October 7, 2020

Gluten Free Pumpkin Banana Bread

The best pumpkin banana bread! This delicious bread is moist and tender with the perfect balance of pumpkin and banana flavors. You can add in a few chocolate chips if you’d like or keep things simple. Not only does it taste incredible, this banana bread is also gluten free and made with just a few simple ingredients. You’ll love it!

pumpkin banana bread stacked

The Best Gluten Free Pumpkin Banana Bread

Few things are better than a really good banana bread and this gluten free pumpkin banana bread is no exception. It has the best of both worlds; delicious pumpkin spice for that cozy fall flavor and the classic banana bread flavor you know and love.

This bread is filled with all the best things like brown sugar, real pumpkin, sweet mashed banana, and plenty of pumpkin spice.  You can add in a handful of dark chocolate chips or your favorite chopped nuts if you prefer. All you need is ten minutes to whip up this delicious and easy bread that the whole family will love.

banana bread ingredients in white bowl

Ingredients

  • Bananas
  • Pumpkin Purêe (be sure to grab pure pumpkin and not pumpkin pie filling)
  • Eggs
  • Dark Brown Sugar (my all-time favorite brown sugar to use)
  • Vanilla Extract
  • Melted Butter
  • Pumpkin Pie Spice
  • Gluten Free Flour (I love this brand)
  • Baking Soda
  • Chocolate Chips (these are my favorite to fold into the batter)

pumpkin bread batter with chocolate chips

How to Make Gluten Free Pumpkin Banana Bread

Step One: Mash those bananas! You want them to be a liquified as possible.

Step Two: Once the bananas are fully mashed, add the pumpkin purèe, melted butter, vanilla extract, brown sugar, and eggs to your mixing bowl. Stir until everything is well combined.

Step Three: Next, add the gluten-free flour, baking soda, and pumpkin pie spice to the mixing bowl. Stir until the batter is well mixed.

Step Four: Fold in the chocolate chips.

Step Five: Transfer the batter to a prepared loaf pan that has been lined with parchment paper.  Sprinkle on a few extra chocolate chips, I like to use these mini-chocolate chips for the top, and bake at 350 degrees for sixty to sixty-five minutes or until a skewer inserted into the center of the bread comes out clean.

Step Six: Let the bread come to a cool in the loaf pan before transferring it to a wire rack to slice.

pumpkin banana bread batter in loaf pan

Tips and Tricks for the Pumpkin Banana Bread

  • Use overripe bananas for the best results. Overripe bananas are the sweetest, easiest to mash, and the best to use for baking. Let your bananas ripen on the counter until they have plenty of brown spots on them before using.
  • I have found that the easiest way to mash bananas is with a potato masher!
  • Don’t like chocolate in your breads? Leave out the chocolate chips or replace them with another mix-in like chopped nuts.
  • For the very best results, I like to turn the bread halfway through cooking to ensure that it cooks evenly.
  • You can insert a wooden skewer or long toothpick into the center of the bread to check its doneness. Once it comes out clean the bread should be done.
  • One of the best ways to ensure that your bread does not stick is to line the loaf pan with parchment paper. This will make it very easy to remove the bread from the loaf once it has cooled.
  • Make sure your baking soda is fresh for the best results.
  • I love to reheat heat a slice of pumpkin banana bread in the oven. The bread becomes just a little toasted and absolutely delicious!

Frequently Asked Questions

Can I substitute almond flour or coconut flour for gluten-free flour?

I have only tested this banana bread recipe with all purpose, 1:1, gluten-free flour. Substituting coconut flour or almond flour will not work as a 1:1 substitute in this bread.

Can I use coconut oil instead of butter? 

Yes! Know that, if you use coconut oil, it will give this bread a strong coconut flavor. If you need to make this bread dairy-free, you could use melted ghee instead of butter.

What Kitchen Tools Do I Need to Make This Recipe?

pumpkin banana bread slices on white plates

What is the Best Way to Store the Bread?

You can store your bread on the counter, tightly wrapped, for 3-4 days. If you need it to keep for a bit longer, I recommend storing the bread in an air-tight container in the fridge for up to a week.

Can You Freeze This Bread?

Yes! You can either freeze the entire loaf of bread or slice it before freezing. I recommend slicing the bread before freezing unless you know you are going to serve and eat the entire loaf at one time. To freeze the bread, wrap it tightly in plastic wrap and place the wrapped bread in a freezer safe storage bag. When you are ready to eat, remove a slice of bread, or the entire loaf, from the freezer and let it thaw on the counter top.

pumpkin banana bread slices

More Gluten Free Desserts to Love

Gluten Free Cinnamon Sugar Pumpkin Bread

Blueberry Pie Bars

Double Chocolate Banana Bread

Dairy Free Apple Cider Caramel Sauce

Chocolate Chip Zucchini Banana Bread

Brown Butter Banana Bread

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / The Mindful Hapa

Print

Gluten Free Pumpkin Banana Bread

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
  • Diet: Gluten Free
/
Scale:
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
  • Diet: Gluten Free

Ingredients

Method

  1. In a large mixing bowl add the melted butter, mashed banana, pumpkin purée, dark brown sugar, eggs, and vanilla extract. Stir until well combined. 
  2. Next, add the gluten free flour, baking soda, pumpkin pie spice, and salt to the bowl. Stir until well combined.
  3. Fold the chocolate chips into the batter.
  4. Transfer the batter to a prepared 9×5 loaf pan. If you would like, sprinkle extra chocolate chips on top of the bread.
  5. Bake the pumpkin banana bread at 350 degrees for 60-65 minutes or until a toothpick inserted into the center comes out clean. 
  6. Let the bread cool before removing it from the pan and onto a wire rack for slicing. Enjoy!

Keywords: pumpkin banana bread, banana bread, pumpkin bread, gluten free pumpkin banana bread

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    20 comments
  1. So moist, and the directions were easy to follow! The ingredients were perfect. Such a great fall treat!

  2. The perfect mix between banana and pumpkin bread! I used coconut oil instead of butter and it worked perfectly. Will definitely be making again!

  3. I was getting cravings for both banana bread and pumpkin bread, so when I saw this recipe I knew I had to drop everything and make it! After (impatiently) waiting to find pumpkin purée at the grocery store, this bread was WELL WORTH THE WAIT! I had to bake mine a little longer than 65 minutes but it came out perfect! The flavor is amazing and the recipe could not be easier. This one is a keeper! I froze the rest of the browning bananas in the bunch so I can make this again! Perfect with morning and afternoon tea 🙂

  4. This is one of the best banana bread recipes I’ve ever tried. It was so tasty that I was almost mad when my daughter ate the last slice 🙂 Thank you for sharing your wonderful recipes!

  5. I had some old banana’s lying around and a can of pumpkin so I thought I’d give this recipe a shot–I was initially kind of skeptical of the combo but boy was I wrong! These were completely delicious! I made them in muffin form and baked for around 20-25 mins. I’m sure they won’t be around for long.

  6. SOOOO delicious! Perfect for our cold homeschooling/single working mom crazy mornings! Pure comfort and so soothing!!!

  7. Hi! I’m making this wonderful bread now and I think in your recipe it says to add the cinnamon, but I’m hoping you mean the pumpkin pie spice? Anyway, that’s what I’m doing. Will let you know how wonderful it turns out!

  8. I’m selling pumpkin bread for a fundraiser. I’ve tried a lot of recipes. Someone asked for “healthy”. I made this, but used zucchini, apple sauce, pumpkin and banana. I also used walnuts instead of chocolate chips. And omg
    OMG This is the best thing in the world. From all the recipes I’ve tried this is my favorite!

  9. Is there a world in which we could sub the butter for ghee or something else? Trying to be as dairy-free as possible so looking to make this paleo if possible. Thoughts?

    • Hi, Natalie! I actually included substitution information in the post and answer this exact question. Hope that’s helpful!

      • Whoops, I completely missed that part in the Q&A… is the Ghee a 1:1 ratio to the butter? Thanks for your quick response!! Really excited to make this for a girls trip this weekend!

  10. Banana Bread + Pumpkin is the fall flavor combo I didn’t know i needed!!! Devoured this loaf between 2 of us in 3 days….should probably make a double batch next time LOL! Thanks for such an amazing recipe, Ashlea!

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