Gluten Free Pumpkin Banana Bread
What’s better than banana bread? Gluten-free Pumpkin Banana Bread! This easy recipe for gluten-free banana bread combines the best of pumpkin and banana in a moist lightly sweet bread that is perfect for any fall breakfast or Thanksgiving dessert.
Why is banana bread so popular? Because it is COMFORTING. It’s a food that warms the soul and is pretty easy to make from scratch. It also gives you a reason to use up ripe bananas without wasting them.
What’s even more comforting than banana bread is adding pumpkin to the mix. Pumpkin adds a softness to baked goods that everyone finds comforting. Pair that with banana in a bread and you have the BEST pumpkin banana bread of all time.
🍌 Ingredients for Pumpkin Banana Bread
- Gluten Free Flour Blend: Purchase a gluten free flour blend that already has Xanthan gum so you don’t have to add it in. Right now, I think the best gluten free flour is by King Arthur.
- Ripe Bananas: You’ll need about 2 ripe bananas to make this bread. The more ripe the banana, the less sugar you’ll need as ripe bananas are naturally very sweet.
- Pumpkin Puree: Plain pumpkin puree is used in this recipe to make a moist pumpkin banana bread.
- Butter: I love the way butter tastes in baked goods which is why I use it in this recipe. Feel free to use melted coconut oil if you’d like.
- Pumpkin Pie Spice: Although you could add each warming spice one by one, making sure you gave a jar of pumpkin pie spice on hand will make holiday desserts much easier for you.
- Light Brown Sugar: I used a touch of brown sugar in this recipe, but you can omit this ingredient to keep it refined sugar free. Using ripe bananas will make the recipe sweet naturally.
- Eggs, Vanilla, Baking Soda: Typical baking ingredients used to flavor, bind and rise the bread.
- Equipment – 9 x 5″ Loaf Pan: Greased or purchase a silicone loaf pan.
📖 How to Make Gluten-Free Pumpkin Banana Bread
1️⃣ Prepare Oven & Loaf Pan: Preheat your oven to 350 degrees. Grease a loaf pan with oil or cover the bottom with parchment paper. No parchment or oil is needed if using a silicone loaf pan.
2️⃣ Prepare The Wet Ingredients: In a stand mixer, add the softened butter and brown sugar and cream together until fully combined on medium speed. This should take about 2 minutes. Add in mashed banana, eggs, vanilla and pumpkin puree and mix on medium low speed until all ingredients are fully combined.
3️⃣ Prepare The Dry Ingredients: In a large bowl, whisk together gluten free flour, baking soda, salt and pumpkin pie spice until everything is evenly combined.
4️⃣ Mix Wet And Dry Ingredients: Turn the stand mixer to medium low speed and add the dry ingredients in 3 batches until batter is evenly formed.
5️⃣ Bake Pumpkin Banana Bread: Pour batter into loaf pan and even out using a spatula. Bake for 55-60 minutes or until an inserted toothpick comes out clean. Cool for at least 2 hours before cutting or serving. Cutting without cooling will result in crumbly banana bread.
🧑🍳 Chef’s Tips
Have Extra Pumpkin Puree? Sometimes I will use pumpkin puree but have some leftover in the can and not need to use it for a while. You can freeze extra pumpkin puree in an airtight container for up to 6 months. Defrost overnight before using.
Refined Sugar Free: As stated above, if your bananas are very very ripe, you may not need to add any additional sweetness from sugar. Simply omit the sugar in the recipe.
🔁 Variations
Want to add a chef’s kiss to your pumpkin banana bread? Try folding these into the batter before baking:
- Chocolate Chips
- White Chocolate Chips
- Butterscotch Chips
- Chopped Walnuts
- Chopped Pecans
- Pumpkin Seeds
♻️ Storing & Freezing
Storing: Pumpkin Banana bread can be stored in an airtight container for up to a week. It’s important to make sure it is sealed as it could lose it’s moisture quickly if it sits out.
How to Freeze Banana Bread: One of the best things about pumpkin bread or banana bread is that it can be frozen for later enjoyment. Place it in a Ziploc freezer bag and let as much air out as possible. Freeze for up to 6 months. Let defrost on the counter before enjoying.
❓ FAQ
Bananas should be a dark black/brown color on the outside. This means it has oxidized enough to make the inside very sweet and will sweeten the banana bread.
The best way to eat banana bread is to have it warm or toasted with a pat of butter or even coconut butter. You could spread your favorite nut butter on top and sprinkle with cinnamon and coconut flakes.
More Healthy Gluten Free Desserts:
Gluten Free Zucchini Bread
Homemade Pumpkin Spice Creamer
Chocolate Chip Pumpkin Cookies
Chocolate Chip Pumpkin Bread
Dairy Free Pumpkin Panna Cotta
Gluten Free Pumpkin Banana Bread
Ingredients
DRY INGREDIENTS
- 2 cups Gluten Free Flour Blend
- ¼ tsp Baking Soda
- ½ cup Light Brown Sugar
- ½ tbsp Pumpkin Pie Spice
WET INGREDIENTS
- ½ cup Butter 1 stick
- 2 Eggs
- 1 cup Mashed Ripe Banana about 2 bananas
- 1 cup Pumpkin Puree
- 1 tsp Vanilla Extract
Instructions
- Prepare Oven & Loaf Pan: Preheat your oven to 350 degrees. Grease a loaf pan with oil or cover the bottom with parchment paper. No parchment or oil is needed if using a silicone loaf pan.
- Prepare The Wet Ingredients: In a stand mixer, add the softened butter and brown sugar and cream together until fully combined on medium speed. This should take about 2 minutes. Add in mashed banana, eggs, vanilla and pumpkin puree and mix on medium low speed until all ingredients are fully combined.
- Prepare The Dry Ingredients: In a large bowl, whisk together gluten free flour, baking soda, salt and pumpkin pie spice until everything is evenly combined.
- Mix Wet And Dry Ingredients: Turn the stand mixer to medium low speed and add the dry ingredients in 3 batches until batter is evenly formed.
- Bake Pumpkin Banana Bread: Pour batter into loaf pan and even out using a spatula. Bake for 55-60 minutes or until an inserted toothpick comes out clean. Cool for at least 2 hours before cutting or serving. Cutting without cooling will result in crumbly banana bread.
