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!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Step 3

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.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

Step 5

If using, fold in chopped walnuts or pecans and/or chocolate chips for added texture and flavor.

Step 6

Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.

Step 7

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 8

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.

Step 9

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

Serving size	954.9 grams (954.9g)

Amount per serving	% Daily Value*
Calories	2358

Total Fat 117.20g	150%
Saturated Fat 60.10g	301%
Polyunsaturated Fat 1.40g
Cholesterol 376mg	125%
Sodium 2258mg	98%
Total Carbohydrate 319.90g	116%
Dietary Fiber 21.40g	76%
Total Sugars 110.30g
Protein 31.70g	63%

Vitamin D 82IU	410%
Calcium 283mg	22%
Iron 9mg	52%
Potassium 1878mg	40%

*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.

Source of Calories

Fat: 42.9%

Protein: 5.2%

Carbs: 52.0%