Gluten Free Pumpkin Banana Bread
A moist and flavorful blend of ripe bananas and pumpkin, packed in a gluten-free bread that's perfect for any time of the day.
Equipment
- Standard loaf pan
Ingredients
- 1½ cups gluten-free flour blend
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup old-fashioned rolled oats ensure gluten-free
- 3 medium very ripe bananas about 1½ cups mashed
- ½ cup canned pumpkin puree
- ⅓ cup unsalted butter melted
- ¼ cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan or line with parchment paper.
- In large bowl, mash bananas with fork until mostly smooth (some lumps are fine).
- Add melted butter, maple syrup, egg, vanilla, and pumpkin puree to mashed bananas. Whisk until well combined.
- In separate bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add dry ingredients to wet ingredients. Stir until just combined.
- Fold in oats until evenly distributed. Don't overmix.
- Pour batter into prepared loaf pan and smooth top.
- Bake 60-65 minutes, until toothpick inserted in center comes out clean or with just a few moist crumbs.
- Cool in pan 10 minutes, then turn out onto wire rack to cool completely before slicing.
Notes
Bananas should have brown spots for best flavor
Can add ½ cup chocolate chips or walnuts if desired
Store in airtight container up to 5 days or freeze up to 3 months
If top browns too quickly, tent with foil after 45 minutes
Can add ½ cup chocolate chips or walnuts if desired
Store in airtight container up to 5 days or freeze up to 3 months
If top browns too quickly, tent with foil after 45 minutes
Tried this recipe?Let us know how it was!