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!
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.
Watch How to Make This Recipe
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.
- Pumpkin Purêe (be sure to grab pure pumpkin and not pumpkin pie filling)
- 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)
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.
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?
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.
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
- In a large mixing bowl add the melted butter, mashed banana, pumpkin purée, dark brown sugar, eggs, and vanilla extract. Stir until well combined.
- Next, add the gluten free flour, baking soda, pumpkin pie spice, and salt to the bowl. Stir until well combined.
- Fold the chocolate chips into the batter.
- Transfer the batter to a prepared 9×5 loaf pan. If you would like, sprinkle extra chocolate chips on top of the bread.
- Bake the pumpkin banana bread at 350 degrees for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- 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
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / The Mindful Hapa
Leave a comment
Do you have a cooking time for muffins instead of loaf?
Hi! I’d recommend checking them after 15 minutes and going from there!
Absolutely delicious! This is the first time I’ve made something with banana and pumpkin. I honestly don’t really taste either, the pumpkin pie spice is the perfect addition to this bread. I made a few modifications. I did 2 heaping cups of oat flour instead of the gf all purpose, and I did 1/2 cup coconut sugar instead of 1 cup brown sugar. I also baked for 50 minutes since my pan is dark coated and cooks faster. I will definitely make this again!
It is in the oven baking now – I could not find how much pumpkin pie spice to add – nor the reason for the box grater listed in the “things you will need”. I estimated on the spice, and I’m sure it will be delicious, but wanted to let you know 🙂
Hi, Debbie! The ingredients in the recipe card at the end of the post include 1 tablespoon of pumpkin pie spice. I hope that helps!
OK, that’s about what I added – right or wrong, it was AMAZING!!! Every person that ride it LOVED it – made one loaf for home and one for work, and one person said it was literally award winning – it was phenomenal.
I’m so glad, Debbie!
Love this bread recipe! I think it’s the brown sugar for me. It’s soft and moist, not too sweet. Such a great fall recipe. My whole family loves it!
I’ve made this so many times, just the best thing for fall! 😍😍😍
This is my new favorite banana bread recipe! It’s delicious & everyone that has tried it absolutely loves it! ❤
This turned out delicious, and the house smelled wonderful while it was baking. Thank you for sharing!
This was fantastic🍌
Ok, my gluten-free baking does not always turn out well but this was SO perfect! Already making it again this week! I substituted coconut sugar for the brown sugar and subbed vegan butter – it still turned out sweet and delicious. Thanks for the perfect fall treat!
I’m so glad you enjoyed it, Megan! Thank you for sharing with us!
WOW!!! This is amazing!! So moist and flavorful and the best spice blend. I used all purpose flour and it turned out perfectly. Definitely adding to my fall recipe repertoire and sharing with everyone!
I had some overripe bananas on my counter this week and was craving some baked breads, so I instantly came to your site to find a recipe to use them! Thankfully my mom had a can of pumpkin purée on hand so I whipped up this bread and WOW. I have never had bread come out this moist! I ended up needing to cook it for 10 mins longer than the recipe called for, and I paired it with a maple cinnamon butter which added an extra fall kick to this delicious treat!
I accidentally left out the butter (was sitting in my microwave where I melted it), but they were still tasty! I bet they’ll be even better with all the ingredients 😂
I had just about given up on banana or pumpkin bread recipes because they just never seem to work out well with GF flour, but this looked too good to pass up. I followed the recipe exactly (I did let the batter sit for about 20 min to “hydrate” my GF flour before baking) and it turned out GREAT! My toddler gobbled it up, too. Thank you for all the work you put into testing your recipes to get them just right!
This bread is AMAZING!! The best EVER! I made a loaf to take on a trip and had to make another loaf to eat before even leaving on the trip!
BEST. GF. BANANA. BREAD. Added 1/4 walnuts, substituted flax eggs, pecan flour for 1/2c flour and dark moscovado sugar for 1/2c of sugar. I have already eaten 2 1/2 slices and it’s still warm :/
I’m so happy you loved it, An! Those additions sound DELICIOUS! Thank you so much for sharing!
This is delicious and so easy to whip up! I doubled the recipe and subbed coconut oil for the butter. It came out great! Thanks for all your yummy recipes!
You’re so welcome, Kim! So glad you made this recipe work for you!
So moist and delicious! I have made 2 in one week! My daughters and I are obsessed!
I love it, Melinda! So glad you enjoyed the recipe!
This was the first recipe I tried from allthehealthythings and it was outstanding! I’ve made it many times since and it’s moist and delicious every time. The best use of ripe bananas.
I’m so happy you love this recipe, Kris! It’s one of my personal favorites, too!
Absolutely scrumptious! This banana bread recipe is easy to make and so yummy. Waiting for it to cool is the hardest part!
I totally agree, Verena! I’m so glad you enjoyed the recipe!
Made this with my 2 and 4year olds today and subbed coa chips for pecan pieces. It was really easy and a huge hit. The parchment + binder clip tip was such a game changer!
So happy everyone loved it, Mary!
This is possibly my favorite pumpkin bread recipe I’ve ever tried – sooo moist, fluffy and flavorful!
I’m so happy you love it, Annie! thank you for sharing!
I’m not sure if anyone else had the same experience, but my loaf came out rather chewy. Perhaps it was the gluten free flour I used, though I thought Bob’s mills would be a safe bet
Hi, Alene! I personally recommend using King Arthur Measure for Measure GF flour. It’s my favorite!
This is so delicious! Made it today and it’s the perfect treat after the pumpkin pie ran out from Thanksgiving. Yum!
I’m so happy you love it, Lydia!
Can you use almond flour for this?
Hi, Mariah! I include a frequently asked questions section in the blog post above that answers questions about alternative flours. I hope you find that helpful!
Is it possible to make with all purpose flour? Don’t have any gluten free on hand.
Love your website and thanks for your recipes!!
I have not done well with gluten free baking but this turned out perfect. I used 3 bananas and the bread was so moist and delicious. This recipe is a keeper!
I made this bread to freeze for an easy breakfast option postpartum. It was sooo delicious I had to leave some out to eat on right away! Will definitely be making another loaf of this soon. Thanks for the great recipe.
You’re so welcome Hayley! Glad you loved it!
I used half the amount of butter and used cocoa powder instead of chocolatechips. It was amazing, we just polished 3 slices after dinner.
So moist, and the directions were easy to follow! The ingredients were perfect. Such a great fall treat!
The perfect mix between banana and pumpkin bread! I used coconut oil instead of butter and it worked perfectly. Will definitely be making again!
I’m not sure what I did wrong except that I didn’t measure the bananas I just smashed up two of them. I just had to bake it for a very very very long time and it just never got done. The flavor was wonderful but I think the next time I will try making muffins instead.
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 🙂
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!
It’s delicious and moist. I love that it’s non-gluten. I will definitely make this again!
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.
SOOOO delicious! Perfect for our cold homeschooling/single working mom crazy mornings! Pure comfort and so soothing!!!
I’m so happy you love it, Kathryn! Thank you for taking the time to leave a review!
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!
Yes, that should be pumpkin pie spice! Thanks for catching that. I hope you loved the bread!
The ingredient list says pumpkin pie spice, but the directions say cinnamon. Which one is correct?
Hi, Glenda! Add pumpkin pie spice.
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!
I’m so happy you loved it, Emilia!
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!
No worries! and yes! it should work out to be a 1:1 ratio!
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!
Yay! I’m so happy you loved it, Casey! Thank you for taking the time to leave a review.