until toothpick inserted in the center comes out clean.

 

Are you going to try this gluten free bread recipe?

Yield: 1 loaf

Pumpkin Banana Bread

Print

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 2 cups gluten free all-purpose flour
• 1 teaspoon xanthan gum (omit if flour blend contains it)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ cup granulated sugar
• ½ cup brown sugar
• ⅓ cup avocado oil
• 2 eggs, room temperature
• ⅔ cup milk of choice, room temperature
• ½ cup pumpkin puree
• ½ cup mashed banana (1 medium banana)
• 2 teaspoons vanilla extract
• Optional: ½ cup chopped pecans or walnuts

Instructions

1. Preheat oven to 350 degrees F. Add a layer of parchment paper to a 9x5” loaf pan and spray with cooking spray.



2. In a large bowl, add gluten free flour, xanthan gum, baking powder, baking soda, pumpkin pie spice and both white and brown sugars. Whisk to combine, breaking up any lumps. Stir in optional nuts.



3. In a medium bowl, add avocado oil, eggs, milk, pumpkin puree, mashed banana and vanilla extract. Whisk to combine. 



4. Pour the wet ingredients into the dry ingredients and stir to combine.



5. Pour batter into prepared pan and bake in preheated oven for 60-65 minutes or until toothpick inserted in the center comes out clean.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 257Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 115mgCarbohydrates: 37gFiber: 2gSugar: 18gProtein: 4g

If you like this recipe be sure to check out our others like Easy Gluten Free Pumpkin Pie Oatmeal Bake and Raw No-Bake Key Lime Pie is Vegan, Gluten-Free and Delicious!

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