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.

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.

Watch How to Make This Recipe

Reader Favorite Pumpkin Recipes

banana bread ingredients in white bowl


  • 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

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pumpkin banana bread stacked

Gluten Free Pumpkin Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 36 reviews
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
  • Category: Treats
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


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!




  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!

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

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  1. Tarren Trout says:

    Can I use a 8 1/2 x 4 9/16 x 2 3/4 in? This is the only size I have on hand!! Please help lol

    1. Ashlea Carver says:

      Hi, Tarren! That will work!

  2. This is a great recipe. The only thing I changed was the amount of sugar: I halved the amount, using 1/4 cup of brown sugar and 1/4 cup of regular sugar. It turned out moist and delicious and perfectly sweet, especially with the chocolate chips added in. Thanks for a great gluten-free recipe!

    1. Ashlea Carver says:

      so happy you loved the recipe, Diana!

  3. Do you have a cooking time for muffins instead of loaf?

    1. Ashlea Carver says:

      Hi! I’d recommend checking them after 15 minutes and going from there!

  4. 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!

  5. 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 🙂

    1. Ashlea Carver says:

      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!

      1. 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.

      2. Ashlea Carver says:

        I’m so glad, Debbie!

  6. 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!

  7. I’ve made this so many times, just the best thing for fall! 😍😍😍

  8. This is my new favorite banana bread recipe! It’s delicious & everyone that has tried it absolutely loves it! ❤

  9. This turned out delicious, and the house smelled wonderful while it was baking. Thank you for sharing!