Gluten Free Pumpkin Banana Bread
Warm, moist, and bursting with fall flavor, this Gluten Free Pumpkin Banana Bread is the perfect fusion of pumpkin spice and sweet banana goodness. Made with naturally gluten-free all-purpose flour, this recipe is a dream for those looking to indulge without compromise. The loaf is laced with aromatic spices like cinnamon, nutmeg, and ginger, while the addition of ripe bananas and pure pumpkin puree creates a soft, tender crumb. Sweetened with pure maple syrup and enriched with melted coconut oil, this bread has a wholesome, homemade charm. You can elevate the texture and flavor by mixing in crunchy walnuts, pecans, or decadent chocolate chips. Ready in just over an hour, it’s the perfect treat for breakfast, snack time, or dessert. Plus, it’s an excellent way to celebrate seasonal ingredients while staying gluten-free!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 cup Mashed ripe bananas
- 0.75 cup Pumpkin puree
- 2 large Eggs
- 0.25 cup Coconut oil (melted and slightly cooled)
- 0.5 cup Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper for easier removal.
In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a large mixing bowl, combine the mashed bananas, pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth and well-blended.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
If using, fold in chopped walnuts or pecans and/or chocolate chips for added texture and flavor.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove from the oven and let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Store leftover pumpkin banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It can also be frozen for up to 3 months.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 20.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
