Imagine the warm pumpkin spice flavors of ginger, nutmeg and cloves combined with bananas and pumpkin all baked into a moist loaf. This pumpkin banana bread recipe delivers on all points and is gluten free as well!
Related: Need another gluten free pumpkin recipe? Try my Gluten Free Pumpkin Cinnamon Roll Skillet Cake!
Do you have a ripe banana, canned pumpkin puree and your favorite gluten free flour mixture? With only 10 minutes of prep time, you can have this delicious pumpkin banana bread in the oven.
Pumpkin Banana Bread (Gluten Free)
Yields: 1 loaf
Prep: 10 minutes | Cook: 60 minutes | Total: 70 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 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.
Serving and Storage Suggestions
Let bread cool in loaf pan on a cooling rack for 10 minutes or until you are able to remove it from the pan without burning yourself. Serve warm with a pat of butter for an extra measure of goodness. When completely cool, cover the rest of the loaf with plastic wrap or seal in an airtight container for storage. This loaf can be stored in the refrigerator or freezer.
Gluten Free Pumpkin Banana Bread
Ingredients
- 2 cups gluten free all-purpose flour
- 1 tsp xanthan gum (omit if flour blend contains it)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup avocado oil
- 2 eggs room temperature
- 2/3 cup milk of choice room temperature
- 1/2 cup pumpkin puree
- 1/2 cup mashed banana (1 medium banana)
- 2 tsp vanilla extract
- 1/2 cup chopped pecans or walnuts Optional
Instructions
- Preheat oven to 350 degrees F. Add a layer of parchment paper to a 9×5” loaf pan and spray with cooking spray.
- 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.
- In a medium bowl, add avocado oil, eggs, milk, pumpkin puree, mashed banana and vanilla extract. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Pour batter into prepared pan and bake in preheated oven for 60-65 minutes or until toothpick inserted in the center comes out clean.
Before you Go
Thank you for stopping by today. Please check out more delicious recipes, comment and let me know how your family liked this one!
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