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Gluten Free Pumpkin Banana Bread

We love this Gluten Free Pumpkin Banana Bread as a delicious sweet treat that doesn’t hurt our diets.  This time of year pumpkin is everywhere, and I especially love breads and muffins. Since gluten is a real issue, substituting a mix of almond flour and coconut flour into this recipe is a must.  I am also trying to cut out extra sugar, so instead of going for traditional sweeteners, this recipe includes fruit and a bit of molasses which is a healthier option for those with blood sugar issues.

This Gluten Free Pumpkin Banana Bread is moist and delicious. Perfect for fall.

Gluten Free Pumpkin Banana Bread

Since this gluten free pumpkin banana bread uses ripe bananas, I find that using my hand mixture to get them well incorporated works best.  Mixing by hand tends to end up with a few too many lumps for my taste since the banana may need a bit more work to blend in with the pumpkin, egg and coconut milk.

This Gluten Free Pumpkin Banana Bread is moist and delicious. Perfect for fall.

This is a very moist cake, but delicious and a great choice for breakfast, snacks or even dessert!

This Gluten Free Pumpkin Banana Bread is moist and delicious. Perfect for fall.

Gluten Free Pumpkin Banana Bread

This Gluten Free Pumpkin Banana Bread is moist and delicious. Perfect for fall.
Print Recipe
Gluten Free Pumpkin Banana Bread
Prep Time:10 mins
Cook Time:45 mins
Total Time:55 mins

Ingredients

  • 1 16 oz Can 100% Pumpkin Puree
  • 2 whole Ripe Bananas Mashed
  • 1 large Egg
  • 1/4 Cup Unsweetened Coconut Milk
  • 1/4 Cup Black Strap Molasses
  • 1 Teaspoon Vanilla Extract
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Cup Almond Flour
  • 1/2 Cup Coconut Flour
  • 1/4 Cup Rolled Oats

Instructions

  • Preheat oven to 350 degrees
  • Spray 2 loaf pans with non-stick cooking spray
  • In large bowl, mix together pumpkin puree, banana, egg, coconut milk, molasses and vanilla extract until well mixed.
  • Add in dry ingredients until just mixed well. You may want to mix this part by hand instead of with mixer. Over mixing can make the bread a bit chewy.
  • Divide batter between two loaf pans.
  • Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center comes out clean.
Servings: 16

This gluten free pumpkin banana bread is fairly easy to throw together and is seriously delicious.  While this recipe has no oil in it, the pumpkin puree and banana make this super moist. The addition of molasses sweetness it nicely without having the addition of refined sugars which many find to be unpleasant or detrimental to their health.  Adding just a bit of rolled oats provides a bit of texture that is needed, and helps to bring this recipe together to create a delicious fall friendly bread everyone will love.  We hope you enjoy this gluten free treat for fall.

 

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