What’s better than banana bread? Pumpkin banana bread! This easy recipe for gluten free pumpkin 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.

WHAT YOU’LL NEED FOR THIS RECIPE

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.
9X5 Loaf Pan: Greased or purchase a silicone loaf pan.

HOW RIPE SHOULD BANANAS BE FOR BANANA BREAD?
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.

WHAT DO YOU EAT BANANA BREAD WITH?

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.

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

RECIPE 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.
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.

HOW TO MAKE GLUTEN FREE PUMPKIN BANANA BREAD

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.

Other Healthy Gluten Free Desserts:

Gluten Free Pumpkin Banana Bread

Name: Gluten Free Pumpkin Banana Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12
Cuisine: american
Ingredients: 2 cups Gluten Free Flour Blend; 1/4 tsp Baking Soda; 1/2 cup Light Brown Sugar; 1/2 tbsp Pumpkin Pie Spice; 1/2 cup Butter (1 stick); 2 Eggs; 1 cup Mashed Ripe Banana, about 2 bananas; 1 cup Pumpkin Puree; 1 tsp Vanilla Extract

Yield: 12 slices

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Ingredients

DRY INGREDIENTS

2 cups Gluten Free Flour Blend
1/4 tsp Baking Soda
1/2 cup Light Brown Sugar
1/2 tbsp Pumpkin Pie Spice

WET INGREDIENTS

1/2 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.

Notes

See blog post for important notes on this recipe!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 103mgCarbohydrates: 33gFiber: 2gSugar: 13gProtein: 4g

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