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